These Best Sugar Cookies are so delicious and easy to make. They are soft, full of flavor and topped with a fluffy buttercream frosting. Chilling the dough is not required with this easy recipe!
Sugar cookies topped with creamy frosting are a big weakness of mine. Goodness gracious I love them! Over the years I’ve made dozens of different versions of them, but this recipe I’m sharing today is my family’s favorite. That’s why I had to call them The BEST SUGAR COOKIES because they really are the best. 🙂
These sugar cookies are soft, full of flavor and totally addicting. This recipe creates the most delicious and easy to make sugar cookie. The fluffy buttercream frosting on top just can’t be beat!
Chilling the dough is not required with this easy sugar cookie recipe, so you can make these a lot quicker than other recipes. I’m not sure if that’s a good thing or bad thing though, because all I know is that I can eat A LOT of them. 😉
There’s just one extra step, that hardly takes time, when creating the shape of these cookies. You’ll need a 3-inch wide glass to push the dough balls down with. It creates that jagged edge like the SWIG cookies.
If you’ve been searching for a classic sugar cookie that’s loaded with that traditional pink buttercream frosting, then this recipe is for you. Enjoy! xo
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The Best Sugar Cookies
- 4 ½ cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tarter
- 1 cup salted butter room temperature
- 1 ½ cups granulated sugar (divided)
- 1 ¼ cups powdered sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract OR cake batter extract (cake batter extract is my favorite one to use)
- 1/2 cup salted butter room temperature
- 1 teaspoon vanilla extract OR cake batter extract
- 1/4 teaspoon salt
- 1/3 cup milk
- 5 cups powdered sugar
- 3 to 4 drops red food coloring
- Preheat oven to 350° F. Line 3 large cookie sheets with parchment or wax paper.
- In a medium bowl, mix together flour, salt, baking soda and cream of tarter. Set aside.
- In the bowl of a stand mixer, cream butter, 1 ¼ cups granulated sugar and the powdered sugar together until light and fluffy; about 1 minute. Slowly add in oil while mixer is on. Add in eggs, one at a time, then add vanilla extract. Mix until just combined.
- Gradually add flour mixture to the wet mixture until just combined.
- Scoop two scoops of dough with a small cookie scoop. Roll both scoops into one ball then place on prepared baking sheets. (I fit 9 balls per cookie sheet)
- Pour the remaining 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 3 inches wide, and dip the bottom of the glass into water then dip into the sugar. Press the glass into each ball of dough to flatten into 1/2- inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.
- Bake cookies for only 8 to 9 minutes. Don't over-bake. (The short baking time is what makes them soft and amazing!) Remove cookies from oven and let cool on baking sheets. No need to transfer to wire rack. Once cooled, store cookies covered in fridge until ready to frost and eat. (They can also be stored at room temperature.)
- Place butter, vanilla and salt in a large bowl. Using an electric hand mixer, beat until combined and creamy. Add milk and gradually beat in all of the powdered sugar until it's all combined. Add the drops of food coloring and beat again until color is thoroughly mixed in.
- Frost cookies and serve!
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