These easy & soft sugar cookies with Buttercream frosting are made of chewy sugar cookies, buttercream & topped with rainbow sprinkles

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.

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.

Transfer them to a cooling rack and let them cool completely before frosting. Swirl completely cooled cookies with frosting and decorate with sprinkles.