Homemade Frosted Sugar Cookies
These homemade frosted sugar cookies are soft, tender, and topped with a creamy layer of frosting. They’re easy to decorate with sprinkles or different frosting colors, making them perfect for holidays, birthdays, parties, or everyday baking.
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.
Notes
*A note about frosting: This frosting recipe 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.