Big Soft Sugar Cookies | From

Big Soft Sugar Cookies

Course: Dessert
Dessert Type: Christmas desserts, Cookies
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Servings: 20 cookies
Calories: 282kcal
Author: Elizabeth LaBau
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 thick layer of frosting and your favorite sprinkles. These will quickly become a family favorite! If you can’t find International Delight Frosted Cookie coffee creamer, you can substitute another flavor of creamer, or an equal amount of milk or whipping cream.
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For the Cookies:

  • 12.5 oz all-purpose flour (2 ¾ cups)
  • 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.


Calories: 282kcal | Carbohydrates: 40g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 126mg | Potassium: 28mg | Sugar: 26g | Vitamin A: 385IU | Calcium: 10mg | Iron: 0.9mg