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Soft Sugar Cookies With Frosting - Tender, Sweet, and Easy

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • For the cookies:
  • 2 3/4 cups (330 g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (226 g) unsalted butter, softened to room temperature
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (60 ml) sour cream or plain Greek yogurt, room temperature
  • For the frosting:
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 1/2 to 3 cups (300–360 g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of fine sea salt
  • Optional: food coloring and sprinkles

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even browning.
  2. Whisk dry ingredients: In a medium bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy. This step traps air and leads to softer cookies.
  4. Add egg, yolk, and vanilla: Beat in the egg, egg yolk, and vanilla until combined, scraping the bowl as needed so everything incorporates evenly.
  5. Mix in sour cream: Add the sour cream (or yogurt) and mix until smooth. The dough may look slightly curdled at this point; that’s normal.
  6. Add dry ingredients: Add the dry mixture in two additions, mixing on low until just combined. Don’t overmix. The dough should be soft but not sticky.
  7. Portion the dough: Use a 2-tablespoon cookie scoop (about 40 g each) to portion dough onto the prepared sheets, spacing about 2 inches apart.
  8. Flatten slightly: For even thickness, gently press the tops with your fingertips or the bottom of a measuring cup to about 3/4 inch thick. This helps them bake evenly and stay soft.
  9. Bake: Bake for 9–11 minutes, until the edges look set and the centers are slightly puffy but pale. You don’t want browning—pull them before they color.
  10. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  11. Make the frosting: Beat the butter on medium until creamy. Add powdered sugar 1/2 cup at a time, alternating with a splash of cream, mixing until smooth and spreadable. Beat in vanilla and a pinch of salt. Adjust consistency with more cream (softer) or more sugar (thicker).
  12. Color and decorate: If using food coloring, divide and tint the frosting. Spread onto cooled cookies with an offset spatula, then add sprinkles right away so they stick.