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Do you like the frosted cookies you get from a bakery? Then you’ll LOVE these Big Soft Sugar Cookies! Light and puffy sugar cookies are topped with a smooth layer of vanilla frosting and your favorite sprinkles. These will be your family’s new favorite cookie!
This post is sponsored by International Delight. This year I’m pleased to partner with them to bring you a series of dessert recipes featuring their products.
Want to see how easy it is to make these Big Soft Sugar Cookies? Check out the quick video down below!
I’m usually a chocolate cookie girl, but I always make an exception for the frosted sugar cookies from my local bakery. I’ll bet you know the type I mean: big, puffy cookies SLATHERED with a thick layer of frosting that’s slightly crunchy on top and studded with bright sprinkles. They never taste quite as good as I imagine they will, but I still give in and buy one more often than I would like to admit.
Since I’m perpetually a little disappointed in the slightly stale bakery version, and since we’re about to enter major holiday baking season, I thought it was finally time to put a SugarHero spin on these classic cookies. My family LOVED these Big Soft Sugar Cookies (in fact, my father-in-law said they were the best sugar cookies he’d ever had) and I think your family will love them too! Be sure to check out these fun stars and stipes cookies that can also be adapted for any holiday!
The secret ingredient in these cookies, which is more like a not-so-secret ingredient, is International Delight Frosted Sugar Cookie coffee creamer. You might call it cheating to use a sugar cookie-flavored ingredient to make sugar cookies…I personally call it genius! I used the Frosted Sugar Cookie flavor in both the cookie dough and the buttercream frosting that goes on top. It’s not overwhelming, but it does give the cookies an extra oomph of that vanilla-y, butter-y, can’t-put-your-finger-on-it-but-it-tastes-like-a-bakery-cookie flavor.
If you are not able to track down the Frosted Sugar Cookie variety, you can always substitute any other favorite International Delight flavor! And if you’re not able to find ANY International Delight flavors (because, ironically, I hear from my international readers that they can’t always source it) you can substitute milk or whipping cream instead in an equal amount. If you forgo the creamer, I would suggest boosting the amount of vanilla extract, and maybe consider adding a bit of almond or lemon extract as well, to compensate for the missing flavor.
Now don’t get me wrong–I love the flavor and texture of the sugar cookies, I really do. Those crispy, buttery edges? That light and fluffy center? Gimme! But we all know what’s really the best part of these cookies–THE FROSTING! So I didn’t skimp on the frosting, and smoothed on a thick layer of vanilla goodness (with a cute swirl in the middle, of course.) Since it IS almost December, I went seasonal with my sprinkles, but obviously these cookies are perfect for ANY time of year. Parties, showers, movie nights, teacher gifts…you name it, these cookies are up for it.
P.S. I would fail as a mom if I didn’t brag about the cute note and picture my 5-year old drew for this post! At the last minute, before school the other day, I asked if he would write a quick note for Santa so I could use it in the picture. He did me one better and also drew a Santa picture. If the cookie photos don’t win you over to this recipe, I hope the marker drawings will!
❤️ MUST-MAKE CHRISTMAS RECIPES:
- Christmas Pinwheel Cookies
- Gingerbread Cookie Mug Toppers
- Chocolate Truffle Peppermint Crunch Cookies
- Soft Chocolate Gingerbread Cookies
- Gingerbread Chocolate Chip Cookies
- Pecan Snowball Cookies
Big Soft Sugar Cookies
For the Cookies:
- 12.5 oz all-purpose flour, (2 ¾cups)
- ½ tsp baking soda
- ½ tsp salt
- 6 oz unsalted butter, at room temperature
- 7 oz granulated sugar, (1 cup)
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 2 oz sour cream, at room temperature (1/4 cup)
- 2 fl oz International Delight Frosted Cookie Coffee Creamer, (1/4 cup)
For the Frosting:
- 4 oz unsalted butter, at room temperature
- 12 oz powdered sugar, (3 cups)
- 3-4 TBSP International Delight Frosted Cookie Coffee Creamer
- ½ tsp vanilla extract
- ¼ tsp salt
To Make the Cookies:
- Preheat the oven to 350 F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk or sift together the flour, baking soda, and salt. Set aside for now.
- In the bowl of a large stand mixer fitted with a paddle attachment, combine the butter and sugar. Beat on medium speed for 1-2 minutes, until light and fluffy.
- Add the egg, vanilla, sour cream, and International Delight Frosted Cookie Coffee Creamer, and mix until well combined.
- Finally, turn the mixer off and add the flour mixture. Mix on low speed until almost combined and just a few streaks of flour remain. Stop the mixer and finish mixing by hand, being sure to scrape the bottom and sides of the bowl well with a rubber spatula.
- Scoop the dough out into 3-4 TBSP scoops onto the baking sheets—you should get about 20 cookies from this recipe. Bake at 350 F for 16-18 minutes, until the cookies are puffed and just starting to take on color around the edges. The tops should still remain virtually colorless.
- Let the cookies cool completely before frosting.
To Make the Frosting and Decorate:
- Beat the butter with an electric mixer on medium speed for about 1 minute, until creamy and light in color. Add the powdered sugar, 3 TBSP of creamer, vanilla, and salt, and mix well, until light and fluffy. If the frosting is too stiff for your liking, slowly stream in the remaining spoonful of creamer, a bit at a time, until you get a texture you like.
- Put a generous dollop of frosting on top of each cookie, and spread it around evenly over the top. Finish with a big pinch of sprinkles or other decorations.
- For the best taste and texture, store in an airtight container, and enjoy within 2-3 days. The cookies and frosting can both be made in advance, and the cookies can be stored in the freezer for up to 2 months, while the frosting can be frozen for 2 months or refrigerated for 2 weeks. Make sure to store it with plastic pressed tightly to the top so it doesn’t form a crust. Allow it to come to room temperature and re-whip before using.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.