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! For another frosted cookie favorite, try my Pink Velvet Sugar Cookies with Easy Swiss Meringue, too!
Ingredients
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 Frosted Sugar Cookies
- 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
Ingredients
Sugar Cookie
- 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 cup (1 stick / 113 g) unsalted butter, softened
- ¾ cup (173 g) sour cream, room temperature
- 1 teaspoon kosher salt
- 4-5 cups (440-550 g) confectioners' sugar
- red food coloring
Instructions
Sugar Cookie
- 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.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Try my perfect Cut-Out Sugar Cookies & Sugar Cookie Icing or Easy Sugar Cookies for more fun baking!
Updated: SUGAR COOKIE TROUBLESHOOTING – everything you wanted to know about sugar cookies!
These cookies look delicious! Can’t wait to try them!!
2nd attempt to leave a comment. Can this dough be made ahead and frozen; can the cookies be frozen; what is the best way to store these in fresh baked state? They look so good, and I’m thinking of making them for the next church supper.
These look wonderful. Does the icing harden at all for stacking, and can they be frozen after they are iced?
The cookies looks yummy. Do you have a recipe for peanut butter cookies. Love peanut butter cookies.
how many people does it serve?
Are these a soft sugar cookie or more on the crisp side? Recipe looks delicious!!
Do the cookies need to be in the refrigerator since it has sour cream?
Sugar cookies came out fantastic. Thanks.
Hi Amanda! What could I replace the sugar, and confectioners sugar. With? I’m diabetic, but these cookies look great.
Honey, If you’re a diabetic then you should not be eating a SUGAR cookie, let alone trying to substitute SUGAR in a SUGAR COOKIE….. Come on now….
Diabetics can eat sugar. True, they need to do it in moderation, and they frequently do substitute ingredients to make some dishes safer for them. Taking medication properly and listening to the doctor are also other tips for diabetics. My dad has diabetes, and he even drinks Ginger Ale. He is very blessed to do well and have very few complications.
I made these and brought them to an office party…everyone is asking for the recipe! I’m giving YOU credit, Amanda…
Awww… thank you! Sounds like YOU made a wonderful treat for your coworkers! <3