Soft Sugar Cookies with Pink Buttercream Frosting 5 ★

40 min | intermediate

Three soft sugar cookies topped with pale pink swirled buttercream frosting on a dark surface, with a white bowl of strawberries blurred in the background and a pink-and-white cloth to the side.

Updated Mar 7, 2025

Prep Time	Cook Time	Total Time
30 min	10 min	40 min

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Introduction

These soft sugar cookies are thick, tender, and topped with the dreamiest pink buttercream frosting.

The simple vanilla dough and tangy sour cream keep every bite moist, flavorful, and bakery-level delicious.

They’re perfect for birthdays, baby showers, Valentine’s Day, or any time you want a pretty, crowd-pleasing sweet.

Close-up of soft sugar cookies on a white platter, each topped with a glossy pale-pink buttercream swirl; the front cookie is in sharp focus with others blurred in the background.

How to Make Soft Sugar Cookies with Pink Buttercream Frosting

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Preheat the oven and prepare pans

Preheat your oven to 350°F and line two large baking sheets with parchment paper.
Set the lined pans aside while you mix the dough.
Whisk together the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Set this bowl aside so it is ready to add to the wet ingredients.

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Cream the butter and sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale in color.
This usually takes about 2 to 3 minutes with a hand mixer on medium speed.
Add egg, vanilla, and sour cream

Add the egg and vanilla extract to the butter mixture and beat until smooth and creamy.
Mix in the sour cream on low speed just until fully blended, scraping the bowl as needed.
Combine dry and wet ingredients

Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each addition.
Stop mixing as soon as you no longer see dry flour streaks to keep the cookies tender.

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Portion and shape the cookies

Use a tablespoon or small cookie scoop to portion the dough into even balls.
Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
Gently flatten each ball slightly with your fingers or the bottom of a glass for even baking.
Bake the sugar cookies

Bake one sheet at a time for 9 to 11 minutes, until the edges look set but not browned.
The centers should appear pale and slightly puffy for soft, melt-in-your-mouth cookies.
Cool the cookies completely

Let the cookies cool on the baking sheet for 5 minutes to firm up slightly.
Transfer them to a wire rack and cool completely before adding any frosting.

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Make the pink buttercream frosting

In a clean bowl, beat the softened butter until smooth and creamy.
Add the powdered sugar, heavy cream, and vanilla extract, then mix on low until combined.
Increase the speed to medium and beat until the frosting is fluffy and spreadable.
Add the pink food coloring a drop at a time, beating until you reach your desired shade.
Frost and serve the cookies

Once the cookies are completely cool, spread or pipe a generous layer of pink buttercream on each one.
Let the frosted cookies set for about 20 minutes, then serve or store in an airtight container.

Three soft sugar cookies topped with swirled pale pink buttercream on a dark surface; a white bowl of fresh strawberries sits blurred in the background.

Substitutions

Sour cream → plain Greek yogurt: Use full-fat plain Greek yogurt in the same amount as the sour cream for similar moisture and tang, with a slightly lighter texture.
Heavy cream → whole milk in frosting: Swap the heavy cream for whole milk, adding it slowly, for a softer, slightly lighter frosting that still spreads beautifully.
Pink food coloring → freeze-dried raspberry powder: Use finely ground freeze-dried raspberries for natural pink color and a gentle berry flavor that adds a fun twist to the frosting.

Close-up of soft, pale sugar cookies on a white plate, each topped with a thick swirl of light pink buttercream frosting; more cookies are blurred in the background.

Tips

Keep ingredients at room temperature: Soft, room-temperature butter and sour cream blend more easily, which traps air and helps create lighter, tender cookies.
Do not overmix the dough: Once the flour is added, mix only until combined, or the gluten can toughen the cookies and make them less soft.
Watch the color while baking: Pull the cookies from the oven while they are still pale with just-set edges, because they continue to cook on the hot pan.
Adjust frosting consistency slowly: If the frosting is too thick, add cream a teaspoon at a time; if too thin, sprinkle in more powdered sugar until fluffy.
Chill for neater edges: For cleaner cuts and less smudging, chill frosted cookies for 30 minutes before packing them for parties or gifting.

Nutrition Facts ^*

Energy	298	kcal
Protein	3	g
Total Fat	16	g
Carbohydrates	35	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Plate of soft, pale-golden sugar cookies topped with swirls of light pink buttercream frosting on a bright kitchen counter; blurred white tile backsplash and small potted plants in the background.

FAQ

Why did my sugar cookies turn out dry instead of soft?: Dry cookies usually come from too much flour or overbaking. Spoon and level the flour instead of packing it, and bake just until the edges look set, not browned.
My dough is very sticky and hard to scoop. What should I do?: Sticky dough often needs a short chill. Cover the bowl and refrigerate it for 20 to 30 minutes, then scoop and shape the cookies more easily without adding extra flour.
Can I make the dough ahead of time and bake later?: Yes, you can chill the dough tightly covered for up to 48 hours. Let it sit at room temperature for about 15 minutes before scooping, so it is easier to portion and bakes evenly.
How do I keep the pink buttercream from melting or getting too soft?: If your kitchen is warm, chill the frosting bowl for 10 minutes before spreading and keep the cookies in a cool spot. For very warm days, store frosted cookies in the fridge and let them sit at room temperature briefly before serving.
Can I freeze these cookies with the frosting on them?: You can freeze them frosted or unfrosted. Arrange them in a single layer to freeze, then stack with parchment between layers in an airtight container and thaw at room temperature until soft again.

Serving Suggestions

This batch of soft sugar cookies with pink buttercream feels perfect for birthdays, showers, or any sweet afternoon coffee break.

Try topping them with colorful sprinkles, a touch of flaky sea salt, or a swirl of white and pink frosting for an extra bakery-style finish.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Stephanie Sheppard, Toronto, Canada: Easy and delicious. I frosted mine with the pink buttercream and it made them look nice and gave them a little extra sweetness. — 5 ★

Eunice: Glad the pink buttercream was a good finishing touch, Stephanie.
Lisa, London, Canada: I love these. The only change I made was making them about 2 inches and so I only got 16 cookies 😊 But I like them big! — 5 ★

Eunice: Love that, Lisa! Making them 2-inch definitely cuts the yield; if you want to keep the bigger size, just add a minute or two to the bake and pull them when the edges are set and the centers still look soft.
Lisa, Indianapolis, IN: Super soft, sweet, and that pink frosting is dreamy. — 5 ★

Eunice: So happy these hit the spot Lisa!