Super soft frosted sugar cookies with no chilling, rolling pins, or cookie cutters required! Top them off with sweet vanilla buttercream and plenty of sprinkles. Recipe includes a how-to video!
Sweet & Soft Sugar Cookies
While they may look similar, these soft frosted sugar cookies are not wannabe Lofthouse cookies (though I do have an exhaustively-tested recipe Lofthouse cookie recipe, for anyone looking). And though they we are using a touch of sour cream, these cookies are not quite the same as my sour cream cookies.
Instead, they are true sugar cookies that are thick, soft, chewy, and perfectly sweet. They are like a thicker, frosted version of my drop sugar cookies! We’ll top them with a frosting that is similar to a buttercream, but stiffer, and plenty of sprinkles for good measure.
Reasons to Love This Recipe
- Time: The dough can be baked right away, since there’s no chilling required.
- Texture: True soft and chewy sugar cookie texture without any cakey undertones.
- Ease: As simple as making the dough, scooping, baking, and frosting. No rolling pin or cookie cutters needed (cookie cutters actually won’t work with this recipe!)!
- Flavor: Rich, buttery, and sweet with just a hint of almond and plenty of vanilla.
I originally published this recipe quite a few years ago, but today I am slightly updating it to improve the cookie base. Some people were having issues with the cookies staying too compact, cakey, and dry, and we just can’t have that. So, I went back to the drawing board to address these issues and also make the cookies a bit more flavorful and rich (though anyone looking for the original recipe can find it linked in the recipe card).
I’m pretty darn excited to share this new version with you today and hope you love it!
What You Need
Most of today’s ingredients are kitchen staples, so you should already have everything on hand 🤞🏼.
- Cornstarch. One of my favorite cookie ingredients, cornstarch helps these soft frosted sugar cookies hold their shape and maintain a tender, melt-in-your-mouth texture. Used in tons of my cookie recipes (like my best chocolate chip cookies and shortbread cookies) I consider it a “secret” ingredient that’s not particularly obvious but makes a big impact. Generally speaking, if you don’t have cornstarch a slightly increased amount of flour will work instead, but the texture won’t be the same as intended.
- Sour cream. Make sure you use full-fat sour cream. I talk about substituting or omitting this in the FAQ section below.
- Egg + egg yolk. Try to set your eggs out ahead of time so they can come to room temperature–this will help it combine into the dough more easily. If you forget, I do have a trick to quickly bring eggs to room temperature.
- Flavoring. Vanilla extract is likely a given, but I also like to add a bit of almond extract for a bit of added brightness and depth of flavor. You can always skip the almond if you’re not a fan.
- Food coloring. Optional, but fun. Gel food coloring provides the most vibrant color, though liquid food coloring will work too. For the cookies in the photos here and in my videos with the more muted (but still pretty!) colors, These days, I used natural food coloring (and sprinkles)–I linked to the varieties I buy in the recipe card in case that’s your thing, too.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Quick Tip: Properly Baked Cookies
Ok, before we go any further, I want to quickly review something very important: properly baking your cookies!
This has been something I’ve been trying to stress with almost all of my cookie recipes lately. So many bakers accidentally over-bake their cookies without realizing they’re even doing this. Almost any time I see a complaint about a cookie that’s dry, flavorless, or crumbly when it should be soft and tender, I sob a little inside because I know what went wrong (well, this or accidentally mis-measuring your flour).
While completely underbaking your cookies isn’t the goal here, slightly underbaking actually is. This is because the cookies continue baking outside the oven on their hot baking sheets, so if you fully bake them in the oven, they will most certainly over-bake outside the oven. Plus, and this is very important, these cookies are not meant to turn golden brown in the oven; they will stay pale even after baking (just like my Italian cookies!).
If you look at the photo above, the cookie that has golden brown bottom looks fine and, sure, it’s completely edible (I certainly enjoyed it after the photo), but it’s actually going to be more dry, less flavorful, and more crumbly than the lighter cookie.
On the other hand, the lighter cookie is perfectly baked. It will stay soft, tender, with just the right amount of chew (and will be more flavorful) for much longer than the other.
So how do you know when your cookies are properly baked? Look for the edges of your cookies to be set. The centers may not look quite finished, but that is totally fine (as explained above, they’ll finish on the hot sheet!). The cookies will not have any golden brown color on them, which is exactly what you want.
This method will provide the softest, chewiest cookies that will stay soft and chewy for days!
How to Make Soft Frosted Sugar Cookies
Make the dough
You likely know the cookie drill by now, no fancy techniques here. Cream the butter and sugar until fluffy, then add the remaining wet ingredients and stir to combine. Whisk the dry ingredients together in a separate bowl, then gradually stir them into the butter mixture until you have a cohesive dough.
Note that the dough is a bit dry, so add the flour gradually and be sure to stir it until it’s all well incorporated.
Bake & flatten
Drop 2-tablespoon scoops of dough onto parchment-lined baking sheets and bake for 10-11 minutes (or less or more depending on your specific oven, that’s always something to keep in mind and doing a test-tray isn’t a bad idea). The cookies will NOT be golden brown and may look underdone–this is fine and critical to their soft texture!
Gently flatten the tops of the cookies using the bottom of a measuring cup or glass immediately after removing. Let them cool while you prepare your frosting.
Decorate
Prepare the frosting, adding food coloring if desired. Spread over the cooled cookies and top with sprinkles, then enjoy!
SAM’S TIP: Make sure your cookies cool completely before topping with the frosting, otherwise it will melt right off!
Frequently Asked Questions
Yes! Just make sure the frosting has crusted over before you do this. I also recommend placing some wax paper between your layers just so the cookies don’t stick to each other.
This recipe is designed to be used for drop cookies and will not hold its shape if used for cutout cookies. Instead, I highly recommend my popular sugar cookie recipe, which can be customized to your desired thickness (and softness) and holds its shape beautifully.
Full-fat, plain Greek yogurt will also work. I do not recommend omitting the sour cream–it is essential to the texture and flavor of these cookies!
I hope you love this new and improved version! If you were a fan of the original recipe, you can find it linked below.
Enjoy!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
Soft Frosted Sugar Cookies
Ingredients
For the Cookie
- ½ cup (113 g) unsalted butter softened
- 1 cup (225 g) + 2 Tablespoons granulated sugar
- 1 large egg + 1 egg yolk room temperature preferred
- ¼ cup (60 g) sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 2 ½ cups (315 g) all-purpose flour
- 2 Tablespoons cornstarch
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
Frosting
- ¾ cup (170 g) unsalted butter softened
- 1 ½ cups (188 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- Food coloring optional, I linked to the natural food coloring I use
- Sprinkles for decorating optional, I linked to the natural sprinkles I use
Recommended Equipment
Instructions
For the Cookies
- Preheat oven to 350F (177C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl, use an electric mixer to mix together butter and sugar until light and fluffy.½ cup (113 g) unsalted butter, 1 cup (225 g) + 2 Tablespoons granulated sugar
- Add egg, egg yolk, sour cream, vanilla extract, and almond extract and stir well until completely combined.1 large egg + 1 egg yolk, ¼ cup (60 g) sour cream, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
- In a separate, medium sized bowl whisk together flour, cornstarch, baking powder, baking soda, and salt.2 ½ cups (315 g) all-purpose flour, 2 Tablespoons cornstarch, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon table salt
- Gradually add dry ingredients to the wet, stirring on low speed until all ingredients are well combined.
- Drop cookie dough by 2-Tablespoon (40g) sized scoop onto the prepared baking sheet, spacing cookies at least 2 inches (5cm) apart. If desired, you can gently roll the dough between your palms to make it smooth (for more uniform cookies), but it is a bit sticky.
- Transfer to center rack of 350F (175C) preheated oven and bake for 10-11 minutes.
- Immediately after removing from the oven, lightly flatten each cookie by gently pressing down on them with a flat surface, such as the bottom of a large measuring cup. Allow to cool completely before frosting.
Frosting
- In a medium sized mixing bowl, use your electric mixer to beat butter until smooth and creamy.¾ cup (170 g) unsalted butter
- Gradually add powdered sugar, mixing on low speed, until sugar is completely combined.1 ½ cups (188 g) powdered sugar
- Add vanilla and salt, stir to combine.1 teaspoon vanilla extract, ¼ teaspoon table salt
- Add food coloring, if using, and stir until color is even throughout.Food coloring
- When cookies are completely cooled, spread frosting evenly over cookies. Decorate with sprinkles, if desired.Sprinkles for decorating
Notes
Storing
Store cookies in an airtight container at room temperature for up to 5 days. These cookies also freeze well. Note that the frosting does crust and set up, but is still soft like a buttercream and is not ideal for stacking.Original recipe
In February 2025 I updated the recipe to improve the flavor and texture. If you are looking for the old recipe, you can find it here.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally published in February of 2018. I’ve updated the recipe to improve upon it and have added new photos and a new video to reflect this. If you’re looking for the original recipe, you can find it lined in the recipe card above.
Lori
I am celiac. Have you ever tried substituting gluten free flour in place of regular flour in this recipe?
Sugar Spun Run
Hi, Lori! Others have substituted with gluten-free flour and have had success. I hope that you enjoy the sugar cookies. 🙂
J
I rolled these out and used a heart shaped cookie cutter, baked until they were just barely golden at the edges and they came out perfect. Agree with others that the frosting recipe should be doubled.
Sugar Spun Run
I am glad that you enjoyed the sugar cookies, J! Thanks for commenting. 🙂
Alan
Hello Sam.
I made these last night and they were great–thank you for sharing the recipe!
I did have to add a 1/2 cup more of powdered sugar for my recipe to keep it from being too soft.
The videos are very helpful. Again, thanks!
Sugar Spun Run
I am so glad that you enjoyed the sugar cookies, Alan! Thanks for trying my recipe. 🙂
EJ
What other food coloring gels do you recommend? (Besides AmeriColor)
Sugar Spun Run
Hi, EJ! I use AmeriColor Gel Food Coloring, but any other brand of gel will do. 🙂
Brittini
I am making your other sugar cookies for halloween but love the look/texture of this recipes frosting. Would this recipe still work well for cut-out cookies? If I refrigerate overnight, would I be able to stack the cookies after being frosted?
Thanks!
Sam
Hi Brittini! This frosting would definitely work on these cookies but it’s not great for stacking. As the frosting gets back to room temperature it will soften again, it’ll have that “crust” on the outside but probably won’t be firm enough to stack flawlessly.
Gaby
The cookies are amazing! But the sugar and butter seem to separate and I’m not sure why it’s so wet. Any tips?
Sugar Spun Run
Hello, Gaby! Everything should come together as you add the dry ingredients. Let me know how it turns out. 🙂
Ali
Can you substituted sour cream for something else?
Sam
Plain Greek yogurt would probably work.
Tiffany
Does the frosting harden?
Sugar Spun Run
Hello, Tiffany. The frosting will be stiff on the outside, like a thin crust, but still creamy. 🙂
Debbie Detmer
These are the best sugar cookies ever and the frosting is simply heavenly. Than you so much for sharing!
Sam
I am so glad you enjoyed the cookies, Debbie! 🙂
Emma
I did these slightly differently, mostly because I mentally conflated two recipes I was looking at (oops) – I used this recipe as written, but then rolled the dough in plastic wrap into a cylinder and refrigerated it for an hour before slicing and baking, and my kids proclaimed them the perfect sugar cookie. So great recipe, and it works fantastically well as a sliceable dough!
Sam
I’m glad to hear they work well for slicing, too! I’d never tried this recipe that way. Thank you for commenting, Emma! I’m going to have to try them myself slice & bake style now 🙂
Jess
Hi Sam!
I’m interested in this recipe, but is it possible to omit the sour cream if I don’t have any on hand?
Sam
Hi, Jess. Unfortunately I am not sure how they would turn out without the sour cream, but I don’t think it would work well. 🙁
BRIGITTE Couture
I usually replace the sour cream in every recipe with plain Greek yogurt and so far never had any issue. So it might be an option if you have any.
Crystal
What is the yield of this recipe? Does this recipe work when doubled? Have u ever tried with almond extract in both the dough and icing instead of vanilla? Im looking for an excellent drop Soft cookie with almond.
Sam
Hi, Crystal. The recipe makes about 16 cookies. It should work fine being doubled. I have not tried an almond extract instead of the vanilla, but if you do I would use less almond because the flavor is a little stronger. 🙂
Donamarie Herriman
Hi – Can you use the frosting in the can?
Sam
I haven’t tried it with that frosting.
Kelly
Can I use this in a cookie press? I need recipes for one.
Sam
This one is a little soft but I have a cookie press recipe coming soon. Until then you can try using this dough, it’s very very similar to the recipe I’m going to be publishing. https://getbonusform.info/valentine-cookies/%3C/a%3E%3C/p%3E
I hope that helps!
Pat
Hi Sam – these are fabulous! Made them exactly as written. I think you are the cookie whisperer! As always, thank you for sharing!
Elayne
Can you make these using cookie cutters? And if not do you have a recipe for those?? I’ve always wanted to know how to make them and your recipes are all so freaking good!!
Sam
I’m so glad you are enjoying the recipes, Elayne! These wouldn’t do so well with a cookie cutter, they’re better just for rolling into balls. I do have a cutout sugar cookie recipe here, though: https://getbonusform.info/easy-sugar-cookie-recipe/%3C/a%3E%3Cbr /> I hope that helps!