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Soft No-Spread Frosted Sugar Cookies Easy Recipe with Sprinkles

soft no-spread frosted sugar cookies - featured image
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Soft, tender sugar cookies that hold their shape without spreading, topped with creamy frosting and festive sprinkles. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 3/4 cups (345 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120 ml) sour cream or plain Greek yogurt
  • 1/2 cup (113 g) unsalted butter, softened (for frosting)
  • 2 cups (240 g) powdered sugar, sifted
  • 2 tablespoons whole milk or cream
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Rainbow nonpareils or jimmies sprinkles, about 1/4 cup (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  4. Beat in the egg and vanilla extract until fully combined, scraping down the sides as needed.
  5. Add the sour cream or Greek yogurt and blend until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  7. Use a cookie scoop or tablespoon to drop dough balls (about 2 tablespoons or 30 g each) onto the prepared baking sheets, spacing about 2 inches apart. Do not flatten.
  8. Bake for 10 to 12 minutes until edges are lightly golden but centers remain soft. Do not overbake.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. To make the frosting, beat the softened butter until creamy. Gradually add sifted powdered sugar, alternating with milk or cream, until smooth and spreadable.
  11. Stir in vanilla extract and a pinch of salt.
  12. Once cookies are completely cool, spread a generous layer of frosting on each cookie.
  13. Immediately sprinkle with rainbow sprinkles or nonpareils so they stick.
  14. Allow the frosting to set for at least 20 minutes before serving. Refrigerate for 10 minutes if needed to speed up setting.

Notes

Do not overmix the dough to keep cookies soft. Use room temperature butter for best creaming results. Bake until edges are lightly golden but centers remain soft. Frost cookies only when completely cool to prevent melting. Sprinkles stick best when applied immediately after frosting. For gluten-free, use a 1-to-1 gluten-free flour blend and chill dough before baking. For dairy-free, substitute butter and milk with plant-based alternatives and replace egg with applesauce or flax egg.

Nutrition

Keywords: sugar cookies, soft cookies, no-spread cookies, frosted sugar cookies, sprinkles, easy cookie recipe, holiday cookies

Find it online: https://oracooks.com/soft-no-spread-frosted-sugar-cookies-easy-recipe-with-sprinkles/