Ready to try the best soft sugar cookies with buttercream frosting? These are our favorites! They work just as well rolled into balls for a circular shape as they do being cut out with cookie cutters. They are soft and delicious and topped with buttercream frosting (dyed any color you would like) they are doubly delicious.
I know there are a thousand and one recipes for sugar cookies out there, and I feel like I have tried about half of them! I finally tweaked a recipe and came up with the best! The kids love making these with me, and I know it’s SO much easier to be in the kitchen by myself, but I just prepare myself for the mess and try to keep it contained. (If it’s overwhelming for you try making my sugar cookie bars-all the deliciousness without the mess of cut out cookies!)
This works well for any holiday-Christmas cookies, Easter cookies, Valentines cookies etc…this is my tried and true recipes and a family favorite. Here is a basic great collection of cookie cutters.
Soft Sugar Cookies With Buttercream Frosting
Ingredients
- 1 cup white sugar
- 1 cup powdered sugar
- 1 cup butter
- 2 eggs
- 1/2 cup corn oil
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp vanilla
- 4 cups flour
Instructions
- In a mixer, cream together sugars, butter and eggs.
- Gradually add in flour and dry ingredients and mix well.
- Refrigerate for at least an hour.
- For punch out cookies: on a well floured surface, roll out with a rolling pin half of the dough.
- Punch out with cookie cutters. Place on greased cookie sheets.
- For round sugar cookies: using a cookie scoop, place each scoop on greased cookie sheets.
- Bake at 375 degrees for 8 minutes.
I often double this frosting recipe, as we usually are quite generous with our frosting. You can add a few drops of the desired food coloring or just leave the buttercream frosting white.
Buttercream Frosting for Sugar Cookies
Ingredients
- 6 TBS butter, softened
- 3 cups confectioners/powdered sugar
- 1 TBS vanilla extract
- 2 TBS milk, add more for proper consistency
- Food coloring if desired!
Instructions
- Mix together all ingredients in a mixer. After adding the two tablespoons of milk, SLOWLY add a little more until your frosting reaches desired consistency.
Wait to frost the sugar cookies until the are completely cooled so the frosting doesn’t slide off. You can add sprinkles immediately after they are frosted.
Some of our other favorite classic cookie recipes:
I often keep on hand baker’s twine, and cookie boxes for gift giving! These soft sugar cookies are perfect for holiday gifts, or teacher treats. If I layer them in a box, I use wax paper between the layers so they don’t stick to each other, and I make sure to wait until the frosting is somewhat set.
Oh if I could just reach through the screen and sneak one of those, Sarah! Thanks for sharing the recipe…Have a happy day of love! : )
oh Sarah–these look yummy!! Happy valentines Day to you and your sweet family! xo
Just used your frosting recipe for my son's kindergarten class cookie decorating today. Thanks. These are beautiful.
Laura
Thanks, I can't wait to try! I'm goiing to attempt to give up sweets also, but I don't know if I have the willpower.
Torture! We are giving up sweets for Lent, too. 🙂 Happy Valentines Day!
They are super yummy!!!
sandy toe
Hi Sarah, Can't wait to try your recipe, but what is the measurement for corn oil? You have 1/2 corn oil, is it cup or table spoon. Obviously I am not much of a baker! Could you please clarify, Thanks
Julie 🙂
Could you please let me know if you can substitute canola oil for the corn oil? Also, what is the quantity needed for the recipe? TIA
Sorry-it's 1/2 cup and you can substitute canola oil!