Soft Frosted Sugar Cookies
Soft frosted sugar cookies turn simple pantry staples into pale, tender cookies with creamy vanilla butter frosting and colorful sprinkles.
This small-batch recipe makes 8 soft cookies, which is perfect for 4 people. Each cookie has a tender crumb from sour cream, a rich vanilla flavor, and a thick layer of fluffy frosting.
Why You’ll Love This Recipe
- Soft and tender texture: The sour cream keeps the cookies moist without making them heavy.
- Classic bakery flavor: Vanilla, butter, and powdered sugar create that nostalgic frosted cookie taste.
- Budget friendly treat: You only need basic baking staples and a small amount of sprinkles.
- Easy to decorate: Spread the frosting with a spoon and finish with any sprinkles you have.
Fabian’s Budget Tip: Use store brand powdered sugar and sprinkles for the frosting. If sour cream costs more than usual, plain full fat Greek yogurt works well in the same amount and keeps the cookies soft.
Ingredients (Serves 4)
For the cookies
- 1 1/4 cups all purpose flour (150 g)
- 1/2 teaspoon baking powder (2 g)
- 1/4 teaspoon baking soda (1 g)
- 1/4 teaspoon fine salt (1.5 g)
- 1/4 cup unsalted butter, softened (57 g)
- 1/2 cup granulated sugar (100 g)
- 1 large egg (50 g)
- 1 teaspoon vanilla extract (5 ml)
- 1/4 cup sour cream (60 g)
For the frosting
- 1/4 cup unsalted butter, softened (57 g)
- 1 cup powdered sugar (120 g)
- 1/2 teaspoon vanilla extract (2.5 ml)
- 1 to 2 tablespoons milk (15 to 30 ml)
- 2 tablespoons sprinkles (20 g)
Step-by-Step Instructions
1. Heat the Oven
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. The parchment helps the pale cookies lift cleanly without browning too much on the bottom.
2. Mix the Dry Ingredients
In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Whisk until the mixture looks even and airy. This helps the cookies rise gently.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture looks lighter and a little fluffy. Scrape the bowl once so no butter hides at the bottom.
4. Add the Egg, Vanilla, and Sour Cream
Beat in the egg and vanilla until smooth. Add the sour cream and mix just until creamy. The dough may look soft and thick, which is exactly what gives these cookies their tender bite.
5. Finish the Dough
Add the dry ingredients to the wet ingredients. Mix just until no dry flour streaks remain. Stop as soon as the dough comes together so the cookies stay soft instead of tough.
6. Scoop and Bake
Scoop 8 mounds of dough onto the baking sheet, leaving space between each one. Gently flatten the tops with damp fingers. Bake for 8 to 10 minutes, until the cookies look puffed, pale, and set around the edges. Your kitchen should smell like warm vanilla, but the tops should not turn golden.
7. Cool Completely
Let the cookies rest on the baking sheet for 5 minutes. Move them to a rack and cool completely. If you frost warm cookies, the butter frosting will melt and slide off.
8. Make the Frosting
Beat the softened butter until smooth and creamy. Add the powdered sugar, vanilla, and 1 tablespoon of milk. Beat until the frosting looks pale, fluffy, and spreadable. Add a little more milk if it feels too stiff.
9. Frost and Decorate
Spread a thick layer of frosting over each cooled cookie. Add sprinkles right away, while the frosting is still soft, so they stick. Let the cookies sit for 10 minutes before serving if you want the frosting to set slightly.
Expert Troubleshooting & FAQs
Why did my cookies spread too much?
The butter may have been too warm, or the dough may have sat in a hot kitchen. Chill the dough for 20 minutes before baking if it feels loose or sticky.
Why are my cookies dry?
Dry cookies usually come from too much flour or overbaking. Spoon the flour into the measuring cup and level it off. Pull the cookies from the oven while they are still pale and tender.
Can I make the dough ahead?
Yes. Cover the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for about 10 minutes before scooping so it is easier to shape.
Can I use Greek yogurt instead of sour cream?
Yes. Use the same amount of plain full fat Greek yogurt. It gives the cookies a similar soft texture and a mild tang.
How should I store frosted sugar cookies?
Store the cookies in an airtight container at room temperature for 2 days or in the refrigerator for 5 days. Place parchment between layers so the frosting stays neat.
Estimated Nutritional Facts
These numbers are rough estimates per serving. One serving is 2 frosted cookies.
- Calories: 630
- Protein: 6 g
- Carbs: 89 g
- Fats: 29 g
Soft Frosted Sugar Cookies
Ingredients
- 1 1/4 cups all purpose flour (150 g)
- 1/2 teaspoon baking powder (2 g)
- 1/4 teaspoon baking soda (1 g)
- 1/4 teaspoon fine salt (1.5 g)
- 1/4 cup unsalted butter, softened (57 g)
- 1/2 cup granulated sugar (100 g)
- 1 large egg (50 g)
- 1 teaspoon vanilla extract (5 ml)
- 1/4 cup sour cream (60 g)
- 1 cup powdered sugar (120 g)
- 1/2 teaspoon vanilla extract (2.5 ml)
- 1 to 2 tablespoons milk (15 to 30 ml)
- 2 tablespoons sprinkles (20 g)
Instructions
- 1. Heat the Oven. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. The parchment helps the pale cookies lift cleanly without browning too much on the bottom.
- 2. Mix the Dry Ingredients. In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Whisk until the mixture looks even and airy. This helps the cookies rise gently.
- 3. Cream the Butter and Sugar. In a large bowl, beat the softened butter and granulated sugar until the mixture looks lighter and a little fluffy. Scrape the bowl once so no butter hides at the bottom.
- 4. Add the Egg, Vanilla, and Sour Cream. Beat in the egg and vanilla until smooth. Add the sour cream and mix just until creamy. The dough may look soft and thick, which is exactly what gives these cookies their tender bite.
- 5. Finish the Dough. Add the dry ingredients to the wet ingredients. Mix just until no dry flour streaks remain. Stop as soon as the dough comes together so the cookies stay soft instead of tough.
- 6. Scoop and Bake. Scoop 8 mounds of dough onto the baking sheet, leaving space between each one. Gently flatten the tops with damp fingers. Bake for 8 to 10 minutes, until the cookies look puffed, pale, and set around the edges. Your kitchen should smell like warm vanilla, but the tops should not turn golden.
- 7. Cool Completely. Let the cookies rest on the baking sheet for 5 minutes. Move them to a rack and cool completely. If you frost warm cookies, the butter frosting will melt and slide off.
- 8. Make the Frosting. Beat the softened butter until smooth and creamy. Add the powdered sugar, vanilla, and 1 tablespoon of milk. Beat until the frosting looks pale, fluffy, and spreadable. Add a little more milk if it feels too stiff.
- 9. Frost and Decorate. Spread a thick layer of frosting over each cooled cookie. Add sprinkles right away, while the frosting is still soft, so they stick. Let the cookies sit for 10 minutes before serving if you want the frosting to set slightly.
