There is something truly magical about a soft, pillowy sugar cookie topped with a blanket of creamy, melt-in-your-mouth frosting. They are the quintessential treat for birthdays, holidays, bake sales, or simply when you need a sweet hug in dessert form. While many recipes claim to be the best, they often result in cookies that spread too thin, turn out hard the next day, or have a frosting that just doesn’t set right.
If you have been on a quest for that perfect bakery-style cookie the one with the thick, tender center and the signature crackly top under a layer of smooth frosting your search ends here.
This guide provides a foolproof recipe for the Softest Frosted Sugar Cookies you will ever make. We will walk you through every step, from creaming the butter to achieving that iconic swoop of frosting. Whether you are a beginner baker or a seasoned pro, these cookies are destined to become a family favorite. Get ready to fill your kitchen with the aroma of vanilla and butter!
Ingredients: The Building Blocks of Softness
The secret to a soft sugar cookie that stays soft for days lies in the ingredients. We are using a combination of techniques to ensure a tender crumb and a frosting that hardens just slightly on the outside while staying soft underneath.
For the Soft Sugar Cookies:
- 3 cups (375g) All-Purpose Flour: Provides the structure.
- 1/2 teaspoon Baking Soda: Helps with leavening and spread.
- 1/2 teaspoon Baking Powder: Adds extra lift for a fluffy texture.
- 1/2 teaspoon Salt: Balances the sweetness and enhances flavor.
- 1 cup (226g) Unsalted Butter, softened: Must be at room temperature for proper creaming.
- 1 ½ cups (300g) Granulated Sugar: Sweetens and helps create a tender texture.
- 2 large Eggs + 1 Egg Yolk, at room temperature: The extra yolk adds richness and moisture.
- 2 teaspoons Vanilla Extract: The backbone of the cookie’s flavor.
- 1/2 cup (120g) Sour Cream, at room temperature: This is the secret ingredient! It adds incredible moisture and tenderness, ensuring the cookies don’t dry out.
For the Signature Frosting:
- 1/2 cup (113g) Unsalted Butter, softened
- 1/2 cup (100g) Vegetable Shortening (like Crisco): This is the key to a stable, fluffy frosting that pipes beautifully and holds its shape without being overly greasy.
- 4 cups (500g) Powdered Sugar, sifted
- 2 tablespoons Heavy Cream or Milk
- 1 ½ teaspoons Vanilla Extract
- Pinch of Salt
- Optional: Gel food coloring and sprinkles for decoration
Step-by-Step Instructions: Your Path to Cookie Perfection
Follow these steps carefully, and you will be rewarded with the perfect batch every time.
1. Prepare for Baking
Preheat your oven to 350°F (175°C) . Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and promotes even baking.
2. Combine the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this aside. Whisking aerates the mixture and ensures the leavening agents are evenly distributed.
3. Cream the Butter and Sugar
In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed. Beat for 2-3 minutes until the mixture is light in color, pale yellow, and fluffy. This process incorporates air, which is vital for a soft texture. Scrape down the sides and bottom of the bowl as needed.
4. Incorporate Wet Ingredients
Add the eggs and the extra egg yolk one at a time, beating well after each addition. Then, mix in the vanilla extract. Finally, beat in the sour cream until just combined. Don’t worry if the mixture looks a little curdled; the sour cream will smooth it out once the flour is added.
5. Combine Wet and Dry
Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Over-mixing at this stage will develop the gluten in the flour, resulting in tough cookies. Stop the mixer as soon as no streaks of flour remain. The dough will be soft and slightly sticky.
6. Scoop and Shape
Use a large cookie scoop (about 2 tablespoons or a 1.5-inch diameter) to scoop the dough onto the prepared baking sheets. Place them about 2 inches apart. For perfectly round cookies, you can gently roll each scoop of dough into a smooth ball between your palms. The dough might be sticky, so lightly grease your hands with a tiny bit of butter or oil.
7. The “Flatten” Tip
Bakery-style frosted sugar cookies are not balls; they are thick discs. Gently press down on each dough ball with the palm of your hand or the bottom of a glass to flatten it slightly until it’s about 1/2-inch thick. This ensures they bake evenly into the perfect shape.
8. Bake to Perfection
Bake for 10-12 minutes. The cookies should look set around the edges but still very pale and soft in the center. They might not look “done,” but that’s the secret! A slight crackle on top is a good sign. Do not overbake, or they will lose their softness.
Let the cookies cool on the baking sheet for 5 minutes. This allows them to set up. Then, carefully transfer them to a wire rack to cool completely. The cookies must be 100% cool before frosting.
9. Make the Dreamy Frosting
While the cookies cool, make the frosting.
In a large bowl, beat the softened butter and shortening together with an electric mixer until smooth and combined. Gradually add the powdered sugar, about 1 cup at a time, beating on low speed to start to avoid a sugar cloud. Once incorporated, add the heavy cream, vanilla extract, and a pinch of salt.
Beat on medium-high speed for 3-5 minutes. The frosting will become incredibly light, fluffy, and pale in color. If it is too thick, add another teaspoon of cream. If it is too thin, add a little more powdered sugar. If using food coloring, mix it in now.
10. Frost and Decorate
Once the cookies are completely cool, it’s time to decorate! You can use a butter knife to spread the frosting, but for that classic “crackly top” look, use an offset spatula. Place a generous dollop of frosting on a cookie and spread it towards the edges, creating swirls and peaks. Top with sprinkles immediately, as the frosting will begin to form a light crust.
Tips for the Softest Cookies Ever
- Room Temperature is Key: Ensure your butter, eggs, and sour cream are at room temperature. This allows them to emulsify properly, creating a smooth, uniform batter that bakes evenly.
- Measure Flour Correctly: Too much flour is the #1 enemy of soft cookies. Use the “spoon and level” method: fluff your flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Never scoop directly from the bag.
- Chill if Necessary: If your kitchen is very warm and the dough seems too sticky to handle, chill it in the refrigerator for 30 minutes. This prevents the cookies from spreading too much in the oven.
- Storage is Crucial: Store these cookies in an airtight container at room temperature. They stay perfectly soft for up to 5 days. You can even layer them with parchment paper.
Frequently Asked Questions
Can I freeze this cookie dough?
Absolutely! Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer bag. You can bake them directly from frozen, just add 2-3 minutes to the baking time.
Why did my cookies spread?
The most common reasons are butter that was too soft (or melted), or the baking sheet being too warm when you placed the dough on it. Always start with a cool baking sheet.
Can I use this recipe for cut-out cookies?
This recipe is specifically designed for drop-style cookies (scooped and flattened). For detailed cut-out cookies that hold sharp edges, you would need a stiffer dough with less leavening.
Conclusion: Your New Favorite Cookie Recipe Awaits
These Soft Frosted Sugar Cookies are more than just a dessert; they are a blank canvas for celebration and a guaranteed way to bring a smile to anyone’s face. The combination of the tender, melt-away cookie and the rich, fluffy frosting is simply irresistible. They taste just like the ones from a beloved bakery, but made with love in your own kitchen.
Whether you keep them classic with rainbow sprinkles, color the frosting for a holiday, or enjoy them plain, this recipe is foolproof. We encourage you to try this recipe and experience the joy of baking the perfect sugar cookie.
Don’t forget to share your creations! We would love to see how your cookies turn out. Happy baking!
