Soft Frosted Sugar Cookies
There's something magical about soft frosted sugar cookies-the way the tender, buttery dough melts in your mouth combined with a billowy vanilla frosting is pure comfort. Home cooks adore these for spring celebrations like Easter or bridal showers, where their pastel hues and delicate texture steal the show. Whether for a cookie swap or a cozy afternoon tea, these cookies are always a crowd-pleaser because they taste homemade even when made ahead. The secret? A touch of cornstarch in the dough keeps them irresistibly tender, no matter how long they sit out.
What Makes This Recipe Special
- Cornstarch in the dough ensures ultra-soft, pillowy centers that stay fresh longer than traditional sugar cookies.
- A blend of butter and oil in the dough delivers a tender crumb without the dryness that often comes with all-butter recipes.
- The frosting is whipped to a cloud-like consistency with three full cups of powdered sugar for maximum sweetness and structure.
- Room-temperature ingredients ensure a smooth, lump-free dough and frosting, making the mixing process effortless and foolproof.
Ingredients
2 1/2 cupsall-purpose flour
2 tablespoonscornstarch
1 teaspoonbaking soda
1/2 teaspoonkosher salt
10 tablespoonsunsalted butter, room temperature
1 cupgranulated sugar
1/4 cupvegetable oil or canola oil
1 largeegg, room temperature
1 largeegg yolk, room temperature
2 teaspoonsvanilla extract
3/4 cupunsalted butter, room temperature
2 to3 cups powdered sugar
1 teaspoonvanilla extract
1 to2 tablespoons milk
Nutrition
1001 caloriesCalories
Per serving · Values are estimates
Instructions
1
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt until evenly combined.
2
In a large mixing bowl, use a hand or stand mixer fitted with the paddle attachment to beat the unsalted butter and granulated sugar together at medium-high speed for 2 to 3 minutes until light and fluffy.
3
With the mixer running on medium-low speed, slowly stream in the vegetable oil until fully blended.
4
Scrape down the bowl and beat in the large egg and egg yolk, one at a time, then mix in the vanilla extract. Scrape down the bowl to ensure even mixing.
5
In a separate bowl, use a mixer to beat the unsalted butter until smooth. Gradually add two cups of powdered sugar, mixing until combined. Beat in the vanilla extract and one tablespoon of milk. If needed, adjust consistency with additional powdered sugar or milk.
6
Once cookies are baked and completely cooled, spread buttercream frosting over each cookie. Decorate with sprinkles if desired and serve.
Essential Tips
Don't skip the cornstarch
Using 2 tablespoons of cornstarch in the dry ingredients is essential for keeping the cookies soft and chewy. It mimics the texture of cake flour without requiring a special trip to the store.
Room temp matters
Let your butter, eggs, and milk sit out for 30-45 minutes before starting. Cold ingredients won't emulsify properly, leading to dense cookies or frosting that curdles.
Scrape the bowl often
When creaming the butter and sugar, take 30 seconds between each scrape to prevent air pockets that can lead to uneven baking. This ensures a consistent rise and texture.
Bake in batches
Place cookies at least 2 inches apart on the baking sheet. Overcrowding causes the edges to brown before the centers set, making them cakey instead of soft.
Cool completely before frosting
Frosting warm cookies causes the frosting to melt and slide off. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack for another 15 minutes.
Smart Swaps & Variations
Brown butter twist
Brown 8 tablespoons of butter before creaming to add a nutty, caramelized depth to both the dough and frosting.
Citrus zing
Replace vanilla extract with 1 teaspoon lemon or orange zest in the dough, and use 1 tablespoon of fresh juice in the frosting for a bright, seasonal flavor.
Gluten-free
Swap all-purpose flour for a 1:1 gluten-free baking flour blend (like King Arthur's) and use 1 extra tablespoon of cornstarch to maintain tenderness.
Egg-free
Use 3 tablespoons of applesauce or 2 tablespoons of ground flaxseed mixed with 5 tablespoons of water in place of the eggs for a vegan-friendly version.
What to Serve With This
- Warm spiced chai tea or a frothy cappuccino to complement the sweetness.
- Fresh strawberries or raspberries for a fruity contrast and pop of color.
- A dollop of whipped cream or a scoop of vanilla bean ice cream for an indulgent dessert.
- During Easter, pair with coconut macaroons or hot cross buns for a festive spread.
Storage & Reheating
Storage
Store unfrosted cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Frosted cookies are best eaten within 2 days, as the frosting can absorb humidity and soften over time.
Reheating
Reheat unfrosted cookies for 5-7 minutes at 300°F (150°C) to restore warmth and softness. Frosted cookies are best enjoyed at room temperature; if needed, briefly warm them to soften the frosting slightly.
Expert Chef Tips
- Chill the dough for 30 minutes after mixing to relax the gluten, which prevents spreading and improves texture.
- Use a cookie scoop for uniform dough balls to ensure even baking and a polished presentation.
- For extra-fluffy frosting, beat the powdered sugar in 2 additions: start with 2 cups, then add the last cup gradually for a lighter, airier consistency.
Equipment You’ll Need
- Stand mixer or hand mixer with paddle attachment
- Medium mixing bowl for dry ingredients
- Cookie scoop or tablespoon measure
- Parchment-lined baking sheets
Nutritional Benefits
- Each cookie (based on 36 servings) provides 28g of carbohydrates, primarily from sugar, making them an indulgent treat best enjoyed in moderation.
- The addition of vegetable oil increases heart-healthy monounsaturated fats compared to all-butter recipes, contributing to a tender crumb.
- A single cookie contains about 150 calories, with minimal protein (1g) and fat (10g), so pair with fruit for a more balanced snack.
- The recipe is naturally free of trans fats and cholesterol, thanks to the use of vegetable oil and no added hydrogenated oils.
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Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the dough and frosting by half to avoid an overly salty flavor. Taste the frosting before adding milk to adjust sweetness.
Why are my cookies dry?
Overbaking is the most likely culprit. Pull them out when the edges are just starting to turn golden, even if the centers look slightly underdone. Overmixing the dough can also develop gluten, leading to a tougher cookie.
How far ahead can I bake the cookies?
Bake the cookies up to 2 days ahead and store unfrosted in an airtight container. Frost them the day of serving to maintain texture and freshness. Dough can be refrigerated for up to 24 hours before baking.
Can I use almond milk instead of dairy milk in the frosting?
Absolutely! Any milk (dairy or plant-based) works, but almond milk is thin and may require 1 extra tablespoon of powdered sugar to thicken the frosting to the right consistency.
What's the best way to mix the dough if I don't have a stand mixer?
Use a sturdy hand mixer or beat vigorously by hand with a wooden spoon. Cream the butter and sugar for at least 4-5 minutes to incorporate enough air for a light texture.
Why is my frosting grainy?
Graininess usually means the powdered sugar wasn't sifted or the butter wasn't room temperature. Sift the sugar and ensure the butter is fully softened before mixing for a silky smooth frosting.
Can I freeze the dough balls for later?
Yes! Portion the dough into balls, place on a tray, and freeze until solid. Transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
How do I make the cookies extra soft?
Add 1 extra tablespoon of vegetable oil to the dough and bake at 325°F (165°C) instead of 350°F (175°C). Lower heat helps retain moisture without over-browning.
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