Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies have been my go-to for birthdays and weekend baking sessions. Their pillowy texture and rich vanilla frosting capture all the joy of a bakery, but you get to add your own sprinkles and personality. If you want cookies that are melt-in-your-mouth tender and perfect for sharing, this is the recipe you need tucked in your kitchen drawer.

My first batch of these was for a neighbor’s baby shower—now my daughter asks for them even when there is no occasion. They have become the reward after busy weeks or rainy afternoons.

Ingredients

• All-purpose flour: gives these cookies the structure they need without making them heavy I always use unbleached for a fluffier crumb
• Baking powder and baking soda: work together to make the cookies rise and stay soft Fresh leaveners really do make a difference here
• Salt: balances the sweet and makes each flavor pop A fine sea salt blends in best
• Unsalted butter: delivers richness and that tender texture Use the best butter you can find at the grocery store for a bakery-style result
• Granulated sugar: sweetens and contributes to the cookies’ moistness Make sure your sugar has no lumps to cream properly
• Egg: locks everything together and helps the cookies hold shape Go for a large egg at room temperature for even mixing
• Pure vanilla extract: brings the signature sugar cookie aroma Look for real vanilla not imitation for the best flavor
• Sour cream: adds moisture and tang making these cookies soft but never dense Full-fat sour cream works wonders
• For the frosting:
• Powdered sugar: blends into the butter and creates the smooth frosting Sift if yours seems clumpy
• Heavy cream or milk: makes the frosting light and fluffy Heavy cream gives a richer finish
• Food coloring: lets you personalize your treats Go for gel colors if you want brighter shades
• Sprinkles: for the final touch Make sure hers are labeled gluten free and nut free if you’re making for allergy-sensitive eaters
• Creamy vanilla extract: encourages that classic bakery flavor Choose a brand you already like in your cakes or custards

Instructions

Whisk the Dry Ingredients:

Combine flour baking powder baking soda and salt in a medium bowl Use a fork or whisk for even distribution since this ensures your cookies will puff evenly

Cream the Butter and Sugar:

Mix softened butter and sugar in a large bowl Beat for two to three minutes until the mixture looks light and fluffy This step makes sure your cookies will be tender and delicate

Mix in Egg Vanilla and Sour Cream:

Carefully add the egg vanilla extract and sour cream to the butter mixture Beat until the dough looks smooth and creamy This helps the cookies bake up moist and rich

Add Dry Ingredients to Wet Ingredients:

Slowly add the flour mixture to the wet ingredients using a mixer on low Scrape down the bowl as needed and stop when the dough just comes together Overmixing makes cookies tough so watch closely

Chill the Dough:

Cover the bowl with plastic wrap and chill for at least one hour Cold dough is much easier to shape and will give you soft cookies every time

Prepare Baking Sheets:

Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper This keeps cookies from sticking and makes cleanup easy

Shape the Cookies:

Scoop out two-tablespoon portions Roll each portion into a ball and place on your baking sheet leaving two inches between cookies

Flatten the Dough:

Gently press each ball to about half an inch thick Using your palm gives a nice even shape

Bake:

Bake for nine to eleven minutes Peek through your oven window and pull the cookies as soon as the edges are just golden Underdone is better than overbaked for softness

Cool:

Let cookies rest on the hot baking sheet for five minutes then transfer to a cooling rack They need to be cool before frosting or the icing will melt

Make the Frosting:

Beat softened butter until creamy and light Slowly add powdered sugar then heavy cream and vanilla Keep beating until fluffy and smooth Add food coloring if you want a pop of color

Frost and Decorate:

Spread a generous layer of frosting on each cooled cookie Finish with sprinkles or your favorite decorations Let the frosting set before packing or stacking

Pin It

Each batch of these cookies reminds me why I always keep a tub of sour cream in my fridge It is my secret weapon for softness My grandmother used to let us choose our own sprinkles and now my kitchen is always a rainbow after baking

Storage Tips

Store finished cookies in an airtight container on the counter and they stay soft for three days For longer keeping freeze the baked and frosted cookies on a tray until hard then pack in layers separated by parchment In the freezer you have a month or two of instant treats

Ingredient Substitutions

If you are out of sour cream plain Greek yogurt makes a good swap and brings a little more tang Got only salted butter Use it and skip the extra salt in the dough Dairy free butter and plant milk work for the frosting too though texture will be slightly different

Serving Suggestions

Serve these cookies at birthday parties and baby showers with a selection of colored sprinkles Try sandwiching jam or nut butter between two cookies for an extra indulgent twist They are lovely beside fresh berries or a cup of tea

Cultural and Historical Context

Soft frosted sugar cookies are a classic in American baking especially for holidays like Christmas and Easter Many families have their own variations with special sprinkle blends or icing designs This version gives you a bakery style result right at home

Seasonal Adaptations

Use pastel colors for spring and bold reds and greens for winter holidays Lemon or orange zest changes up the flavor and matches the season Heart shaped or egg shaped cutters make them festive for any celebration

Pin It

These frosted sugar cookies are always the first to disappear at parties. Their bakery style softness and customizable colors make them irresistible for sharing or gifting.

Recipe Questions & Answers

→ How do I keep the cookies soft?

Chilling the dough before baking and using sour cream help maintain a tender, soft texture. Do not overbake to prevent dryness.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to two days in advance and keep it chilled until ready to bake.

→ Is it necessary to use food coloring for the frosting?

No, food coloring is optional. Leave the frosting white or tint it for variety and festive presentation.

→ What is the best way to store these cookies?

Arrange cookies in a single layer in an airtight container at room temperature for up to three days, or freeze for longer storage.

→ Can I substitute Greek yogurt for sour cream?

Yes, plain Greek yogurt works well as a substitute and imparts a tangier flavor to the cookies.

→ How should I frost the cookies for best results?

Frost cooled cookies generously using a spatula or spoon, then add sprinkles before the frosting sets.