If you’ve ever reached for a box of those famous, brightly frosted supermarket cookies, you know the appeal: they are ultra-soft, cake-like, and topped with a thick layer of sweet buttercream. These Frosted Sugar Cake Cookies are the homemade (and much better!) version of that nostalgic treat. By using a specific ratio of leavening agents and a no-chill dough, we achieve a thick, tender cookie that melts in your mouth. Perfect for birthday parties, holidays, or a rainy-day kitchen project, these cookies are as fun to decorate as they are to eat.
Why This Recipe Works
- The “Cake” Texture: By incorporating sour cream or heavy cream into the dough, we add moisture and fat that results in a tender, cake-like crumb rather than a snappy or chewy one.
- No-Chill Convenience: Unlike traditional cut-out sugar cookies, this dough doesn’t require hours of refrigeration. You can go from mixing to baking in under 20 minutes.
- The Bakery Buttercream: We use a “crusting” buttercream technique, which means the frosting develops a very thin outer shell that makes them easier to stack and transport without losing their fluffy interior.
- Cornstarch Secret: A small amount of cornstarch in the dough prevents the cookies from spreading too much, keeping them thick and soft.
Recipe Details
- Prep Time: 15 Minutes
- Cook Time: 10–12 Minutes
- Total Time: ~30 Minutes (plus cooling)
- Yield: 18–24 Cookies
- Difficulty: Easy
Ingredients
- For the Cookies:
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 ½ tsp Vanilla Extract (or ½ tsp Almond Extract for a bakery flavor)
- ½ cup Sour Cream (full fat)
- 3 ½ cups All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- For the Buttercream Frosting:
- ½ cup Unsalted Butter, softened
- 3–4 cups Powdered Sugar
- 2 Tbsp Heavy Cream
- 1 tsp Vanilla Extract
- Food Coloring (optional)
- Garnish: Rainbow sprinkles
Instructions
- Prep: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Cream: Beat the butter and sugar until light and fluffy. Add the egg, vanilla, and sour cream, mixing until well combined.
- Combine Dry: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- The Dough: Gradually add the dry ingredients to the wet. The dough should be soft but not overly sticky.
- The Scoop: Use a large cookie scoop (about 2 Tbsp) to drop mounds of dough onto the sheets. Use the bottom of a glass dipped in flour or sugar to gently flatten each mound to about ½ inch thickness.
- Bake: Bake for 10–12 minutes. CRITICAL: Do not let them brown! They should look set but still pale. Overbaking will make them dry.
- Frost: Once cooled completely, whip the buttercream ingredients until fluffy. Spread a thick layer on each cookie and top with sprinkles immediately.
Conclusion
These Frosted Sugar Cake Cookies are the definitive crowd-pleasing dessert. They strike the perfect balance between a cookie and a cake, providing a soft, sweet base for your favorite frosting. Whether you keep them classic with pink frosting and rainbow sprinkles or customize them for a holiday, they are a reliable recipe that tastes like pure childhood joy.
(FAQ)
Q: Why did my cookies get hard?
A: This usually comes down to overbaking. Because these cookies are pale, it’s tempting to leave them in longer, but they continue to set on the hot pan. Take them out the moment they no longer look “wet” in the center.
Q: Can I use a cookie cutter?
A: This specific dough is designed for a “drop and flatten” method. If you want to use cutters, you may need to add an extra ¼ cup of flour and chill the dough for 30 minutes to make it more manageable for rolling.
Q: How do I store these?
A: Store in an airtight container at room temperature for up to 3 days. If you need to stack them, wait at least 2 hours for the frosting to “crust” over.
