Soft and chewy sugar cookies frosted with buttercream and topped with sprinkles. This is an easy recipe that’s fun to make with kids.
Sugar cookies are a classic dessert. That’s why every household needs a go-to delicious and easy sugar cookie recipe.
Whether you want to keep them simple and easy or make them fancy with decorations for an upcoming holiday, this recipe will provide you with an amazingly delicious foundation for your dessert.
This basic cookie is a classic recipe I’ve found in most church cookbooks.
It is super customizable, great with or without frosting, and you can easily switch up the flavors. I recommend using real vanilla extract for the best flavor.
Sugar Cookie Ingredients
- Butter: The key is to ensure your butter is softened. You can do this by sitting it on the counter until it reaches room temperature and softens on its own. Alternatively, you can put it in the microwave for a few seconds to speed up the process.
- Oil: I recommend vegetable oil or canola oil for this recipe.
- Powdered Sugar: Powdered sugar adds an extra sweetness you’ll love. Whatever you have on hand will work.
- Sugar: I use regular white granulated sugar. Be sure to have extra on hand for topping your cookies before they bake.
- Eggs: Your eggs should be room temperature. Leave them on the counter before cooking until they’re no longer cold to the touch.
- Flour: You’ll use a standard all-purpose flour in this recipe.
- Cream of Tartar: This ingredient makes a big difference when baking sugar cookies. It helps to both prevent your sugar from crystallizing and acts as a leavening agent to help your cookies rise.
- Baking Soda: This is a baking essential. You can use whatever you have on hand.
- Vanilla Extract: So much great flavor is contributed from a spoonful of vanilla extract.
- Colored Sugar: This ingredient is optional. If you want to make your cookies a bit fancy, you can sprinkle colored sugar over them when they’re done. It definitely adds a little fun to this dessert.
Tools You Need For This Sugar Cookie Recipe
- Large and Small Mixing Bowls: Any mixing bowl you have in your kitchen will work.
- Whisk: Again, whatever you have on hand will do.
- Plastic Wrap: You will wrap your cookie dough in plastic wrap and let it sit for at least 2-3 hours, although overnight is best.
- Cookie Sheets: Whatever you have on hand will work.
- Drinking glass: You will use the bottom of your drinking glass to flatten your cookies after you roll the dough into balls.
- Airtight container: You’ll want to store your leftover cookies in an airtight container so you can enjoy them the following day.
These cookies are like a blank slate, eat the plain as cookie jar favorites, or frost with your favorite buttercream and top with sprinkles to match the holiday.
You can even get a little fancy and turn them into something extra fun, like these mini sugar cookie fruit pizzas. Or try adding some coconut and lime into your sugar cookies like in these Coconut Lime Sugar Cookies.
If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking!
Frosted Sugar Cookies
Ingredients
Cookie Ingredients
- 1 cup butter softened
- 1 cup vegetable oil
- 1 cup powdered sugar
- 1 cup white sugar
- 2 eggs room temperature
- 4 cups flour all-purpose
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- colored decorating sugar, if desired
Frosting Ingredients
- 1 cup butter softened
- 2 cups powdered sugar
- 1 tablespoon vanilla
- 2-4 teaspoons heavy cream or milk
- 1 tablespoon vanilla
Instructions
- In a large mixing bowl, cream together the butter, oil, white sugar and powdered sugar until well combined and fluffy. Add eggs and vanilla, mix well.
- In a medium bowl, whisk together flour, cream of tartar and soda. Gradually add dry mixture to wet ingredients, until well combined.
- Transfer dough to smaller bowl, cover with plastic wrap and chill at least 2-3 hours, overnight is best.
- Preheat oven to 350°F. Roll dough into balls and place on cookie sheet. Dip the bottom of a glass into water then slightly flatten balls.
- Sprinkle with colored sugar if desired. Bake for 10-12 minutes or until slightly golden brown. Let cool slightly on rack then remove. Store in airtight container.
Frosting Directions
- To make the frosting, beat the butter for 2 or 3 minutes until fluffy. Beat in the powdered sugar and vanilla and enough of the milk or cream to make a spreadable consistency. Tint the frosting whatever color is desired.
Nutrition
{originally published 8/30/19 – recipe notes and photos updated 12/9/21}
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