The secret to truly soft sugar cookies lies not just in the ingredients, but in the technique of preventing overmixing and incorporating cornstarch for that irresistible chew. This sugar cookies recipe is designed to deliver a tender crumb that melts in your mouth, topped with a smooth, sweet frosting. Crafting the perfect sugar cookies is a delightful baking project for any occasion, from holiday gatherings to simple weeknight treats. This recipe emphasizes careful handling of the dough and precise baking times to ensure a consistent, pillowy texture that stands out from typical crunchy versions.
Frosted Sugar Cookies Recipe
Sugar cookies: bake this incredibly soft and chewy frosted recipe. Master the secret to perfect texture every time with our simple guide.
Ingredients
Method
- In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Set aside.
- In a separate large bowl, using an electric mixer, cream together the 10 tbsp unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the vegetable oil until combined.
- Add the large egg and egg yolk, and vanilla extract. Beat until just combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
- Divide the dough in half, wrap each half in plastic wrap, and flatten into a disk. Refrigerate for at least 30 minutes, or up to 2 days.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Cut out shapes using cookie cutters. Place cookies 1 inch apart on prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
- For the frosting: In a large bowl, using an electric mixer, beat the 3/4 cup unsalted butter until creamy. Gradually add 4 cups (480g) powdered sugar, 1/4 cup (60ml) milk, and 1 tsp vanilla extract. Beat until smooth and fluffy. Add food coloring if desired. Once cookies are completely cool, frost them as desired.
Notes
– Don’t overmix the dough: Once the dry ingredients are added, mix only until just combined to keep the sugar cookies tender.
– Chill the dough: This step is crucial for preventing spread and ensuring your cut-out shapes hold their form during baking. I once skipped chilling and ended up with shapeless blobs — never again!
– Bake until just set: For soft sugar cookies, remove them from the oven when the edges are lightly golden and the centers look just set, even if they seem slightly underbaked. They will continue to cook slightly on the hot baking sheet.
– Storage: Store frosted sugar cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze unfrosted cookies for up to 2 months; thaw and frost. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
– Chill the dough: This step is crucial for preventing spread and ensuring your cut-out shapes hold their form during baking. I once skipped chilling and ended up with shapeless blobs — never again!
– Bake until just set: For soft sugar cookies, remove them from the oven when the edges are lightly golden and the centers look just set, even if they seem slightly underbaked. They will continue to cook slightly on the hot baking sheet.
– Storage: Store frosted sugar cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze unfrosted cookies for up to 2 months; thaw and frost. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- Don’t overmix the dough: Once the dry ingredients are added, mix only until just combined to keep the sugar cookies tender.
- Chill the dough: This step is crucial for preventing spread and ensuring your cut-out shapes hold their form during baking. I once skipped chilling and ended up with shapeless blobs — never again!
- Bake until just set: For soft sugar cookies, remove them from the oven when the edges are lightly golden and the centers look just set, even if they seem slightly underbaked. They will continue to cook slightly on the hot baking sheet.
- Storage: Store frosted sugar cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze unfrosted cookies for up to 2 months; thaw and frost.
These soft frosted sugar cookies are a treat that truly delivers on taste and texture. Share them with loved ones or savor them yourself. Enjoy the simple pleasure of homemade baking!
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