Super SOFT sugar cookies that just melt in your mouth!! To make things even better, they're topped with the BEST sugar cookie frosting!
Prep Time10 minutesmins
Cook Time9 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs19 minutesmins
Course: Dessert
Cuisine: American
Keyword: best soft sugar cookie recipe, best sugar cookie frosting, how to make frosting for sugar cookies, soft sugar cookie recipe, soft sugar cookies
Servings: 20cookies
Calories: 263kcal
Author: Averie Sunshine
Ingredients
Cookies
½cupunsalted butter
½cupcanola or vegetable oil
½cupgranulated sugar
½cupconfectioners’ sugar
1large egg
1teaspoonvanilla extract
1teaspoonalmond extract
2 ¼cupsall-purpose flour
½teaspoonbaking soda
½teaspooncream of tartar
½teaspoonsalt
Frosting
⅓cupbuttersoftened
2 ½cupsconfectioners’ sugar
½teaspoonvanilla extract
½teaspoonsaltoptional and to taste
2 ½ to 3tablespoonsmilk or creamor as needed for consistency
food coloringoptional (I used 3 drops red food coloring to make pink)
sprinklesfor decorating
Instructions
Make the Sugar 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.
Add the egg, extracts, and beat until combined.
Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined.
Using a 2-tablespoon cookie scoop, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten about halfway.
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.
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.
Make the 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.
Slowly add the milk or cream, as necessary, to achieve desired frosting consistency.
Optionally add the food coloring as desired.
Add a generous dollop of frosting to each cookie and add sprinkles to taste.
Notes
Storage instructions:
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.