Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies Photo

Soft Frosted Sugar Cookies: The Complete Guide

Few treats rival the gentle sweetness and tender texture of soft frosted sugar cookies. If you’re looking for cookies with a pillowy bite and a swirl of creamy frosting, these classic bakery-style sugar cookies are what you’re after. Each cookie melts in your mouth, combining a buttery crumb with a subtle hint of almond and vanilla, finished with a generous crown of pastel buttercream.

This guide will take you through everything you need to know: ingredients, step-by-step instructions, helpful techniques, pro-level tips, and storage methods for the freshest cookies.

Why Are These Sugar Cookies So Special?

Soft frosted sugar cookies aren’t just a treat—they’re an experience. You get a gentle crunch on the edges, but the center stays soft and plush. With a unique blend of ingredients, these cookies taste unlike any ordinary homemade sugar cookie.

Key Points:
Creamy, Not Crunchy: The addition of sour cream keeps the crumb moist and the texture tender.
Bakery-Style Flavor: Almond and vanilla extracts combine for a flavor that’s nostalgic and crave-worthy.
Frosting Fun: The thick buttercream dome isn’t just for looks—it balances the cookie’s sweetness and adds a creamy finish.
Customizable: Switch up the frosting color, add different sprinkles, or experiment with seasonal flavors.
Perfect for Every Occasion: These cookies are sturdy enough for parties and soft enough for snacking.

Ingredients for Soft Frosted Sugar Cookies

It’s all about balance: fat for tenderness, cornstarch for a delicately soft crumb, and flavor extracts for depth.

For the Cookies

  • 2 ¾ cups (350g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ cup (115g) unsalted butter, at room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) full-fat sour cream, at room temperature
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract (optional but recommended)

For the Buttercream Frosting

  • ½ cup (115g) unsalted butter, at room temperature
  • 2 cups (240g) powdered sugar, sifted
  • 1 ½–2 tablespoons heavy cream or milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Gel food coloring of your choice
  • Sprinkles, for finishing

Ingredient Table

Ingredient Role in Recipe
All-purpose flour Structure & tenderness
Cornstarch Extra-soft, melt-in-your-mouth crumb
Baking powder/soda Leavening; gives lift
Salt Enhances flavor
Butter Richness & flavor
Sugar Sweetness & slight crisp edge
Sour cream Moisture, slight tang
Egg + Yolk Binding, chewiness
Extracts Flavor depth
Powdered sugar Smooth, creamy frosting
Heavy cream Whips frosting to perfect spreadability
Food coloring, sprinkles Decoration & fun factor

Step-by-Step: How to Make Soft Frosted Sugar Cookies

1. Prepare the Cookie Dough

Start by sifting the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. This dry mix guarantees even distribution and an airy crumb.

In a large bowl, use a stand or hand mixer to beat the butter and sugar on medium speed, about 2–3 minutes, until light and fluffy. Scrape down the bowl with a spatula. Add sour cream and beat until creamy. Mix in the egg, egg yolk, vanilla, and almond extract until fully blended.

Carefully add the dry ingredients to the wet, mixing on low speed just until combined. The dough will be soft and slightly sticky.

2. Chill the Dough

Cover the bowl tightly with plastic wrap. Refrigerate the dough for 45–60 minutes or until slightly firm to the touch. Chilling prevents excessive spreading and keeps the cookies thick and soft.

3. Shape and Bake

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Use a medium cookie scoop or tablespoon to portion dough into 2-tablespoon-sized balls. Place them 2 inches apart on the baking sheets.

Gently press each dough ball with your palm or the bottom of a glass until they’re about ½ inch thick.

Bake for 8–10 minutes, or until the edges are pale golden and the tops look set but not dry. The centers should remain soft. Let the cookies cool on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely before frosting.

Making the Frosting

In a medium bowl, beat butter until smooth and creamy. Add powdered sugar, a little at a time, mixing at low speed until incorporated. Drizzle in 1 ½ tablespoons cream, the vanilla, and salt. Beat on high until the frosting is fluffy and light. Adjust consistency: add more cream for spreadability or more powdered sugar if too thin.

Divide and tint the buttercream with gel coloring—a little goes a long way. Swirl or smooth over fully cooled cookies using a butter knife or offset spatula. Top generously with sprinkles while the frosting is still soft.

Decorating and Variations

These cookies provide a blank canvas for creative decorating. For a springtime effect, use pastel food coloring and bunny-shaped sprinkles. At the holidays, try red, green, or gold shimmer. For birthdays, tint the frosting in rainbow hues.

Want a twist? Substitute lemon or orange zest for the almond extract in the dough. This tricks the senses and provides bright citrus notes.

Mix-ins:
– Crushed freeze-dried raspberries in the frosting
– Holiday-shaped sprinkles
– Swirl in a hint of cocoa for a mild chocolate undertone

Tips for the Best Soft Sugar Cookies

Measure precisely: Weigh flour or use the spoon-and-level method; too much flour produces dry, cakey cookies.

Don’t rush the chill: Dough that’s not cold enough spreads thin and loses its plushness.

Handle gently: When flattening the dough, a light touch means tender cookies every time.

Watch the bake time: The perfect sugar cookie looks almost underbaked when pulled from the oven. Residual heat will finish setting the centers as they cool on the tray.

Consistent frosting: Use heavy cream for a pillowy, spreadable buttercream. If you prefer a stiffer topping—for stacking or gift boxing—reduce the cream and add a bit more sugar instead.

Gel food coloring: For strong, even color without thinning the frosting. Liquid coloring may weaken the texture.

Storage wisdom: Separate layers of cookies with parchment if storing frosted, to avoid sticking.

Storage & Freezing

Soft frosted sugar cookies stay fresh and delicious with the right storage approach.

  • Room Temperature: Store frosted cookies in an airtight container, single layer, for up to 3 days. If you need to stack them, layer with parchment to prevent frosting from smudging.
  • Refrigerator: Extend shelf life up to 7 days. The texture may firm up a bit in the fridge, but ten seconds in the microwave restores softness.
  • Freezing: For best results, freeze cookies unfrosted. Flash-freeze baked cookies in a single layer, then transfer to zip-top bags (remove all air). Defrost at room temperature, then frost as desired.
  • Frosted Freezing: If already frosted, freeze cookies in a single layer on a baking sheet until solid, then stack in containers separated by parchment. Thaw uncovered for best texture.

Frequently Asked Questions

Can I skip the almond extract?
Yes—vanilla alone makes a mellow, classic base. Almond simply adds that unmistakable bakery touch.

Can I use low-fat sour cream?
Full-fat gives the best moistness and texture, but a thick low-fat version works in a pinch.

How do I make the cookies gluten-free?
Swap in a 1:1 gluten-free all-purpose flour blend and check your leaveners for hidden gluten.

Can I make these ahead for events?
Absolutely. Bake cookies up to two days before and frost the day you serve for optimal softness.

Serving Ideas

Arrange these cookies on a tiered platter for a showstopping centerpiece. They look elegant paired with tea or coffee but also please a kids’ party crowd. Try setting up a decorate-your-own station with bowls of colored frosting, sprinkles, and edible glitter.

Soft frosted sugar cookies make every moment a little sweeter. Once you experience their melt-in-your-mouth texture and dreamy buttercream, you’ll reach for this recipe again and again—no bakery box needed.

Soft Frosted Sugar Cookies

⭐⭐⭐⭐⭐
4.5 from 3 votes

Course: Dessert / Cuisine: American
Prep Time 15 minutes
Cooking Time 10 minutes
Servings 16-20 servings
Calories 252 cal

Lofthouse-style soft frosted sugar cookies are fluffy, melt-in-your-mouth treats. They offer the perfect mix of buttery goodness and sweet, creamy frosting.

Ingredients

  • 3 cups (360g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons cornstarch
  • pink gel food coloring
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1-2 cups powdered sugar
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 teaspoon almond extract
  • sprinkles for decorating
  • 1/2 cup unsalted butter, softened
  • 1-2 tablespoons heavy cream
  • 1 cup granulated sugar
  • 1/4 teaspoon salt

Instructions

  1. Make the cookies: In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt until well blended.
  2. In a separate large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Turn the mixer to low and blend in the sour cream, egg, yolk, vanilla, and almond extract.
  3. Add the dry ingredients to the wet and mix gently by hand until a soft dough forms. Cover the bowl and chill for 30-60 minutes.
  4. Preheat the oven to 350 degrees Fahrenheit (175°C) and line two baking sheets with parchment paper.
  5. Portion the chilled dough into 1-2 tablespoonful balls. Roll until smooth, arrange on the baking sheets with 3 inches between them, and gently flatten the tops with your palm.
  6. Bake for 7-10 minutes (depending on their size). When done, the edges should be lightly golden and the centers should be pale and soft but set.
  7. Let the cookies cool on the trays for 5 minutes, then transfer to a wire rack to cool fully.
  8. Make the frosting: In a large bowl, beat the butter until creamy. Gradually mix in the powdered sugar, vanilla, and salt until smooth.
  9. Beat in the pink gel food coloring until evenly tinted. Finally, add 1 teaspoon of heavy cream at a time until the desired consistency is reached. It should be thick and fluffy but spreadable.
  10. Spread the frosting generously on the cooled cookies and decorate with sprinkles. Allow the frosting to set before serving. Enjoy!
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