These homemade frosted sugar cookies are soft, sweet, and topped with a thick layer of creamy frosting. They’re the kind of classic cookie that works for almost any occasion, whether you’re baking for Christmas, birthdays, parties, or just a fun weekend treat. If you love soft frosted sugar cookies from the bakery, this recipe gives you that same tender, melt-in-your-mouth texture at home. The cookies are simple to make, easy to decorate, and pretty enough to share, but still cozy enough for everyday baking.
They’re a sweet, cheerful recipe to keep in your dessert rotation whenever you want something simple, colorful, and crowd-pleasing.
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Ingredients for Frosted Sugar Cookies
For the cookies:
- 2 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon sour cream (or plain Greek yogurt)
- 2 teaspoons vanilla extract
For the buttercream frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- Sprinkles for decorating
This makes enough for a moderate layer of frosting on each cookie. If you like a thicker swirl of buttercream (like I do!), consider making 1.5x the frosting recipe to be safe. You can also add up to ½ cup more powdered sugar for a slightly stiffer or sweeter frosting, if desired.
How to Make Buttercream Frosted Sugar Cookies
Step 1: Make the cookie dough
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg, sour cream, and vanilla, and mix until fully combined.
Gradually add in the dry ingredients and mix just until the dough comes together. It should be soft but not sticky.
Step 2: Chill the dough
Cover and chill the dough in the fridge for at least 1 hour. This helps the cookies hold their shape and bake up nice and thick.
Step 3: Bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop about 1.5 tablespoons of dough per cookie using a medium cookie scoop. Roll into balls and slightly flatten with your palm. Bake for 9–11 minutes, until the edges are set and the tops look matte and dry. Don’t overbake! Let the cookies cool completely before frosting.
Step 4: Make the frosting
In a large bowl, beat the butter until creamy and smooth. Add the powdered sugar, cream or milk, vanilla, and salt. Beat until light and fluffy, about 2–3 minutes.
Spoon the frosting into a piping bag with no tip and pipe it onto the cooled cookies. Or, simply spread it with a butter knife. Finish with sprinkles.
Pro Tips
- These cookies taste even better the next day once the flavors have melded and the cookies have softened further.
- Personally, I like my sugar cookies stored in the fridge in an airtight container in the fridge. I also live in a very warm and humid environment where refrigeration is just necessary. However, you can also store frosted cookies in an airtight container at room temperature for up to 3 days.
- You can use pretty much any kind of sprinkles you want if you want to decorate these for holidays, birthdays or special occasions. I would recommend sticking away from the sanding sugar kind of sprinkles, because the sugar will just dissolve into the frosting. Jimmies and disc sprinkles work really well for this recipe.
- Be sure to chill the dough for at least 1 hour before baking, this helps prevent the cookies from spreading too much and ensures they keep their soft, puffy texture. If you’re in a hurry, you can also store the dough in the freezer for 20-30 minutes.
FAQs
Can I make these ahead of time?
Yes! These cookies are perfect for making a day or two in advance. In fact, they get even softer after sitting for a few hours.
Do I really have to chill the dough?
Yes and no. If you need cookies fast, I would suggest you at least chill the dough in the freezer for 20-30 minutes. If you don’t chill the dough at all, you’re cookies might come out looking like flat blobs, but they’ll still taste fine! For the best texture and shape, I like to chill the dough.
How do I store these?
These can easily stay in an airtight container at room temperature for 2-3 days. If you don’t eat them all by then, you can store them in the fridge for up to a week. I like to store mine in the fridge and allow them to come back to room temp before eating. Also, if you have to stack them to store them, it helps to stick a piece of parchment paper between the layers.
Can I freeze these cookies?
Yes! You can freeze the unfrosted cookies in an airtight container for up to 2 months. Just thaw, frost, and decorate when ready to serve. You can freeze them frosted, but keep in mind the frosting and sprinkles may turn a bit goopy or mushy after thawing.
These homemade frosted sugar cookies are such a fun, classic treat to make for holidays, parties, or anytime you want something sweet and cheerful. With soft cookies, creamy frosting, and plenty of room for sprinkles or colorful decorations, they’re easy to customize for almost any occasion. Keep this recipe handy whenever you need a simple cookie that looks pretty, tastes delicious, and feels extra special.
Homemade Frosted Sugar Cookies
Ingredients
For the cookies:
- 2 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon sour cream or plain Greek yogurt
- 2 teaspoons vanilla extract
For the buttercream frosting:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1-2 Tbsp heavy cream or milk
- ½ teaspoon vanilla extract
- Sprinkles for decorating
Instructions
To Make Sugar Cookies
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg, sour cream, and vanilla, and mix until fully combined.
- Gradually add in the dry ingredients and mix just until the dough comes together. It should be soft but not sticky.
- Cover and chill the dough in the fridge for at least 1 hour. This helps the cookies hold their shape and bake up nice and thick.
- Bake Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop about 1.5 tablespoons of dough per cookie using a medium cookie scoop. Roll into balls and slightly flatten with your palm. Bake for 9–11 minutes, until the edges are set and the tops look matte and dry. Don’t overbake! Let the cookies cool completely before frosting.
To Make Frosting and Decorate
- In a large bowl, beat the butter until creamy and smooth. Add the powdered sugar, cream or milk, vanilla, and salt. Beat until light and fluffy, about 2–3 minutes.
- Spoon the frosting into a piping bag with no tip and pipe it onto the cooled cookies. Or, simply spread it with a butter knife. Finish with sprinkles.
