Soft Batch Frosted Sugar Cookies

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There’s something irresistibly nostalgic about biting into a Soft Batch Frosted Sugar Cookie. The moment your teeth sink into that pillowy, buttery cookie topped with rich, pastel-colored frosting and cheerful sprinkles, you’re instantly transported to childhood birthday parties, school bake sales, or cozy weekends at grandma’s house. These cookies are soft, thick, and melt-in-your-mouth delicious—each one a perfect blend of sweetness and texture.

Whether you’re baking for a celebration, preparing a quick treat for your family, or simply satisfying your sweet tooth, these cookies are the go-to solution. Unlike crunchy sugar cookies, these have a tender, cake-like crumb that stays soft for days. The creamy frosting, which can be tinted any color you like, adds a luscious finish that takes this simple cookie to another level.

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Why You’ll Love This Soft Batch Frosted Sugar Cookies Recipe

• Soft and thick texture that stays tender for days
• Easy to customize with different frosting colors and sprinkles
• No chilling required, ready in under an hour
• Perfect for birthdays, holidays, or everyday cravings
• A kid-friendly baking project that adults love too

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Preparation Phase & Tools to Use

Before diving into the mixing and baking, it’s essential to gather your tools. You’ll need a stand mixer or hand mixer to cream the butter and sugar to the ideal light and fluffy texture. A mixing bowl (preferably large) helps with combining ingredients evenly. A cookie scoop ensures your cookies are uniform in size, promoting even baking. Baking sheets lined with parchment paper will prevent sticking and promote easy cleanup. For frosting, a spatula or offset spatula allows for smooth spreading, and of course, don’t forget your cooling rack to let the cookies set properly.

Each tool here isn’t just a convenience—it helps guarantee soft, picture-perfect cookies every time.

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Preparation Tips

Make sure your butter is softened to room temperature for easy creaming—it should yield slightly when pressed but not be greasy. Don’t skip the step of creaming the butter and sugar properly, as this is key to creating a light texture. When measuring flour, spoon it into the measuring cup and level it off to avoid packing, which can lead to dry cookies. Also, don’t overbake—these cookies should look slightly underdone when you pull them out; they’ll continue to set on the pan. For the frosting, beat it until light and fluffy, and feel free to experiment with food coloring to match any occasion.

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Ingredients for this Soft Batch Frosted Sugar Cookies Recipe

For the Cookies:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 tablespoon sour cream (adds softness)
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract (optional for a bakery-style flavor)

For the Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons heavy cream or milk (more if needed for consistency)
• 1/2 teaspoon vanilla extract
• Food coloring of choice
• Sprinkles for topping

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.

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Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This step ensures your leavening agents are evenly distributed and helps avoid clumping.

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Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together using a stand or hand mixer on medium-high speed. Continue until the mixture is light and fluffy—about 2 to 3 minutes. This aeration is key for the cookies’ soft texture.

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Step 4: Add Egg and Flavorings

Add the egg, sour cream, vanilla extract, and optional almond extract to the creamed butter mixture. Beat until everything is fully incorporated. The sour cream adds moisture and tenderness.

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Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix—stop as soon as you no longer see dry flour.

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Step 6: Scoop and Shape

Use a medium cookie scoop (about 2 tablespoons) to portion out the dough. Roll each scoop into a ball and slightly flatten the top with your fingers or the bottom of a glass.

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Step 7: Bake

Bake the cookies for 9–11 minutes, or until the edges are just set and the centers still look a bit soft. Avoid overbaking to maintain their signature softness.

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Step 8: Cool Completely

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool completely before frosting—this prevents the frosting from melting.

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Step 9: Make the Frosting

In a clean mixing bowl, beat the butter until creamy. Add the powdered sugar gradually, then add cream or milk and vanilla extract. Beat on high for 2-3 minutes until light and fluffy. Adjust consistency with more cream if needed. Add food coloring if desired.

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Step 10: Frost and Decorate

Using an offset spatula or the back of a spoon, spread a generous layer of frosting onto each cooled cookie. Immediately add sprinkles before the frosting sets so they stick well.

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Step 11: Set and Serve

Let the frosted cookies sit for about 20 minutes to allow the frosting to set slightly, then serve and enjoy! Store any leftovers in an airtight container.

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Notes

These Soft Batch Frosted Sugar Cookies are best enjoyed fresh but taste just as good the next day. The dough doesn’t need to be chilled, making this a quick and easy go-to treat. You can also double the recipe for parties or holidays and use different food coloring for themed events. The almond extract is optional, but it adds that classic bakery-style flavor that elevates the cookie.

For extra precision, use a digital kitchen scale to measure your flour. Too much can make the cookies dense rather than soft. Also, if you prefer a slightly thicker cookie, don’t press them down too much before baking.

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Watch Out for These Mistakes While Cooking

• Overmixing the dough: This can lead to tough cookies instead of soft, tender ones.
• Using cold butter: Always use room-temperature butter for creaming. Cold butter won’t aerate properly.
• Overbaking: These cookies should come out when the centers are still soft. They will continue to bake slightly on the sheet.
• Adding too much flour: This is a common mistake. Measure carefully to keep the cookies soft.
• Frosting warm cookies: Make sure the cookies are completely cool, or the frosting will melt and slide off.
• Skipping the sour cream: That small amount of sour cream is key to achieving the moist texture.
• Not sifting powdered sugar: For the smoothest frosting, sift your sugar before mixing.
• Using salted butter without adjusting salt: If using salted butter, reduce or omit the added salt in the dough.

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Storage Instructions

Store the frosted cookies in an airtight container at room temperature for up to 3 days. To keep them extra fresh, place parchment paper between layers to prevent smudging. You can refrigerate them for up to a week, but bring them to room temperature before serving for the best flavor and texture. For longer storage, freeze the unfrosted cookies for up to 2 months and frost them fresh when ready to serve.

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Estimated Nutrition

Per cookie (based on 24 cookies total):

• Calories: ~210 kcal
• Carbohydrates: 30g
• Sugars: 18g
• Fat: 9g
• Saturated Fat: 6g
• Protein: 2g
• Sodium: 80mg
• Fiber: 0.3g
• Cholesterol: 25mg

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Frequently Asked Questions

What makes these sugar cookies soft instead of crispy?

The key is in the creaming process, sour cream addition, and slightly underbaking. This creates a thick, pillowy cookie.

Can I skip the almond extract?

Yes, it’s optional. However, it adds a subtle flavor that mimics classic bakery cookies.

Can I freeze these cookies?

Absolutely. Freeze the unfrosted cookies in an airtight container for up to 2 months. Frost after thawing.

How can I color the frosting naturally?

Use natural food-based powders or juices like beetroot, matcha, or blueberry concentrate.

Can I use margarine instead of butter?

Butter is highly recommended for both flavor and texture, but margarine can be used in a pinch, though results may vary.

Why is my frosting runny?

Too much liquid or not enough powdered sugar can cause this. Add more sugar gradually to fix the consistency.

Do I need a mixer to make these?

It’s highly recommended. While you can mix by hand, it’s harder to achieve the same airy texture.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend, but expect slight texture differences.

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Conclusion

Soft Batch Frosted Sugar Cookies bring comfort, color, and classic flavor all in one bite. They’re easy to make, fun to decorate, and perfect for any occasion from birthdays to casual family nights. With their tender crumb and creamy frosting, these cookies are a crowd-pleaser you’ll want to bake again and again. Whether you’re a seasoned baker or a beginner, this recipe delivers bakery-style results right from your kitchen.

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