For the Soft Sugar Cookies

• ½ cup unsalted butter (1 stick), softened to room temperature
• ¾ cup powdered sugar (confectioners’ sugar)
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (highly recommended for authentic flavor; see substitution notes)
• 1 tablespoon light corn syrup (crucial for soft texture & moisture; not high fructose corn syrup!)
• 1 teaspoon baking powder (make sure it’s baking powder, not baking soda!)
• ½ teaspoon salt
• 1 ¾ cups all-purpose flour

Homemade Buttercream Frosting (double if you desire extra-thick layers of frosting!)

• ½ cup unsalted butter (1 stick), softened
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (for enhanced flavor; see substitution notes)
• ⅛ teaspoon salt
• 1 ½ cups powdered sugar (sifted, if clumpy)
• 1-2 teaspoons milk or cream (optional, to adjust consistency)

For Decorating

• gel food coloring (optional, for vibrant colors)
• sprinkles (optional, choose colors to match your occasion)

For the Soft Sugar Cookies:

• Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.
• In a large mixing bowl, using an electric mixer (stand mixer or hand mixer), cream together the softened unsalted butter (½ cup, or 1 stick), powdered sugar (¾ cup), and granulated sugar (¼ cup) on medium speed for about 2 minutes. Continue beating until the mixture is visibly lightened in color and wonderfully fluffy.
• While the mixer is still running on medium speed, gradually add in the large egg (1), vanilla extract (2 teaspoons), almond extract (½ teaspoon), and the light corn syrup (1 tablespoon). Mix until all these wet ingredients are fully incorporated and the mixture is smooth.
• Next, reduce the mixer speed to low. Add in the baking powder (1 teaspoon), salt (½ teaspoon), and then the all-purpose flour (1 ¾ cups), adding it about half a cup at a time.

  Mix until all the flour has just disappeared into the dough. Initially, the dough might appear crumbly, but it will come together and form a cohesive mixture. When you pinch a piece of dough between your fingers, it should have a thick, pliable consistency, similar to playdoh. Be careful not to overmix, as this can lead to tougher cookies.

• For large cookies: Scoop the dough using a 3-tablespoon measure. Roll each scoop into a smooth ball, then gently flatten it into a disc about ½ inch thick. Place these flattened discs onto your prepared parchment-lined baking tray. Bake at 350°F (175°C) for 11-12 minutes, or until the edges are just set and the centers no longer appear wet.

  For mini cookies: Use a 1-tablespoon scoop for the dough. Roll each into a ball, then lightly flatten the tops (they don’t need much flattening). Arrange them on the parchment-lined baking tray and bake at 350°F (175°C) for 8-9 minutes, or until the tops are mostly set.

  It’s crucial not to overbake these cookies, as this will result in a dry, rather than soft, texture. They might look slightly underdone in the very center, but they will continue to set and firm up on the hot baking sheet after being removed from the oven. Of course, all ovens vary, so trust your best judgment; if they look severely underbaked, add another minute of baking time.

• Once you’ve removed the cookies from the oven, let them cool on the hot baking sheet for at least 10 minutes. This allows them to finish baking gently and set their structure before you transfer them to a wire rack to cool completely. Ensure the cookies are entirely cool before attempting to frost them.

To Make the Homemade Buttercream Frosting:

• Important Note Before You Start: For the lightest and fluffiest buttercream, I highly recommend using a stand mixer if you have one, as it makes the process considerably easier. If you’re using a hand mixer and find the frosting too stiff or difficult to achieve a light texture, don’t hesitate to add 1-2 teaspoons of milk or cream after the powdered sugar has been incorporated, to help thin it out and reach the desired consistency.
• In a large mixing bowl, combine the softened unsalted butter (½ cup, or 1 stick), vanilla extract (1 teaspoon), almond extract (¼ teaspoon), and salt (⅛ teaspoon). Cream these ingredients together on medium speed for about 30 seconds, or until they are well blended and smooth.
• With the mixer on medium-low speed, begin gradually adding the powdered sugar (1 ½ cups), about half a cup at a time. Continue mixing until all of the powdered sugar is incorporated and the mixture starts to come together. If your powdered sugar is clumpy, sifting it beforehand will yield a smoother frosting.
• Increase the mixer speed to high and beat the frosting for 2-3 minutes. This crucial step incorporates air, making the buttercream wonderfully light and fluffy. If, at this point, the frosting is too thick, you can add 1-2 teaspoons of milk or cream, one teaspoon at a time, until you reach your desired spreadable consistency.
• If you wish to color your frosting, add a few drops of gel food coloring until you achieve your desired shade. If using multiple colors, divide the frosting into separate bowls before adding different colors.
• Generously spread the frosting on top of your completely cooled sugar cookies using an offset spatula, or for a more decorative touch, place the frosting in a large piping bag fitted with your favorite metal tip (check my blog post for recommended tips). Finish by showering them with colorful sprinkles, then serve and enjoy!

Light Corn Syrup: Just one tablespoon of light corn syrup plays a pivotal role in creating the signature moist and soft texture of these cookies, and it significantly extends their freshness, keeping them soft for days—a huge advantage for gifting! It is crucial to remember that light corn syrup is **not** the same as high fructose corn syrup. For substitutions, you can use an equal amount of thick honey, or you can choose to omit it entirely. Be aware that omitting it might lead to a slightly less moist texture and a shorter shelf life. My cosmic brownie cookies also benefit greatly from this small addition, showcasing its effectiveness.

Dough Consistency: The dough should be soft but not sticky. If it feels too sticky to roll, chilling it in the refrigerator for 15-30 minutes can help. If it’s too crumbly, ensure your butter was truly softened and that your egg was large. You can add a tiny splash (½ teaspoon) of milk or cream if absolutely necessary, but add slowly to avoid making it too wet.

Perfectly Round Cookies: For uniform, perfectly round cookies, use a cookie scoop to portion the dough, then roll them into smooth balls before flattening slightly. This helps prevent jagged edges.