https://butternutbakeryblog.com/soft-frosted-sugar-cookies/ frosted Sugar Cookies
2 1/2 cups (320g) all-purpose flour
2 tbsp cornstarch
1 tsp baking soda
1/2 tsp kosher salt
10 tbsp unsalted butter, room temp
1 cup (200g) granulated sugar
1/4 cup (50g) vegetable or canola oil
1 large egg + 1 egg yolk, room temp
2 tsp vanilla extract


Vanilla Buttercream
3/4 cup (185g) unsalted butter, room temp
2–3 cups powdered sugar
1 tsp vanilla extract
1–2 tbsp milk
Pink gel food coloring
Rainbow sprinkles
In a medium bowl, whisk together the flour(320g), cornstarch(2 tbsp), baking soda(1 tsp), and salt(1/2).
In a large mixing bowl using a hand or stand mixer with the paddle attachment, cream together the butter (10 tbsp) and sugar(200g) until light and fluffy (medium high speed for 2-3 minutes).
With the mixing running on medium-low speed, pour in the oil (1/4 cup) in a slow and steady stream.
Once combined, scrape down the bowl and mix in the eggs (1 whole, 1 yolk) one at a time.
Mix in the vanilla and scrape down the bowl again.
Dump in half of the dry ingredients and give it a light mix, then add in the rest and mix until just combined. Don’t over mix.
Use a rubber spatula to scrape down the bowl and ensure everything is evenly incorporated. The dough should be thick but tacky. Cover the bowl with plastic wrap and chill for 30 minutes.
After 20-25 minutes, preheat the oven to 350F and line a large baking sheet with parchment paper.
Take the dough out of the refrigerator after the 30 minutes is up. Using a large 2oz cookie scoop (equal to about 1/4 cup), scoop out the cookies and roll into a ball. Place the ball onto the baking sheet and lightly flatten the top with your palm. Bake about 4-5 cookies at a time, covering and placing the dough back in the refrigerator between each batch.
Bake for 12-15 minutes or until the edges are a very pale golden color.
Let the cookies rest on the baking sheet for about 3 minutes, then transfer to a cooling rack and continue to bake the rest of the dough