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Soft Frosted Sugar Cookies

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Soft frosted sugar cookies with a creamy frosting and festive pencil sprinkles, perfect for cozy back-to-school treats that are quick and easy to make.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) whole milk
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2–3 tablespoons (30-45ml) whole milk or heavy cream
  • Pinch of salt (for frosting)
  • Pencil-shaped sprinkles or any fun back-to-school themed sprinkles

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
  2. In a medium bowl, whisk together 2 ¾ cups (345g) flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat 1 cup (230g) softened butter and 1 ½ cups (300g) granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Beat in 1 large room temperature egg and 2 teaspoons vanilla extract until combined.
  5. With the mixer on low, add the dry ingredients in three parts, alternating with ½ cup (120ml) whole milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  6. Use a cookie scoop or tablespoon to drop rounded balls about 2 inches apart on the prepared baking sheets.
  7. Bake for 8-10 minutes until edges are set but centers look slightly underbaked. Do not wait for them to brown.
  8. Transfer cookies to a wire rack and allow to cool fully before frosting.
  9. To make the frosting, beat 1 cup (230g) softened butter until creamy. Gradually add 3 cups (360g) sifted powdered sugar, beating on low until combined.
  10. Add 2 teaspoons vanilla, 2 tablespoons (30ml) milk, and a pinch of salt. Beat on high for 2-3 minutes until light and fluffy. Adjust consistency with more powdered sugar or milk as needed.
  11. Spread frosting generously on each cooled cookie using an offset spatula or butter knife.
  12. Sprinkle pencil-shaped sprinkles on top immediately before frosting sets.

Notes

Do not overbake cookies to keep them soft; edges should be set but centers slightly underbaked. Cool cookies completely before frosting to prevent melting. For perfectly even cookies, chill dough for 15 minutes before scooping. If frosting is too thick, add a splash of milk; if too thin, add more powdered sugar. Store cookies in an airtight container with parchment paper between layers. Freeze unfrosted cookies for up to 3 months.

Nutrition

Keywords: soft sugar cookies, frosted sugar cookies, back to school treats, easy cookies, pencil sprinkles, soft cookies recipe

Find it online: https://sofiaspice.com/soft-frosted-sugar-cookies-recipe-5-easy-steps-for-cozy-back-to-school-treats/