Frosted Sugar Cookies

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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!!

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4.71 from 17 votes

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 hours hrs

Cook Time 8 minutes mins

Total Time 4 hours hrs 8 minutes mins

Cook ModePrevent your screen from going dark

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

US Customary – Metric

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.
  

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