Homemade soft frosted sugar cookies have the most buttery, melt-in-your-mouth texture and are perfection topped with a creamy vanilla buttercream and lots of sprinkles.
Ready for a cookie that will put any Lofthouse sugar cookie to total shame? This recipe is exactly that.
I’m talking buttery flavor with just a hint of almond + vanilla, the most incredible soft texture, and that essential mountain of creamy buttercream frosted on top with a truckload of sprinkles to round things out.
Yep, your search for the perfect sugar cookie ends now because this recipe is just it.
The best part is that this is pretty much the most simple, no-frills cookie dough you’ll ever mix up! No fancy ingredients required and you won’t even need a mixer either.
And the smells that are about to fill your house are reminiscent of Santa’s workshop. Cookie baking doesn’t get any better than this!
These Sugar Cookies feature…
- A soft, melt-in-your-mouth texture
- Creamy vanilla buttercream frosting and sprinkles
- An easy cookie dough that you can prep ahead of time
Making the Sugar Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Almond extract
- All-purpose flour
- Cornstarch
- Baking powder
- Kosher salt
- Powdered sugar
- 2% or skim milk
- Sprinkles
Shaping Cookies
This dough works very well for both drop cookies and cut-out cookies. Be aware that bake time will vary depending on what route you go for shaping cookies. Start checking them around the 9-minute mark and pull them when the edges are golden-brown.
Regardless of which route you go for shaping cookies, make sure you chill the dough for 2 hours before baking. This chill time will prevent the cookies from spreading too much during baking.
Tips for Perfect Sugar Cookies
- Bring butter and egg to room temp – make sure the butter is softened to room temperature before creaming with the sugar. Likewise, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it so it incorporates easier into the butter.
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Chill cookie dough – chilling the dough for about 2 hours before baking will prevent the cookies from excessive spreading resulting in a thick and chewy cookie.
- Flatten dough balls – use the palm of your hand to slightly flatten dough balls before baking. This well help them spread more evenly.
Recipe Variations
Try these ideas for a different twist on these cookies.
- Add flavoring to cookie dough – try a few teaspoons of orange zest, lemon zest, 1/2 teaspoon maple extract, or 1/2 teaspoon peppermint extract.
- Add nuts to dough – fold 1/2 cup finely-chopped toasted pecans or walnuts into dough.
- Use another frosting – try a royal icing, chocolate, coconut, or cream cheese frosting. You can also skip the frosting entirely and roll dough balls in sugar before baking.
Storing and Freezing Cookies
Allow cookies to cool completely, then frost and store in an airtight container at room temperature up to 4 days.
To freeze cookies, allow to cool completely, and do not frost. Wrap cookies well and freeze up to 2 months. Thaw cookies completely at room temperature, frost, and store up to 4 days.
If you would like to make up the dough for these cookies in advance it stores well in refrigerator up to 6 days. Wrap the dough well in plastic wrap before storing and follow recipes instructions for baking cookies.
Nothing says festive like some good old-fashioned sugar cookies and these ones just fit the bill every time! Just be warned though, they’re addictive enough that one usually turns into three.
Better plan on a double batch just to be on the safe side.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More cookie classics you’ll love!
Soft Frosted Sugar Cookies
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Ingredients
Sugar Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1-3/4 cups all-purpose flour (spooned and leveled)
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Vanilla Buttercream
- 1/2 cup unsalted butter, softened
- 1-1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon 2% or skim milk
- Sprinkles for topping
Instructions
Sugar Cookies
- In a large bowl, beat butter and sugar together until completely creamy, about 3 minutes of mixing. Beat in egg, vanilla, and almond extract until smooth.
- Combine flour, baking powder, cornstarch, and salt. Beat flour mixture into butter mixture until a soft dough forms. Wrap dough in plastic wrap and chill 2 hours or up to 6 days.
- Preheat oven to 350F and line two medium sheet pans with parchment paper. Remove dough from refrigerator and roll into 1-inch balls OR roll dough out on a floured surface and cut out cookies with cookie cutters . Place cookies 1 inch apart on prepared sheet pans and flatten dough balls slightly if doing drop-cookie style.
- Bake cookies at 350F 9-11 minutes until edges are lightly browned. Allow to cool 10 minutes on sheet pan, then transfer to a wire cooling rack to cool completely.
Vanilla Buttercream
- Place butter in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed until 2-3 minutes until creamy.
- Add powdered sugar, vanilla, and milk to butter and beat an additional 3-4 minutes until frosting is completely smooth and creamy.
- Frost cooled cookies with vanilla buttercream and top with sprinkles. Store cookies in an airtight container at room temperature until ready to serve. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 11/11/25.
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