Soft Frosted Sugar Cookies
These Soft Frosted Sugar Cookies are buttery, tender, and topped with a sweet frosting, perfect for any celebration or cozy night in.
Ingredients
For the cookie dough
- 2 1/2 cups all-purpose flour Can substitute half with whole wheat pastry flour.
- 1 teaspoon baking powder Gives lift.
- 1/2 teaspoon baking soda Balances texture.
- 1/2 teaspoon salt Enhances flavor.
- 3/4 cup unsalted butter, softened Can swap for mild vegetable shortening.
- 1 cup granulated sugar The backbone of sweetness.
- 1 large egg Adds moisture.
- 1 large egg yolk Adds extra tenderness.
- 2 teaspoons vanilla extract For flavor.
- 1/4 cup sour cream or plain Greek yogurt Keeps cookies moist.
For the frosting
- 3 cups powdered sugar, sifted For a silky finish.
- 1/4 cup unsalted butter, softened Or use margarine for dairy-free.
- 2–3 tablespoons milk To reach desired consistency.
- 1 teaspoon vanilla extract Brightens the frosting.
- Food coloring or sprinkles for decorating Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt until evenly mixed.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg, yolk, and vanilla, beating until smooth.
- Add the dry ingredients to the wet in two additions, mixing gently until just combined. Stir in the sour cream or Greek yogurt; the dough should be soft and slightly sticky.
- Scoop dough by tablespoons onto the prepared sheet, spacing about 2 inches apart. Chill scooped dough on the sheet for 20–30 minutes for rounder cookies.
Baking
- Bake for 8–10 minutes, until the edges are set and the centers are just shy of golden.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
- For the frosting, beat butter until smooth, add powdered sugar gradually, then milk and vanilla until spreadable.
- Frost cooled cookies and decorate with sprinkles if desired.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. Freeze unfrosted cookies for up to 3 months; thaw and frost fresh. Use room-temperature butter for the creamiest dough. Don't overbake; pull out when edges are set but centers look soft.