I’ve been making this frosted sugar cookie recipe for years when I want simple, soft cookies with a tender crumb and a cheerful pink buttercream on top. They’re the kind of treat that works for cookie swaps, school parties, and last-minute celebrations — quick to throw together, forgiving to bake, and always photogenic once frosted.
What makes this recipe special
These cookies hit the sweet spot between buttery shortbread and a soft sugar cookie. The combination of baking soda and a little baking powder gives a delicate lift while still keeping the texture soft. A hint of almond extract alongside vanilla adds a subtle, bakery-style flavor that makes the cookies taste homemade in the best way.
“Perfectly soft, slightly chewy, and the pink frosting makes them feel festive — my kids asked for these every birthday!” — a longtime fan
Why you’ll reach for this recipe: it’s fast, uses pantry staples, and the dough is very forgiving if you need to make it ahead. It’s ideal for holidays, classroom parties, or any afternoon when you want a tried-and-true sweet that looks great on a platter.
How this recipe comes together
Before you measure ingredients: this recipe is a classic cream-the-butter-and-sugar method with a straightforward fold-in of dry ingredients. Expect about 8–10 minutes of bake time per batch, and minimal hands-on time — most of the work is mixing and flattening the dough balls. After cooling, a smear of pink buttercream brings the cookies to life visually and flavor-wise.
- Mix dry ingredients (flour, leaveners, salt).
- Cream butter and sugar until light.
- Beat in egg and extracts.
- Combine dry and wet until just mixed.
- Scoop, roll, and flatten dough balls; sugar-dip the glass for a sparkly edge.
- Bake until edges are faintly golden; cool completely before frosting.
What you’ll need
- 2 3/4 cups all-purpose flour (spoon and level for accuracy)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- Pink buttercream frosting (store-bought or homemade)
Ingredient notes and swaps:
- Flour: measure by spooning into the cup and leveling — too much flour makes dry cookies.
- Butter: use unsalted for control; if using salted butter, reduce added salt slightly.
- Almond extract: very potent — keep it at 1/2 teaspoon unless you love the almond flavor.
- Frosting: store-bought works fine for speed. For a lighter finish, try a simple powdered sugar glaze instead.
Directions to follow
- Preheat the oven to 375°F (190°C). Line cookie sheets with parchment or use a silicone baking mat.
- Whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder in a bowl; set aside.
- In a separate large bowl, cream 1 cup softened butter with 1 1/2 cups white sugar until smooth and slightly fluffy — 2 to 3 minutes with an electric mixer.
- Beat in 1 egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until combined.
- Gradually add the dry ingredients to the wet, mixing on low until just incorporated. Don’t overmix.
- Roll rounded teaspoonfuls of dough into balls and place them onto ungreased cookie sheets about 2 inches apart.
- Dip the bottom of a glass in sugar, then press each dough ball gently to flatten it slightly and create a sparkly surface.
- Bake for 8 to 10 minutes, or until the edges are just turning golden; centers should look set but not brown.
- Remove from oven and let cookies cool on the sheet for a couple minutes, then transfer to wire racks to cool completely.
- Once fully cooled, frost with pink buttercream. Let the frosting set before stacking.
Best ways to enjoy it
These cookies pair beautifully with a cold glass of milk or a cup of vanilla or almond-flavored tea. For a brunch or party platter, arrange with:
- Fresh berries and whipped cream for contrast.
- Mini sandwich cookies by spreading frosting between two cookies for a filled treat.
- Petite flags or sprinkles on top for holidays or themed events.
Serve them slightly chilled in warm weather to keep frosting firm, or at room temperature when you want the buttercream soft and spreadable.
How to store & freeze
Short-term storage: Place cookies in an airtight container in a single layer or separated with parchment. Keep at room temperature for up to 3 days.
Refrigeration: If your environment is warm, store refrigerated for up to 7 days — bring to room temperature before serving for best texture.
Freezing baked cookies: Freeze un-frosted cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw and frost after thawing.
Freezing dough: Scoop balls onto a tray and freeze until firm. Transfer frozen dough balls to a bag and bake from frozen; add 1–2 minutes to baking time.
Food safety: Always cool cookies completely before frosting to avoid bacterial growth in the buttercream. Store topped cookies in a cool place.
Pro chef tips
- Measure flour properly: too much gives dry, cakey cookies. Use the spoon-and-level method or weigh flour (about 345g for 2 3/4 cups if you prefer grams).
- Don’t overbake: take cookies out when edges show faint gold; they’ll set as they cool for a soft center.
- Room temperature ingredients: soften butter and use an egg at room temp for better emulsification and texture.
- Pressing trick: dip the glass in sugar or sprinkles to prevent sticking and to give an attractive finish.
- Make frosting smooth: beat butter until pale and fluffy before adding powdered sugar to avoid grainy buttercream.
- If you want tall, tender cookies (Lofthouse-style), slightly underbake and use a thicker buttercream — chilling the baked cookies briefly helps.
Creative twists
- Lemon-vanilla: add 1 teaspoon lemon zest and swap almond extract for extra vanilla for a fresh flavor.
- Chocolate dip: frost as usual, then dip half the cookie in melted chocolate and chill until set.
- Sprinkles and colors: add food coloring to the buttercream or top with seasonal sprinkles.
- Gluten-free: replace with a cup-for-cup gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Vegan option: use vegan butter and an egg replacer (like flax egg) — texture will be slightly different but delicious.
- Stuffed cookies: press a small piece of jam into the center before baking for a jammy pocket.
Your questions answered
Q: Can I make the dough ahead?
A: Yes. You can refrigerate dough balls for up to 48 hours before baking, or freeze them as described above. Chilled dough will spread less and make thicker cookies.
Q: What if I don’t have almond extract?
A: Omit it and add an extra 1/4 to 1/2 teaspoon vanilla, or try 1/4 teaspoon lemon extract for a different bright note.
Q: Why did my cookies turn out flat and greasy?
A: That’s usually from too-warm butter, too much sugar, or insufficient flour. Chill the dough 15–30 minutes next time and check your flour measurement method.
Q: Can I pipe the frosting?
A: Yes — if your frosting is thick and smooth. For sharp piping details chill the cookies briefly so the frosting sets faster.
Q: Are these similar to Lofthouse cookies (very soft, cakey)?
A: They are soft but slightly crisper at the edges. For a Lofthouse-style (extra pillowy) result, reduce baking time a touch and use a slightly softer, high-ratio frosting.
Conclusion
If you want a reliable, crowd-pleasing cookie with a cheerful pink finish, this frosted sugar cookie recipe delivers easy steps and consistently soft results. For variations that push toward the extra-pillowy Lofthouse style or to explore other soft-frosted recipes, I like referencing this Soft Lofthouse Style Frosted Sugar Cookies with Sour Cream guide and this detailed Soft Frosted Sugar Cookies – Sugar Spun Run tutorial — both are great for technique ideas and frosting inspiration.
Frosted Sugar Cookies
Ingredients
Cookie Ingredients
- 2 3/4 cups all-purpose flour Spoon and level for accuracy.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened Use unsalted for better control over salt.
- 1 1/2 cups white sugar
- 1 large egg Use at room temperature.
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract Keep it to this amount for balance unless you love almond flavor.
- 1/2 teaspoon salt Reduce if using salted butter.
Frosting Ingredients
- 1 batch pink buttercream frosting Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line cookie sheets with parchment or use a silicone baking mat.
- Whisk together the flour, baking soda, and baking powder in a bowl; set aside.
- In a separate large bowl, cream the softened butter with the white sugar until smooth and slightly fluffy — about 2 to 3 minutes with an electric mixer.
- Beat in the egg, vanilla extract, and almond extract until combined.
- Gradually add the dry ingredients to the wet, mixing on low until just incorporated. Do not overmix.
Baking
- Roll rounded teaspoonfuls of dough into balls and place them onto ungreased cookie sheets about 2 inches apart.
- Dip the bottom of a glass in sugar, then press each dough ball gently to flatten it slightly.
- Bake for 8 to 10 minutes, or until the edges are just turning golden; the centers should look set but not brown.
- Remove from oven and let cookies cool on the sheet for a couple of minutes, then transfer to wire racks to cool completely.
- Once fully cooled, frost with pink buttercream and let the frosting set before stacking.
