Description
Soft Frosted Sugar Cookies are a deliciously tender treat perfect for any occasion. These cookies are lightly crisp on the edges and soft in the center, topped with a smooth, creamy vanilla frosting that can be customized with food coloring and sprinkles for extra fun and festivity.
Ingredients
For the Cookies
- ½ cup unsalted butter (softened)
- 1 cup + 2 Tablespoons granulated sugar
- 1 large egg + 1 egg yolk (room temperature preferred)
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 2 ½ cups all-purpose flour
- 2 Tablespoons cornstarch
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
For the Frosting
- ¾ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- Food coloring (optional)
- Sprinkles for decorating (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking. Set them aside for later use.
- Mix Butter and Sugar: In a large mixing bowl, use an electric mixer to beat together the softened butter and granulated sugar until the mixture is light and fluffy. This step helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the egg, egg yolk, sour cream, vanilla extract, and optional almond extract into the butter and sugar mixture. Mix thoroughly until fully combined, ensuring even distribution of flavors.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. This ensures even leavening and texture in the cookies.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet ingredients, mixing on low speed to avoid overworking the dough. Stir until the dough comes together and all ingredients are fully combined.
- Scoop and Shape Cookies: Using a 2-tablespoon (40g) scoop, drop dough portions onto the prepared baking sheets, spacing each cookie at least 2 inches (5 cm) apart. You may gently roll each dough portion between your palms for a smoother, more uniform shape, though the dough is slightly sticky.
- Bake Cookies: Place the baking sheets on the center rack of the preheated oven and bake for 10 to 11 minutes, until the cookies look set but are still soft in the middle.
- Flatten Cookies: Upon removing from the oven, immediately press down each cookie gently with a flat surface such as the bottom of a large measuring cup to slightly flatten them. Allow the cookies to cool completely on the baking sheets before frosting.
- Prepare Frosting: In a medium bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add powdered sugar on low speed until fully incorporated and fluffy.
- Add Flavor and Color: Mix in the vanilla extract and salt for seasoning. Add food coloring if using, and stir until the color is uniform throughout the frosting.
- Frost Cookies: Once cookies have completely cooled, spread an even layer of frosting on each cookie. Decorate with sprinkles if desired for a festive touch.
Notes
- For best results, use room temperature eggs and butter to help with mixing and texture.
- You can substitute almond extract with more vanilla extract if preferred or omit entirely.
- Rolling the dough between your palms is optional but helps create uniform cookies.
- Make sure cookies cool completely before frosting to prevent melting.
- Food coloring and sprinkles are completely optional and can be customized to suit holidays or events.
- Store cookies in an airtight container at room temperature for up to 3 days.
