This is my favorite sugar cookie recipe buttery, tender, soft, and sweet! They taste like those soft, frosted, sugar cookies you can find in the grocery store’s bakery, but without the long list of artificial ingredients. These are drop cookies, so there is no need to roll the dough out or cut into shapes. The simple recipe means they’re fun to make with kids around the holidays or any time you need an extra sprinkle in your life!
- Yield: 18 to 20 Cookies
- Preparation Time: 15 Minutes
- Total Time: 3 Hours
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cream of tartar
- ¼ tsp salt
- ½ cup (115 g) butter, softened to room temperature
- ¾ cup (150 g) granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 6 tbsp butter, softened to room temperature
- 2½ cups (300 g) confectioners’ sugar
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- pinch salt, as needed
Make the cookies
- Whisk the flour, baking powder, baking soda, cream of tartar, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together in a large bowl on medium speed until creamed, about 2–3 minutes. Add the egg and mix until combined, scraping down the sides as needed. Add the vanilla and beat on medium speed for 2 minutes. Slowly add the dry ingredients into the wet ingredients with your mixer on low speed until combined. Do not overmix.
- Scoop out the dough, about 2 tablespoons of dough for each cookie, and roll into balls. Place the balls on a large plate and chill for at least 2 hours. This step will prevent the cookies spreading in the oven.
- Preheat the oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats. Place the chilled cookie dough balls onto the cookie sheet, about 3 in apart, and bake for 8 minutes. The cookies will look underbaked, but they will continue to bake on the cookie sheet as they cool. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely before frosting.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter in a medium bowl on medium speed until fluffy, about 2 minutes. Switch to low speed and gradually add the confectioners’ sugar. Beat for 1 minute. Add the vanilla and heavy cream and beat on medium speed for 2 minutes until combined. You can add more cream if the frosting is too thick or a pinch of salt if the frosting is too sweet.
- Spread the frosting onto cooled cookies and decorate with sprinkles. They will stay fresh, covered, at room temperature for up to 2 days or in the refrigerator for up to 5. Unfrosted cookies may be frozen up to 3 months.