Happy Friday! I have some GREAT news- yesterday Joel and I had our “big” sonogram at the doctor’s office. You know, the big gender reveal?! After weeks and weeks of people constantly asking us, “do you know yet what you’re having??” we were SO ready for this day. Everybody had their guesses, but in the end team pink won out! That’s right, WE’RE HAVING A LITTLE GIRL!!!! Words can’t even begin to express how excited we both are- I’ve always dreamed of having a girl and when the sonogram technician said, “it’s a little girl!” my heart skipped a beat and Joel and I couldn’t stop giggling.

So obviously, that’s where these cookies come in. After I got home from the doctor I couldn’t sit still. I had already called, texted, facebooked and tweeted my friends and loved ones so really, there was nothing left for me to do but get in the kitchen and bake some girly pink cookies to celebrate! These soft frosted sugar cookies (yes, just like the sugary store-bought ones!) were the first things to come to mind! I had seen variations of them on all my friends’ blogs- Annie, Jessica and Tara, to name a few- and knew I had to make my own (especially since Joel absolutely adores the store-bought version!). As expected, these did NOT disappoint! They’re super soft, chewy and taste just like their store-bought counterparts, only better! We’re in love!

Soft Frosted Sugar Cookies

For the cookies:
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 teaspoons vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
1 tablespoon vanilla extract
7-8 tablespoon milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

Preheat the oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl, whisk the flour, baking powder and salt.  In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar 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.  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, scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until 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 make the frosting, place the confectioners’ sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and whisk until smooth.  Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use a 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. Makes 2 dozen large cookies.

Recipe source: Annie’s Eats, originally from Hostess With the Mostess



  1. These cookies Look Amazing! I Cannot Wait To Try Them! Thank You So Much For The Recipe & Congrats On Your Little Girl <3


    Comment by Crystal — October 6, 2012 @ 11:00 PM

  2. I made these, and they’re fantastic! I hate buying the store ones, while delicious, not wanting all of the unknown in them. These are really heavy on the butter, but for an occasional treat, who could resist? Thank you so much for sharing the recipe! These will remain in our Family for a very long while!


    amy Reply:

    Very glad to hear it! 🙂


    Comment by Tina — October 31, 2012 @ 10:21 AM

  3. These did not turn out good at all. The cookies were far too squishy even though we baked them for more than 12 minutes. The frosting turned out awful as well. It was too watery and did not look pretty at all. I don’t think I messed up the ingredients so I don’t know what happened. Definitely not keeping this recipe.


    amy Reply:

    That’s weird that they turned out perfectly for me and every other person who’s ever made them………. I call user error.


    Comment by Anna — December 20, 2012 @ 8:21 PM

  4. I’m making these for the second time today! Made a half-recipe of them for Valentine’s Day, and they were a big hit, so I’m making them again for Christmas!

    Just wanted to make a note, though, that since the dough has to chill for an hour, the recipe shouldn’t start with preheating the oven. I’ve done this both times I’ve made these. Started preheating the oven, then realized I didn’t need to do that until after the dough was chilled.

    Great recipe, though!!


    Comment by Hannah — December 21, 2012 @ 11:17 AM

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  7. hi i made these cookies and the dough was squishy what do you think i should do if this happens again leave them overnight?


    amy Reply:

    Not sure what you mean by ‘squishy’, but it shouldn’t be a crumbly dough. It should be soft enough for you to roll into balls. Did you chill the dough at all?


    Comment by Cassandra Moreno — December 27, 2013 @ 7:45 PM

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