I finally perfected my Homemade Frosted Sugar Cookies recipe, featuring soft-baked thick sugar cookies topped with almond cream cheese frosting that holds its shape and needs no chilling.

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I never set out to make the definitive sugar cookie, but this Family Favorite Sugar Cookie Recipe is the one my family actually fights over. They turn out soft-baked and thick, they keep their shape and just beg for a cream cheese frosting.

No chilling time means you can bake them on a whim, which is both annoying and brilliant. If you’re into Chewy Sugar Cookies With Frosting or prefer Homemade Frosted Sugar Cookies, these will grab your attention.

I trust all-purpose flour for the tender crumb and cream cheese for that tang that keeps folks coming back.

Ingredients

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All-purpose flour: mostly carbs, small protein, low fiber unless it’s whole wheat.
Unsalted butter: rich in fats, adds tenderness and flavor, high in saturated fat.
Granulated and brown sugar: sweet carbs, brown adds molasses flavor, no real nutrients.
Eggs: provide protein, structure and moisture, help cookies hold their shape.
Sour cream or yogurt: tangy moisture, slight protein and fat, makes dough tender.
Cream cheese (frosting): creamy, tangy and rich, adds fat and mild tang to frosting.
Powdered sugar: super fine sweetener for frosting, pure carbs, easily dissolves for smooth icing.
Vanilla and almond extracts: tiny amounts, big flavor boost, add aromatic sweetness.

Ingredient Quantities

3 cups (375 g) all-purpose flour

1/2 cup (60 g) cornstarch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (227 g) unsalted butter softened

1 cup (200 g) granulated sugar

1/2 cup (100 g) light brown sugar packed

2 large eggs room temperature

1/4 cup (60 g) sour cream or plain yogurt room temp

2 teaspoons pure vanilla extract

8 ounces (226 g) cream cheese softened

1/2 cup (113 g) unsalted butter softened

3 to 4 cups (360-480 g) powdered sugar sifted

1 1/2 teaspoons almond extract

1/2 teaspoon vanilla extract

1 to 2 tablespoons milk or heavy cream (if needed)

pinch of fine salt

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and set aside. Whisk together 3 cups flour, 1/2 cup cornstarch, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl so it’s evenly mixed.

2. In a large bowl beat 1 cup softened butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl down, you want it airy but not greasy.

3. Add 2 large room temperature eggs one at a time, mixing after each. Then beat in 1/4 cup sour cream (or plain yogurt) and 2 teaspoons pure vanilla extract until smooth. If your butter was too soft, pop the bowl in fridge for 5 minutes and continue, otherwise the dough can get greasy.

4. Fold the dry ingredients into the wet on low speed until just combined. Do not overmix or the cookies will get tough. The dough should be thick and slightly sticky; if it’s too wet add a tablespoon of flour at a time.

5. Portion dough into balls about 2 tablespoons each (use a small cookie scoop for speed), place 2 inches apart on prepared sheets, then gently press each ball down a tiny bit so they stay thick but will spread a little. No chilling time needed, these keep their shape.

6. Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until edges are set and tops look dry but centers are soft. Dont overbake; they continue to set as they cool.

7. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting. If you frost while warm the frosting will slide right off, trust me.

8. Make the almond cream cheese frosting: beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until silky. Gradually add 3 to 4 cups sifted powdered sugar until you reach a thick, spreadable consistency.

9. Stir in 1 1/2 teaspoons almond extract, 1/2 teaspoon vanilla extract and a pinch of fine salt. If the frosting seems too stiff add 1 to 2 tablespoons milk or heavy cream, 1 teaspoon at a time, until spreadable. Taste and adjust almond vs vanilla if you want more punch.

10. Spread frosting on fully cooled cookies, let set for 20 to 30 minutes at room temp then store in an airtight container. Cookies keep at room temp for 2 days or in the fridge up to a week (bring back to room temp before serving for best texture).

Equipment Needed

1. Oven (preheat to 350°F)
2. 2 baking sheets lined with parchment paper or silicone baking mats
3. Large mixing bowl and a medium bowl (dry ingredients)
4. Electric hand mixer or stand mixer (a whisk works if you don’t have one)
5. Measuring cups and spoons (and a kitchen scale if you like precision)
6. Rubber spatula and a whisk for scraping and mixing
7. Small cookie scoop (about 2 tbsp) or a tablespoon to portion dough
8. Wire cooling rack
9. Sifter or fine mesh sieve for powdered sugar and an offset spatula or butter knife for spreading frosting

FAQ

Q: Why is there cornstarch in the dough and do I really need it?

A: Cornstarch keeps these cookies super tender and soft, it helps them not spread too much while baking. You can skip it but cookies will be a bit firmer and might spread more.

Q: What's the best thickness and baking time?

A: Roll to about 1/4 inch for soft chewy cookies, bake at 350°F (177°C). For 3-inch cookies, 8 to 10 minutes should do it, edges just set but not brown. Bigger cookies need a couple more minutes, watch closely.

Q: Can I swap sour cream for yogurt or leave it out?

A: Yes plain yogurt works fine, same amount. If you skip the dairy the dough will be drier and less tender, so I dont recommend leaving it out unless you add a splash of milk.

Q: Do I have to use the cream cheese frosting? How long will frosted cookies keep?

A: You dont have to, but the cream cheese frosting gives a nice tang and keeps things soft. Frosted cookies with cream cheese should be refrigerated and eaten within 3 to 4 days. If you use regular buttercream they keep longer at room temp.

Q: Can I freeze the dough or baked cookies?

A: Yep. You can shape or roll and freeze unbaked dough on a tray then bag it for up to 3 months, bake from frozen adding a minute or two. Baked cookies freeze well too, thaw at room temp. Frosting freezes ok but texture may change slightly.

Q: How much almond extract should I use, can I skip it?

A: Almond extract is strong, so the recipe's 1 1/2 teaspoons in the frosting gives a nice background note. You can skip it or cut it in half if you prefer a milder flavor, but dont double it or it will taste fake.

Family Favorite Sugar Cookie Recipe Substitutions and Variations

Unsalted butter (1 cup): If you only got salted butter use the same amount but skip the extra salt in the dough. It usually works fine, might be a touch saltier.
Light brown sugar (1/2 cup): Swap with dark brown sugar for deeper molasses flavor, or use granulated sugar plus 1 tablespoon molasses per cup of sugar.
Two large eggs: For an egg free option make two flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water, let it thicken for about 5 minutes then use. Texture will be a bit more cake like.
Eight ounces cream cheese for the frosting: Use mascarpone straight across for a milder tang, or replace the cream cheese with an extra 1/2 cup softened butter and about one more cup powdered sugar to turn it into a classic buttercream.

Pro Tips

1. Make sure your butter and eggs are the right temp, not melting, not fridge cold. If the butter looks greasy or the dough feels oily, pop the bowl in the fridge for 5 minutes and try again, that fixes a lot of texture problems. Room temp eggs help everything emulsify better so the cookies stay tender.

2. Weigh or spoon and level the flour instead of scooping, and sift the powdered sugar when making the frosting. Small differences in flour or sugar amount will totally change how cakey or dense these cookies feel, so add extra flour or powdered sugar a tablespoon at a time if the dough or frosting seems off.

3. Bake one sheet at a time and use the center rack, and if your oven runs hot put the sheet on top of another cold sheet to slow browning. Let cookies cool on the sheet a few minutes before moving them, and never frost while warm or the frosting will slide right off.

4. For the frosting, beat cream cheese and butter until silky but dont overbeat or it gets too airy. Adjust flavor with the almond vs vanilla a little at a time, and thin with tiny amounts of milk or cream (1 teaspoon at a time) to keep it spreadable for piping or smooth spreading. If you want neater cookies, chill the frosting for 10 minutes before piping.

Family Favorite Sugar Cookie Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I finally perfected my Homemade Frosted Sugar Cookies recipe, featuring soft-baked thick sugar cookies topped with almond cream cheese frosting that holds its shape and needs no chilling.

Servings

servings

Calories

673

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 2 baking sheets lined with parchment paper or silicone baking mats
3. Large mixing bowl and a medium bowl (dry ingredients)
4. Electric hand mixer or stand mixer (a whisk works if you don’t have one)
5. Measuring cups and spoons (and a kitchen scale if you like precision)
6. Rubber spatula and a whisk for scraping and mixing
7. Small cookie scoop (about 2 tbsp) or a tablespoon to portion dough
8. Wire cooling rack
9. Sifter or fine mesh sieve for powdered sugar and an offset spatula or butter knife for spreading frosting

Ingredients

3 cups (375 g) all-purpose flour
1/2 cup (60 g) cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (227 g) unsalted butter softened
1 cup (200 g) granulated sugar
1/2 cup (100 g) light brown sugar packed
2 large eggs room temperature
1/4 cup (60 g) sour cream or plain yogurt room temp
2 teaspoons pure vanilla extract
8 ounces (226 g) cream cheese softened
1/2 cup (113 g) unsalted butter softened
3 to 4 cups (360-480 g) powdered sugar sifted
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk or heavy cream (if needed)
pinch of fine salt

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and set aside. Whisk together 3 cups flour, 1/2 cup cornstarch, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl so it's evenly mixed.
In a large bowl beat 1 cup softened butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl down, you want it airy but not greasy.
Add 2 large room temperature eggs one at a time, mixing after each. Then beat in 1/4 cup sour cream (or plain yogurt) and 2 teaspoons pure vanilla extract until smooth. If your butter was too soft, pop the bowl in fridge for 5 minutes and continue, otherwise the dough can get greasy.
Fold the dry ingredients into the wet on low speed until just combined. Do not overmix or the cookies will get tough. The dough should be thick and slightly sticky; if it's too wet add a tablespoon of flour at a time.
Portion dough into balls about 2 tablespoons each (use a small cookie scoop for speed), place 2 inches apart on prepared sheets, then gently press each ball down a tiny bit so they stay thick but will spread a little. No chilling time needed, these keep their shape.
Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until edges are set and tops look dry but centers are soft. Dont overbake; they continue to set as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting. If you frost while warm the frosting will slide right off, trust me.
Make the almond cream cheese frosting: beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until silky. Gradually add 3 to 4 cups sifted powdered sugar until you reach a thick, spreadable consistency.
Stir in 1 1/2 teaspoons almond extract, 1/2 teaspoon vanilla extract and a pinch of fine salt. If the frosting seems too stiff add 1 to 2 tablespoons milk or heavy cream, 1 teaspoon at a time, until spreadable. Taste and adjust almond vs vanilla if you want more punch.
Spread frosting on fully cooled cookies, let set for 20 to 30 minutes at room temp then store in an airtight container. Cookies keep at room temp for 2 days or in the fridge up to a week (bring back to room temp before serving for best texture).

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.