You know the soft frosted sugar cookies that are always inevitably in the grocery store around every holiday? Well I have always hated them even as a kid. Last week my daughter and I were in the grocery store and these cookies of course caught her eye. I told her we could try to make some together and so this cookie adventure began.
These cookies blow the store bought ones out of the water and are super simple to do. They pay homage to the original cookies in being super soft and sweet. I have had a problem not sneaking these and was pleasantly surprised considering I don’t like the store bought ones.
The cookies alone is tender and not too sweet, which is perfect for adding the sweeter frosting and sprinkles to the top. They were softer and more reminiscent of the store bought texture the next day after the moisture from the frosting sets into the cookie. Eating them the first day they have a little crisp to them (which was also delicious).
Whether you like the store bought soft frosted sugar cookies or not I think you will be a fan of this recipe.
The other great thing about these cookies is you can decorate them however you want. Simply with a swirl of frosting and some sprinkles, or you can pipe the frosting to make flowers or a design.
To make soft frosted sugar cookies you will need:
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/3 cup AP flour
- 2 Tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 2-4 Tbsp heavy cream
- 1 tsp vanilla
- Beat butter and sugar together until light and fluffy. Add in the egg and keep beating until fully combined.
- Add in the sour cream and extracts, beat together until it’s incorporated.
- In a separate bowl whisk together flour, baking soda, powder, salt, and cornstarch.
- Add in the flour mixture and mix until it just comes together.
- Preheat the oven to 350 F.
- While the oven is preheating scoop the cookies into balls. (Spoon or scoop method) Let rest in the fridge until the oven is preheated.
- Line a cookie sheet with parchment paper or a silicone mat. When you place the cookie balls flatten them slightly into a disc.
- Bake for 10 minutes. The bottoms should be a light brown and the top shouldn’t be brown when you take them out.
- Let the cookies cool on a wire rack completely before frosting.
- Make the frosting while the cookies cool.
Beat butter for 2 minutes.
- Add in one cup of powdered sugar at a time. After the second cup, add in the vanilla extract and 1 1/2 tbsp of Heavy cream. Once that is fully combined, add in the last cup and powdered sugar and beat together for 3 minutes.
- Add in any extra heavy cream until it’s the thickness you want. This is also when you will add in any food coloring. (I always recommend using gel food colors)
- The frosting should be a little on the thick side. It will form a light crust, which is exactly what you want.
- Instead of piping the frosting you can use an offset spatula.
- The amount of heavy cream will vary. Add it just until the frosting is to the thickness you want.
- If you want more than one color separate the frosting into bowls and mix the color in with a rubber spatula.
- The cookies are softer and closer to the store bought texture after sitting overnight with the frosting on them in a ziplock or airtight container.