Frosted Soft Sugar Cookies
User Reviews
4.6
Frosted Soft Sugar Cookies
Description
This recipe for Frosted Soft Sugar Cookies includes a dough made with butter, canola oil, granulated and confectioners’ sugar, eggs, and flavor extracts, mixed with flour, baking soda, cream of tartar, and salt. The combination of butter and oil in the dough yields a soft and tender cookie texture. Chilling the dough before baking helps maintain the cookie’s shape and thickness.
After baking at 350°F for about 8 minutes, the cookies are cooled and then frosted with a creamy mixture of butter, confectioners’ sugar, and vanilla. Optional food coloring and sprinkles allow for customization. The frosting consistency can be adjusted with milk or cream to achieve the desired spreadability.
These cookies are suitable for snack or dessert and can be stored at room temperature or refrigerated depending on preference for texture preservation.
For storage, the dough can be kept refrigerated up to a week or frozen for longer periods to bake fresh cookies as needed. Extra frosting stores well in the refrigerator for about two weeks. Frosted cookies can be kept at room temperature for several days but may dry out if refrigerated.
Ingredients
Cookies
- ½ cup butter unsalted
- ½ cup canola oil or vegetable oil
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
- 1 egg large
- 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 as needed for consistency, or cream
- 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
- Unbaked cookie dough can be refrigerated up to 7 days or frozen for up to 4 months for later baking.
- Baking from frozen dough is possible without thawing, adding 1-2 minutes to baking time if necessary.
- Frosted cookies can be stored at room temperature up to 5 days; refrigeration may increase dryness.
- Extra frosting keeps airtight in the refrigerator for at least 2 weeks.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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