These soft frosted sugar cookies are tender, buttery, light melt in your mouth bites of delight. Topped with buttercream frosting, these cookies are irresistibly delicious.

I am so in love with this recipe, that it has become my all time favorite cookie recipe.

Everything about it is absolute perfection. From the easy to make dough to the silky soft buttercream, this is my to go recipe when i need to bake a quick batch of deliciousness.

Whenever it comes to cooking and baking I prefer uncomplicated easy to find ingredients. Simple ingredients that can create masterpieces.  Just like with these soft frosted sugar cookies, the ingredients are really simple, like things you might have in your kitchen right now. These simple ingredients are about to create the most amazingly delicious cookie.

Just a few tips to keep in mind when making this cookies

1. Cream of tartar is one of the ingredients in this recipe. Although just one teaspoon of cream of tartar is used, it is this ingredient which helps create that puffy, tender texture of this cookie. So please do not leave it out. Cream of tartar is easily found in the baking aisle of your grocery store. It is usually found with similar ingredients like baking powder, baking soda / bicarbonate of soda and tartaric acid.
2. This recipe does not use eggs, so it will make a great homemade gift for someone who does not prefer eggs in their diet.
3. The dough for these cookies are very soft, and cannot be cut or rolled into shapes. The best utensil to use is an ice cream or cookie scoop. It makes a round scoop of dough which spreads out to the perfect thickness when baked.
4. Place each scoop of unbaked dough about 4 cm apart. The dough does spread when baking. Do not place the scoop of dough too close to the edges of the baking sheet.

With these tips in mind, let's get baking….

Making the soft frosted sugar cookies

Dry ingredients:

Sift the flour, cream of tartar, baking soda / bicarbonate of soda into a bowl and keep aside.

Wet ingredients:

In another bowl, combine the butter,oil and both granulated and powdered/ icing sugar. Beat in the vanilla extract and buttermilk and mix until smooth.

Add the dry ingredients to the wet ingredients and beat until combined, but do not overmix.

Using an ice cream or cookie scoop,drop the dough about 1 ½ inches / 4 cm apart onto a baking sheet lined with parchment / baking paper.

Bake for 8 to 12 minutes until the bottom and edges of the cookie is lightly browned. Remove from the oven and leave on the baking sheet for 5 minutes before removing and placing onto a wire cooling rack and allow to cool completely before frosting.

To make the frosting

Whisk the butter, vanilla and milk together.

Beat in the powdered / icing sugar and mix until combined and smooth.

The frosting / icing should be of a thick, spreadable consistency. Spread the frosting / icing over the cookie and decorate as preferred.

Easy to make delicious cookies in under 30 minutes….so good

Enjoy ♥

Soft Frosted Sugar Cookies

PREP TIME 10 minutes mins

COOK TIME 9 minutes mins

TOTAL TIME 19 minutes mins

These soft frosted sugar cookies are tender, buttery, light melt in your mouth bites of delight. Topped with buttercream frosting, these cookies are irresistibly delicious.

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Ingredients

FOR THE SUGAR COOKIES

DRY INGREDIENTS

• 2 ¼ cups / 280 g all purpose / cake / plain flour
• ½ teaspoon baking soda / bicarbonate of soda
• 1 teaspoon cream of tartar SEE NOTE 1

WET INGREDIENTS

• ½ cup / 115g butter softened
• ½ cup / 125ml oil
• ½ cup / 100g sugar
• ½ cup / 250g powdered / icing sugar
• ¼ cup / 60 ml buttermilk SEE NOTE 2
• 1 teaspoon vanilla extract / essence

FOR THE FROSTING / ICING

• 2 tablespoons / 30g butter softened
• 2 tablespoons / 30ml milk
• 1 teaspoon vanilla extract / essence
• 2 cups / 250g powdered / icing sugar

Instructions

FOR THE SUGAR COOKIES

Dry ingredients

• Sift the flour, cream of tartar, baking soda / bicarbonate of soda into a bowl and keep aside.

Wet ingredients

• In another bowl, combine the butter,oil and both granulated and powdered/ icing sugar. Beat in the vanilla extract and buttermilk and mix until smooth.
• Add the dry ingredients to the wet ingredients and beat until combined, but do not overmix.
• Using an ice cream or cookie scoop,drop the dough about 1 ½ inches / 4 cm apart onto a baking sheet lined with parchment / baking paper.
• Bake for 8 to 12 minutes at 356°F / 180°C until the bottom and edges of the cookie is lightly browned. Remove from the oven and leave on the baking sheet for 5 minutes before removing and placing onto a wire cooling rack and allow to cool completely before frosting.

FOR THE FROSTING / ICING

• Whisk the butter, vanilla and milk together.
• Beat in the powdered / icing sugar and mix until combined and smooth.
• The frosting / icing should be of a thick, spreadable consistency. Spread the frosting / icing over the cookie and decorate as preferred.

Recipe Notes

1.Cream of tartar is one of the ingredients in this recipe. Although just one teaspoon of cream of tartar is used, it is this ingredient which helps create that puffy, tender texture of this cookie. So please do not leave it out. Cream of tartar is easily found in the baking aisle of your grocery store. It is usually found with similar ingredients like baking powder, baking soda / bicarbonate of soda and tartaric acid.

2. If you do not have buttermilk, use ONE of the following as a substitute: Add 1 tablespoon lemon juice or vinegar to 1 cup of milk. Allow to stand for 5 minutes before using in the recipe OR Use 1 cup plain unflavoured yoghurt

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg

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