Easy Frosted Sugar Cookies

Gone are the days of rolling out sugar cookies. These sweet, tender, melt-in-your-mouth sugar cookies are perfect for the holidays or cookie decorating parties. Add some sprinkles or color the frosting to add more sparkle to the cookies.

Makes 24 cookies

Total time: 20 minutes + baking

FOR THE COOKIES, WHISK:

23/ 4 1/2

CREAM:

1 1/2 3/4 1/2

ADD:

1 1 1/2

FOR THE FROSTING, BEAT:

11/ 2

3 3 11/ 2 3/4 cups all-purpose flour tsp. each baking soda, cream of tartar, and kosher salt stick unsalted butter (8 Tbsp.), at room temperature cup vegetable or canola oil cup granulated sugar, divided cup powdered sugar, sifted

egg tsp. pure vanilla extract tsp. pure almond extract Nonstick spray sticks unsalted butter

(12 Tbsp.), at room temperature cups powdered sugar, sifted Tbsp. heavy cream or milk tsp. pure vanilla extract tsp. pure almond extract Sprinkles, optional

Preheat oven to 350°. Line baking sheets with silicone baking mats or parchment.

For the cookies, whisk together flour, baking soda, cream of tartar, and salt in a bowl.

Cream butter, oil, 1/2 cup granulated sugar, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment until smooth.

Add egg, vanilla, and almond extract; mix until combined. Add flour mixture and mix on low just until combined.

Scoop dough with a #30 scoop (2 Tbsp.), roll into balls, and place onto prepared baking sheets, spaced 2-inches apart.

Pour remaining 1/4 cup granulated sugar on a plate. Spray the bottom of a glass with nonstick spray, then press into sugar to evenly coat.

Gently press dough ball with sugared glass, dipping glass back into sugar after each dough ball.

Bake cookies until edges are set and centers are soft, 8 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to a rack to cool completely.

For the frosting, beat butter in the bowl of a stand mixer fitted with the paddle attachment until smooth. Add powdered sugar and mix until combined. Slowly pour in cream, vanilla, and almond extract, with mixer running; beat until frosting is smooth. (If frosting is too thick, add more cream; if it's too thin, add a little more sugar.)

Spread frosting over tops of cooled cookies, and decorate with sprinkles. Store cookies in an airtight container at room temperature for up to 3 days.

Per cookie: 294 cal; 15g total fat (7g sat); 35mg chol; 71mg sodium; 39g carb (0g fiber, 26g total sugars); 2g protein