This Sugar Cookie Recipe is the perfect pink frosting swirled on top of the best basic sugar cookie. It is my go-to recipe when I want to impress! If you are looking for cut-out sugar cookies for decorating, check out my Cutout Sugar Cookie recipe.
Sugar Cookie Recipe
You may have found this cookie recipe and noticed that they look a lot like the famous Swig Cookies. These cookies are special because you don’t have to roll out the dough like regular sugar cookies. After they are baked, frosting is added to make them even more delicious. For an additional treat, be sure to try these cookies chilled!
Confectioners’ Sugar: Confectioners’ sugar is not the most common type of sugar in cookie dough, but do not leave it out! It adds some texture and softness to the cookies.
Cream of Tartar: Cream of tartar is not a cream at all, but a powdery acid. It can be found in the baking aisle, near the spices at your local grocery store.
Sour Cream: An unexpected ingredient in the frosting is sour cream. It adds a little tang to each bite. Greek yogurt can be substituted if that is what you have on hand!
Food Coloring: All you need is a few drops of red food coloring for the light pink color. Of course, you could make the frosting any color you prefer!
How to Frost Sugar Cookies
This frosting is so velvety smooth and creamy and it is really easy to use! Just follow the simple steps below to achieve the perfect frosted cookie.
- Place a dollop of frosting onto an offset spatula. Then, smooth it around the center indentation of the cookie.
- For the final “swoop”, hold the offset spatially steady, turn the cookie in one direction, then turn it back in the other direction, moving the spatula slightly lower.
This technique may sound tricky, but with some practice, you’ll master it in no time!
Storing & Freezing
- After the cookies have been baked and frosted, store them in an airtight container in the refrigerator for up to one week.
- You can freeze these cookies frosted or unfrosted. First, lay them on a parchment-lined baking sheet in the freezer until frozen. Then, transfer the frozen cookies to an airtight, freezer-safe container for up to one month. Don’t forget to label and date your container!
- To freeze this cookie dough, follow the instructions for making the dough. Then, place the scooped out dough onto a parchment-lined baking sheet and freeze until firm. Transfer the frozen cookie dough to a labeled and dated airtight, freezer-safe container for up to one month.
Sugar Cookie with Sugar Cookie Frosting
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 ¼ cups (250 g) granulated sugar
- ¾ cup (94 g) confectioners' sugar
- ¾ cup (168 g) vegetable oil
- 3 large eggs, room temperature
- 5 ½ cups (688 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon kosher salt
Sugar Cookie Frosting
- ½ cups (1 stick / 113 g) unsalted butter, softened
- ¾ cups (173 g) sour cream, room temperature
- 1 teaspoon kosher salt
- 4-5 cups (440-550 g) confectioners' sugar
- red food coloring
- Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, granulated sugar, and confectioners' sugar. Mix on medium speed until just combined.
- Drizzle in oil and add eggs. Mix well.
- In a separate bowl, whisk together the flour, cream of tartar, and salt.
- Slowly add the flour mixture to the butter mixture. Allow the mixer to combine until the dough pulls away from the sides of the bowl.
- Using a 2-tablespoon scoop, drop the golf-ball size portions of dough onto a lined baking sheet.
- Roll each cookie dough ball until it is smooth and round.
- Using the bottom of a wet kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges. Repeat this on all cookies.
- Bake for 7-9 minutes, or until edges are just slightly starting to brown and the center no longer appears wet. Allow the cookies to cool as you make the frosting.
- NOTE: It is important to NOT over-bake the cookies. Be sure to check your cookies at 7 minutes. Every oven is different and overbaking can result in a tough, crumbly, tasteless cookie. Let your first batch be a test batch so you can ensure the remaining cookies are perfect and soft!
Sugar Cookie Frosting
- In a clean bowl of a stand mixer fitted with a paddle attachment, combine butter, sour cream, and salt.
- Once ingredients are fully incorporated, start adding the confectioners' sugar, about ½ cup at a time. (You may not need all 5 cups. Keep an eye on the frosting to determine when it has reached your desired consistency. If it gets too be too thick you can add milk one teaspoon at a time.)
- Mix in a few drops of red food coloring for the soft pink color.
- Spread the frosting onto the cooled cookies using an offset spatula or butter knife.
Did you make this recipe?
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Updated: SUGAR COOKIE TROUBLESHOOTING – everything you wanted to know about sugar cookies!