Frosted Sugar Cookies
These soft, Frosted Sugar Cookies are just like the ones from your favorite bakery! They’re topped with sweet frosting and colorful sprinkles, making them perfect for Christmas cookie trays, holiday parties, or a fun afternoon of baking. Be sure to check out my other Christmas Cookies for more holiday favorites!
Ingredient Notes
Here’s a quick look at what goes into these soft, bakery-style sugar cookies and their sweet, creamy frosting.
For the Cookies
- Butter: Let it soften on the counter first so it mixes smoothly into the dough.
- Canola Oil or Vegetable Oil: Either works and helps keep the cookies soft, even a day or two after baking.
- Granulated Sugar: Adds sweetness and gives these cookies their classic sugar cookie flavor.
- Eggs: Help hold the dough together and give the cookies a tender texture.
- Vanilla Extract: It adds that sweet, familiar flavor that makes sugar cookies so good.
- All-Purpose Flour: Helps cookies hold their shape while staying soft inside.
- Cornstarch: Creates that soft, delicate texture you love in bakery-style cookies.
- Baking Soda: This helps the cookies spread a bit and gives the edges a little color.
- Baking Powder: Adds lift, helping the cookies stay thick and soft instead of going flat.
For the Frosting
- Butter: Creates a rich, creamy base that whips easily to a smooth consistency.
- Powdered Sugar: Sweetens everything and gives the frosting a smooth, fluffy finish.
- Vanilla Extract: A splash adds extra flavor and makes the frosting taste even better.
- Cold Milk: Add just enough to reach a nice, spreadable consistency without making it too thin.
How to Make Sugar Cookies + Frosting
For full details on how to make these sugar cookies, see the printable recipe card down below. Here is what you can expect when making this recipe:
Step 1: Make Cookie Dough + Refrigerate
Cream the butter, oil, and sugar together until smooth and light. Beat in the eggs and vanilla until fluffy. Gradually stir in the dry ingredients until everything is combined.
Cover and refrigerate the dough for 2–3 hours. Chilling helps make the dough easier to roll out and cut into shapes.
Step 2: Preheat Oven + Prep Baking Sheet
Preheat the oven and line a baking sheet with parchment paper. Set it aside while you work on the dough.
Step 3: Roll Out + Cut
Remove the chilled cookie dough from the refrigerator and roll it out to about 1/4–1/2 inch thick on a lightly floured surface.
Cut out your favorite shapes using cookie cutters, then arrange them about 2 inches apart on the prepared baking sheet.
Step 4: Bake + Cool
Bake for 7–9 minutes, or until the cookies are just barely golden around the edges. You want to keep them nice and soft, so don’t wait for them to brown too much!
Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 5: Make Frosting
Beat the butter, powdered sugar, and vanilla together on low speed. Slowly add the milk until the frosting is thick, light, and fluffy. Go slowly here so the frosting is easy to spread without sliding right off the cookies. Whip for 1 minute.
For different colors, divide the frosting into small bowls and stir a few drops of food coloring into each. Add more until you get the shades you want.
Make Ahead Tips: Prep the cookie dough ahead of time to make decorating day easier!
- In the Fridge: Store the dough covered in the refrigerator for up to 1 week. When you’re ready, roll it out, cut into shapes, and bake as directed.
- To Freeze: Cut the dough into shapes and freeze them on a baking sheet until firm. Transfer to an airtight container or freezer bag, placing parchment paper between layers. Freeze for up to 3 months.
For the best texture, make the frosting fresh when you’re ready to decorate the cooled cookies.
Step 6: Decorate!
Spread each cookie with a generous amount of frosting and top with a variety of sprinkles. Serve.
Tips for Success
These simple tips will help your sugar cookies keep their shape, bake evenly, and look great once decorated.
- Press cookie cutters straight down. Avoid twisting when cutting your sugar cookies. Lift the cutter straight up to keep the edges clean and the shapes well defined.
- Use flour sparingly. Lightly dust your rolling pin to prevent sticking. Too much extra flour can dry out your cookies.
- Scrape down the bowl. Butter and sugar can stick to the sides. Scrape the bowl before adding dry ingredients so everything mixes evenly.
- Keep cookie sizes similar. Bake similar-sized sugar cookies together so they finish at roughly the same time. Smaller shapes bake faster.
- Check frosting consistency first. Make sure it’s thick enough to stay on the cookies before dividing it into bowls and adding color.
- Keep frosting covered. Cover unused bowls while decorating to prevent the frosting from drying out and forming a skin.
- Reroll dough gently. Gather leftover scraps to make more sugar cookies. Avoid overworking the dough or adding too much flour, which can make them tough.
What to Serve With Frosted Sugar Cookies
Pair sugar cookies with a warm drink or a few extra treats for a simple dessert spread.
- Hot Chocolate: A warm, creamy drink that balances the sweetness of the frosting.
- Vanilla Ice Cream: Adds a cool, creamy contrast to the soft texture.
- Chocolate Fudge: Brings rich chocolate flavor to your dessert platter.
- Vanilla Bean Cut-Out Sugar Cookie: Adds another buttery, vanilla-flavored treat to your cookie platter.
- Snickerdoodles: Cinnamon sugar adds a warm flavor to your cookie spread.
Give these frosted sugar cookies a try and let me know how you like them! You’ll find the full recipe in the printable recipe card below. Enjoy, friends!
Sugar Cookies
Ingredients
for the cookies-
- 3/4 cup butter softened
- 1/4 cup canola oil or vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
for the frosting-
- 1/2 cup butter softened
- 1 lb powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons cold milk
Instructions
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Cream butter, oil, and sugar together until smooth and light. Stir in eggs and vanilla and whip until light and fluffy. Stir in dry ingredients slowly until all incorporated.3/4 cup butter, 1/4 cup canola oil, 2 cups granulated sugar, 2 large eggs, 1 tablespoon vanilla extract, 3 cups all purpose flour, 1/4 cup cornstarch, 1 teaspoon baking soda, 3/4 teaspoon baking powder
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Refrigerate dough for 2-3 hours.
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Preheat oven to 350. Line baking sheet with parchment paper and set aside.
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Remove cookie dough from the refrigerator and roll it out on a lightly floured surface. You’ll want the dough to be 1/4′-1/2′ thick. Cut into shapes using cookie cutters and place 2 inches apart onto the prepared baking sheet.
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Bake 7-9 minutes or until barely golden brown. Cool 5 minutes before removing to cooling rack.
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For the frosting, stir butter, sugar, and vanilla together with the mixer on low. Slowly pour in milk until frosting starts to come together and becomes thick, light, and fluffy. {Go slow to make sure it stays on the thicker side!} Whip 1 minute.1/2 cup butter, 1 lb powdered sugar, 2 teaspoons vanilla extract, 1-2 tablespoons cold milk
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Spread each cookie with a generous amount of frosting and top with a variety of sprinkles. Serve.
Nutrition
Variations
- Try Different Extracts: Swap the vanilla extract in the frosting for almond extract for a slightly different flavor.
- Festive Toppings: Swap the usual sprinkles for mini chocolate chips, crushed candy canes, or sanding sugar.
- Citrus Flavor: Add a little lemon or orange zest to the dough for a fresh citrus note.
- Chocolate Frosting: Add cocoa powder to the frosting for a chocolate version.
More Sugar Cookies to Try!
- Copycat Swig Sugar Cookies
- Cut Out Sugar Cookies
- Classic Sugar Cookies (scoop and bake)
- Sugar Cookie Bars
- Sugar Cookie Blossoms
Storage
Store frosted sugar cookies in an airtight container at room temperature for up to 3 days, as long as the frosting is safe to keep at room temperature.
If your frosting recipe or kitchen conditions require refrigeration, refrigerate them instead. Let chilled cookies sit at room temperature before serving for the best texture.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.
