| | | | |

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 layer. 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 it’s “sweating”. You should leave it to dry naturally, and eventually all of the moisture will be gone. Your cookies will taste as good, so don’t worry!

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.

Also, buttercream frosting can be frozen for up to 3 months. Freeze it in a tightly sealed zip lock bag (remove all air from it), or a freezable airtight container. 

​Remove it from the freezer 1 day before you’re ready to use it and place it in the fridge. Let it come to room temperature outside of the fridge for 2 hours, re-whip it, and 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. Preheat your oven to 350 Fahrenheit.

In a separate bowl, mix the dry ingredients (flour, baking soda, and cornstarch). In 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 the 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 cookie 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 the center is still gooey. Cookies may seem a bit underbaked, but they will finish baking on 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 with an electric mixer, until light and fluffy. With the mixer running at low speed, add the sifted powdered sugar, vanilla extract, and salt. Turn speed up to medium-high and beat until light and fluffy. Add pink gel food coloring, drop by drop, until reaching the desired shade of pink. Using a butter knife, swirl the top of the cookie 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 help make your cookies thick. Leave eggs and butter outside the fridge for around 1 hour before using. If pressed on time, allow eggs to sit -completely covered- in warm (not 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 concentrate 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 layer.

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 to buy the sugar cookie frosting and use store-bought instead of making your own. 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 your sugar cookies with buttercream frosting in an air-tight container, at room temperature for up to 2-3 days.

Follow these steps:

  1. Let Them Set: 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. If you don’t want to stack them, just place them in a single layer in your air-tight container.
  2. Layering: Place a piece of parchment paper or wax paper between layers of cookies to prevent them from sticking together.
  3. Airtight Container: Store the cookies in an airtight container to prevent air and moisture from getting in. 
  4. Seal the Container: Seal the container tightly to ensure no air can enter. If your container has a lid, make sure it’s securely fastened. If you’re using a plastic bag, squeeze out as much air as possible before sealing.
  5. Room Temperature: Sugar cookies with buttercream frosting can be stored at room temperature if the environment is not too hot or humid.
  6. Cool, Dry Place: Store the container of cookies in a cool, dry place away from direct sunlight, heat sources, and moisture. Too much heat can cause the buttercream to melt, and humidity can make the cookies go soft.
  7. Refrigeration: If the room is hot or humid, you’ll want to consider refrigerating the cookies. Shelf life will be longer while refrigerated, and cookies will last for around 5-6 days.

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
Print Recipe
4.84 from 6 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 cookies
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 unit 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
  • 3 drops red gel-food coloring Optional

Instructions

Soft Sugar Cookies:

  • Line 2 cookie sheets with parchment paper and set aside. Pre-heat your oven to 350 Fahrenheit
  • In a separate bowl, mix the dry ingredients (flour, baking soda, and cornstarch).
    2 Cups all-purpose flour, 1 teaspoon baking soda, 2 Tablespoons cornstarch
  • In 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 the butter is creamed. Add in egg and yolk, vanilla extract and mix
    3/4 Cup granulated sugar, 11 Tablespoons unsalted butter, 1/4 Cup vegetable oil, 1/2 teaspoon salt, 1 unit egg + 1 egg yolk, 2 teaspoons vanilla extract
  • 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 cookie 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 the center is still gooey. Cookies may seem a bit underbaked, but they will finish baking on 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.

Buttercream Frosting:

  • Cream butter on medium speed with an electric mixer, until light and fluffy. With the mixer running at low speed, add the sifted powdered sugar, vanilla extract, and salt. Turn speed up to medium-high and beat until light and fluffy. Add pink gel food coloring, drop by drop, until reaching the desired shade of pink. Using a butter knife, swirl the top of the cookie with frosting and decorate with sprinkles.
    1/2 Cup unsalted butter, 1/2 teaspoon pure vanilla extract, 2 1/4 Cups powdered sugar, 1/4 teaspoon salt, 3 drops red gel-food coloring

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

Free Guide + Free Recipes!

Join our mailing list and receive my free guide “Commonly made mistakes when Baking”.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating