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Stack of three soft frosted sugar cookies with pink buttercream and rainbow sprinkles on parchment paper.

Soft Sugar Cookies with Creamy Vanilla Frosting

These classic soft sugar cookies are incredibly tender, with a buttery vanilla flavor, perfect for decorating with a luscious, creamy vanilla buttercream frosting. An ideal treat for any occasion!
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Soft Sugar Cookies
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened, room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
For the Creamy Vanilla Frosting
  • 1/2 cup unsalted butter softened, room temperature
  • 3-4 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 2-4 tbsp milk or heavy cream
  • Pinch salt

Equipment

  • Stand Mixer
  • Large Mixing Bowl
  • Electric hand mixer
  • Rolling Pin
  • Cookie Cutters
  • Parchment Paper
  • Baking sheets
  • Wire Rack
  • Spatula

Method
 

Prepare the Cookie Dough
  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  3. Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling is crucial for easy rolling and preventing spread.
Bake the Cookies
  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. On a lightly floured surface, roll out one disk of chilled dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes. Gather scraps, gently re-roll, and cut more cookies.
  3. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them.
  4. Bake for 8-10 minutes, or until the edges are very lightly golden and the centers are just set. Do not overbake to keep them soft.
  5. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Creamy Vanilla Frosting
  1. While the cookies cool, prepare the frosting. In a medium bowl, using an electric mixer, beat the softened butter on medium speed until smooth and creamy, about 1-2 minutes.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increase speed to medium. Add the vanilla extract and salt.
  3. With the mixer on low, slowly add the milk or heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency. Beat on medium-high speed for 1-2 minutes until light and fluffy.
Frost the Cookies
  1. Once the cookies are completely cool, spread or pipe the creamy vanilla frosting onto each cookie. Decorate with sprinkles if desired.

Notes

For best results, ensure your butter and egg are at room temperature for the cookies, and the butter for the frosting is also softened. Chilling the dough is essential to prevent the cookies from spreading too much during baking, ensuring they hold their shape beautifully. Cookies can be stored in an airtight container at room temperature for up to 3-4 days.