Batch Frosted Sugar Cookies

What Are Frosted Sugar Cookies?

Batch frosted sugar cookies are soft, thick sugar cookies baked in large quantities and finished with a generous layer of frosting. Instead of cut-out shapes, they’re usually:

• Drop-style cookies scooped and baked into rounds
• Soft and slightly cakey or tender inside
• Topped with creamy buttercream or simple icing
• Finished with colorful sprinkles or sanding sugar

Ingredients for Perfect Batch Frosted Sugar Cookies

Dry Ingredients for the Cookies

• All-purpose flour – Provides structure; too much can make cookies dense, too little makes them spread.
• Baking powder – Gives lift and helps the cookies puff up nicely.
• Salt – Balances the sweetness and enhances every flavor.

Wet Ingredients for the Cookies

• Unsalted butter, softened
  • Adds rich flavor and tender texture
  • Softened butter creams easily with sugar for a smooth dough
• Granulated sugar
  • Sweetens and helps create a light, tender crumb
• Eggs
  • Bind the dough together
  • Add richness and moisture
• Sour cream or plain yogurt (optional but amazing)
  • Creates super soft batch frosted sugar cookies with a slightly tangy bakery-style taste
• Vanilla extract
  • Gives that classic sugar cookie aroma and flavor
• Almond extract (optional but recommended)
  • A small amount gives a subtle, nostalgic “bakery cookie” hint
  • Use sparingly; it’s strong

Frosting Ingredients

For a fluffy vanilla buttercream that sits beautifully on top of your cookies, you’ll use:

• Unsalted butter, softened
  • Forms the creamy base of the frosting
• Powdered sugar
  • Sweetens and thickens the frosting
  • Helps it hold shape on the cookies
• Milk or heavy cream
  • Adjusts the consistency to spreadable or pipeable
• Vanilla extract
  • Deepens the frosting’s flavor
• Almond extract (optional)
  • Adds extra bakery-style flavor

Decorations

• Sprinkles (jimmies, nonpareils, or sanding sugar)
• Colored sugar
• Holiday-themed mix-ins (hearts, stars, trees, etc.)
• Gel food coloring to tint frosting in multiple colors

Tools & Equipment You’ll Need

You don’t need anything fancy to make batch frosted sugar cookies, but the right tools make the job faster and more consistent.

• Large mixing bowls
• Hand mixer or stand mixer with paddle attachment
• Measuring cups and spoons (or a digital scale for precision)
• Rubber spatula for scraping down the bowl
• Cookie scoop for evenly sized cookies
• Baking sheets (light-colored pans help avoid over-browning)
• Parchment paper or silicone baking mats
• Wire cooling racks
• Offset spatula or butter knife for spreading frosting
• Optional: piping bags and tips for more decorative frosting designs

Step-by-Step: How to Make Batch Frosted Sugar Cookies

Step 1: Bring Ingredients to Room Temperature

Before you begin:

• Let the butter sit out until soft but not greasy.
• Take eggs out 20–30 minutes ahead.
• If using sour cream or yogurt, let it lose its chill slightly.

Room-temperature ingredients:

• Cream together more smoothly
• Create a fluffier batter
• Help the cookies bake up evenly

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Baking powder
• Salt

This ensures the leavening is evenly distributed, so every cookie puffs evenly. Set this bowl aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl:

1. Add the softened butter and granulated sugar.
2. Beat on medium speed 2–3 minutes, until the mixture is:
   • Lighter in color
   • Fluffy and slightly increased in volume

Proper creaming:

• Helps incorporate air into the dough
• Creates that soft, tender sugar cookie texture

Step 4: Add Eggs and Flavorings

1. Beat in the eggs one at a time, mixing well after each addition.
2. Add the vanilla extract and almond extract (if using).
3. Mix until smooth and fully combined, but don’t overbeat.

You want a glossy, cohesive mixture that smells like pure vanilla bliss.

Step 5: Add Sour Cream (Optional but Recommended)

If using sour cream or yogurt:

1. Add it to the butter-sugar mixture.
2. Beat on low until fully incorporated.

This step helps create extra soft batch frosted sugar cookies that stay tender for days.

Step 6: Combine Wet and Dry Mixtures

1. Gradually add the dry ingredients to the wet mixture.
2. Beat on low speed just until the last streak of flour disappears.
3. Scrape down the sides and bottom of the bowl with a spatula.

The dough should be:

• Soft but not overly sticky
• Able to be scooped or rolled into balls without falling apart

If it feels too sticky, you can:

• Chill it briefly
• Add 1–2 tablespoons of flour, only if needed

Step 7: Chill the Dough (If Needed)

Chilling is sometimes optional but often helpful when you’re making a large batch.

Chill the dough if:

• Your kitchen is warm
• The dough feels very soft and sticky
• You want thicker, less spread-out cookies

Chill for 30–60 minutes, or until the dough is firmer but still scoopable.

Baking Your Batch Frosted Sugar Cookies

Step 8: Preheat and Prepare Pan

• Preheat your oven according to your recipe (often around 175–180°C / 350–360°F).
• Line baking sheets with parchment paper or silicone baking mats.

Step 9: Portion the Dough

Use a cookie scoop or tablespoon to portion the dough:

• Scoop dough into balls and place them a few centimeters apart on the baking sheet.
• If you want flatter cookies, gently press the tops.
• For thicker, domed cookies, leave them as rounded scoops.

Consistency is key:

• Evenly sized dough balls bake at the same rate
• Your whole batch will look uniform and professional

Step 10: Bake

Bake one sheet at a time for the most consistent results.

You’re looking for cookies that are:

• Just set on the edges
• Slightly pale or soft in the center
• Not deeply browned on top

Remember, they’ll continue to set as they cool on the hot baking sheet. Overbaking leads to a firmer, drier cookie, so it’s better to pull them a little early rather than too late.

Step 11: Cool Completely

Once baked:

• Let cookies cool on the sheet for 3–5 minutes.
• Transfer to a wire rack to cool completely before frosting.

Frosting warm cookies can cause:

• Melted, runny frosting
• Slipping and sliding decorations

Making Frosting for Your Batch

You can choose between:

• Creamy vanilla buttercream – thick, fluffy, and perfect for swirls
• Simple powdered sugar icing – thin, glossy, and great for drizzles or glazes

Basic Vanilla Buttercream

In a large bowl:

1. Beat softened butter until creamy.
2. Gradually add powdered sugar, mixing on low so it doesn’t puff everywhere.
3. Add vanilla extract (and almond extract if desired).
4. Add milk or cream 1 tablespoon at a time until the frosting is:
   • Smooth
   • Spreadable
   • Thick enough to hold soft peaks

You can adjust the consistency:

• Thicker frosting: add more powdered sugar
• Thinner frosting: add a splash of milk or cream

Simple Powdered Sugar Icing

If you prefer a glaze that sets with a slight crust:

1. Whisk powdered sugar with milk or water.
2. Add a splash of vanilla or almond extract.
3. Adjust liquid in tiny amounts until it’s pourable but not watery.

Make-Ahead, Storage & Freezing

Because this is a batch recipe, it’s handy to know how to plan.

Making Dough in Advance

You can:

• Refrigerate the dough for a day or two before baking.
• Scoop dough balls onto a tray, freeze them, and then store in a bag.
• Bake from frozen, adding a minute or two to the baking time.

Storing Baked, Unfrosted Cookies

Once completely cool:

• Store in an airtight container at room temperature.
• Layer with parchment or baking paper to prevent sticking.

They’re perfect to bake one day and frost the next.

Storing Frosted Cookies

For frosted cookies:

• Let the frosting set slightly.
• Place in a single layer or in layers separated by parchment.
• Keep in a cool, dry place away from direct heat and sunlight.

Freezing Options

You can freeze:

• Unbaked dough balls – Bake fresh when needed.
• Baked, unfrosted cookies – Freeze in airtight containers or bags.
• Frosted cookies – Freeze on a baking sheet until firm, then transfer to containers.

Troubleshooting Batch Frosted Sugar Cookies

Even experienced bakers run into cookie issues. Here’s how to fix the most common problems.

Cookies Spread Too Much

Possible causes:

• Butter was too soft or melted
• Dough wasn’t chilled in a warm kitchen
• Too little flour

Fixes:

• Chill the dough before baking.
• Add a tablespoon or two of flour to the next batch.
• Use parchment or silicone mats instead of greased pans.

Cookies Don’t Spread Enough

If your cookies stay too puffy or mound-like:

• Gently flatten the dough balls before baking.
• Reduce the flour slightly next time.

Dry or Crumbly Cookies

Common reasons:

• Overbaking
• Too much flour
• Oven running hotter than you think

Solutions:

• Pull cookies when edges are set but centers still look soft.
• Spoon and level flour rather than scooping directly from the bag.
• Consider using an oven thermometer to check accuracy.

Frosting Issues

Frosting too stiff

• Add a small splash of milk or cream and beat again.

Frosting too thin

• Add more powdered sugar a spoonful at a time until thick and spreadable.

Grainy frosting

• Beat a little longer to dissolve sugar.
• Ensure your butter is fully softened before mixing.

Serving Ideas & Presentation Tips

Your batch of frosted sugar cookies deserves a pretty presentation. Try:

• Arranging them on a tiered dessert stand.
• Mix them with other cookies on a large platter.
• Packing them into boxes or tins lined with parchment for gifting.
• Decorating them to match your event theme and color palette.

You can also create:

• Cookie boards with multiple types of cookies and candies.
• “Decorate your own cookie” stations with plain cookies, bowls of frosting, and sprinkles.

FAQs About Batch Frosted Sugar Cookies

1. Can I make batch frosted sugar cookies ahead of time?
Yes. You can make the dough and refrigerate it for a day or two, or freeze scooped dough balls. You can also bake the cookies, cool them, and store them in an airtight container before frosting.

2. How do I keep these cookies soft for several days?
Don’t overbake them, and always store them in an airtight container at room temperature. Layer with parchment to keep them from sticking together.

3. Can I freeze frosted sugar cookies?
Yes. Place them in a single layer on a baking sheet to freeze until firm, then transfer to a freezer-safe container with parchment between layers. Thaw inside the container at room temperature.

4. Do I have to chill the dough?
Chilling isn’t always mandatory, but it helps if your dough is very soft or your kitchen is warm. Chilled dough spreads less and often bakes up thicker.

5. Why did my cookies turn out dry?
They were likely baked a bit too long or had too much flour. Next time, measure flour carefully and pull the cookies as soon as the edges are set.

Conclusion

Batch frosted sugar cookies are the ultimate crowd-pleasing treat: soft, sweet, and generously topped with creamy frosting and sprinkles. With simple ingredients, easy steps, and tons of room for creativity, they’re just as fun to bake as they are to share.