Frosted Warrior Sugar Cookies (Eggless)
These frosted warrior sugar cookies are soft, tender, and buttery, with slightly crisp edges, creamy pink and white buttercream frosting, and plenty of pretty sprinkles.
Servings: 45 Cookies
Calories: 171kcal
Ingredients
Sugar Cookies
- 4 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup butter, softened
- ½ cup vegetable oil
- 1 cup sour cream
- 1 ½ cups granulated sugar
- 1 ½ teaspoons vanilla extract
Buttercream Frosting
- 3 cups powdered sugar
- ½ cup butter, softened
- 3 tablespoons whole milk
- 1 ½ teaspoons vanilla extract
- Pink food coloring
- Pink and white sugar sprinkles
Instructions
- Preheat the oven to 350 degrees and line a baking sheet(s) with parchment paper. Set aside.
Sugar Cookies
- In a medium bowl, whisk flour, baking powder and salt together. Set aside.
- Using a large bowl, add softened butter, oil and sour cream, and beat on medium speed for one minute.
- Add sugar and vanilla extract and beat until smooth.
- Add dry ingredients into wet ingredients and mix on low speed just until dough forms a ball.
- Using a 1-inch cookie scoop, scoop out the cookie dough and place on the prepared baking sheet. Leave the rough looking edges.
- Using the bottom of a glass, flatten each cookie a bit to produce even more of the jagged edges.
- Bake for 10-12 minutes or until the edges are slightly browned.
- Remove cookies from the oven and let cool for 5 minutes and then remove and place on a wire rack to cool completely.
Buttercream Frosting
- In a medium bowl, cream butter, milk, and vanilla together. Gradually stir in powdered sugar and beat until smooth and creamy.
- Divide frosting into three bowls. Add a drop of pink food coloring to one, two drops to another, stir to combine, and leave one bowl white only white frosting.
- Frost cooled cookies and decorate with sprinkles.
- Let the frosting setup then place cookies in a container for storing and place parchment paper in between the layers.
Notes
- Use softened butter: Soft butter blends much more easily into the cookie dough and frosting.
- Don't overmix the dough: Mix on low speed just until the dough forms a ball for soft, tender cookies.
- Keep the rough edges: Don't try to smooth the cookie dough after scooping. The jagged edges are part of the look.
- Use the bottom of a glass: This makes it easy to flatten the cookies evenly while keeping the edges rough.
- Don't overbake: Remove the cookies when the edges are slightly browned to keep them tender.
- Cool completely before frosting: Warm cookies will cause the buttercream to soften and slide.
- Add the food coloring gradually: One and two drops create different shades of pink without making the colors too intense.
- Leave one bowl white: The white frosting creates a nice contrast with the two shades of pink.
- Add sprinkles before the frosting sets: This helps the sprinkles stick properly.
- Let the frosting set before stacking: Give the buttercream time to firm up so the cookies don't stick together.
- Use parchment between layers: Once the frosting has set, place parchment paper between layers when storing the cookies.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 171kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 87mg | Potassium: 32mg | Sugar: 15g | Vitamin A: 160IU | Calcium: 14mg | Iron: 1mg