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Frosted Soft Sugar Cookie Recipe

Soft, tender sugar cookies topped with a creamy vanilla frosting for a classic treat.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 12 servings

Ingredients

  • 1 1/2 cups butter softened (339 g)
  • 1 1/2 cups granulated sugar (297 g)
  • 3 large eggs room temperature (150 g)
  • 1 1/2 tablespoons vanilla extract (21 g)
  • 4 1/2 cups all-purpose flour (540 g)
  • 4 teaspoons baking powder (16 g)
  • 1/2 teaspoon kosher salt (1 g)
  • 1 cup butter softened (for frosting, 226 g)
  • 3 cups confectioners sugar sifted (341 g)
  • 1 tablespoon vanilla bean paste (or substitute vanilla extract)
  • 3 tablespoons half and half divided, for frosting (43 g)
  • sprinkles optional

Instructions

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), cream 1 1/2 cups softened butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, mixing well after each addition; then increase the mixer speed and mix in 1 1/2 tablespoons vanilla extract.
  • In a large bowl whisk together 4 1/2 cups all-purpose flour, 4 teaspoons baking powder, and 1/2 teaspoon kosher salt.
  • With the mixer on low, gradually add the dry ingredients to the butter mixture and mix until just combined into a soft dough.
  • Scoop about 2 tablespoons of dough per cookie and place on prepared baking sheets, spacing evenly; gently press each mound with your palm to slightly flatten.
  • Bake cookies in the preheated oven for 10 minutes, or until edges are set but centers remain soft; do not overbake.
  • Remove cookies from oven and allow them to cool on the baking sheet while you prepare the frosting.
  • For a cookie cake: spray a 9-inch skillet or cake pan with nonstick spray, press the cookie dough evenly into the pan, and bake at 350°F for 12–15 minutes until a toothpick inserted in the center comes out clean; set aside to cool.
  • To make the frosting, cream 1 cup softened butter in a large bowl. Gradually add the sifted confectioners' sugar 1/2 cup at a time, increasing mixer speed after each addition to incorporate air.
  • Once all the powdered sugar is incorporated, mix in 1 tablespoon vanilla bean paste, then add the 3 tablespoons half and half one tablespoon at a time until the frosting reaches a spreadable consistency.
  • Spread the frosting over cooled cookies or the cooled cookie cake, decorate with sprinkles if desired, and serve.

Equipment

  • stand mixer or hand mixer
  • Mixing bowls
  • Whisk
  • Baking Sheets
  • Parchment Paper
  • Measuring cups and spoons
  • Spatula
  • 9-inch cake pan or skillet

Notes

  • If you do not have vanilla bean paste, substitute vanilla extract.