Soft Frosted Sugar Cookies
Soft Frosted Sugar Cookies
Ingredients
For the Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1 drop pink gel food coloring, or more, as needed
For Decoration
- 1/4 cup rainbow sprinkles, as needed
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined and no streaks of flour remain. Do not overmix.
⏱️ 5 min
- 5
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min
- 6
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 7
Scoop portions of the chilled dough (about 1 1/2 tablespoons each) and roll them into smooth, round balls. Place them about 2 inches apart on the prepared baking sheets.
⏱️ 7 min
- 8
Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers still look soft. Do not overbake. The cookies will be pale.
⏱️ 10 min•🌡️ 375
- 9
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min
- 10
While the cookies cool, prepare the frosting. In a medium bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until smooth and fluffy. Beat in the vanilla extract and pink gel food coloring until the desired color is achieved.
⏱️ 10 min
- 11
Once the cookies are completely cool, use a small ice cream scoop or a spoon to apply a generous amount of frosting to the top of each cookie. Spread evenly.
⏱️ 10 min
- 12
Immediately sprinkle rainbow sprinkles over the frosting before it sets.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Soft Frosted Sugar Cookies
Ingredients
For the Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1 drop pink gel food coloring, or more, as needed
For Decoration
- 1/4 cup rainbow sprinkles, as needed
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined and no streaks of flour remain. Do not overmix.
⏱️ 5 min - 5
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min - 6
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 7
Scoop portions of the chilled dough (about 1 1/2 tablespoons each) and roll them into smooth, round balls. Place them about 2 inches apart on the prepared baking sheets.
⏱️ 7 min - 8
Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers still look soft. Do not overbake. The cookies will be pale.
⏱️ 10 min•🌡️ 375 - 9
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min - 10
While the cookies cool, prepare the frosting. In a medium bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until smooth and fluffy. Beat in the vanilla extract and pink gel food coloring until the desired color is achieved.
⏱️ 10 min - 11
Once the cookies are completely cool, use a small ice cream scoop or a spoon to apply a generous amount of frosting to the top of each cookie. Spread evenly.
⏱️ 10 min - 12
Immediately sprinkle rainbow sprinkles over the frosting before it sets.
⏱️ 3 min