Soft Frosted Sugar Cookies

Super soft frosted sugar cookies with no chilling, rolling pins, or cookie cutters required! Top them off with sweet vanilla buttercream and plenty of sprinkles.

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 25

Cook Time 11

Total Time 36

Servings cookies

Calories 273kcal

Author Sam Merritt

Equipment

Ingredients

For the Cookie

½ cup (113 g) unsalted butter softened
1 cup (225 g) + 2 Tablespoons granulated sugar
1 large egg + 1 egg yolk room temperature preferred
¼ cup (60 g) sour cream
1 teaspoon vanilla extract
¼ teaspoon almond extract optional
2 ½ cups (315 g) all-purpose flour
2 Tablespoons cornstarch
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon table salt

Frosting

¾ cup (170 g) unsalted butter softened
1 ½ cups (188 g) powdered sugar
1 teaspoon vanilla extract
¼ teaspoon table salt
Food coloring optional, I linked to the natural food coloring I use
Sprinkles for decorating optional, I linked to the natural sprinkles I use

Instructions

For the Cookies

Preheat oven to 350F (177C) and line baking sheets with parchment paper. Set aside.
In a large mixing bowl, use an electric mixer to mix together butter and sugar until light and fluffy.
½ cup unsalted butter, 1 cup + 2 Tablespoons granulated sugar
Add egg, egg yolk, sour cream, vanilla extract, and almond extract and stir well until completely combined.
1 large egg + 1 egg yolk, ¼ cup sour cream, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
In a separate, medium sized bowl whisk together flour, cornstarch, baking powder, baking soda, and salt.
2 ½ cups all-purpose flour, 2 Tablespoons cornstarch, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon table salt
Gradually add dry ingredients to the wet, stirring on low speed until all ingredients are well combined.
Drop cookie dough by 2-Tablespoon (40g) sized scoop onto the prepared baking sheet, spacing cookies at least 2 inches (5cm) apart. If desired, you can gently roll the dough between your palms to make it smooth (for more uniform cookies), but it is a bit sticky.
Transfer to center rack of 350F (175C) preheated oven and bake for 10-11 minutes.
Immediately after removing from the oven, lightly flatten each cookie by gently pressing down on them with a flat surface, such as the bottom of a large measuring cup. Allow to cool completely before frosting.

Frosting

In a medium sized mixing bowl, use your electric mixer to beat butter until smooth and creamy.
¾ cup unsalted butter
Gradually add powdered sugar, mixing on low speed, until sugar is completely combined.
1 ½ cups powdered sugar
Add vanilla and salt, stir to combine.
1 teaspoon vanilla extract, ¼ teaspoon table salt
Add food coloring, if using, and stir until color is even throughout.
Food coloring
When cookies are completely cooled, spread frosting evenly over cookies. Decorate with sprinkles, if desired.
Sprinkles for decorating

Video

Notes

Storing

Store cookies in an airtight container at room temperature for up to 5 days. These cookies also freeze well. Note that the frosting does crust and set up, but is still soft like a buttercream and is not ideal for stacking.

Original recipe

In February 2025 I updated the recipe to improve the flavor and texture. If you are looking for the old recipe, you can find it here.

Nutrition