Soft Frosted Sugar Cookies
These softfrosted sugar cookies are WAY better than Lofthouse! Made with butter and oil,the cookies are super tender and soft throughout. They're then topped with asmooth vanilla buttercream and, of course, sprinkles!
Ingredients
- 2 1/2 cup all purpose flour
- 2 tbsp cornstarch
- 1 tbsp baking soda
- 1/2 tbsp kosher salt
- 10 tbsp butter
- 1 cup sugar
- 1/4 cup canola oil
- 1 egg
- 2 tbsp Vanilla extract
Instructions
- Take the dough out of the refrigerator after the 30 minutes is up. Using a large 2oz cookie scoop (equal to about 1/4 cup), scoop out the cookies and roll into a ball. Place the ball onto the baking sheet and lightly flatten the top with your palm. Bake about 4-5 cookies at a time, covering and placing the dough back in the refrigerator between each batch.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.In a large mixing bowl using a hand or stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy (medium-high speed for 2-3 minutes).With the mixing running on medium-low speed, pour in the oil in a slow and steady stream.
- Use a rubber spatula to scrape down the bowl and ensure everything is evenly incorporated. The dough should be thick but tacky. Cover the bowl with plastic wrap and chill for 30 minutes.
Notes
These soft frosted sugar cookies are WAY better than Lofthouse! Made with butter and oil, the cookies are super tender and soft throughout. They're then topped with a smooth vanilla buttercream and, of course, sprinkles!