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Home » Blog » The Best Soft Sugar Cookies With Buttercream Frosting

The Best Soft Sugar Cookies With Buttercream Frosting

by Sarah Turner Clover Lane, Cookies, Recipes

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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 cut out in hearts with pink frosting

Soft Sugar Cookies With Buttercream Frosting

Print Recipe
Course Dessert
Cuisine American

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.
Keyword Cookies

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

Buttery Icing for Sugar Cookies or Cake. I double this!
Print Recipe
Course Dessert
Cuisine American

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.
Keyword Cookies

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:

  • The Best Classic Peanut Butter Cookies
  • The Best Classic Snickerdoodle Cookies
  • Easy Shortbread Cookies

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.

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February 14, 2013 · 9 Comments

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Comments

  1. Billie Jo says

    February 14, 2013 at 12:15 pm

    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! : )

    Reply
  2. Melanie Anne says

    February 14, 2013 at 2:59 pm

    oh Sarah–these look yummy!! Happy valentines Day to you and your sweet family! xo

    Reply
  3. Laura at By the Bushel says

    February 14, 2013 at 4:40 pm

    Just used your frosting recipe for my son's kindergarten class cookie decorating today. Thanks. These are beautiful.
    Laura

    Reply
  4. Amy says

    February 14, 2013 at 7:26 pm

    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.

    Reply
  5. Carrie says

    February 14, 2013 at 7:27 pm

    Torture! We are giving up sweets for Lent, too. 🙂 Happy Valentines Day!

    Reply
  6. Shell in your Pocket says

    February 15, 2013 at 12:04 am

    They are super yummy!!!

    sandy toe

    Reply
  7. Anonymous says

    February 15, 2013 at 2:20 pm

    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 🙂

    Reply
  8. Anna says

    March 15, 2013 at 4:54 pm

    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

    Reply
  9. Sarah says

    March 15, 2013 at 8:42 pm

    Sorry-it's 1/2 cup and you can substitute canola oil!

    Reply

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