Yield: 16 cookies

Soft Frosted Sugar Cookies

soft frosted sugar cookies.

The most delicious soft frosted sugar cookies you will ever have! They are a super soft and chewy almond and vanilla flavored cookie with a fluffy thick pink frosting on top. These sugar cookies always get rave reviews from everyone who tries them and it's impossible to eat just one.

Prep Time 20 minutes
Cook Time 9 minutes
Chill Time 15 minutes
Total Time 44 minutes

Ingredients

cookie

  • 1/2 c butter
  • 1 c powdered sugar
  • 1/2 c brown sugar, packed
  • 1 egg
  • 1 egg yolk
  • 1/3 c sour cream
  • 1/2 tsp vanilla extract
  • 1/8 tsp almond extract
  • 2 1/2 c flour
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Frosting

  • 3 cups powdered sugar
  • 4 tbsp butter, soft
  • 2 tbsp sour cream
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • Splash of milk or heavy cream
  • Pink food coloring

Instructions

  1. Preheat oven to 350
  2. In a stand mixer cream together the butter, powdered sugar and brown sugar
  3. Mix in the egg and egg yolk, stirring until combined
  4. Stir in the sour cream, vanilla extract and almond extract
  5. In a separate bowl sift together the flour, cream of tartar, salt and baking soda
  6. Stir the dry ingredients into the wet ingredients, until the dough is completely mixed together
  7. Chill the dough for 15 minutes in the fridge
  8. Line a baking sheet with parchment paper
  9. Use a 3 tbsp cookie scoop for the cookie dough, roll the dough into a ball and space them 2” apart on the baking sheet
  10. Use a flat bottom glass and a small piece of parchment to press down on the cookies to flatten them (see photos)
  11. Bake for 9 minutes
  12. While the cookies bake, make the frosting
  13. Beat together the butter, sour cream and powdered sugar, adding a cup of powdered sugar at a time
  14. Little by little, add in a splash of milk or heavy cream (see notes), be careful not to add too much you are trying to get a thick frosting not a thin one, continue to beat this for 2-3 minutes
  15. To the frosting add in the pink food color and a pinch of salt and the vanilla
  16. Pull the cookies from the oven and transfer to a wire baking sheet, let these cool completely
  17. Once the cookies are cool get a big scoop of frosting and spread it all over the cookies
  18. To store, keep these cookies refrigerated since they have dairy in the frosting

Notes

Heavy cream seems to give the frosting a heftier and thick texture

Be cautious not to over beat the frosting, it will go from fluffy to flat if you over mix (5 minutes or less is adequate)

Adding food coloring is optional - you only need a small amount for the light pink color

*Upon more testing I've decreased the flour in this recipe by 1/4 cup less (02/12/2022)

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 312Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 199mgCarbohydrates: 50gFiber: 1gSugar: 33gProtein: 3g

This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.

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