Frosted Sugar Cookies
Frosted Sugar Cookies are soft, thick and topped with sweet vanilla buttercream frosting and sprinkles! They're easy to make, customizable and perfect for every occasion!
Servings: 24 cookies
Calories: 200kcal
Ingredients
Sugar Cookies
- 2 ⅓ cups all purpose flour
- 2½ teaspoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract optional or substitute with more vanilla extract or 1 teaspoon lemon zest
- ⅓ cup sour cream room temperature
Buttercream Frosting
- ½ cup unsalted butter room temperature
- 1 teaspoons vanilla extract
- 2 ¼ cups powdered sugar sifted
- 1½ tablespoons whole milk or up to 2 tablespoons, as needed
- 1 pinch salt
- sprinkles optional, for topping
Instructions
FOR THE SUGAR COOKIES
- In a medium bowl, whisk to combine the flour, cornstarch, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or using a large bowl and hand held mixer, beat the butter and sugar on medium speed until lightly fluffy, about 1 minute.
- Scrape down the sides of the bowl. Add the egg, vanilla extract and almond extract (if using) and mix til combined. Mix in the sour cream.
- Turn the mixer to low and add the dry ingredients to the wet ingredients til just combined. Avoid overmixing. Divide the dough into two parts.
- Place each portion of dough on a sheet of plastic wrap or parchment paper. Top with another sheet of plastic wrap or parchment paper and press it gently into a disk. Place each covered portion on a baking sheet. Chill for at least 1½ to 2 hours.
- Once chilled, preheat oven to 375℉. Take one portion of dough out of the fridge.
- Roll the dough out on parchment paper sprinkled with flour. Roll the dough out to about 1/4-inch thick. Use a use a 2½ inch circular cookie cutter to cut out the cookies. Use a spatula to lift cookies off surface Reroll scraps and cut out the rest of the cookies, using up all the dough. Add more flour to the surface if needed.
- Place the cookies 2½ inches apart on a parchment paper lined baking sheet.
- Bake 8-10 minutes or until cookies are turning lightly golden brown on the bottom edges. Transfer cookies to a wire rack. Allow cookies to cool completely before frosting.
- While the cookies are cooling, make the frosting. Beat the room temperature butter until it’s creamy. With the mixer on low, gradually add the powdered sugar followed by the milk, vanilla and salt. Turn the speed up to medium high and beat until smooth and fluffy.
- Frost cookies and add sprinkles, if you like!
Notes
Room temperature ingredients: Make sure to use room temperature egg, butter and sour cream.
Mixing and baking: For best taste and texture, be sure not to overmix or overbake these cookies.
Almond extract: Almond extract is optional. Leave it out if you prefer.
Lemon zest: Lemon zest is optional. I like to add a little (around 1 teaspoon) when I mix the butter and sugar together. The cookies don't turn out super lemony, but the tartness of the lemon enhances the tanginess of the sour cream!
Food coloring: Keep the frosting plain or add a little food coloring. I recommend using gel food coloring.
Sprinkles: Add sprinkles right after frosting, before the frosting sets.
Storage: Store frosted cookies in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 200kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 76mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 269IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 1mg
