Get the Recipe: Cakey Sugar Cookies with Frosting
Bake the best cakey sugar cookies that are soft and topped with a vanilla buttercream frosting. They taste like the kind from the bakery.
Ingredients
Cookies
- 2 cups plus 2 Tablespoons (265 g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ Tablespoons Argo® Corn Starch
- ½ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (60 g) sour cream, room temperature
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon almond extract, optional
Frosting
- ¾ cup (170 g) unsalted butter, room temperature
- 2 cups (240 g) confectioners’ sugar
- Pinch of salt
- 2-3 Tablespoons milk
- 1 teaspoon pure vanilla extract
- Pink food coloring
- Sprinkles
Instructions
- In a medium bowl, whisk together the flour, Argo Corn Starch, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the sour cream, egg, vanilla and almond extract. Mix until combined. Scrape down the sides and bottom of the bowl as necessary.
- Add the flour mixture to the wet ingredients. Mix just until combined (don’t overmix).
- Shape dough into a round disc, wrap in plastic wrap and place it in the refrigerator to chill for 1 hour.
- Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
- On a lightly floured work surface, roll out the dough until ¼ inch thick. Use a 2 ½-inch circle cookie cutter to cut the dough. Place the cookies on the prepared baking sheet, spacing each about 2 inches apart. Reroll scraps and cut cookies until no dough remains.
- Bake at 375 F for 8 to 10 minutes or until the edges of the cookies are just starting to turn golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the frosting. In the bowl of a stand mixer (or using a hand mixer), beat butter, confectioners’ sugar and a pinch of salt together until smooth and creamy, about 2 minutes. Add 1 Tablespoon milk and vanilla, then mix until combined. Add more milk if a thinner consistency is desired. If using food dye, add 1 drop at a time until desired color is reached.
- Use an offset spatula to spread frosting on top of each cookie. Top with sprinkles and serve.
Notes
Store in an airtight container at room temperature for up to 5 days.
Freeze for up to 3 months. Wrap dough in plastic wrap an store in the freezer. Defrost int the refrigerator before bringing to room temperature.
Serving: 1cookie, Calories: 252kcal, Carbohydrates: 27g, Protein: 1g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 35mg, Sodium: 78mg, Potassium: 107mg, Fiber: 1g, Sugar: 24g, Vitamin A: 330IU, Vitamin C: 0.02mg, Calcium: 23mg, Iron: 1mg