Oh, who doesn’t love a good old-fashioned cookie? For me, there’s nothing quite like the comfort of a classic dessert, and when it comes to pure, unadulterated joy, my Soft Batch Frosted Sugar Cookies are always the star. They’re that perfect blend of soft, chewy goodness with just the right amount of sweet frosting, and honestly, they’re ridiculously easy to whip up. I still remember making these with my mom when I was little; cleaning the frosting bowl was always the best part! This recipe is my go-to because it guarantees soft sugar cookies every single time, no fuss, no stress, just pure cookie happiness.
Why You’ll Love These Soft Batch Frosted Sugar Cookies
Seriously, these cookies are a game-changer! Here’s why you’ll be making them again and again:
- Super Easy to Make: Even if you’re new to baking, you can totally nail these. The recipe is straightforward, and you probably already have most of the ingredients in your pantry!
- The Perfect Texture: Forget those dry, crumbly cookies. These are wonderfully soft and chewy thanks to a few simple tricks – you’ll see!
- Incredible Flavor: That classic sugar cookie taste is enhanced by a dreamy, creamy frosting. It’s a match made in heaven!
- So Versatile: Birthdays, holidays, or just a Tuesday craving – these cookies fit every occasion. Plus, piping on the frosting makes them look so fancy, but they’re so simple to decorate!
- Always a Crowd-Pleaser: Kids and adults alike go nuts for these. They’re just pure, happy comfort food rolled into a cookie.
Ingredients for Perfect Soft Batch Frosted Sugar Cookies
Okay, let’s talk ingredients because, trust me, they’re key to getting that perfect soft texture and dreamy frosting! For the actual cookies, you’ll need:
- 1 cup (2 sticks) unsalted butter, but make sure it’s properly softened. Not melted, mind you, but soft enough that you can easily leave an imprint with your finger. This is super important for creaming!
- 1 1/2 cups granulated sugar for that classic sweetness.
- 2 large eggs, and if you can remember, have them at room temperature. It just helps everything blend together much smoother.
- 1 teaspoon pure vanilla extract. Don’t skimp on the quality here; a good vanilla makes a big difference!
- 2 3/4 cups all-purpose flour. Here’s a pro tip: spoon your flour into the measuring cup and then level it off with a straight edge. Don’t just scoop directly from the bag – that can pack too much flour in, and we want soft cookies, not hockey pucks!
- 1 teaspoon baking soda to give them just a little lift.
- 1/2 teaspoon salt to balance out all that sweetness.
And for the sweet, creamy frosting that just makes these cookies sing:
- 2 cups powdered sugar, also known as confectioners’ sugar. Make sure it’s sifted if you have any lumps.
- 1/4 cup unsalted butter, again, nicely softened.
- 2 tablespoons milk. I usually use whole milk, but whatever you have on hand works.
- 1 teaspoon vanilla extract for that lovely flavor.
Using good quality ingredients and paying attention to temperatures really does make all the difference. It’s these little things that take your cookies from “good” to “OMG, I need another one NOW!”
How to Make Soft Batch Frosted Sugar Cookies: Step-by-Step
Alright, let’s get baking! This part is where the magic really happens. Don’t worry, it’s all super straightforward and I’ll walk you through every step. Ready?
Preparing the Cookie Dough
First things first, get that oven preheating to 350°F (that’s 175°C). Grab a couple of baking sheets and line them with parchment paper – this is my favorite trick for easy cleanup and no stuck cookies! Now, in a big bowl, take your nicely softened butter and the granulated sugar. Cream them together really well until it’s light and fluffy. Using softened butter is crucial here; it helps create those tiny air air pockets that make the cookies tender. Then, beat in your eggs one at a time, followed by that lovely vanilla extract. In another bowl, just give your flour, baking soda, and salt a quick whisk to combine them. Gradually add this dry mix into your wet ingredients, stirring until it’s *just* combined. Seriously, stop mixing as soon as you don’t see streaks of flour – overmixing is the enemy of soft cookies! It reminds me a bit of getting the perfect consistency for hard-boiled eggs; timing and technique are everything!
Baking Your Soft Batch Frosted Sugar Cookies
Scoop out rounded tablespoons of the dough and drop them onto your prepared baking sheets. Give them a little space, about 2 inches apart, because they will spread a bit. Pop them into the oven for about 8 to 10 minutes. You’re looking for the edges to be just lightly golden, and the centers should still look a little soft and underbaked. That’s your cue they’ll be perfectly soft and chewy when they cool. Let them hang out on the baking sheets for a few minutes after they come out of the oven – this helps them set up a bit. Then, gently transfer them to a wire rack to cool completely before you even think about frosting them. A little tip for making sure they’re all the same size? Use a tablespoon or even a cookie scoop for perfectly uniform cookies every time!
Crafting the Perfect Frosting
While those gorgeous cookies are doing their thing on the cooling rack, let’s whip up that dreamy frosting! Grab a medium bowl and beat together the powdered sugar, the softened butter, and the milk. Add the vanilla extract too! Beat it until it’s super smooth and creamy. If it seems a little too thick and hard to spread, just add another tiny splash of milk, maybe a teaspoon at a time, until it’s perfect. If it looks too thin, you can always add a little more powdered sugar. My favorite frosting recipe is usually pretty forgiving!
Frosting the Cookies
Once your cookies are completely cool – and I mean totally cool, otherwise the frosting will melt right off! – it’s time for the fun part. You can just spread the frosting on with a knife or an offset spatula. Or, if you’re feeling fancy, spoon some into a piping bag with a star tip and go to town! Either way, make sure you get a nice, even layer.
Tips for Baking the Best Soft Batch Frosted Sugar Cookies
You know, even with a great recipe, sometimes things can go a little sideways in the kitchen. I’ve been there! So here are a few of my best tips to make sure your Soft Batch Frosted Sugar Cookies turn out absolutely perfect every single time. These are the little things that make all the difference.
- Ingredient Temp Matters: I know I’ve said it, but it’s so true! Make sure your butter is truly softened – not melted, not cold. And room temperature eggs integrate so much better. It really affects the texture!
- Flour Measurement is Key: Seriously, don’t just scoop the flour with your measuring cup. Spoon it in lightly, then level it off. Packing too much flour is why cookies can end up dry or tough. We want soft and chewy!
- Don’t Overmix the Dough: This is a big one for soft cookies! As soon as you see the flour disappear, stop mixing. Overmixing develops gluten, which makes cookies tough and less tender. A few little lumps are totally fine!
- Cool Completely Before Frosting: I know it’s tempting to frost them right away, but trust me, wait until they are 100% cool. Warm cookies will melt that gorgeous frosting into a puddle. Patience grasshopper!
- Frosting Consistency Check: If your frosting seems too stiff, add milk a tiny bit at a time. If it’s too runny, add a bit more powdered sugar. You want it spreadable but not so thin that it just slides right off. I learned this the hard way one day when my frosting got super drippy, and I ended up with more on the counter than on the cookies… oops! It reminded me of trying to get perfectly crispy cookies; sometimes you just have to adjust on the fly.
Follow these little tricks, and you’ll be biting into the most wonderfully soft and delicious frosted sugar cookies you’ve ever made.
Ingredient Notes and Substitutions
Sometimes you might not have *exactly* what the recipe calls for, and that’s totally okay! For these Soft Batch Frosted Sugar Cookies, most ingredients are pretty standard, but let’s chat about a couple of things just in case.
That vanilla extract? Use the good stuff if you can. Pure vanilla extract makes a big difference compared to imitation. If you happen to have vanilla bean paste, that’s amazing too – just use about half a teaspoon, and maybe you’ll see those cute vanilla bean specks!
For the frosting, if you need a dairy-free option, you can absolutely use dairy-free butter sticks (the kind meant for baking work best) and a non-dairy milk like almond, oat, or soy milk. It swaps out beautifully! The texture might be just a hair different, but nobody will complain, trust me. It’s all about that sweet, creamy goodness!
Frequently Asked Questions about Soft Batch Frosted Sugar Cookies
Got questions about these yummy Soft Batch Frosted Sugar Cookies? I’ve got answers! Here are a few things people often ask:
Can I make these cookies ahead of time?
Oh yes, you totally can! The cookie dough itself can be made a day or two in advance and kept wrapped tightly in the fridge. Just let it soften up a bit on the counter before scooping and baking. You can also bake the cookies and store them in an airtight container for up to 3 days *before* frosting them. Frosting works best when you do it the day you plan to serve them, but un-frosted cookies are perfectly fine for a little while!
How do I store frosted cookies?
Once they’re frosted, store them in an airtight container at room temperature. They’re usually best eaten within 2-3 days. You can put them in layers with parchment paper in between if you’re worried about the frosting smudging, but honestly, a little smudging just makes them look more lovingly homemade, don’t you think?
Can I use a different type of sugar?
For the cookie dough, granulated sugar is really what gives you that classic soft sugar cookie vibe. Using brown sugar would change the texture and flavor quite a bit, making them chewier and more caramelized. For the frosting, powdered sugar is absolutely essential for that super smooth, creamy texture. Granulated sugar just wouldn’t dissolve properly and would make your frosting gritty.
Why are my cookies spreading too much?
This can happen for a few reasons! Make sure your butter wasn’t too soft or melted – that’s a biggie. Also, don’t over-cream the butter and sugar. And definitely don’t overmix the dough once you add the flour. If you’re still having trouble, try chilling the dough for about 30 minutes before scooping. That little chill can make a world of difference and helps them keep their shape better!
Nutritional Information
Okay, so we all love a delicious treat, but sometimes it’s handy to have a little idea of what’s in our favorite cookies. Please keep in mind that these are just estimates, because every batch can turn out a little differently depending on the exact ingredients and brands you use. But for one of these yummy Soft Batch Frosted Sugar Cookies, you’re looking at roughly:
- Serving Size: 1 cookie
- Calories: About 250
- Fat: Around 12g (that includes about 7g of saturated fat)
- Carbohydrates: Roughly 35g
- Sugar: About 25g (yep, they’re sweet!)
- Sodium: Around 80mg
- Protein: About 3g
Remember, these numbers are just a guide! The most important thing is that they taste amazing and bring a smile to your face.
Share Your Soft Batch Frosted Sugar Cookies!
I absolutely LOVE seeing your creations! If you make these Soft Batch Frosted Sugar Cookies, please, please, please leave a comment below and tell me how they turned out. Did they make your family smile? Did you try any fun decorations? I genuinely want to hear all about it! And if you snapped a picture, I’d be thrilled if you shared it on social media and tagged me – seeing your delicious cookies makes my day! If you have any questions or just want to chat about baking, feel free to reach out through my contact page!
Print
Soft Batch Frosted Sugar Cookies
- Total Time: 30 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Easy recipe for soft and chewy sugar cookies topped with a simple frosting.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Frosting:
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden. The centers should still look soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the frosting: In a medium bowl, beat together the powdered sugar, softened butter, milk, and vanilla extract until smooth and creamy. Add more milk if needed to reach desired consistency.
- Once the cookies are completely cool, spread or pipe the frosting onto them.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- You can add food coloring to the frosting for decorative effects.
- Store frosted cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: sugar cookies, frosted cookies, soft cookies, homemade cookies, easy cookies, dessert, baking