These soft frosted sugar cookies are so delicious and delicate. They have a cream cheese frosting on top and are flavored with rich vanilla bean paste!
- 1 cup unsalted butter, room temp
- 1 cup granulated sugar + more for topping
- 3/4 cup powdered sugar
- 3/4 cup vegetable oil
- 2 eggs + 1 egg yolk
- 1 1/2 tsp Taylor & Colledge vanilla bean paste
- 5 1/2 cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp salt
Cream Cheese Frosting
- 4 oz cream cheese, room temp
- 1/2 cup unsalted butter, room temp
- 1 tsp Taylor & Colledge vanilla bean paste
- 4 cups powdered sugar
- Gel food color, optional
- Sparkling sugar, optional
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a bowl, whisk together the flour, cream of tartar, and salt.
- In a large bowl using an electric mixer, cream the butter until smooth. Then add in the sugars and mix until light and fluffy.
- With the mixer running, slowly pour in the vegetable oil. Scrape down the bowl.
- Mix in the eggs one at a time and then the vanilla.
- Mix in your dry ingredients and make sure to scrape down the bowl again so there’s no flour left at the bottom. Also be careful not to over mix.
- Scoop out your cookies using a large cookie scoop (about 1/4 cup amount) onto your baking sheet. Leave about 2 inches between each cookie.
- Then, using a drinking glass with a flat base, lightly coat the bottom with the tiniest amount of butter. Dip it in some sugar then press it into your cookie dough. Don’t press down too much. Just enough to where the edges crack and you have a slight well in the center.
- You also don’t need to keep buttering the glass. Just that one time is enough.
- Bake for 10-12 minutes. The cookies won’t darken too much and will seem underdone but they’ll stiffen up as they cool.
- Transfer to a cooling rack to cool completely before frosting.
Cream Cheese Frosting
- Using an electric mixer, cream together the room temperature butter and cream cheese.
- Mix in the vanilla and then the powdered sugar one cup at a time. If it’s getting too thick, don’t add all 4 cups.
- Mix in a tiny drop of gel food coloring if you like. I chose pink but go with whatever color you prefer!
- Frost in a swirl motion on your cooled sugar cookies and top with some sprinkles or sparkling sugar.
- Store in an air tight container either in the fridge or at room temperature. Enjoy!
Keywords: sugar cookies, sugar cookie frosting, soft sugar cookies