Description
Delicious soft frosted sugar cookies with a tender crumb and creamy vanilla frosting. Perfectly sweet and softly textured, these cookies are topped with a fluffy buttercream frosting that can be customized with colors and sprinkles for any occasion.
Ingredients
Scale
Cookies:
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg room temperature
- 1 Tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2 cups all-purpose flour
- 2 Tbsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
Frosting:
- ½ cup unsalted butter softened
- 1 tsp vanilla extract
- 2 Tbsp milk
- ½ tsp salt
- Pink or red food coloring optional
- 3 cups powdered sugar
- Sprinkles optional
Instructions
- Preheat Oven and Prepare Sheets: Preheat the oven to 350℉. Line 2 cookie sheets with parchment paper and set aside.
- Mix Butter and Sugars: Add the softened butter, granulated sugar, and powdered sugar to the bowl of a stand mixer. Beat with a flat beater attachment on high speed for 3 minutes, or until pale and creamy.
- Add Wet Ingredients: Add the egg, vegetable oil, vanilla extract, and almond extract to the butter mixture. Beat on medium speed until well combined, scraping the sides of the bowl as necessary.
- Incorporate Dry Ingredients: Add the flour, cornstarch, baking powder, and salt to the mixer. Beat on low speed until just combined to form the dough.
- Shape Cookies: Use a cookie scoop or spoon to scoop spoonfuls of dough. Roll into balls about 3 inches wide and ½ inch thick. Place on lined cookie sheets and flatten gently with the base of a drinking glass.
- Bake Cookies: Bake for 9 minutes or until cookies are just beginning to color. Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
- Prepare Frosting: Beat the butter in a stand mixer with a wire whisk attachment until pale and creamy. Add the milk, vanilla extract, salt, and optional food coloring, beating on medium speed until blended.
- Add Powdered Sugar: Add powdered sugar 1 cup at a time, beating on low speed until combined before adding the next. Then beat on high speed for 1 minute until thick and fluffy.
- Frost and Decorate: Spread frosting over cooled cookies using an offset spatula or butter knife. Decorate with sprinkles if desired.
Notes
- A cookie scoop helps make uniform cookies but an ordinary spoon works fine.
- Frosting color can be customized or omitted entirely.
- If no offset spatula is available, a butter knife can be used to spread frosting.
- Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.
- Cookies freeze well in airtight containers for up to 3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
