Bakery-Style Frosted Sugar Cookies

YUMMLY (14)
Liss: "I didn’t make the icing (used store bought to sav…" Read More
18Ingredients
42Minutes
600Calories

Description

These pillowy, soft sugar cookies topped with a swirl of buttercream frosting and colorful sprinkles are just like the ones from the grocery store bakery but made even better in your own kitchen. With hints of vanilla and almond and a buttery finish, they deliver just the right amount of sugar to satisfy any sweet tooth. A generous spoonful of buttercream frosting is spread over each and, of course, don't forget those sprinkles! Serve them with a tall glass of cold milk or a warm mug of hot chocolate…

Perfect For Any Occasion

While this is the perfect sugar cookie recipe for your holiday cookie swap or for Santa's snack on Christmas Eve, they can be customized for any special occasion. The best part about these cookies is you can frost them or cut them into shapes for any celebration. They're perfect for Easter, Valentine's Day, Halloween, and bridal or baby showers. The frosted possibilities are endless!

Baking Tips

Start with slightly chilled butter. If your butter is too soft, you'll have to refrigerate the dough for longer. It will only take a few seconds to soften it in the mixer.

Weigh your dry ingredients. If you have a scale, now's a good time to use it. Weighing flour is more accurate than using measuring cups because there may be more or less air than you need taking up space in measuring cups. If you use too much flour in the dough, your cookies may end up too dry or crispy, when they should come out soft. If you can sift your flour, even better!

Don't overmix the cookie dough. When you stir the flour mixture into the wet ingredients, bring them together until just combined. You should still see some flour in your mixing bowl. Overmixing adds aeration which means your cookies will rise and then fall.

Make a thick dough. Make sure that your dough is thick when you roll it out. These cookies should be puffy. If the dough is too thin, they may burn.

Watch the baking time. Be sure to watch your cookies in the last few minutes and bake until the edges are just browned. At this point, they're done (if they start to brown on top they're overcooked).

Hold the frosting. Allow the cookies to cool completely before frosting. Otherwise, you'll risk melting the frosting and it won't stay put on the cookie.

Variations

Want to customize your sugar cookie recipe? Try one of these fun options:

Frosting: Use a variety of colors or stick to a theme, depending on the occasion.

Sprinkles (an optional — but highly recommended — step): Is there anything more joyful than rainbow sprinkles? Maybe heart sprinkles for Valentine's Day or pumpkins for Halloween!

Shapes: Use a cookie cutter to create fun shapes and different sizes.

Go gluten-free: Feel free to swap the all-purpose flour for gluten-free flour with a 1:1 ratio to make these cookies gluten-free.

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Ingredients

US|METRIC
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1 ounce cream cheese (softened)
  • 1 3/4 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1/8 teaspoon salt
  • food coloring (if desired)
  • sprinkles (if desired)
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    Directions

    1. Place the softened butter and granulated sugar into a large bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream together the butter and sugar on medium speed for 1 minute, or until pale and fluffy.
    2. Add the egg, sour cream, vanilla extract, and almond extract, and continue to beat on medium speed for 30 seconds to one minute, until light and fluffy.
    3. Turn the mixer to low, and add the flour, baking soda, baking powder, and salt to the bowl. Beat the mixture for about 1 minute, until all ingredients are combined.
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    NutritionView More

    600Calories
    Sodium11% DV270mg
    Fat51% DV33g
    Protein10% DV5g
    Carbs24% DV71g
    Fiber4% DV1g
    Calories600Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol110mg37%
    Sodium270mg11%
    Potassium85mg2%
    Protein5g10%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate71g24%
    Dietary Fiber1g4%
    Sugars42g84%
    Vitamin A20%
    Vitamin C0%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(14)

    Liss 2 months ago
    I didn’t make the icing (used store bought to save time) but the cookies and dough turned out Perfect!
    Edie S. 7 months ago
    Yummy n light. family loved them. We were out of almond extract So, we used orange extract instead...The taste was delightful...
    Chimuka Chinene 10 months ago
    Very tasty but I would advise you to go easy on the almond extract 😄
    Richard Ricciuti 10 months ago
    pretty easy not a fan of how the doigh comes out
    Bau Hau 10 months ago
    this recipe is very tasty
    chance 10 months ago
    bet cookies ever i wish i had more backing soda
    SKINNER a year ago
    The sugar cookies were great. I did hesitate at first when i saw the sour cream and heavy cream. Delightful.
    Stefanaaa a year ago
    Yumm it is so good. i really like it and it is easy to make it
    Nik Lollar a year ago
    Best sugar cookies ever
    the cookies werent too sweet and they looked beautiful after baking! i made the frosting orange and used black icing to make jack-o'-lantern cookies 🎃
    Groller a year ago
    Turned out great. The icing is especially good, not too sweet. It did take about 20 minutes to bake the cookies.
    Jasmine Banks a year ago
    good it tasted wonderful
    Ruth Rangan a year ago
    The frosting was delicious! My cookies definitely needed longer in the oven than the recipe called for.
    I bake...a lot. I have a lovely arsenal of delicious cookie recipes when I’m in the mood, but somehow the sugar cookie ( the delicious one who can hold his own next to these other cookies) has eluded me. Until NOW!! These cookies were great. I substituted with the same amount of my 1:1 gf flour and yum! Frosting recipe is divine and I’m going to use on other things :) I am so pleased to have finally found a recipe.