The Best Ever Frosted Sugar Cookies

These aren’t your average grocery store sugar cookies. By combining both granulated and powdered sugar in the dough, along with a hint of almond extract, you get a cookie that is structurally perfect yet tender enough to melt the moment you take a bite. The addition of vegetable oil ensures they stay soft for days, making them the ideal canvas for a thick swirl of homemade buttercream.

This recipe is designed for both flavor and ease. The buttercream is whipped to a cloud-like consistency, providing a rich contrast to the slightly tangy cookie base. If you’ve been searching for a bakery-style dessert that you can master in your own kitchen, these frosted sugar cookies are the final answer.

Why You’ll Love These

• Perfect Texture: The mix of sugars and oil creates a unique “soft-batch” feel that lasts.

• Flavor Depth: Using both vanilla and almond extract gives these a professional, high-end bakery taste.

• No-Chill Dough: This dough is easy to work with and ready to scoop immediately.

• Customizable: They are the perfect base for any color of frosting or seasonal sprinkles.

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened (227g)
• 1/2 cup vegetable oil (105g)
• 1 cup granulated sugar (200g)
• 1/4 cup powdered sugar (30g)
• 2 eggs, room temp
• 1/2 tbsp vanilla (7.5ml)
• 1/2 tsp almond extract (2.5ml)
• 4 1/2 cups AP flour (540g)
• 1/2 tsp cream of tartar (1.5g)
• 1/2 tbsp baking powder (7.5g)
• 1 tsp baking soda (6g)
• 1/2 tsp salt (3g)

For the Buttercream:

• 1 cup unsalted butter, softened (227g)
• 3 1/2 cups powdered sugar (420g)
• 3 tbsp heavy cream (45g)
• 3/4 tsp almond extract (3.7ml)
• 1/2 tsp vanilla (2.5ml)

Step-by-Step Instructions

1. Cream the Base: In a large bowl or stand mixer, combine the softened butter, vegetable oil, granulated sugar, and powdered sugar. Beat on medium-high for 2–3 minutes until the mixture is pale, smooth, and slightly increased in volume.

2. Add Eggs and Extracts: Add the eggs, vanilla, and almond extract to the creamed mixture. Mix again until fully combined and fluffy, scraping down the sides of the bowl to ensure no streaks remain.

3. Incorporate Dry Ingredients: Gradually add the flour, cream of tartar, baking powder, baking soda, and salt. Mix on low speed or fold by hand just until a soft dough forms.

4. Scoop and Prep: Using a large cookie scoop, portion the dough into balls and place them on a parchment-lined baking sheet. Gently press down on each ball with the palm of your hand or the bottom of a glass to slightly flatten it.

5. Bake: Bake at 350°F for 8–10 minutes. The cookies should look set and matte on top but remain pale. Let them cool completely on the pan to maintain their soft texture.

6. Whip the Buttercream: Beat the softened butter until creamy. Slowly add powdered sugar, heavy cream, and extracts. Whip on high for 3–5 minutes until it reaches a cloud-like, spreadable consistency.

7. Frost and Decorate: Spread a generous swirl of buttercream onto each cooled cookie and finish with your favorite sprinkles.

Tips for Success

• The Test Cookie Rule: Always bake just one “test cookie” first. This allows you to check if your oven temperature is accurate and if the cookie spreads too much or too little before committing the whole batch.

• Room Temperature Eggs: Ensure your eggs are at room temperature so they emulsify properly with the butter and oil, preventing a broken batter.

• Don’t Overbake: These cookies should remain pale. If the edges turn golden, they will lose that signature soft, melt-in-your-mouth texture.

Storage and Freshness

• Room Temperature: Store in an airtight container for up to 3 days. Because of the buttercream, keep them in a cool spot.

• Refrigeration: These cookies actually taste amazing cold! You can store them in the fridge for up to 1 week.

• Freezing: You can freeze the unfrosted cookies for up to 3 months. If frosted, flash-freeze them on a tray first until the frosting is hard before stacking them in a freezer-safe bag.

My favorite almond and vanilla extracts, sprinkles, piping bags, cookie scoops, cookie boxes and tons of other items I use to bake with are linked for you in my Amazon Storefront!