Grocery Store Frosted Sugar Cookies Dessert Recipe
This dessert recipe recreates the classic grocery store frosted sugar cookies, known for their soft, cake-like texture topped with a thick layer of sweet, colorful frosting and sprinkles. Perfect for celebrations or as a nostalgic treat, these cookies are easy to customize with different frosting colors for any occasion.
Equipment
- Stand mixer with whisk and paddle attachments
- Baking sheets lined with parchment paper
- Offset spatula
Ingredients
For the Cookies:
- 5 tablespoons unsalted butter at room temperature
- 3 tablespoons vegetable oil
- ¾ cup granulated sugar
- ¾ cup confectioners’ sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
- 1 tablespoon milk any dairy or nondairy milk works
- 2 cups cake flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Frosting:
- ½ cup 1 stick unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 2 tablespoons milk any dairy or nondairy milk works
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ¼ teaspoon salt
- Food coloring of choice
- Rainbow sprinkles for topping
Instructions
Make the Cookies:
- Preheat and Prepare: Set your oven to 325°F. Line two baking sheets with parchment paper.
- Cream Ingredients: In a stand mixer with the whisk attachment, combine the butter and vegetable oil. Start on low speed, gradually increasing to medium-high until the mixture is smooth, about 2 minutes.
- Add Sugars: Gradually mix in the granulated sugar, then the confectioners’ sugar, mixing until fully combined.
- Incorporate Wet Ingredients: Add the egg, vanilla extract, almond extract, and milk. Beat until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, mix together the cake flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined.
- Shape Cookies: Use a 1-ounce cookie scoop (or a large spoon) to portion out dough balls (each about 2 tablespoons). Roll them between your hands to smooth, then place them on the prepared sheets about 2 inches apart. Lightly flatten the tops.
- Bake: Bake for 13-14 minutes, until the edges are set but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely (about 25 minutes).
Make the Frosting:
- Cream Butter: In a stand mixer with the paddle attachment, beat the butter until smooth. Gradually add the confectioners’ sugar, followed by the milk, vanilla extract, almond extract, and salt. Beat until creamy and fluffy, about 1 minute.
- Add Color: Mix in your desired food coloring a few drops at a time until the desired color is achieved.
- Frost and Decorate: Use an offset spatula to spread about 2 tablespoons of frosting on each cooled cookie. Top with rainbow sprinkles.
Notes
- These cookies can be customized for any occasion by adjusting the frosting color and sprinkles. For example, use red, white, and blue for Memorial Day, or red and green for Christmas.
- Ensure the cookies are completely cooled before applying the frosting for the best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
Tried this recipe?Let us know how it was!