Soft Frosted Sugar Cookies that require no chilling, no rolling pins, and no cookie cutters! These are similar to the famous “Lofthouse Cookies” and are topped off with a sweet vanilla buttercream frosting and sprinkles.
Happy Valentine’s Day!
Whether you celebrate the holiday or not, what a great excuse to make something sweet for someone you love or just for yourself (even better, because then you don’t have to share). I’m a little bummed that today falls on Ash Wednesday because I’ll be fasting (-ish?) today and not indulging in sweets, but there’s always tomorrow 😉
Many of you know that I already have a favorite cut-out sugar cookie recipe, but these soft frosted sugar cookies are a bit different. For one, there’s no need to chill the dough or roll it out — just scoop the dough and roll it into balls between your palms before baking.
This frosting is also a sweet and simple buttercream that is easy for spreading, whereas my other recipe uses an icing that’s similar to royal icing and is better for piping.
Tips for Making Perfect Frosted Sugar Cookies
- The dough will be a bit sticky when you go to roll it into balls and some of the dough will stick to your palms, but it shouldn’t be so sticky that you aren’t able to roll it. If you have a great deal of difficulty rolling the dough, feel free to add more flour, and lightly dusting your hands with flour may also help.
- This frosting is a sweet vanilla buttercream, the frosting does not set very hard and stays soft. For frosting that will become firm, you can add more powdered sugar, but keep in mind that it will be more difficult to spread on top of your cookies.
- Make sure your soft sugar cookies cool completely before topping with the frosting, otherwise it will melt!
- I recommend using a gel food coloring if you wish to color your frosting, it has a great vibrant color and a little bit goes a long way. Liquid food coloring will work instead, though, the color just won’t be as bright.
Enjoy!
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How to Make Soft Frosted Sugar Cookies
Soft Frosted Sugar Cookies
Ingredients
Sugar Cookie Bases
- 1/2 cup unsalted butter softened (113g)
- 1 cup sugar (200g)
- 1/3 cup sour cream (80g)
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (375g)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Frosting
- 1/2 cup unsalted butter (113g)
- 1 cup powdered sugar (125g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- food coloring optional
- sprinkles, for decorating optional
Instructions
- Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.
- Combine butter and sugar in large bowl and beat with electric mixer until light and fluffy. Add sour cream, stir well.
- Add egg, egg yolk, and vanilla extract. Stir well.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet until well-combined.
- Roll dough into 1 1/2 Tablespoon-sized ball and place on prepared cookie sheet. Use your fingers to gently flatten (if dough sticks to your fingers, wet them first)
- Bake on 375F for 6-8 minutes. If cookies puff while cooking, use the clean bottom of a glass to gently re-flatten. Allow cookies to cool while you prepare your frosting.
Frosting
- Place butter in a medium-sized bowl and beat until creamy. Gradually add powdered sugar until combined. Stir in vanilla extract and salt.
- Add food coloring and stir until even in color.
- Use a spatula to spread frosting evenly over cooled cookies. Decorate with sprinkles. Store cookies in airtight container.
Nutrition
EJ says
What other food coloring gels do you recommend? (Besides AmeriColor)
Sugar Spun Run says
Hi, EJ! I use AmeriColor Gel Food Coloring, but any other brand of gel will do. 🙂
Brittini says
I am making your other sugar cookies for halloween but love the look/texture of this recipes frosting. Would this recipe still work well for cut-out cookies? If I refrigerate overnight, would I be able to stack the cookies after being frosted?
Thanks!
Sam says
Hi Brittini! This frosting would definitely work on these cookies but it’s not great for stacking. As the frosting gets back to room temperature it will soften again, it’ll have that “crust” on the outside but probably won’t be firm enough to stack flawlessly.
Gaby says
The cookies are amazing! But the sugar and butter seem to separate and I’m not sure why it’s so wet. Any tips?
Sugar Spun Run says
Hello, Gaby! Everything should come together as you add the dry ingredients. Let me know how it turns out. 🙂
Ali says
Can you substituted sour cream for something else?
Sam says
Plain Greek yogurt would probably work.
Tiffany says
Does the frosting harden?
Sugar Spun Run says
Hello, Tiffany. The frosting will be stiff on the outside, like a thin crust, but still creamy. 🙂
Debbie Detmer says
These are the best sugar cookies ever and the frosting is simply heavenly. Than you so much for sharing!
Sam says
I am so glad you enjoyed the cookies, Debbie! 🙂
Emma says
I did these slightly differently, mostly because I mentally conflated two recipes I was looking at (oops) – I used this recipe as written, but then rolled the dough in plastic wrap into a cylinder and refrigerated it for an hour before slicing and baking, and my kids proclaimed them the perfect sugar cookie. So great recipe, and it works fantastically well as a sliceable dough!
Sam says
I’m glad to hear they work well for slicing, too! I’d never tried this recipe that way. Thank you for commenting, Emma! I’m going to have to try them myself slice & bake style now 🙂
Jess says
Hi Sam!
I’m interested in this recipe, but is it possible to omit the sour cream if I don’t have any on hand?
Sam says
Hi, Jess. Unfortunately I am not sure how they would turn out without the sour cream, but I don’t think it would work well. 🙁
BRIGITTE Couture says
I usually replace the sour cream in every recipe with plain Greek yogurt and so far never had any issue. So it might be an option if you have any.
Crystal says
What is the yield of this recipe? Does this recipe work when doubled? Have u ever tried with almond extract in both the dough and icing instead of vanilla? Im looking for an excellent drop Soft cookie with almond.
Sam says
Hi, Crystal. The recipe makes about 16 cookies. It should work fine being doubled. I have not tried an almond extract instead of the vanilla, but if you do I would use less almond because the flavor is a little stronger. 🙂
Donamarie Herriman says
Hi – Can you use the frosting in the can?
Sam says
I haven’t tried it with that frosting.
Kelly says
Can I use this in a cookie press? I need recipes for one.
Sam says
This one is a little soft but I have a cookie press recipe coming soon. Until then you can try using this dough, it’s very very similar to the recipe I’m going to be publishing. https://sugarspunrun.com/valentine-cookies/
I hope that helps!
Pat says
Hi Sam – these are fabulous! Made them exactly as written. I think you are the cookie whisperer! As always, thank you for sharing!
Elayne says
Can you make these using cookie cutters? And if not do you have a recipe for those?? I’ve always wanted to know how to make them and your recipes are all so freaking good!!
Sam says
I’m so glad you are enjoying the recipes, Elayne! These wouldn’t do so well with a cookie cutter, they’re better just for rolling into balls. I do have a cutout sugar cookie recipe here, though: https://sugarspunrun.com/easy-sugar-cookie-recipe/
I hope that helps!