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Soft Sugar cookies with Buttercream frosting

These soft sugar cookies with Buttercream frosting are the best sugar cookie recipe you’ll ever make! with chewy sugar cookies, american buttercream and topped with rainbow sprinkles. They’re easy to make and use super simple ingredients.

Soft sugar cookies with bite

Can I make sugar cookies ahead of time?

Sure you can! You can leave them at room temperature in an air tight container for 1 to 2 days before frosting and serving. You will still have a perfectly soft sugar cookie.

If you want to freeze them unfrosted, just wait until they’re completely cooled and then place them in an airtight container, using parchment paper between each later. Freeze for up to 3 months.

To freeze the frosted cookies, make the cookies as you normally would, then place one layer of cookies in an air tight container, freeze for 30 minutes or until frosting is hardened, place a piece of parchment paper on top of them and place a second layer of cookies on top. Repeat as needed.

To thaw the cookies, just remove them from the freezer and place them at room temperature for around 2 hours. Remove the lid and place it on top without securing it, leaving a small gap to let any moisture out.

Frosted cookies flatlay

Why is my buttercream sweating?

If you left the cookies on the fridge or freezer and you’re letting them come at room temperature, the buttercream will look like its “seating”. You should leave it to dry naturally, and eventually all of the moisture will be gone.

How far in advance can I make buttercream frosting?

You can make it 1-2 days in advance, cover it and refrigerate it. Before using the frosting, let it come at room temperature for around 2 hours before using, beat it lightly and then frost your cookies.

Sugar cookie with butter cream bite

Ingredients you’ll need to make these soft sugar cookies with Buttercream frosting

Simple ingredients, found in any big grocery store:

  • All-purpose flour. Measured using a spoon, scooping the flour into the measuring cup without compacting it
  • Baking soda. Gives softness and airiness
  • Cornstarch. Helps “soften” the flour
  • Sugar. To sweeten the cookies
  • Butter. Unsalted and at room temperature
  • Oil. To make the cookies soft and moist
  • Salt. Enhances the flavors
  • Egg. At room temperature so they mix evenly with the rest of the ingredients
  • Vanilla extract. Good quality vanilla extract goes a long way!
  • Powdered sugar. Sifted to avoid any lumps in the vanilla buttercream
  • Pink food coloring. Optional, for coloring the buttercream

For full recipe and exact measurements take a look at the recipe card below!

How to make these soft cookies

To make these soft sugar cookies with Buttercream frosting start by lining 2 cookie sheets with parchment paper and set aside. Pre-heat your oven to 350 F.

On a separate bowl, mix the dry ingredients (flour, baking soda and cornstarch). On a bowl of a stand mixer with the paddle attachment on medium-high speed or with an electric hand mixer, mix sugar, room temperature butter, oil and salt, until no lumps are visible and butter is creamed. Add in egg and yolk, vanilla extract and mix

Mix in the flour mixture and mix until just combined. Do not over mix! These cookies will need 30 minutes of chill time, so cover the mixing bowl and pop them in the fridge before continuing to the next step.

Remove the chilled dough from the fridge. Using a 3 Tablespoon cookie scoop, scoop the batter and place it on the prepared cookie sheets leaving space between them -no more than 6 cookies per sheet. Bake for 11 minutes, until edges are golden brown but center is still gooey. Cookies may seem a bit underbaked, but they will finish baking in the cookie sheet.

Using the bottom of a flat glass, press cookies flat while still hot, to around 3/4″ thick. Transfer them to a cooling rack and let them cool completely before frosting.

While cookies cool, start making your frosting recipe.

Cream butter on medium speed, until light and fluffy. Add the sifted powdered sugar, vanilla extract and salt, and beat until light and fluffy. Add pink food coloring, drop by drop, until reaching desired shade of pink. Swirl completely cooled cookies with frosting and decorate with sprinkles.

Tips and Tricks for the best baked cookies

  • Using room temperature eggs and butter is absolutely a must. This way your ingredients will mix more evenly and will also help making your cookies thick. Leave eggs and butter outside of fridge for around 1 hour prior to using. If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 5 minutes
  • Measure flour and powdered sugar using a spoon, scooping the flour or sugar into the measuring cup without compacting it, then using the back of a knife to level them
  • Over mixing the dough could turn the cookies cakey and hard. For this reason, after adding the dry ingredients, mix until just combined.
  • Chill the dough before baking to solidify the fat, this will keep the cookies from spreading too much while baking. It also helps concentrating the flavor. As a result, thicker, chewier, and more flavorful cookies.
  • Make sure to pre-heat the oven before baking. Popping your cookies in an oven that hasn’t reached the needed temperature could turn all of your baking efforts into nothing
  • For perfectly round cookies, use a circular cookie cutter slightly bigger than your cookies and make a circular motion to swirl the cookies around inside the cookie cutter. Use anything circular and hollow, like the top part of a glass, or push the edges back in with a spatula. You need to do this right after the cookies are out of the oven and they’re still warm
  • Make sure the cookies are completely cooled before frosting them, or frosting can melt completely into the cookies
Frosted cookies with sprinkles

Does buttercream frosting on cookies need to be refrigerated?

Not necessarily. Because of the hight amount of sugar, you can leave the frosted sugar cookies at room temperature in an airtight container for up to 2-3 days. If you refrigerate them, they will last up to 5-6 days.

Does buttercream harden?

After you spread the classic buttercream on top of your cooled cookies, it will develop a light “crust” within 1 to 2 hours. It will still be soft enough that you won’t be able to stack the cookies. If you want to do so, let the buttercream harden overnight and then stack using a piece of parchment paper between each later.

Is it ok to leave buttercream out overnight?

You can leave the buttercream out of the fridge overnight as long as it’s in a cool place and out of any heat source. I recommend covering it with plastic wrap so it doesn’t develop a thicker crust than desired.

Can I use canned frosting to decorate sugar cookies?

Yes, you can opt on buying the sugar cookie frosting and using store bought instead. Any canned buttercream will do! you can even buy white frosting or vanilla frosting and color it with any food coloring of your choice.

Sugar cookies with buttercream frosting

How do you store sugar cookies with buttercream frosting?

You can store them in an air tight container, at room temperature -in a cool place and away from any heat source- for up to 2 days.

If you want to stack the cookies, just let the buttercream harden overnight, the frosting will develop a thicker crust that will let you stack them. Make sure to add a piece of parchment paper between each layer, and then cover with a lid.

Here’s a video of these delicious cookies with their fluffy frosting so you can see up-close texture and consistency.

Follow this link if you’re looking for more Cookie recipesor click the links below for some similar recipes:

Funfetti Sandwich Cookies with Raspberry Filling

Sugar Cookie bars with Cream Cheese frosting

Tahini Chocolate Chip Cookies

Smores Cookies

Dulce de Leche filled Cookies

Chocolate Cranberry shortbread Cookies

If you make this recipe, please be sure to give it a star rating and leave a comment!

Soft sugar cookies with bite
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4.75 from 4 votes

Soft Sugar Cookies with Buttercream Frosting

These soft sugar cookies with Buttercream frosting are the best sugar cookie recipe you'll ever make! with chewy sugar cookies, american buttercream and topped with rainbow sprinkles. They're easy to make and use super simple ingredients.
Prep Time20 minutes
Cook Time11 minutes
Additional Time30 minutes
Total Time1 hour 1 minute
Course: Cookies
Cuisine: American
Keyword: buttercream frosted cookies, buttercream iced cookies, buttercream sugar cookies, Maria Corcuera, soft sugar cookies with buttercream frosting, sugar cookies with buttercream frosting, sweet fix baker
Servings: 10
Calories: 509kcal
Author: Maria Corcuera

Ingredients

Soft sugar cookies:

  • 2 Cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 Tablespoons cornstarch
  • 3/4 Cup granulated sugar
  • 11 Tablespoons unsalted butter room temperature
  • 1/4 Cup vegetable oil
  • 1/2 teaspoon salt
  • 1 egg + 1 egg yolk room temperature
  • 2 teaspoons vanilla extract

Buttercream

  • 1/2 Cup unsalted butter room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 1/4 Cups powdered sugar sifted
  • 1/4 teaspoon salt

Instructions

Soft Sugar Cookies:

  • Line 2 cookie sheets with parchment paper and set aside. Pre-heat your oven to 350 F
  • On a separate bowl, mix the dry ingredients (flour, baking soda and cornstarch). On a bowl of a stand mixer with the paddle attachment on medium-high speed or with an electric hand mixer, mix sugar, room temperature butter, oil and salt, until no lumps are visible and butter is creamed. Add in egg and yolk, vanilla extract and mix
  • Mix in the flour mixture and mix until just combined. Do not over mix! These cookies will need 30 minutes of chill time, so cover the mixing bowl and pop them in the fridge before continuing to the next step.
  • Remove the chilled dough from the fridge. Using a 3 Tablespoon cookie scoop, scoop the batter and place it on the prepared cookie sheets leaving space between them -no more than 6 cookies per sheet. Bake for 11 minutes, until edges are golden brown but center is still gooey. Cookies may seem a bit underbaked, but they will finish baking in the cookie sheet.
  • Using the bottom of a flat glass, press cookies flat while still hot, to around 3/4" thick. Transfer them to a cooling rack and let them cool completely before frosting. While cookies cool, start making your frosting recipe

Buttercream Frosting:

  • Cream butter on medium speed, until light and fluffy. Add the sifted powdered sugar, vanilla extract and salt, and beat until light and fluffy. Add pink food coloring, drop by drop, until reaching desired shade of pink. Swirl completely cooled cookies with frosting and decorate with sprinkles.
    

Video

Notes

  • Using room temperature eggs and butter is absolutely a must. This way your ingredients will mix more evenly and will also help making your cookies thick. Leave eggs and butter outside of fridge for around 1 hour prior to using. If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 5 minutes
  • Measure flour and powdered sugar using a spoon, scooping the flour or sugar into the measuring cup without compacting it, then using the back of a knife to level them
  • Over mixing the dough could turn the cookies cakey and hard. For this reason, after adding the dry ingredients, mix until just combined.
  • Chill the dough before baking to solidify the fat, this will keep the cookies from spreading too much while baking. It also helps concentrating the flavor. As a result, thicker, chewier, and more flavorful cookies.
  • Make sure to pre-heat the oven before baking. Popping your cookies in an oven that hasn't reached the needed temperature could turn all of your baking efforts into nothing
  • For perfectly round cookies, use a circular cookie cutter slightly bigger than your cookies and make a circular motion to swirl the cookies around inside the cookie cutter. Use anything circular and hollow, like the top part of a glass, or push the edges back in with a spatula. You need to do this right after the cookies are out of the oven and they’re still warm
  • Make sure the cookies are completely cooled before frosting them, or frosting can melt completely into the cookies

Nutrition

Serving: 1g | Calories: 509kcal | Carbohydrates: 60g | Protein: 4g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Cholesterol: 95mg | Sodium: 297mg | Fiber: 1g | Sugar: 39g

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