I don’t usually go for store bought cookies. But there is something about those soft  frosted sugar cookies at the grocery store that make them hard to resist. But I can honestly say I will never buy them again since I have discovered I can make a much better version at home!

The combination of the soft vanilla cookie with the sweet icing is perfect. These cookies are so easy to make, they might just be my new standby…and they are a perfect valentines day treat!


Vanilla Soft Sugar Cookies
Makes 24 large cookies


4½ cups all purpose flour
4½ tsp baking powder
¾ tsp salt
1½ cups unsalted butter (3 sticks), room temperature
1½ cups sugar
3 large eggs
5 tsp vanilla extract


5 cups icing sugar, sifted
⅓ cup unsalted butter, melted
1 tbsp vanilla extract
7-8 tbsp milk (plus more if needed)
Food colouring (optional)
Sprinkles (optional)

To make the cookies:

In a medium bowl combine the flour, baking powder and salt, and whisk together 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 (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.

Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.

Scoop just under a quarter cup of dough (I used an ice cream scoop) and roll into a ball.  Place the ball on the prepared baking sheet and flaten slightly.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set.  The edges should be no more than very lightly browned if at all. Let cool on the baking sheet for about 5 minutes.  Transfer to a wire rack to cool completely.

To make the frosting:

Place the icing 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 an offset spatula or spoon to frost the cooled cookies. Top with sprinkles if desired.  Store in an airtight container.

**I frosted mine when the cookies were still just barely warm so the icing melted a bit – which didn’t make them taste any different, but I think I will wait next time until they are totally cool to frost just purely for aesthetic reasons.


Source: Annies Eats