Soft Frosted Bakery-Style Sugar Cookies
Bake Soft Frosted Sugar Cookies with that classic bakery feel—only 10 minutes chilling for this simple, no fuss recipe. Plus my simple tricks that keep them soft for days!
Servings: 12
Calories: 387kcal
Equipment
Ingredients
Soft Sugar Cookies
- 200 grams unsalted butter room temperature
- 210 grams pure icing sugar powdered sugar
- 1 egg room temperature
- 1½ teaspoon vanilla paste
- 300 grams plain flour all purpose flour
- 1 tablespoon cornflour corn starch
- 1 teaspoon baking powder
- ½ teaspoon salt
Pink Frosting
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- ½ teaspoon vanilla paste
- 200 grams pure icing sugar
- 2-3 drops pink food colouring I use an oil based, concentrated colour
- 2 tablespoons sprinkles
Instructions
Soft Sugar Cookies
- Pre heat oven to 180℃/350℉ or 160℃ fan and line 2 trays with baking paper
- In a medium bowl, beat the butter and icing sugar with a handheld electric mixer (you can also choose to do this with a stand mixer). Start on low speed and gradually increase to medium-high, beating until well combined.
- Add the egg and vanilla paste, then beat again until mixture is creamy and smooth.
- Whisk the cornflour, baking powder and salt into the flour, using a fork, then add the dry ingredients to the butter mixture.
- Using the hand mixer, beat on low-medium until mixture is almost combined. Finish mixing with a silicone spatula, to avoid over mixing the dough.
- Place mixture into the fridge for 10 minutes, to allow it to stiffen up. This will make rolling the cookies easier.
- Using a large (3 tablespoon) cookie scoop, scoop out the mixture, rolling it into a ball, then placing onto the baking sheet before pressing it down slightly with the palm of your hand.
- Bake for 15-18 minutes, until the cookies are no longer shiny, but haven't quite turned golden.
- Allow the cookies to rest on the baking sheet for 5-10 minutes, then transfer to a cake rack to cool completely. Once cooled, make the frosting
Pink Frosting
- In a microwave safe bowl, heat the butter and cream until the butter has melted and hot.
- Add most of the vanilla paste and icing sugar and stir well. If the frosting is too thin, add more of the icing sugar, until you reach a spreadable consistency.
- Add 2-3 drops of food colour until you get the colour you want (the colour usually deepens a little as it rests).
- Decorate with your chosen sprinkles.
Nutrition
Calories: 387kcal | Carbohydrates: 56g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 141mg | Potassium: 41mg | Fiber: 1g | Sugar: 36g | Vitamin A: 531IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 1mg