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4.6 from 138 votes

Frosted Soft Sugar Cookies

Super SOFT sugar cookies that just melt in your mouth!! To make things even better, they're topped with the BEST sugar cookie frosting!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 19 mins
Servings: 20 cookies
Calories: 263 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Make the Sugar Cookies
  2. 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.
  3. Add the egg, extracts, and beat until combined.
  4. Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined.
  5. Using a 2-tablespoon cookie scoop, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten about halfway.
  6. 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.
  7. 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.
  8. 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.
  9. Make the Frosting
  10. 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.
  11. Slowly add the milk or cream, as necessary, to achieve desired frosting consistency.
  12. Optionally add the food coloring as desired.
  13. 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

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

% 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.