This post may contain affiliate links. Please read our disclosure policy.

Our ALL-TIME favorite frosted sugar cookies are so soft and have the best, creamy frosting with hints of almond!

Frosted sugar cookies with white frosting and sprinkles on top.
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

So Soft and So Good!

We LOVE homemade cookies, especially frosted sugar cookies, but we are very picky about how they should be. They need to be soft, not crunchy, the frosting-to-cookie ratio should be spot on, and hints of almond are always a must!

Fortunately, my mom found the BEST sugar cookie recipe years ago and we’ve been making it ever since! If you love sugar cookies as much as we do, you’ll also love our Sugar Cookie Bars and No Roll Sugar Cookies.

WHY WE LOVE IT:

  • Very simple. The steps are simple, PLUS – there’s no need to chill, which makes these frosted cookies even easier (and quicker).
  • Celebrations. Adjust the colored frosting and sprinkles for holidays like Easter and Christmas.
  • Great for parties! We love to have cookies made in advance and let kids (and adults) frost and decorate them.
Sugar cookie dough in Kitchen-Aid mixer.

Ingredients

  • ยพ cup unsalted butter, softened – We use unsalted, but salted can be used just omit the added salt.
  • 1 (8-ounce) package cream cheese
  • 1 cup granulated sugar
  • ยฝ cup powdered sugar
  • 1 teaspoon almond extract – or use 1ยฝ teaspoons vanilla extract
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2ยพ cups all-purpose flourHow to Measure Flour
  • ยฝ teaspoon baking powder
  • ยฝ teaspoon salt

Frosting 

  • 4ยฝ cups powdered sugar – sifted to remove lumps
  • โ…“ cup unsalted butter softened – see How to Soften Butter Quickly
  • ยผ cup milk – plus more as needed
  • ยฝ teaspoon vanilla extract
  • ยฝ teaspoon almond extract
  • food coloring – We prefer gel food coloring
  • optional sprinkles

How to Make Frosted Sugar Cookies

  1. PREP. Preheat the oven to 375ยฐF. Lightly grease baking sheets and set aside.
  2. BATTER. Cream ยพ cup unsalted butter, 1 (8-ounce) package cream cheese, 1 cup granulated sugar, ยฝ cup powdered sugar, 1 teaspoon almond extract, 1 teaspoon vanilla extract, and 1 egg in a large bowl or stand mixer until fluffy.
    • In a medium bowl, combine 2 ยพ cups flour, ยฝ teaspoon baking powder, and ยฝ teaspoon salt.
    • Add dry ingredients to the creamed mixture and stir until a soft dough forms.
  3. SHAPE. Use a rolling pin to roll out dough on a lightly floured surface to about โ…œ inch thick (roll thinner for more crunchy sugar cookies). Cut with cookie cutters (or the top of a cup). Overworking the dough can result in a tough cookie.
  4. BAKE. Bake on the prepared cookie sheet for 9โ€“12 minutes. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
  5. FROSTING. Mix 4ยฝย cups powdered sugar, โ…“ย cupย unsalted butterย softened, ยผย cupย milk, ยฝย teaspoon vanilla extract, and ยฝย teaspoon (along with food coloring if desired). Add milk as needed to adjust the consistency. Frost cookies and let set before storing. Be sure to check out our Sugar Cookie Frosting recipe for more tips and tricks.
Frosted sugar cookies with sprinkles on parchment paper lined cookie sheet.

More Like This

Frosted Sugar Cookies

More Sugar Cookies

Collections

4.97 from 222 votes

Frosted Sugar Cookies

By: Lil’ Luna
Our ALL-TIME favorite frosted sugar cookies are so soft and have the best, creamy frosting with hints of almond!
Servings: 24
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

Ingredients 

Cookies

  • ยพ cup unsalted butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • ยฝ cup powdered sugar
  • 1 teaspoon almond extract
  • 1 egg
  • 2ยพ cups all-purpose flour
  • ยฝ teaspoon baking powder
  • ยฝ teaspoon salt

Frosting

  • 4ยฝ cups powdered sugar
  • โ…“ cup unsalted butter, softened
  • ยผ cup milk, plus more as needed
  • ยฝ teaspoon vanilla extract
  • ยฝ teaspoon almond extract
  • food coloring

Instructions 

  • Preheat the oven to 375ยฐF. Lightly grease a cookie sheet and set aside.
  • Cream butter, cream cheese, granulated sugar, powederd sugar, almond extract, and egg in a large bowl or stand mixer until fluffy.
  • In a medium bowl, combine flour, baking powder and salt.
  • Add dry ingredients to the creamed mixture and stir until a soft dough forms.
  • Roll out dough on a lightly floured surface to about โ…œ inch thick (roll thinner for more crunchy sugar cookies).
  • Cut with cookie cutters (or the top of a cup) and bake for 9โ€“12 minutes on the prepared cookie sheet. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.

Frosting

  • Mix powdered sugar, butter, milk, vanilla extract, and almond extract in a medium bowl with a hand mixer. Adjust the consistency by adding a little more milk. Add food coloring, if desired.
  • Frost cookies and let set before storing.

Video

Notes

Prep ahead of time. Wrap dough in plastic wrap and refrigerate for 1-2 days or place the wrapped dough in a freezer Ziploc and freeze for 3 months. Store the frosting in an airtight container in the fridge for 3 weeks or freeze for 3 months.ย 
Store. Store baked cookies in an airtight container at room temperature for up to 5 days or in a freezer-safe container in the freezer for up to 3 months. If frosted, allow frosting to set, and separate layers with wax or parchment paper.ย 

Nutrition

Serving: 1cookie, Calories: 260kcal, Carbohydrates: 44g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 29mg, Sodium: 54mg, Potassium: 34mg, Fiber: 0.4g, Sugar: 33g, Vitamin A: 271IU, Calcium: 13mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to prep ahead of time?

Dough. Wrap dough in plastic wrap and refrigerate for 1-2 days or place the wrapped dough in a freezer Ziploc and freeze for 3 months.
Frosting. Store the frosting in an airtight container in the fridge for 3 weeks or freeze for 3 months.ย 

How to store?

Store baked cookies in an airtight container at room temperature for up to 5 days or in a freezer-safe container in the freezer for up to 3 months. If frosted, allow frosting to set, and separate layers with wax or parchment paper.ย 

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

4.97 from 222 votes (139 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




227 Comments

  1. Amy says:

    YUM!!! Thanks for sharing! I can't wait to try these.

  2. Just Crafty Today says:

    These look yummy! I am a new follower!

  3. The Hills says:

    Is it an entire package of cream cheese or just 3oz of a package?

    1. Bonnie says:

      Where does it even say 3oz.?..I think the whole 8oz pkg

      1. Kristyn Merkley says:

        The whole cube which is 8 ounces ๐Ÿ™‚

      2. Mary says:

        Do you need to refrigerate these? Just made them but Serving them on Christmas Eve ๐Ÿ™‚

      3. Lil'Luna Team says:

        Nope, you don’t need to refrigerate them. They stay fresh for 4-5 days on the counter if stored in an air-tight container. I hope the cookies were a hit!

  4. marissa says:

    these look so good. hopefully I can find a second to try them out

  5. Amy says:

    Yum! I'll have to try those. I've never tried making a recipe with cream cheese and it sounds delish!

  6. SnoWhite says:

    Those look wonderful; just like the ones I see in the store that I can't have because of allergies. I'll tuck this recipe away. Thanks.

  7. Dianna says:

    I completely agree with you about a little almond extract in the dough. It makes all the difference. My recipe is really similar and turns out soft and delicious as well.Here's a link in case you want to take a peek:http://doublebatch.wordpress.com/2009/12/22/santa-cookies/Thanks for the recipe. I'll try this one with my valentine cookies!

  8. Angie Arbuckle says:

    I have not tried this recipe, but if what you are going to make is just round cookies as shown, you can also roll the dough into a log as big around as you want your cookies, wrap it in saran wrap and throw it in the fridge for a few hours or over night. Then just slice and bake as usual. It avoids the too much handling issue, which can make them harder, and cooking straight from fridge cold seems to make them softer too.

    1. Carol says:

      Going to try this because I do over roll when I make cutouts. Thanks : )

  9. Jocelyn says:

    I'm going to have to try these. I feel the same way about sugar cookies– the softer, the better.

  10. Ashley says:

    I am drooling JUST A LITTLE!! I WANT a sugar cookie!!!