Frosted Soft Sugar Cookies
User Reviews
4.6
138 reviews
Excellent
Frosted Soft Sugar Cookies
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Super SOFT sugar cookies that just melt in your mouth!! To make things even better, they're topped with the BEST sugar cookie frosting!
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Ingredients
Cookies
- ½ cup unsalted butter
- ½ cup canola or vegetable oil
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
Frosting
- ⅓ cup butter softened
- 2 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt optional and to taste
- 2 ½ to 3 tablespoons milk or cream or as needed for consistency
- Food Coloring optional (I used 3 drops red food coloring to make pink)
- Sprinkles for decorating
Instructions
- Make the Sugar Cookies
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, oil, sugars, and beat on medium-high speed until creamed and combined, about 4 minutes.
- Add the egg, extracts, and beat until combined.
- Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined.
- Using a 2-tablespoon cookie scoop, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten about halfway.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 7 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 8 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 9 to 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. While cookies are cooling, make the frosting.
- Make the Frosting
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, sugar, vanilla, optional salt, and beat on medium-low speed until creamy.
- Slowly add the milk or cream, as necessary, to achieve desired frosting consistency.
- Optionally add the food coloring as desired.
- Add a generous dollop of frosting to each cookie and add sprinkles to taste.
Notes
- Storage instructions:
- Cookies adapted from Taste of Home.
- I am comfortable storing frosted cookies at room temp for up to 5 days but if you’re not, store them in the fridge noting they will be more prone to drying out.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 7 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. If baking straight from freezer with frozen dough, you don’t have to thaw it. Bake straight from freezer, possibly adding 1 to 2 minutes to baking time if necessary.
- Extra frosting will keep airtight for at least 2 weeks in the fridge.
Nutrition Information
Show Details
Serving
1
Calories
263kcal
(13%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Cholesterol
31mg
(10%)
Sodium
168mg
(7%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 263kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 31mg | 10% |
| Sodium | 168mg | 7% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
138 reviews
Excellent
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