Sometimes, you want a sugar cookie, but don’t want to go through the process of rolling out dough, cutting out shapes, and decorating. For those times, these soft frosted sugar cookies are the perfect solution. They’re quick and easy to make, and turn out just as cute as decorated sugar cookies, especially if you add some fun sprinkles.
The cookies are super soft and just about melt in your mouth. I’ve made them a couple of times now, and this last time I made them in mini size. I like the mini size so much better than the large cookies; they are just the right size for snacking. The large cookies, while delicious, were a bit much to eat in one sitting.
These cookies are fun to make and eat, and can be decorated differently to highlight different seasons and holidays. You can color the frosting with food coloring, or leave it white like I did and use sprinkles to add some color. Decorated with white frosting, and red, white and blue sprinkles, these cookies would make a festive Fourth of July treat!
Learn more about my Time-Saving Healthy Family Meal Plan.
One year ago: Chocolate Chip Cookie Dough Cheesecake Bars
Mini Soft Frosted Sugar Cookies
Makes about 5 dozen mini cookies
For the cookies:
- 4 1/2 cups all-purpose flour
- 4 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 5 tsp. vanilla extract
For the frosting:
- 5 cups confectioners’ sugar, sifted
- 1/3 cup (5 1/3 tbsp.) unsalted butter, melted
- 1 tbsp. vanilla extract
- 7-8 tbsp. milk (plus more as needed)
- Food coloring (optional)
- Sprinkles (optional)
- To make the cookies, in a medium bowl combine the flour, baking powder, and salt, and whisk to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
- When you are ready to bake the cookies, line baking sheets with parchment paper. Preheat the oven to 350 degrees F. Scoop a tablespoon of dough and roll into a ball. Place the ball on the prepared baking sheet and flatten slightly. Repeat with the remaining dough, spacing the cookies at least 2 inches apart. Bake about 9-11 minutes or until just set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
- To frost the cookies, place the sifted confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk if necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.
Source: adapted from Annie’s Eats.