These frosted sugar cookies are soft, chewy, and perfectly moist, with a dreamy vanilla buttercream and a sprinkle of color on top. Inspired by classic bakery-style cookies but made right at home, they deliver cozy sweetness without being dry or crumbly. The cookie dough chills for better flavor and height, while the creamy frosting brings rich vanilla flavor and smooth texture. Perfect for celebrations, cookie exchanges, or anytime you want a sweet classic with flair.
Soft, chewy cookie crowned with dreamy swirls of frosting.
The iconic pink lofthouse style sugar cookies are one of my sister's favorites. I personally find them a bit dry and crumble, but I do love the concept of frosted sugar cookies. I set out to find a recipe that was soft but moist and chewy. I am happy to say these cookies are just that. I tested them out on quite a few people and got raving reviews.
While I prefer to let the cookies chill for a couple of hours before baking I have baked them right away and they do bake up delicious but I find the flavor and height are better once the cookie dough has chilled.
Simple Ingredients for Soft Sugar Cookies
- Butter & sugars: Creamed together for a rich, tender cookie base thanks to both granulated and light brown sugar for moisture and chew.
- Egg + egg yolk: Extra fat from the yolk keeps these cookies soft and chewy.
- Vanilla: Classic warm flavor that elevates both cookie and frosting.
- Flour + baking powder + salt + cornstarch: Provide structure while keeping the texture tender.
- Buttercream frosting: Sweet and fluffy vanilla buttercream tops each cookie and pairs beautifully with sprinkles. If you want the iconic pink color then you'll need some food coloring, I use the AmeriColor Food Coloring.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
If you like the fun and cuteness of these frosted sugar cookies check out my Funfetti cookies next.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Sugar Cookie Party Starts Here
Spread or pipe frosting on the cooled cookies and add sprinkles.
What I'd Tell You If We Were Baking Together
- Chill the dough: A good chill helps the cookies rise taller with better texture - worth the wait.
- Cool completely before frosting: Warm cookies will make the buttercream melt.
- Sift powdered sugar for frosting: Sifting makes a smoother, lump-free buttercream you'll love spreading.
Different frosting flavors to spread on these cookies
- Coffee Buttercream. Coffee would pair beautifully with cookies.
- Chocolate Frosting. This chocolate frosting is thick, rich, and fudgy.
- Peanut Butter Buttercream. I would top the cookies with crushed peanuts instead of sprinkles, ooo these sound good!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Soft and Chewy Sugar Cookies with Sweet Frosting
These frosted sugar cookies are soft, chewy, and perfectly moist, with a dreamy vanilla buttercream and a sprinkle of color on top. Inspired by classic bakery-style cookies but made right at home, they deliver cozy sweetness without being dry or crumbly. The cookie dough chills for better flavor and height, while the creamy frosting brings rich vanilla flavor and smooth texture. Perfect for celebrations, cookie exchanges, or anytime you want a sweet classic with flair.
- Total Time: 1 Hour 25 Minutes
- Yield: 2 Dozen Cookies 1x
Ingredients
Cookies
- 8oz (1 Cup) Salted Butter, softened to room temperature but still cool
- 200 grams (1 Cup) Granulated Sugar
- 66 grams (⅓ Cup) Light Brown Sugar
- 1 Large Egg + 1 Large Egg Yolk, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 333 grams (2 ⅔ Cups) All-Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch
Frosting
- 4oz (½ Cup) Salted Butter
- 240-300 Grams Grams (2-2 ½ Cups) Confectioner's Sugar
- 1 Teaspoon Pure Vanilla Extract
- 1-2 Tablespoons Heavy Cream
- Sprinkles
Instructions
Cookies
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugars. Mix for 2-3 minutes on medium speed to fully incorporate and produce a creamy, fluffy mixture. Make sure to scrape down the sides of the bowl so everything is evenly incorporated.
- Add in the vanilla and the first egg, and mix to combine until no yolk remains. Scrape down the bowl and mix in the second egg.
- In a medium bowl whisk together the flour, baking powder, salt, and cornstarch. Gradually fold in the dry ingredients into the wet ingredients. Don't overmix.
- At this point you can pre-scoop the cookies I use a medium cookie scoop and place the dough balls on a small tray that you can cover in plastic wrap or a container with a lid. Let the cookie dough scoops chill in the fridge for at least one hour or up to three days.
- When ready to bake preheat the oven to 350F/180C and line the baking sheet with parchment paper or a Silpat liner. Add cookie dough balls to the cookie sheet and spread them at least two inches apart.
- Bake for 9-11 minutes or until just set. Let cool on a tray on a wire rack for 10 minutes before transferring to a wire rack.
Frosting
- In the bowl of an electric mixer fitted with a paddle attachment, or a large bowl with a handheld mixer beat the butter for 3 full minutes, until light and fluffy.
- Sieve the powdered sugar to prevent any lumps and add half to the butter. Beat for another 3 minutes then add the remaining powdered sugar and mix for 3 more minutes. Make sure to scrape down the sides of the bowl multiple times to ensure everything is evenly combined.
- Add the vanilla extract and heavy cream and beat for another 3 minutes.
- Spread or pipe frosting on the cooled cookies and add sprinkles. Store leftovers in an air-tight container for up to five days.
Notes
Freezing: Place the cookies on a flat surface like a sheet tray or a plate in the freezer for an hour or two to flash freeze then transfer to a freezer-safe airtight container and freeze for up to a month. Take a cookie out and thaw it on the counter for an hour or two before enjoying it.
- Prep Time: 15 Minutes
- Chill Time: 1 Hour
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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