Here are some other cookie recipes you will love:
- Soft and Fluffy Strawberry Cookies – similar to these but strawberry flavored!
- Kitchen Sink Cookies
- Pink and White Cookies
- Poppy Seed and Meyer Lemon Cookies
- Blueberry Yogurt Cookies
- Marshmallow Stuffed S’mores Cookies
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Soft and Fluffy Sugar Cookies with Vanilla Frosting
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 large egg plus 1 large egg white, lightly beaten together
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, softened
- 1 pound powdered sugar, sifted
- 3 tablespoons milk
- 1 ½ teaspoons vanilla extract
- sprinkles of choice, optional
- Preheat oven to 350˚F.
- In a large mixing bowl whisk together flour, baking powder and salt. Set aside.
- In a stand mixer, fitted with a paddle attachment, cream together butter and sugar until soft and fluffy.
- Add beaten eggs and continue to mix together. Scrape down the sides of the bowl and add the sour cream and vanilla. Mix together (mixture will look lumpy and not entirely together).
- Add the dry ingredients and mix together until everything is fully incorporated and completely combined.
- Cover dough with plastic wrap (directly on the surface) and refrigerate for about 30 minutes.
- Roll 2 tablespoon sized balls of cookie dough, using your hands and place on a baking sheet lined with parchment, about 1 inch apart. Using the bottom of a sterilized measuring cup or can, gently press the tops of each cookie down so they have a flat top.
- Bake cookies for about 9 minutes or just until they puff up and barely begin to brown along the bottom edges (the surface should still be pale and white).
- Remove cookies from the oven and allow them to cool for about 5 minutes before transferring them to a cooling rack to completely cool.
- Frosting: Place all the ingredients into the well of a stand mixer (fitted with a paddle attachment) and beat together until soft and fluffy, 6 to 8 minutes.
- Once cookies have cooled completely, frost the tops with the frosting and finish with sprinkles, if using. Serve.
- *Makes 48 mini cookies or 24 large cookies
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Hi! If I do not have a stand mixer, will a hand mixer be okay to use? Thank you!!
How would this recipe do if I submit gluten free flour?
I’m actually not sure, bc i haven’t made it with gf flour, sorry about that! ????
Made these cookies and they are great! Thank you!
Teri Lyn Fisher
Awesome! Glad to hear!
Hi Teri, I am making these Soft and Fluffy Sugar Cookies with Vanilla Frosting for a bake sale and I want them to look just like yours. Where did you get those particular sprinkles? I have searched my sources and cannot locate them. Thank you a ton!! Dezi
Hi Dezi! I got them from Gelson’s Market, but the brand is, “Let’s do organic confetti sprinklez”. I think you can find them online too!
My FAVORITE! Can’t wait to make. Thank you!
Merry Christmas…. you are so good at all these lovely recipes and I thank you !????????????????
Can I make the cookie dough the day before and just refrigerate?
Also,best way to store for freshness?
(Making some for a gender reveal but have to travel downstate for Easter)
You can definitely make the dough ahead of time and refrigerate (for up to 3 days). You can store them in an airtight container overnight. After 1 day I would pop them in the fridge and they’ll stay fresh for up to a week! Good luck with the reveal, that’s so exciting!!
I’m from the UK so just want to clarify, does cake flour mean self-raising or plain flour? Just want to be sure! :)
Cake flour is actually a flour with a very small amount of protein in it. Different types of flour have different amounts of protein (or gluten) in them, which helps for overall structural purposes (sO more gluten is great for things like bread,but not so much for cakes, pastries). Bread flour has the most protein, while cake flour has the least. If you can’t find it, pastry flour is a great alternative. If you can’t find that either, all purpose will work just fine! :)
Can this dough be frozen? And if so, for how long?
Yep! I wouldn’t go longer than 3 months
Wow!!! Nice & delicious… & I wanna keep a query to you that can I replace vanilla with chocolate in it… So that I’ll try both the types… Please let me know… Thanks for sharing!!!
I want to eat that whole thing right now, these look so good!
This looks amazing! Can’t wait to try it. Pinning it now!
Trina and Tina
Why bake if you can’t enjoy your product and these sugar cookies are definite item something to indulge in! Thanks for the recipe!
Love those sprinkles! Are they available online?
You can also find them at most Gelson’s!
Vivian | stayaliveandcooking
You have NO idea how happy this makes me, if I’m right these cookies are only sold in the Netherlands around Easter and they are my favourite cookies…. And now I can just make a batch whenever I want to! Yay!
Same here! I am tempted every time I walk past these cookies in the store. Now, if I make these, I’ll feel like I “deserve” it :)
Cheese and Chinese
Classic! Love this!