Description
Soft Frosted Sugar Cookies are tender, melt-in-your-mouth treats topped with creamy vanilla frosting and optional sprinkles. Perfect for any occasion, these cookies offer a classic sweet flavor with a delicate almond hint and a smooth, fluffy frosting that can be colored for festive flair.
Ingredients
Scale
Cookies:
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg room temperature
- 1 Tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2 cups all-purpose flour
- 2 Tbsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
Frosting:
- ½ cup unsalted butter softened
- 1 tsp vanilla extract
- 2 Tbsp milk
- ½ tsp salt
- Pink or red food coloring optional
- 3 cups powdered sugar
- Sprinkles optional
Instructions
- Preheat Oven: Preheat your oven to 350℉ and line 2 cookie sheets with parchment paper to prepare for baking.
- Mix Butter and Sugars: In a stand mixer fitted with a flat beater attachment, beat the softened butter, granulated sugar, and powdered sugar on high speed for 3 minutes until the mixture is pale and creamy.
- Add Wet Ingredients: Add the egg, vegetable oil, vanilla extract, and almond extract to the butter mixture. Beat on medium speed until all ingredients are well combined, scraping the bowl sides as needed.
- Combine Dry Ingredients: Add the all-purpose flour, cornstarch, baking powder, and salt to the mixer. Beat on low speed just until the dough comes together without overmixing.
- Form Cookies: Use a cookie scoop or spoon to portion dough, then roll each into a ball about 3 inches wide and half an inch thick. Place on prepared cookie sheets and gently flatten with the base of a drinking glass.
- Bake Cookies: Bake for 9 minutes or until cookies are just starting to brown. Let them cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- Prepare Frosting: In a stand mixer fitted with a wire whisk attachment, beat the softened butter until pale and creamy. Add milk, vanilla extract, salt, and optional food coloring, then mix on medium speed until well combined, scraping the sides as necessary.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, beating on low speed until incorporated after each addition. Once all sugar is added, increase to high speed and beat for 1 minute until thick and fluffy.
- Frost Cookies: Spread the frosting liberally over cooled cookies using an offset spatula or butter knife. Add sprinkles if desired for decoration.
Notes
- A cookie scoop ensures uniform cookie size, but a spoon works fine as a substitute.
- Frosting color is optional; feel free to use any color or none at all.
- An offset spatula is ideal for spreading frosting, but a butter knife can also be used effectively.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- These cookies freeze well for up to 3 months in an airtight container; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
