Frosted Soft Sugar Cookies

Frosted Soft Sugar Cookies – Super SOFT sugar cookies that just melt in your mouth!! If you’ve ever thought that sugar cookies can be boring or dry, this EASY recipe with frosting and sprinkles will change your mind! Absolutely DELISH!!

Frosted Soft Sugar Cookies - Super SOFT sugar cookies that just melt in your mouth!! If you've ever thought that sugar cookies can be boring or dry, this EASY recipe with frosting and sprinkles will change your mind! Absolutely DELISH!!

Normally I am not a big fan of sugar cookies because I feel like they’re bland, boring, dry, and fairly tasteless, but that is not the case with these.

They are some of the best sugar cookies I’ve tried. Between the tender cookies, creamy frosting, and the sprinkles, the batch disappeared quickly.

Why Are They So Soft

The cookies are made with both butter and oil. When baking cakes and muffins, I always prefer to use oil rather than butter because oil keeps them softer.

And the same held true for the cookies – so darn soft. They almost melt in your mouth.

MY OTHER RECIPES

But as is true with any cookies, don’t overbake them. The undersides will darken too much and they will dry out.

Frosted Soft Sugar Cookies - Super SOFT sugar cookies that just melt in your mouth!! If you've ever thought that sugar cookies can be boring or dry, this EASY recipe with frosting and sprinkles will change your mind! Absolutely DELISH!!

What Else Is In The Cookies

There’s two kinds of sugars but not the typical two kinds you’d think which would be white and brown sugar.

Instead there’s white sugar along with confectioners’ sugar.

I added both vanilla and almond extracts. If you don’t keep almond extract on hand, don’t worry about it. But I love it in desserts and being that these cookies have such a mild and pure flavor (no nuts, no chocolate, no peanut butter, etc.) the almond extract is a nice touch.

The recipe calls for cream of tartar and I haven’t tried the recipe without it. It’s only a couple dollars and I recommend purchasing it because it will help the cookies bake up thicker.

Chilling The Dough

You have to chill the dough before you bake them so they don’t spread into flat discs. You want a sufficiently thick cookie and the way to achieve that is from a little chill time.

The dough is very soft from both the butter and oil (and not tons of flour, comparatively) so chilling it before baking is the only way to go here.

You don’t have to bake all the cookies at once and can save the dough in the fridge for up to a week or in the freezer for up to 4 months before baking it off. That way you can have fresh cookies as often as you’d like.

Frosted Soft Sugar Cookies - Super SOFT sugar cookies that just melt in your mouth!! If you've ever thought that sugar cookies can be boring or dry, this EASY recipe with frosting and sprinkles will change your mind! Absolutely DELISH!!

Frosting And Sprinkles

I made a simple buttercream frosting and added 3 drops of red food coloring. You can make the frosting any color you wish, or just keep it basic white.

I used Sweetapolita sprinkles specifically in Flamingo Twinkle Sprinkle Medley. I adore Sweetapolita sprinkles because they are like nothing I’ve ever seen before. I used them in this colorful Unicorn Bark. Feel free to use your favorite sprinkles.

Although it’s not holiday baking season right now, I think these would be perfect to include on a holiday dessert tray, cookie platter, or for holiday cookie exchanges. Decorate them festively with red and green for the season and you’re set.

Favorite cookie recipes:

Frosted Soft Sugar Cookies - Super SOFT sugar cookies that just melt in your mouth!! If you've ever thought that sugar cookies can be boring or dry, this EASY recipe with frosting and sprinkles will change your mind! Absolutely DELISH!!

Frosted Soft Sugar Cookies

Frosted Soft Sugar Cookies – Super SOFT sugar cookies that just melt in your mouth!! If you’ve ever thought that sugar cookies can be boring or dry, this EASY recipe with frosting and sprinkles will change your mind! Absolutely DELISH!!

5
5 / 5 ()
Did you make this recipe?

Ingredients:

Cookies

  • 1/2 cup unsalted butter
  • 1/2 cup canola or vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners’ sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt

Frosting 

  • 1/3 cup butter, softened 
  • 2 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt, optional and to taste
  • 2 1/2 to 3 tablespoons milk or cream, or as needed for consistency
  • food coloring, optional (I used 3 drops red food coloring to make pink)
  • sprinkles, for decorating

Directions:

  1. Cookies – To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, oil, sugars, and beat on medium-high speed until creamed and combined, about 4 minutes.
  2. Add the egg, extracts, and beat until combined.
  3. Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined.
  4. Using a 2-tablespoon cookie scoop, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten about halfway.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 7 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 8 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 9 to 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. While cookies are cooling, make the frosting.
  7. Frosting – To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, sugar, vanilla, optional salt, and beat on medium-low speed until creamy.
  8. Slowly add the milk or cream, as necessary, to achieve desired frosting consistency.
  9. Optionally add the food coloring as desired.
  10. Add a generous dollop of frosting to each cookies and add sprinkles to taste. I am comfortable storing frosted cookies at room temp for up to 5 days but if you’re not, store them in the fridge noting they will be more prone to drying out. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 7 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. If baking straight from freezer with frozen dough, you don’t have to thaw it. Bake straight from freezer, possibly adding 1 to 2 minutes to baking time if necessary. Extra frosting will keep airtight for at least 2 weeks in the fridge.

Cookies adapted from Taste of Home

Only Eats

22 comments on “Frosted Soft Sugar Cookies”

  1. I love your sprinkles! Very pretty colors. And I think you photographed these very nicely.

  2. Such pretty sprinkles and the cookies sound delicious with vanilla and almond extract!

  3. These cookies look amazing! I’m totally going to make some for my daughter’s birthday party tomorrow!

    Paige
    http://thehappyflammily.com

  4. Does the frosting stay soft or harden a bit?
    Such pretty cookies & they sound delicious!

  5. This is the recipe I’ve been using for years. I use this for making snickerdoodles (I add 1/2 t. of cinnamon to the dough). Roll the balls of dough in sugar and cinnamon. DELICIOUS!!! You can also add a bag of toffee bits and sliced almonds. My favorite!!!! I often double the batch and then separate the dough three ways and make three kinds of cookies.

    Rating: 5
  6. can I add chocolate chips to your recipe

  7. I’ve never tried using oil or almond extract in a sugar cookie recipes before…but I’m intrigued!!! These look SO soft and delicious :)

    • Almond extract is great in certain baking recipes and I use it from time to time. It’s perfect in these cookies. Oil in cookies…I think in all the years I’ve been blogging, I probably only have one other recipe for cookies with oil. Not common but it was perfect here!

  8. Absolutely the best of the best! I liked the almond with the vanilla, a pop of extra flavor. Follow the directions! 🌻😀

    Rating: 5
  9. ⭐️⭐️⭐️⭐️⭐️
    These are so good. I froze the balls of dough and pulled out what I wanted to bake in small batches & they were delicious. The frosting was refrigerated for a week and also was perfect after sitting out while the cookies baked. Really easy and good recipe!

  10. I baked these cookies to bring to my daughter and her friends who are freshmen in college. These are absolutely delicious. The addition of the almond extract made the cookies really special. I liked that I could make the dough several days in advance as well as the frosting.Thanks again for a wonderful recipe.

    Rating: 5

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.