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These soft, Frosted Sugar Cookies are just what you’re looking for! Bakery-style cookies topped with frosting and sprinkles. These cookies will be the star of your Christmas, believe me. Be sure to check out the rest of my Christmas Cookies while you’re at it. 🙂
Sugar Cookies That Stay Soft
I’m so excited to be posting these amazing (and I do mean amazing) cookies today! After testing this recipe for months, I’ve finally gotten it to perfection and I just knew that I had to share it with you. 🙂
These soft frosted Sugar Cookies are easy, simple, and bakery-inspired. They really will become one of your go-to recipes because they are melt in your mouth tender, super vanilla-y, and pretty darn easy on the eyes. If you’re looking for the PERFECT Christmas cookie, MAKE THESE and enjoy! 🙂
How to Make Sugar Cookies + Frosting
For full details on how to make these sugar cookies, see the printable recipe card down below. Here is what you can expect when making this recipe:
Make Cookie Dough + Refrigerate
Cream butter, oil, and sugar together until smooth and light. Stir in eggs and vanilla and whip until light and fluffy. Stir in dry ingredients slowly until all incorporated.
Refrigerate dough for 2-3 hours.
Preheat Oven + Prep Baking Sheet
Preheat oven. Line baking sheet with parchment paper and set aside.
Roll Out + Cut
Remove cookie dough from the refrigerator and roll it out onto a lightly floured surface. You want the dough to be 1/4-1/2″ in thickness. Use Christmas cookie cutters or other shapes you have and place 2 inches apart onto the prepared baking sheet.
Bake + Cool
Bake 7-9 minutes or until barely golden brown. Cool 5 minutes before removing to cooling rack.
Make Frosting
Stir butter, sugar, and vanilla together with the mixer on low. Slowly pour in milk until frosting starts to come together and becomes thick, light, and fluffy. Go slow to make sure it stays on the thicker side! Whip 1 minute.
To color the frosting, separate frosting into small bowls. Add a few drops of food coloring and stir. Add more if desired.
Decorate!
Spread each cookie with a generous amount of frosting and top with a variety of sprinkles. Serve.
Make Ahead of Time
The beauty of these sugar cookies is that you can make them ahead of time!
In the Fridge – Store the dough chilled in the fridge for up to 1 week. When ready, roll out, cut and bake as the recipe directions indicate.
To Freeze – roll out, cut, and flash freeze dough cut outs on a baking sheet in the freezer. After frozen, place in an airtight container or bag with parchment paper in between layers to prevent sticking. Dough will stay fresh for up to three months.
Make the frosting fresh, just after baking for the best results.
More Sugar Cookies to Try!
- Copycat Swig Sugar Cookies
- Cut Out Sugar Cookies
- Classic Sugar Cookies (scoop and bake)
- Sugar Cookie Bars
- Sugar Cookie Blossoms
Try these frosted Sugar Cookies out and let me know what you think!!
The printable recipe card is down below. Have a great day, friends!!
Sugar Cookies
Ingredients
for the cookies-
- 3/4 cup butter softened
- 1/4 cup canola oil or vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
for the frosting-
- 1/2 cup butter softened
- 1 lb powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons cold milk
Instructions
- Cream butter, oil, and sugar together until smooth and light. Stir in eggs and vanilla and whip until light and fluffy. Stir in dry ingredients slowly until all incorporated.3/4 cup butter, 1/4 cup canola oil, 2 cups granulated sugar, 2 large eggs, 1 tablespoon vanilla extract, 3 cups all purpose flour, 1/4 cup cornstarch, 1 teaspoon baking soda, 3/4 teaspoon baking powder
- Refrigerate dough for 2-3 hours.
- Preheat oven to 350. Line baking sheet with parchment paper and set aside.
- Remove cookie dough from the refrigerator and roll it out on a lightly floured surface. You'll want the dough to be 1/4'-1/2' thick. Cut into shapes using cookie cutters and place 2 inches apart onto the prepared baking sheet.
- Bake 7-9 minutes or until barely golden brown. Cool 5 minutes before removing to cooling rack.
- For the frosting, stir butter, sugar, and vanilla together with the mixer on low. Slowly pour in milk until frosting starts to come together and becomes thick, light, and fluffy. {Go slow to make sure it stays on the thicker side!} Whip 1 minute.1/2 cup butter, 1 lb powdered sugar, 2 teaspoons vanilla extract, 1-2 tablespoons cold milk
- Spread each cookie with a generous amount of frosting and top with a variety of sprinkles. Serve.
The colors are so vibrant and your photography is fantastic! Thx for sharing soft baked sugar cookies recipe, I definitely add it to my cookbook!
I’m making these for myself right now for my ownbirthday today! (I do have friends, but I’m a better baker thanks to you!)
Happy Birthday!
Gorgeous pictures. I made these bakery style soft baked sugar cookies for the super bowl party and it was a crowd favorite. Can I post recipe on my blog?
[…] Lauren’s Latest – Bakery Sugar Cookies […]
Wow! looks delicious. I would try making these bakery style soft baked sugar cookies for sure! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!
[…] Bakery-Style Soft Baked Sugar Cookies–all you need is some fun sprinkles to make these super professional 😉 […]
[…] Lauren’s Latest – Bakery Sugar Cookies […]
[…] Lauren’s Latest – Bakery Sugar Cookies […]
I had to try these as soon as I saw them. They turned out like regular sugar cookies for me and were not as soft as I expected. My kids keep begging me to continue searching for the perfect loft cookie. They need like sour cream or something to make them softer, and maybe try replacing some of the sugar with powdered sugar instead. However, still delicious.
[…] Lauren’s Latest – Bakery Sugar Cookies […]
[…] too! First up Ashley of Edible Perspective — Me — Jessica of How Sweet Eats — Lauren of Lauren’s Latest — Tina of My Life As A Mrs — Jenna of Eat Live Run. Funny note – in this photo only […]
[…] Lauren’s Latest – Bakery Sugar Cookies […]
[…] Lauren’s Latest – Bakery Sugar Cookies […]
[…] Lauren’s Latest – Bakery Sugar Cookies […]
[…] Lauren’s Latest – Bakery Sugar Cookies […]
[…] Lauren’s Latest – Bakery Sugar Cookies […]
[…] Lauren’s Latest – Bakery Sugar Cookies […]
[…] Lauren’s Latest – Bakery Sugar Cookies […]
[…] Lauren’s Latest – Bakery Sugar Cookies […]
Is 1/4 cup corn starch a must?
After the the fridge how should the dough feel???? Also can we shape them
I love all your recipes. I made 1/2 batch just to try and they are delicious. These sugar cookies are just as you described. They flatten out yet stay soft and chewy. I was in a hurry to try them so I put the dough in the freezer till chilled ( chilling is a necessary step). Over all these cookies are very tasty with or without the icing. Thanks for sharing!!
Glad you enjoyed them, Gina!
How do you cream butter, oil, and sugar together? I’ve looked on other how-to sites, but all I can find are how to cream butter/shortening/sugar. Thanks!
Just mix until light and fluffy and incorporated all together.
Soooo yummy! These are my new favorite cookies. I didn’t add the icing, they were too good to cover up. Thanks!
I usually substitute applesauce for canola/vegetable oil in baking recipes to be healthier. Do you think this sub would give the same results? I see you specifically mention canola oil… Thanks!
[…] Lauren’s Latest – Bakery Sugar Cookies […]
I would love to read reviews about people who actually made these cookies, instead its lots of people wishing they had these and can’t wait to make them.
I can’t believe there is a Tablespoon of vanilla in these and then more vanilla in the icing. I made them and think I’ll cut back on the vanilla next time. Thanks for an easy recipe tho.
So I just made these and the dough is to die for! So yummy and easy to roll but they do spread A LOT. Is there anyway from preventing that and making them thicker?
Hello! I am a 14 year old girl who is OBSESSED with your blog! 😀 I have a few questions though:
Would it be alright to cut these using cookie cutters in different shapes besides circle? Such as hearts, ginger bread man, ect.
1 lb. of powdered sugar would be about how many cups?
And after frosting them, would it be alright to store them in an airtight container at room temperature, or in the refrigerator? Thank you for the wonderful recipe!!
Yes, different shapes are fine! They will most likely spread though, so keep that in mind. Cookies can be kept either at room temp or in the fridge. As long as they are in an airtight container, they should keep a good 5-6 days. 1 lb powdered sugar = 3 3/4 cups.
Thank you so much!! I hope that you and your loved ones will have a wonderful Thanksgiving!!!!!!!! >_<
p.s. does the frosting harden while in the container? or does it stay creamy? thank you!!!! <3
These are perfect for a holiday cookie exchange! Pinned
I adore soft sugar cookies! So addicting!
Seriously nothing better than a soft baked sugar cookie!! SO GOOD! Thanks for joining in for Jess’s shower. xo
I LOVE those soft cookies. Can’t wait to make my own!
It was so fun to catch up with you this weekend at the bake off. I hear you on not eating sweets…at least for a few hours 😉 These are the cutest cookies with all the sprinkles. And canola oil huh? I’m going to need these in my life soon!!!
These look so perfect! I love a soft, iced cookie, and those little star sprinkles are killing me!
Nothing better than chewy cookie, except a chewy cookie with frosting! They look SO good!
Oh my gosh my mouth just watered all over everything. Thank you for being a part of this!
These look amazing. Instead of rolling them out could you just roll them in balls and place them on the baking sheet?
so perfect and that fluffy frosting! i might need these tonight.
I usually go for the chocolate desserts, but sugar cookies are always an exception for me! Soft and sweet = perfection!
These look yummy Lauren! Definitely saving this recipe 🙂
Those look perfect! Soft cookies and sprinkles are the best.
these are stunning! I’d like a big stack of them right now!
Pretty! I like sugar cookies because they are so versatile. They can fit any holiday or season 🙂
Sugar cookies with sprinkles are my favorite. These ones look absolutely perfect. 🙂
please deliver these to my house ASAP!!!! thank you so much lauren! xoxoxo
Is it possible to substitute ‘potato starch’ for the cornstarch? TIA
Yes, I’m allergic to cornstarch so I use potato starch all the time in recipes when it calls for cornstarch. I even make my own powdered sugar with it. You can also use tapioca starch too.
What if you dont have cornstarch at all?
Pretty Pretty Pretty!! Loved hanging with you the last few days! Still can’t believe I’ll miss you while you’re in Phx! Drats 🙂 xoxo
My sister and I are cookie addicts, and I’m sure we would both love these. They look amazing!!!!
Anything involving Jessica requires sprinkles. These look perfect. Wish I had them sitting in front of me right now while I drink my morning coffee!!