There is nothing better than a soft sugar cookie covered in buttercream frosting and sprinkles! Whether you normally buy the Lofthouse brand cookies or the grocery store’s, you’ll be making these from now on. These frosted sugar cookies are melt in your mouth soft and delicately sweet just like the real thing. Here’s how you can make the best frosted sugar cookies at home!
How to make the best frosted sugar cookies
The main reason I started making these from scratch was because of the ingredients listed on their packaging. There’s so many unknown ingredients, some of which I can’t even pronounce lol. My recipe calls for way less ingredients and I get peace of mind knowing exactly what is in my cookies. Here are a few things that go into making these cookies, but the full recipe is below!
- These frosted sugar cookies need cake flour to achieve their signature texture.
- They’re sweetened with powdered sugar instead of granulated so the sugar doesn’t crystallize during the baking process, making the cookies crunchy.
- Unsalted butter adds moisture to these cookies and gives them a rich flavor.
Frosting the cookies
This easy vanilla buttercream frosting is the icing on the cake! There’s no special equipment required to make it and it only has 4 simple ingredients!
- Just mix together the softened butter and powdered sugar until fully combined. Next, incorporate the vanilla extract and your choice of food coloring.
My tips for making the best frosted sugar cookies
- I’ve tried this recipe with different types of flour and the best one to use is cake flour! After all, it only makes sense to use cake flour because these cookies are the perfect mix between cake and cookie lol.
- Chill the dough before shaping the cookies. Cookie dough can be messy, making it hard to shape. Cold cookie dough holds its shape better when baked.
- I’m obsessed with how soft and smooth the bottoms of these cookies are so I bake them on parchment paper at 325 degrees Fahrenheit. If you don’t have parchment paper, you can use vegetable shortening to grease a light colored baking sheet. The dark colored ones burn quickly.
FAQs
1. How far ahead of time can you bake sugar cookies?
- The cookie dough will hold in the fridge for up to a week and if you bake them, the cookies can be stored (unfrosted) at room temperature in an airtight container for up to 3 days.
2. How do I know when the cookies are done baking?
- Great question! The tops of sugar cookies have a bit of a glossy look when they need a bit more time in the oven. Once all the cookies are completely matte on top they’re good to go!
3. Can I use another type of frosting?
- Traditionally, buttercream frosting is used on soft sugar cookies, but these would taste great with my bomb cream cheese frosting, a simple glaze, or any frosting your heart desires! Just be sure to leave them unfrosted if you’re storing them for later.
Related recipes
The Best Frosted Sugar Cookies
Course: DessertCuisine: AmericanDifficulty: Easy9
servings30
minutes10
minutes60
MinutesThere is nothing better than a soft sugar cookie covered in buttercream frosting and sprinkles! These frosted sugar cookies are melt in your mouth soft and delicately sweet just like the real thing. Here’s how you can make the best frosted sugar cookies at home!
Ingredients
- Cookies
1 1/2 cups cake flour
1 cup powdered sugar
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon fine salt
4 ounces (1 stick) unsalted butter, softened
1/2 an egg
2 teaspoons vanilla extract
- Buttercream frosting
8 ounces (1 stick) salted butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
food coloring, optional
Colorful sprinkles
- Special equipment
Parchment paper
Stand mixer with paddle attachment
Directions
- In a large bowl, stir together flour, powdered sugar, cornstarch, baking soda, baking powder, and salt.
- To a stand mixer add the butter, then mix on medium speed using the paddle attachment until well combined.
- In a small bowl, whisk one egg then pour half the scrambled egg into the butter along with vanilla extract. Mix on low speed until combined.
- Next, gently sift the flour mixture into the butter. Mix on low speed until cookie dough forms.
- Scrape down the bowl to ensure all the ingredients are fully incorporated.
- Cover the cookie dough bowl with plastic wrap and refrigerate for at least an hour.
- Line a baking tray with parchment paper and scoop 2 tablespoons of cookie dough into your hands. Roll the cookie dough into a ball and flatten into a circle about a half inch thick and 2-3 inches wide.
- Place the cookies 1 inch apart from each other on the baking tray then placed the tray into the freezer for five minutes.
- Preheat your oven to 325°F.
- Place the cookies into the oven and bake for 10 minutes.
- Lastly, while the cookies are baking, prepare the buttercream frosting. To a medium bowl add the soften butter and mix until smooth. Next, pour in the powdered sugar and mix well. Stir in vanilla extract and food coloring.
- Once the cookies are done baking, allow them to cool completely before frosting. Frost the cookies using 1 tablespoon of frosting per cookie.
- Top with colorful sprinkles, and enjoy!
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