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Frosted Sugar Cookies

If you’re a fan of soft (almost doughy) frosted sugar cookies, then this recipe is for you.  I decided to make these with a soft buttercream frosting since we were going all the way anyway and I seemed to coincidentally have an abundance of butter on hand…  



    • 4 1/2 cups all-purpose flour
    • 4 1/2 tsp baking powder
    • 3/4 tsp salt
    • 3 sticks unsalted butter, at room temperature
    • 1 1/2 cups sugar
    • 3 large eggs
    • 5 tsp vanilla extract


    • 2 1/2 sticks unsalted butter, softened
    • 2 1/2 cups confectioners’ sugar, sifted
    • 1/8 tsp salt
    • 1 tsp vanilla extract
    • Food coloring



  • Sift together the flour, baking powder and salt
  • In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes
  • Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed, then blend in the vanilla
  • With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed
  • Cover and chill the dough for 1 hour
  • When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball
    • Flatten the ball slightly and place on a parchment paper lined baking sheet
  • Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart
  • Bake at 350°F for about 10-12 minutes or just until set
    • Be careful not to overbake!  The edges should be no more than very lightly browned (if at all)
  • Let cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely


  • In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds
  • Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds
    • Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds
  • Scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds – then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice
  • At this point, if you want too add in the food coloring do so and mix until it is well combined and one solid color

*Cookie recipe from Annie’s Eats, frosting recipe adapted from Cooks Illustrated