These pillowy, soft sugar cookies topped with a swirl of buttercream frosting and colorful sprinkles are just like the ones from the grocery store bakery but made even better in your own kitchen. With hints of vanilla and almond and a buttery finish, they deliver just the right amount of sugar to satisfy any sweet tooth. A generous spoonful of buttercream frosting is spread over each and, of course, don't forget those sprinkles! Serve them with a tall glass of cold milk or a warm mug of hot chocolate.
Perfect For Any Occasion
While this is the perfect sugar cookie recipe for your holiday cookie swap or for Santa's snack on Christmas Eve, they can be customized for any special occasion. The best part about these cookies is you can frost them or cut them into shapes for any celebration. They're perfect for Easter, Valentine's Day, Halloween, and bridal or baby showers. The frosted possibilities are endless!
Start with slightly chilled butter. If your butter is too soft, you'll have to refrigerate the dough for longer. It will only take a few seconds to soften it in the mixer.
Weigh your dry ingredients. If you have a scale, now's a good time to use it. Weighing flour is more accurate than using measuring cups because there may be more or less air than you need taking up space in measuring cups. If you use too much flour in the dough, your cookies may end up too dry or crispy, when they should come out soft. If you can sift your flour, even better!
Don't overmix the cookie dough. When you stir the flour mixture into the wet ingredients, bring them together until just combined. You should still see some flour in your mixing bowl. Overmixing adds aeration which means your cookies will rise and then fall.
Make a thick dough. Make sure that your dough is thick when you roll it out. These cookies should be puffy. If the dough is too thin, they may burn.
Watch the baking time. Be sure to watch your cookies in the last few minutes and bake until the edges are just browned. At this point, they're done (if they start to brown on top they're overcooked).
Hold the frosting. Allow the cookies to cool completely before frosting. Otherwise, you'll risk melting the frosting and it won't stay put on the cookie.
Want to customize your sugar cookie recipe? Try one of these fun options:
Frosting: Use a variety of colors or stick to a theme, depending on the occasion.
Sprinkles (an optional — but highly recommended — step): Is there anything more joyful than rainbow sprinkles? Maybe heart sprinkles for Valentine's Day or pumpkins for Halloween!
Shapes: Use a cookie cutter to create fun shapes and different sizes.
Go gluten-free: Feel free to swap the all-purpose flour for gluten-free flour with a 1:1 ratio to make these cookies gluten-free.
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 ounce cream cheese (softened)
- 1 3/4 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- food coloring (if desired)
- sprinkles (if desired)
- Place the softened butter and granulated sugar into a large bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream together the butter and sugar on medium speed for 1 minute, or until pale and fluffy.
- Add the egg, sour cream, vanilla extract, and almond extract, and continue to beat on medium speed for 30 seconds to one minute, until light and fluffy.
- Turn the mixer to low, and add the flour, baking soda, baking powder, and salt to the bowl. Beat the mixture for about 1 minute, until all ingredients are combined.
- Shape the cookie dough into three portions. Flatten into rough circles approximately 1 inch thick and wrap each in plastic wrap.
- Refrigerate the cookie dough for 30 minutes to 1 hour.
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- Preheat the oven to 350° F.
- Remove the chilled cookie dough from the refrigerator. Generously dust a clean work surface with flour.
- Unwrap one portion of cookie dough. Using a rolling pin, roll the dough to 1/2-inch thickness.
- Using a 3-inch-round cookie cutter, cut the cookie dough into circles, and transfer onto the prepared baking sheets.
- Repeat the rolling and cutting process with the remaining 2 portions of cookie dough.
- Transfer the baking sheets to the preheated oven. Bake the cookies for 11-12 minutes, until puffy and slightly golden brown at the edges.
- Remove the baking sheets from the oven. Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely before frosting and decorating.
- While the cookies cool, make the frosting. Using either a hand mixer or a stand mixer fitted with a whisk attachment, cream together the butter and cream cheese until smooth.
- With the mixer on the lowest speed, add half of the powdered sugar. Mix until combined, then add the remaining powdered sugar, vanilla, heavy cream, salt, and desired food coloring to the bowl.
- Beat on high speed for 2-3 minutes, until the frosting is light and fluffy.
- Once the cookies are completely cool, spread each with 1-2 Tbsp. of buttercream. Top with sprinkles, if desired.
- Store cookies in the refrigerator. For best flavor and texture, allow the cookies to sit at room temperature for 10-15 minutes before eating.
|Calories600Calories from Fat300|
|% DAILY VALUE|
|Calories from Fat300|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.