The Best Soft and Chewy Frosted Sugar Cookies (Better than a Bakery!)
These are the ultimate soft-baked sugar cookies. With a thick, pillowy base and a rich vanilla buttercream, they taste exactly like the ones from a high-end bakery but are so easy to make at home.
Ingredients
FOR THE SUGAR COOKIES:
1 cup (226g) unsalted butter, room temperature
1 cup (198g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups (360g) all-purpose flour, measured properly
1 teaspoon baking powder
¾ teaspoon salt
FOR THE BUTTERCREAM FROSTING:
¾ cup (170g) unsalted butter, room temperature
2 ½ cups (284g) confectioner’s sugar
2 tablespoons heavy cream
2 teaspoons vanilla extract
1 pinch salt
food coloring & sprinkles, optional
Instructions
1. In a large bowl, cream together the room temperature butter and granulated sugar using a hand mixer or stand mixer until light and fluffy (about 1-2 minutes).
2. Add the eggs and vanilla extract. Beat again until the mixture is fully incorporated and looks pale and fluffy.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix!
4. Cover the bowl and chill the dough in the refrigerator for 30 minutes. This helps the flavors meld and makes the dough easier to handle.
5. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
6. Scoop the dough into 1.5-inch balls (about a medium cookie scoop). Place them 2 inches apart on the prepared sheets. For flatter cookies, press down slightly with your palm.
7. Bake for 10-12 minutes, or until the tops are set and the edges just barely begin to turn golden. Do not overbake!
8. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
9. Make the frosting: Whip the butter, confectioner’s sugar, heavy cream, vanilla, and salt together until smooth and fluffy. Pipe or spread onto cooled cookies and add sprinkles immediately.
Notes
Measure flour by spooning it into the measuring cup and leveling it off with a knife, or use a kitchen scale (360g).
Ensure butter is truly room temperature—not melted—for the best texture.
If you want a ‘flat’ top for intricate decorating, use the bottom of a glass to flatten the dough balls before baking.