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Our ALL-TIME favorite frosted sugar cookies are so soft and have the best, creamy frosting with hints of almond!
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.
Ingredients
PREP TIME: 15 minutes
BAKE TIME: 10 minutes
- ¾ 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
- ½ cup powdered sugar
- 1 teaspoon almond extract – or use 1½ teaspoons vanilla extract
- 1 teaspoon vanilla extract
- 1 large egg
- 2¾ cups all-purpose flour – How to Measure Flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Frosting
- 4½ cups powdered sugar – sifted to remove lumps
- ⅓ cup unsalted butter softened – see How to Soften Butter Quickly
- ¼ cup milk – plus more as needed
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- food coloring – We prefer gel food coloring
- optional sprinkles
How to Make Frosted Sugar Cookies
- PREP. Preheat the oven to 375°F. Lightly grease baking sheets and set aside.
- BATTER. Cream ¾ cup unsalted butter, 1 (8-ounce) package cream cheese, 1 cup granulated sugar, ½ 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 ¾ cups flour, ½ teaspoon baking powder, and ½ teaspoon salt.
- Add dry ingredients to the creamed mixture and stir until a soft dough forms.
- SHAPE. Use a rolling pin to roll out dough on a lightly floured surface to about ⅜ 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.
- BAKE. Bake on the prepared cookie sheet for 9–12 minutes. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
- FROSTING. Mix 4½ cups powdered sugar, ⅓ cup unsalted butter softened, ¼ cup milk, ½ teaspoon vanilla extract, and ½ 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.
- Other frostings we like:
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Frosted Sugar Cookies
Ingredients
Cookies
- ¾ cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 1 egg
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Frosting
- 4½ cups powdered sugar
- ⅓ cup unsalted butter, softened
- ¼ cup milk, plus more as needed
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- food coloring
Instructions
- Preheat the oven to 375°F. 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 ⅜ inch thick (roll thinner for more crunchy sugar cookies).
- Cut with cookie cutters (or the top of a cup) and bake for 9–12 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
i’ve been dying to make these, but how many cookies does the recipie make?
I think it makes 2 dozen… but it all depends on the size of the cookie cutter you use. 🙂
This is so cute and colorful. My kids would surely love to eat on these soft sugar cookies.
Ialso have to have them soft….i may just try this…i never make them b/c they are never up to my standards! Interesting that your mom rolls them out onto a cloth instead of the table. They look nice and thick from the start–another good reminder!
Yum, yum, yum. I haven’t had sugar cookies in awhile. I might try this recipe next!
Amen to the almond extract! You have good taste 🙂 Pinning these!
I was smiling along with your “requirements” for cookies – I couldn’t agree more! I am totally intrigued by the soft mat it looks like you are rolling out your dough on – can you enlighten me as to what that is and where I can buy one? I usually roll out right on my counters but this looks like something I need!
I have been wanting to try cream cheese dough cookies, they sound so good!
Did you Refrigerate the dough before rolling it out?