Soft Frosted Sugar Cookies

4.84 from 12 votes

This post may contain affiliate sales links. Please read my disclosure policy.

These Soft Frosted Sugar Cookies are just what you’re looking for! Bakery-style cookies topped with frosting and sprinkles. Be sure to check out the rest of my cookie recipes while you’re at it 🙂

frosted sugar cookies on a baking sheet

Soft Frosted Sugar Cookies

I’m posting about amazing {and I do mean amazing} cookies today! After testing this recipe off and on for the last two 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. #iloveprettyfood If you’re in the mood for sweets, MAKE THESE and enjoy 🙂

Main Ingredients Needed

Here is everything you’ll need to make these frosted sugar cookies!

  • Butter + Canola Oil – these two create the softest most flavorful cookies. If you don’t have canola oil use vegetable oil.
  • Sugar – to sweeten and to keep things light.
  • Eggs – these are used for structure and texture.
  • Vanilla – use the real stuff if you can!
  • Flour – this fills out the sugar cookies.
  • Cornstarch – this creates a crumbly and tender texture. This is not an ingredient you can replace!
  • Baking Soda + Baking Powder – these two help the cookies rise.

For the Frosting

  • Butter – for flavor and silky texture. Make sure this is softened.
  • Powdered Sugar – to sweeten while maintaining that soft texture.
  • Vanilla – to flavor.
  • Milk – to thin out the frosting, if needed.

How to Make Frosted Sugar Cookies

For full details on how to make frosted sugar cookies, see the recipe card down below 🙂

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.

Step 2: Preheat + Prep

Preheat oven to 350. Line baking sheet with parchment paper and set aside.

Step 3: Roll Out + Cut

Remove cookie dough from the refrigerator and roll it out on a lightly floured surface. Cut into 2-inch circles and place 2 inches apart onto the prepared baking sheet.

Step 4: Bake + Cool

Bake 7-9 minutes or until barely golden brown. Cool 5 minutes before removing to cooling rack.

Step 5: Make Frosting

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.

Step 6: Decorate!

Spread each cookie with a generous amount of frosting and top with a variety of sprinkles. Serve.

soft frosted sugar cookies

Make Frosted Sugar Cookies Ahead of Time

The beauty of these frosted sugar cookies is that you can make them ahead of time! Keep the dough chilled in the fridge for up to a week or roll out, cut, and freeze for up to three months.

Make the frosting fresh for the best results!

frosted sugar cookies with sprinkles

More Sugar Cookies to Try!

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!!

4.84 from 12 votes

Soft Frosted Sugar Cookies

These Soft Frosted Sugar Cookies are just what you're looking for! Bakery-style cookies topped with frosting and sprinkles, so good!
servings 36
Prep Time 4 hrs
Cook Time 8 mins
Total Time 4 hrs 8 mins

Ingredients

for the cookies-

for the frosting-

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
    sugar cookie dough in a metal bowl with a spatula
  • 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. Cut into 2-inch circles and place 2 inches apart onto the prepared baking sheet.
    cut out sugar cookie dough on a parchment paper lined 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
    buttercream frosting in a metal bowl with a spatula
  • Spread each cookie with a generous amount of frosting and top with a variety of sprinkles. Serve.
    frosted sugar cookies on parchment paper

Nutrition

Calories: 210kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 92mg | Potassium: 25mg | Fiber: 1g | Sugar: 24g | Vitamin A: 212IU | Calcium: 9mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: frosted sugar cookies, soft sugar cookies

Share a Comment

Your email address will not be published.

Recipe Rating




71 Responses
  1. Liz @ Floating Kitchen

    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!!

  2. Jenny Flake

    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

    1. Katie

      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.

  3. Laura @ Laura's Culinary Adventures

    Pretty! I like sugar cookies because they are so versatile. They can fit any holiday or season 🙂

  4. Jennifer @ Show Me the Yummy

    I usually go for the chocolate desserts, but sugar cookies are always an exception for me! Soft and sweet = perfection!

  5. Jocelyn @BruCrew Life

    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!!!

  6. Stacy

    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!!

    1. Lauren

      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.

      1. Stacy

        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

  7. Maura Osborn

    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?

  8. donna anderson

    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.

  9. dee

    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.

  10. Lauren T

    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!

  11. Jenn

    Soooo yummy! These are my new favorite cookies. I didn’t add the icing, they were too good to cover up. Thanks!

  12. Gina

    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!!

      1. Nancy

        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!

  13. Brussels Slaw with Tahini Dressing and Za'atar Crostini Recipe - The Lemon Bowl

    […] Lauren’s Latest – Bakery Sugar Cookies […]

  14. HOW SWEET’S BB-SHOWER! MOM’N BABE SPICY SAMBAL SUB – Lady and Pups – an angry food blog

    […] Lauren’s Latest – Bakery Sugar Cookies […]

  15. Salted Caramel Popcorn Ice Cream Cake | The Sugar Hit | The Sugar Hit

    […] Lauren’s Latest – Bakery Sugar Cookies […]

  16. Salted Caramel, Dark Chocolate, and Brown Butter Shortbread Bars with Sprinkles - Table for Two

    […] Lauren’s Latest – Bakery Sugar Cookies […]

  17. Slow Cooker Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta - hungrygirlporvida.com

    […] Lauren’s Latest – Bakery Sugar Cookies […]

  18. Ginger Bourbon Apple Cider – The Novice Chef

    […] 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 […]

  19. Adria

    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.

  20. Triple Chocolate-Vanilla Swirl Crumb Cake {for How Sweet's Baby Shower!!} - Izy Hossack - Top With Cinnamon

    […] Lauren’s Latest – Bakery Sugar Cookies […]

  21. 50 Christmas Cookie Recipes | Lauren's Latest

    […] Bakery-Style Soft Baked Sugar Cookies–all you need is some fun sprinkles to make these super professional 😉 […]

  22. Jill Roberts @ WellnessGeeky

    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!

  23. Bella Hardy @ Healthnerdy

    5 stars
    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?

  24. Dara

    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!)

  25. Robin Hamilton @Wellness Wires

    5 stars
    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!

“logos”