Frosted sugar cookies

Buttery, melt-in-your-mouth amazingness, these frosted sugar cookies are the made-from-scratch version of the store bought ones. Love at first bite!
Buttery, melt-in-your-mouth amazingness, these frosted sugar cookies are the made-from-scratch version of the store bought ones. Love at first bite!

Since I started this blog, little over 3 years ago (how times flies!!!) I have made thousands hundreds of cookies but what makes my husband’s heart skip a beat are the soft, cakey sugar cookies found at the grocery store. You know which cookies I’m talking about, don’t you? The soft sugar cookies that come in different colors and flavorings depending on the season.

I never understood what’s all the fuss about these cookies. Although I have tried them on various occasions I still can’t say they are one of my favorite cookies. Maybe because I’m a chocolate kind of girl. Or maybe because I haven’t had the right soft sugar cookie!

Few days ago I was thumbing my friend Sally’s cookbook (you might remember her from these peanut butter chocolate cupcakes) and stopped at page 118 where Sally promises buttery, soft and sweet cookies without a long list of ingredients. 3 batches of cookies later and I finally got it why these soft sugar cookies are so irresistible. 

frosted sugar cookies

I’ve seen quite a few copycat recipes for the store bought version but most of them called for a boxed cake mix.  This recipe doesn’t call for a box mix and uses just the basic ingredients you are likely to find in sugar cookies – butter, sugar, egg, all purpose flour, vanilla and leaveners.

Start by creaming the butter with the sugar, beat in the egg and last fold in the dry ingredients.

Sally’s advice is to scoop the cookie dough and refrigerate for at least 2 hours. This will prevent the cookies from spreading while baking. I have to say, I had a little problems at this point. I don’t know for sure how little or how much the cookies were supposed to spread, but mine did spread.

For the first batch I used a small OXO scoop and refrigerated the cookie dough for about 2 hours. The cookies turned out buttery, melt-in-your-mouth amazingness but not as thick as I hoped.

For the second batch I used an OXO medium size scoop and refrigerated the cookies overnight. Just like the first batch, the cookies turned out amazing, but spread.

For the third batch I used the medium size scoop and froze the cookie dough for 1 hour. No difference in taste or texture.

No matter what size cookie dough you choose and no matter how long you refrigerate the cookie dough – you must try these cookies!

Top them with a generous amount of buttercream and lots and lots of sprinkles!


bridal shower


Speaking of sprinkles, today a few of my friends and I are throwing a surprise bridal show for Sally! Congratulations Sally!!! Thanks to Anna and Jaclyn for organizing it!

So, grab your sprinkles and join the fun!

Chocolate Swiss Roll Cake from Lauren’s Latest

Funfetti Cookie Dough Balls from Averie Cooks

Cake Batter Funfetti Cookies from Diethood

Cake Batter Popcorn from I Heart Naptime

Confetti Cookie Milkshake from Bake Your Day

Cake Batter Ice Cream Balls from Oh, Sweet Basil

Frosted Sugar Cookies from Roxana’s Home Baking

Peanut Butter Filled Doughnuts from Crazy For Crust

Funfetti Sugar Cookie Cups from Crunchy Creamy Sweet

Shirley Temple from Damn Delicious

Funfetti Pudding Mix Cookies from Cooking Classy

Cherry Chocolate Chip Cupcakes from The Messy Baker

Chocolate Frosted Sugar Cookie Bars from Handle the Heat

Vanilla Banana Muffins from Love From the Oven

Homemade Funfetti Yellow Birthday Cake from Ambitious Kitchen

Frosting Filled Deep Dish Cake Batter Cookies from The Domestic Rebel

Frosted sugar cookies recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

1 hour

Yield: 16 cookies

Frosted sugar cookies recipe


  • 1/2 cup butter, room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • Frosting
  • 6 tablespoons butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream


  1. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 2-3 minutes.
  2. Beat in the egg and vanilla extract and scrape the sides of the bowl with a spatula.
  3. Gently fold in the flour, baking powder, baking soda, cream of tartar and salt.
  4. Scoop out the dough with a medium size scoop and refrigerate for at least 2 hours.
  5. When ready to bake, heat the oven to 350F and bake the cookies for 10 minutes.
  6. Remove from the oven and cool completely on the baking sheets before removing.
  7. To make the frosting, add the butter to a mixing bowl.
  8. With the paddle attachment on, beat on low speed until light and fluffy.
  9. Gently, mix in the powdered sugar and vanilla extract.
  10. To reach your desired frosting consistency, pour a couple of drops of heavy cream at a time beating continuously until it turns out the way you like it.
  11. Spread a generous tablespoon of frosting over each cooled cookie and decorate with colorful sprinkles.


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. says

    Thank you so much Roxana! I am simply blown away by all the sweet words and sweeter recipes this morning. You are so sweet to throw a virtual bridal shower for me! And I love that you made these cookies. They are absolutely my favorite – but I’m so sorry they slightly spread for you! Hey, as long as they still tasted incredible right? Thank you again, this was such a surprise and I’ve enjoyed every second reading all of these wonderful posts. :) xoxo

  2. says

    These cookie look super awesome, and make be one step closer to grabbing my own copy of Sally’s cookbook! Sugar cookies have never been my number one, but I do love that you can do so many different things with them. I can’t wait to try these as I dislike adding cake mixes to too many recipes. It feels like cheating just a bit.

  3. says

    Hi Roxana! I just stumbled upon your frosted sugar cookies you baked for Sally’s virtual bridal shower and I simply love them. I’m a huge fan of Sally you since I started blogging and I’m now very happy to meet you too and your beautiful culinary world! Cheers from the French girl behind Del’s cooking twist

  4. says

    I love that these are just made with real ingredients. I’ve never really understood the whole “box of cake mix” thing. And sprinkles, well, who doesn’t like sprinkles?! I’ve printed this out already, I’ll be sure to let you know how they turn out!

  5. says

    These look absolutely delicious! I love sugar cookies, icing, and sprinkles so these are right up my alley. My daughters would love helping me make them.

  6. pat shannon says

    Is this correct 1/2 cup flour? How many cookies does this make? The recipe looks great I guess the flour seems incorrect to me but I haven’t tried it. Just want to make sure before I try them. Thank You.

    • says

      Hi Pat,
      It’s 1 cup plus 1/2 cup flour, not just 1/2 cup.
      Flour is listed as the fifth ingredient – 1 1/2 cup all purpose flour
      The recipe yields 16 cookies.

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