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 noticed these cookies look a lot like the iconic Swig Cookies. Swig cookies are different than traditional sugar cookies in the fact that the dough is scooped out, not rolled. And then, after being baked, frosting is added on top. Although these are not ideal for cutout sugar cookies, they are so delicious with or without any frosting! Try these cookies chilled, too!
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.
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 gloriously smooth and creamy it is really easy to use! I just put a dollop on an offset spatula then smooth it around the center indentation of the cookie. For the final “swoop”, I hold my offset spatula steady, turn the cookie in one direction, then turn it back in the other, moving the spatula slightly lower. It sounds complicated, but it’s really quite easy once you get the hang of it. The best part is that practicing is fun and you get to eat any mistakes!
How to Store
After the cookies have been baked and frosted, store them in an airtight container in the refrigerator. They will last 5-7 days.
Can I Freeze the Cookies?
If you want to freeze the baked cookies, freeze them without the frosting. Or, freeze the cookie dough to use when you are ready to bake the cookies.
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
- 1 teaspoon kosher salt
- 4-5 cups (440-550 g) confectioners' sugar
- red food color
- Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer, 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 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 mixer 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 some milk.)
- Add in a few drops of red food coloring for the soft pink color.
- Spread on 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!