clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
the top of a frosted sugar cookie with rainbow sprinkles

Soft Frosted Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 21 reviews

  • Author: Jenna Barnard
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cookies


These soft frosted sugar cookies are WAY better than Lofthouse! Made with a combination of butter and oil, the cookies are super tender and soft throughout. They’re then topped with a smooth vanilla butter cream and, of course, sprinkles!


Frosted Sugar Cookies

  • 2 1/2 cups (320g) all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 10 tbsp unsalted butter, room temp
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) vegetable or canola oil
  • 1 large egg + 1 egg yolk, room temp
  • 2 tsp vanilla extract

Vanilla Buttercream

  • 3/4 cup (185g) unsalted butter, room temp
  • 23 cups powdered sugar
  • 1 tsp vanilla extract
  • 12 tbsp milk
  • Pink gel food coloring
  • Rainbow sprinkles


Frosted Sugar Cookies

  1. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  2. In a large mixing bowl using a hand or stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy (medium high speed for 2-3 minutes).
  3. With the mixing running on medium-low speed, pour in the oil in a slow and steady stream.
  4. Once combined, scrape down the bowl and mix in the eggs one at a time.
  5. Mix in the vanilla and scrape down the bowl again.
  6. Dump in half of the dry ingredients and give it a light mix, then add in the rest and mix until just combined. Don’t over mix.
  7. Use a rubber spatula to scrape down the bowl and ensure everything is evenly incorporated. The dough should be thick but tacky. Cover the bowl with plastic wrap and chill for 30 minutes.
  8. After 20-25 minutes, preheat the oven to 350F and line a large baking sheet with parchment paper.
  9. Take the dough out of the refrigerator after the 30 minutes is up. Using a large 2oz cookie scoop (equal to about 1/4 cup), scoop out the cookies and roll into a ball. Place the ball onto the baking sheet and lightly flatten the top with your palm. Bake about 4-5 cookies at a time, covering and placing the dough back in the refrigerator between each batch.
  10. Bake for 12-15 minutes or until the edges are a very pale golden color.
  11. Let the cookies rest on the baking sheet for about 3 minutes, then transfer to a cooling rack and continue to bake the rest of the dough.

Vanilla Buttercream

  1. Using a hand or stand mixer with the paddle attachment, mix the butter until smooth.
  2. Scrape down the howl and mix in the sugar one cup at a time. Start with just two cups and assess if the third cup is needed at the end.
  3. Mix in the vanilla and 1 tablespoon of milk.
  4. If the buttercream appears too thick, mix in another tablespoon of milk. If it appears too thin, mix in the third cup of powdered sugar.
  5. For a pale pink color, mix in one drop of pink gel food coloring. I also like to dull down the vibrance by adding a very tiny bit of brown gel food coloring. I do so by dipping the tip of a toothpick into the food coloring and swiping a smudge into the frosting. This is optional, as you can dye the frosting whichever color you like! 
  6. Spread the frosting on the completely cooled cookies and top with sprinkles. Enjoy!
  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Recipe Card powered byTasty Recipes