Soft Frosted Sprinkle Sugar Cookies
Soft Frosted Sprinkle Sugar Cookies are thick, pillowy sugar cookies with sprinkles mixed right into the dough and topped with a sweet, creamy frosting. These cookies are lightly sweet, ultra-soft, and inspired by the classic grocery store favorite—only better. Perfect for holidays, parties, or anytime you’re craving a nostalgic frosted cookie.
Servings: 12 cookies
Ingredients
For the cookies:
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 1 tbsp corn starch
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup sprinkles
For the frosting:
- 1 cup salted butter room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp salt
- 3-4 tbsp heavy cream or milk room temperature
- ¼ cup sprinkles
Instructions
For the cookies:
- Preheat oven to 350°F and line baking sheets with parchment paper. In a large bowl, cream together butter and sugar for 2–3 minutes, until light and fluffy. Beat in eggs one at a time, then mix in vanilla and almond extract.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Add dry ingredients to wet ingredients and mix just until combined. Scoop dough into 12 even cookies and roll into smooth balls.
- Place dough balls on the baking sheet and flatten with the bottom of a jar or measuring cup to about ¾ inch thick. If the dough is sticking to the cup dip in powdered sugar before pressing down. Bake immediately for 10–12 minutes, until edges are set and centers are just baked through. Cool completely before frosting.
For the frosting:
- Beat butter until smooth and fluffy. Add powdered sugar, vanilla, almond extract, and salt. Beat in cream or milk 1 tablespoon at a time until frosting is smooth and pipeable. Divide frosting in half. Tint one half light pink and leave the other half white. Spoon both colors side-by-side into a piping bag fitted with a large star tip.
To decorate:
- Pipe one large rosette in the center of each cooled cookie, swirling outward once or twice. Finish with heart sprinkles or Valentine confetti sprinkles. Serve immediately or store frosted cookies in a single layer.