Soft Sugar Cookies with Pink Buttercream Frosting
41 min
|
intermediate
Recipe by Eunice
Introduction
These thick, soft sugar cookies get melt-in-your-mouth tenderness from sour cream and a proper hit of vanilla, so you get plush centers and clean edges, not a dry, forgettable disc.
The fluffy pink buttercream whips silky with heavy cream and holds gorgeous swirls, perfect for birthdays, baby showers, bake sales, or any moment you want a pretty cookie that actually delivers.
Ingredients (24 servings)
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Ingredients for the Sugar Cookies
- 2¾ cups all-purpose flour all-purpose flour 0.76 lb
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- 1 cup unsalted butter, softened unsalted butter 8 oz
- 1 cup granulated sugar granulated sugar
- 1 large egg large egg 1 ct
- 2 tsp vanilla extract pure vanilla extract 2 tsp
- ½ cup sour cream sour cream 4 oz
Ingredients for the Pink Buttercream Frosting
- 1 cup unsalted butter, softened unsalted butter 8 oz
- 3 cups powdered sugar powdered sugar 13.22 oz
- 2 Tbsp heavy whipping cream heavy cream 1 fl oz
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- 3 drops of pink food coloring pink food coloring 0.01 fl oz
How to Make Soft Sugar Cookies with Pink Buttercream Frosting
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Preheat and prep pans
Heat the oven to 350 F with racks in the upper and lower thirds.
Line two sturdy sheet pans with parchment paper for even bottoms and easy cleanup.
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Whisk dry ingredients
In a medium bowl whisk together the flour, baking powder, baking soda, and salt until no streaks remain.
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Cream butter and sugar
In a stand mixer with the paddle or a hand mixer, beat the softened butter and granulated sugar on medium speed until pale and fluffy, 2 to 3 minutes, scraping the bowl once.
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Add egg, vanilla, and sour cream
Beat in the egg and vanilla until smooth and glossy, 30 to 45 seconds.
Add the sour cream and mix just until combined so the dough stays tender.
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Combine wet and dry
Add the dry ingredients in two additions on low speed and stop as soon as the flour disappears to avoid tough cookies.
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Optional chill for neat edges
For thicker cookies that hold shape, cover and chill the dough 20 to 30 minutes while the oven finishes heating.
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Portion and shape
Use a 1.5 tablespoon cookie scoop to portion mounds, spacing 2 inches apart on the pans.
Lightly pat the tops to a gentle disk so they bake up soft and level for frosting.
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Bake
Bake 9 to 11 minutes, rotating pans front to back and top to bottom at the 6 minute mark.
Pull them when the edges look set and the tops are pale with the faintest hint of golden on the bottoms.
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Cool completely
Let cookies rest on the pan 5 minutes, then transfer to a rack to cool completely so the buttercream does not melt.
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Make pink buttercream
Beat the softened butter on medium speed until smooth, 1 minute.
Gradually add powdered sugar, then beat in vanilla and heavy cream until fluffy and spreadable, 1 to 2 minutes.
Tint with pink food coloring, adding a drop at a time until you hit your vibe.
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Frost and finish
Swirl a generous layer of buttercream on each cooled cookie with an offset spatula or pipe with a large round tip.
Add sprinkles if you like and let the frosting set 20 minutes before stacking.
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Storage
Store cookies in an airtight glass container at room temperature up to 2 days or refrigerate up to 5 days, separating layers with parchment.
Substitutions
- Sour cream -> Full-fat Greek yogurt
- Greek yogurt keeps the dough plush and tangy with nearly the same moisture, giving you the same tender crumb without changing sweetness.
- Pink food coloring -> Freeze-dried raspberry powder or a pinch of beet powder
- Both give a natural pink hue; raspberry adds a subtle berry aroma while beet stays neutral, and neither thins the frosting like juice would.
- Unsalted butter (cookies and frosting) -> Plant-based butter sticks
- Use firm baking sticks, not soft tubs, for proper structure; the cookies will spread a touch more and taste slightly less buttery, so add a pinch more salt to balance.
Tips
- Measure flour like a pro
- If you do not weigh, fluff the flour, spoon it into the cup, and level it; packed flour leads to dry, cakey cookies.
- Room-temp means truly soft
- Butter should give slightly when pressed but not look greasy, and egg and sour cream should not be cold to avoid curdled batter.
- Do a one-cookie test bake
- Bake a single scoop to check spread and doneness, then adjust oven time by a minute or two or chill the dough briefly if it spreads too much.
- Cream, do not whip
- Stop creaming butter and sugar when it looks light and fluffy; over-aerated dough can rise and collapse into craters.
- Frosting texture control
- For silky swirls, beat in cream a teaspoon at a time until the spatula leaves clean tracks, and if it gets loose, add 2 tablespoons powdered sugar to tighten.
- Clean edges, fast work
- Use a cookie scoop and wipe it in between every few portions to keep sizing consistent and avoid ragged edges.
- Make-ahead smart
- Chilled dough keeps 48 hours, and unfrosted baked cookies freeze up to 2 months; thaw wrapped at room temp to prevent condensation.
Nutrition Facts *
| Energy | 337 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 16 | g |
| Carbohydrates | 43 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much?
- The butter was too soft or the dough too warm; chill the scooped dough 15 minutes and be sure you measured flour correctly and lined pans with parchment.
- Why are my cookies dry or crumbly?
- You likely added too much flour or overbaked; pull them when the centers look pale and set, and stick to spoon-and-level or weigh your flour.
- Can I skip the chilling step?
- Yes, but expect slightly more spread; if you want neat, thick cookies, a quick 20 to 30 minute chill is your friend.
- My buttercream is grainy, how do I fix it?
- Keep beating on medium until the sugar dissolves into the butter, then add 1 to 2 teaspoons cream; if the butter was too cold, let it sit 5 minutes and beat again.
- Can I color the frosting without dye?
- Yes, blitz freeze-dried raspberries to a fine powder and sift it in for a vibrant pink and subtle berry flavor, or use beet powder for neutral color.
- How do I keep the cookies soft for days?
- Store in an airtight container with a small piece of sandwich bread or a sugar bear; the bread gives up moisture to keep the cookies plush.
Serving Suggestions
Serve these beauties with cold milk or a tiny espresso and a shower of crushed freeze-dried raspberries for color that bites back a little.
If you are feeling sassy, swap half the vanilla in the frosting for almond extract or a splash of rose water and finish with white nonpareils for that bakery window look.
More pairings:
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