Soft & Chewy Valentine’s Day Frosted Sugar Cookies (Best Buttercream)
These Soft & Chewy Valentine’s Day Frosted Sugar Cookies are melt-in-your-mouth tender, easy to make with a scoop-and-bake method, and topped with the fluffiest pink buttercream frosting. Perfect for gifting or celebrating with festive sweetness.
Equipment
- Baking sheet
- Parchment Paper or Silicone Mat
- Stand Mixer or Hand Mixer
- Mixing bowls
- Cookie Scoop
- Wire Cooling Rack
Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 Tbsp brown sugar, packed
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1 1/3 cup all-purpose flour
- 1 Tbsp all-purpose flour (additional)
- 0.5 tsp baking soda
- 0.25 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened (for frosting)
- 1 cup powdered sugar
- 1 Tbsp heavy cream or whole milk
- 1 tsp vanilla extract
- pink gel food coloring
- Valentine's Day sprinkles
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone baking mat.
- Cream softened butter, granulated sugar, and brown sugar together for 3–4 minutes until light and fluffy.
- Add the egg white, vanilla extract, and optional almond extract. Mix until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add dry ingredients to wet and mix just until combined.
- Scoop cookie dough with a small cookie scoop or tablespoon. Place onto the baking sheet and bake for 8–10 minutes until edges are set.
- Cool cookies on the baking sheet for 5–10 minutes, then move to a wire rack to cool fully before frosting.
- For the frosting, beat softened butter until fluffy. Add powdered sugar, cream, and vanilla. Mix until smooth and creamy.
- Add pink gel food coloring to reach desired shade. Frost cooled cookies and top with sprinkles.
Notes
Use room-temperature butter and egg white for the softest texture. Do not overmix the dough to keep the cookies tender.