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Soft Frosted Back-to-School Sugar Cookies Easy Tender Crumb Recipe

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Soft, tender sugar cookies topped with a smooth, creamy frosting that stays soft even after days. Perfect for busy mornings and back-to-school treats.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • ½ cup (110 grams) light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 tbsp whole milk (can substitute almond or oat milk)
  • ½ cup (113 grams) unsalted butter, softened (for frosting)
  • 2 cups (240 grams) powdered sugar, sifted (for frosting)
  • 2–3 tbsp whole milk (for frosting)
  • 1 tsp pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar and light brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix on low speed just until combined.
  6. Optional: Chill the dough for 30 minutes for easier handling and better shape retention.
  7. Drop rounded dough balls about 2 inches apart on the prepared baking sheets. Flatten each ball gently with your palm or the bottom of a glass.
  8. Bake for 9-11 minutes until edges are set but centers are still slightly soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make the frosting, beat softened butter until creamy. Gradually add powdered sugar, beating on low speed. Add milk, vanilla extract, and salt, beating until smooth and spreadable. Adjust thickness as needed.
  10. Once cookies are fully cooled, spread a generous layer of frosting on each. Add sprinkles or colored sugar if desired. Store leftovers in an airtight container.

Notes

Do not overmix after adding flour to keep cookies tender. Use room temperature eggs and butter for best texture. Chilling dough helps prevent spreading. Frost only when cookies are completely cool. If frosting is too soft, chill for 10 minutes before spreading.

Nutrition

Keywords: sugar cookies, soft cookies, back-to-school, frosting, easy cookies, tender crumb, quick dessert

Find it online: https://shimmersnack.com/soft-frosted-back-to-school-sugar-cookies-easy-tender-crumb-recipe/