Soft Green Frosted Sugar Cookies with Creamy Mint Frosting Recipe for Easy Homemade Treats

Let me tell you, the scent of freshly baked sugar cookies mingling with a hint of cool mint wafting through the kitchen is enough to make anyone’s mouth water. The first time I baked these Soft Green Frosted Sugar Cookies with Creamy Mint Frosting, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was years ago, on a blustery winter afternoon, when I was knee-high to a grasshopper and stumbled upon a stash of mint extract in my grandma’s pantry. Since then, these cookies have become a cherished staple for family gatherings, gifting, and those cozy nights when you just need a sweet hug in cookie form.

Honestly, my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). The soft, tender crumb combined with that creamy, light green frosting is pure, nostalgic comfort. Let’s face it, there’s just something about the subtle mint flavor against the buttery cookie that brightens up any cookie tray or Pinterest board you might be curating. Perfect for potlucks, holiday celebrations, or a sweet treat for your kids after school, these cookies have a way of bringing people together. In the name of research, of course, I’ve tested this recipe more times than I can count—and each batch feels like a warm hug. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

After countless batches and tweaks, here’s why these Soft Green Frosted Sugar Cookies with Creamy Mint Frosting have earned a permanent spot in my recipe box:

• Quick & Easy: Comes together in under 45 minutes, perfect for last-minute cravings or busy weeknights.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Any Occasion: Great for holiday gatherings, cookie swaps, or just brightening an ordinary day.
• Crowd-Pleaser: Kids and adults alike rave about the soft texture and refreshing mint flavor combo.
• Unbelievably Delicious: The creamy mint frosting balances sweet and cool, making every bite melt in your mouth.

What really sets this recipe apart is the frosting technique. Instead of a heavy buttercream, the frosting is whipped to a silky, airy consistency with just the right touch of mint extract and a subtle green hue from natural food coloring. It’s not overpowering but just enough to make you close your eyes after the first bite. This recipe isn’t just your run-of-the-mill sugar cookie—it’s comfort food with a fresh twist that’s healthier and lighter but still soul-soothing. Whether you’re impressing guests or simply indulging yourself, these cookies deliver without the fuss.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying soft texture without any fuss. Most are pantry staples, and the mint frosting adds a refreshing twist that’s easy to customize.

• For the Cookies:
• 2 ¾ cups (345 g) all-purpose flour (I recommend King Arthur for consistent texture)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (227 g) unsalted butter, softened (adds richness and tenderness)
• 1 ½ cups (300 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (120 ml) sour cream (for extra softness and moisture)
• For the Creamy Mint Frosting:
• 1 cup (227 g) unsalted butter, softened
• 3 ½ cups (440 g) powdered sugar, sifted
• 2 teaspoons pure peppermint or spearmint extract (adjust to taste)
• 2–3 tablespoons (30–45 ml) heavy cream or whole milk (use dairy-free milk if needed)
• Green gel food coloring (just a drop or two for that perfect soft green)

If you want a gluten-free option, swapping the all-purpose flour for almond flour works well but expect a slightly different crumb. For a dairy-free version, coconut yogurt can replace sour cream, and vegan butter works great in the frosting. In summer, fresh mint leaves chopped finely can be stirred into the frosting for a garden-fresh punch.

Equipment Needed

• Mixing bowls (medium and large)
• Electric mixer or stand mixer (for creamy frosting texture)
• Measuring cups and spoons (precision is key here!)
• Baking sheets lined with parchment paper or silicone mats (prevents sticking)
• Cooling racks (to keep cookies from getting soggy)
• Spatula and rubber scraper
• Optional: Cookie scoop (for even-sized cookies)

If you don’t have a stand mixer, a hand mixer will do just fine. I’ve made these cookies using both, and while a stand mixer saves time, hand mixers give you plenty of control. For budget-friendly baking mats, silicone liners from brands like Silpat are my personal favorite—they last forever and make cleanup a breeze. Keep your mixing bowls and utensils handy and clean, as frosting gets sticky fast!

Preparation Method

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This little step ensures your cookies won’t stick and helps with even baking.
2. Mix dry ingredients: In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside. This keeps your leaveners evenly distributed so cookies rise just right.
3. Cream butter and sugar: In a large bowl, beat 1 cup softened unsalted butter and 1 ½ cups granulated sugar with an electric mixer on medium speed for about 3 minutes. You want it light and fluffy—this traps air for soft cookies.
4. Add egg and vanilla: Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until combined. You’ll notice the mixture smooth out and become glossy.
5. Incorporate sour cream: Mix in ½ cup sour cream until well blended. It adds moisture and tenderness, making these cookies melt-in-your-mouth soft.
6. Combine dry and wet: Gradually add the flour mixture to the wet ingredients in two additions, mixing on low speed just until incorporated. Don’t overmix here—stop when you see no streaks of flour. The dough should be soft but not sticky.
7. Scoop cookies: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets. Flatten each slightly with the palm of your hand or the bottom of a glass for even baking.
8. Bake: Bake for 10-12 minutes, or until the edges are just set and the centers look slightly underbaked (this keeps them soft). You’ll know they’re done when a toothpick inserted near the edge comes out clean or with a few moist crumbs.
9. Cool completely: Transfer cookies to cooling racks and let them cool fully before frosting. This prevents frosting from melting and sliding off.
10. Prepare frosting: Beat 1 cup softened butter until creamy, about 2 minutes. Gradually add 3 ½ cups powdered sugar, beating on low to start, then medium speed until fluffy. Mix in 2 teaspoons mint extract, 2 tablespoons heavy cream, and green gel food coloring until you reach your desired tint and consistency. Add more cream if too thick.
11. Frost your cookies: Spread or pipe the creamy mint frosting onto cooled cookies. For a smooth finish, dip your spatula in warm water and smooth the frosting gently.
12. Let set: Allow the frosting to firm up for about 30 minutes before stacking or serving. This keeps them looking picture-perfect.

Pro tip: If your dough feels too sticky, pop it in the fridge for 15 minutes before scooping. And if your frosting seems too soft, refrigerate it briefly and re-whip before frosting your cookies.

Cooking Tips & Techniques

There’s a sweet science behind the perfect soft sugar cookie. First, don’t skip the sour cream—it’s the secret to that tender crumb. Mixing your butter and sugar thoroughly until fluffy traps tiny air bubbles that help the cookies rise just right.

Be mindful not to overmix once you add the flour; overworking the dough develops gluten, making cookies tougher. When baking, watch for the edges to set but centers to stay a bit soft—cookies continue to cook on the hot baking sheet after coming out of the oven.

For frosting, softened butter is key. Too cold, and it won’t blend smoothly; too warm, and it’ll be runny. Adding gel food coloring prevents watering down the frosting like liquid dyes might. Lastly, if you want perfectly even cookies, chill the dough balls before baking—they spread less and keep their shape better.

One time, I left my dough out too long on a warm day, and the cookies spread into thin discs. Lesson learned: keep your dough cool! Multitasking tip: while cookies bake, whip up the frosting so you’re ready to frost as soon as they cool. Efficiency in the kitchen always feels satisfying.

Variations & Adaptations

Want to switch things up? Here are some fun ways to customize these cookies:

• Chocolate Mint: Add ½ cup mini chocolate chips to the dough for a delightful chocolate-mint combo.
• Vegan Version: Use vegan butter and substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), plus coconut yogurt instead of sour cream.
• Seasonal Twist: Swap the mint extract for lemon or orange zest and juice, and tint the frosting a soft yellow or peach for a refreshing citrus version.
• Gluten-Free Option: Substitute all-purpose flour with a 1-to-1 gluten-free flour blend; add an extra tablespoon of sour cream to keep moistness.
• Spiced Cookies: Add 1 teaspoon ground cinnamon or pumpkin pie spice to the dry ingredients for a cozy fall vibe.

Personally, I once made a batch with crushed peppermint candies sprinkled on top of the frosting for a festive crunch that was a huge hit at a winter party. Don’t be afraid to experiment—these cookies are forgiving and fun to play with!

Serving & Storage Suggestions

These Soft Green Frosted Sugar Cookies with Creamy Mint Frosting are best served at room temperature. The frosting keeps its perfect creamy texture, and the cookie remains soft and tender. They make a lovely accompaniment to a hot cup of tea, coffee, or even a chilled glass of milk—classic combos that never disappoint.

For storing, place cookies in an airtight container layered with parchment paper between them to avoid sticking. They keep well at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze unfrosted cookies for up to 3 months. Thaw completely before frosting.

When reheating, a quick 10-second zap in the microwave softens the cookie and brings the frosting back to creamy perfection—just be careful not to melt it completely. Over time, the mint flavor in the frosting deepens slightly, making the cookies even more flavorful after a day or two.

Nutritional Information & Benefits

Each soft green frosted sugar cookie (approximate) contains about 180-210 calories, with 9-12 grams of fat and 25-30 grams of carbohydrates. The butter and sour cream provide beneficial fats which contribute to the cookie’s moist, tender texture.

Mint extract isn’t just for flavor—it can aid digestion and provide a cooling sensation that feels refreshing. Using real butter and natural extracts keeps the recipe straightforward and wholesome, without artificial preservatives.

If you’re mindful of allergens, this recipe contains gluten and dairy, but as mentioned, substitutions are easy for gluten-free or vegan diets. Overall, these cookies are a delightful occasional treat that balances flavor and indulgence well.

Conclusion

So, why should you try these Soft Green Frosted Sugar Cookies with Creamy Mint Frosting? Because they’re dangerously easy to make, beautifully soft and tender, and topped with a frosting that’s light, creamy, and just minty enough to surprise you in the best way. Customize them to your heart’s content, whether you want to add chocolate chips, switch up the flavor, or make them allergy-friendly.

I love this recipe because it reminds me of those cozy, nostalgic afternoons with family, and the way everyone sneaks just one more cookie when they think no one’s looking. Give it a try, and please let me know how you personalize your batch—comments and shares are always a joy. Happy baking, and may your kitchen be filled with sweet minty goodness!

FAQs

Can I make these cookies ahead of time?

Absolutely! You can bake the cookies up to two days in advance and store them in an airtight container. Frost them just before serving for the freshest taste.

How do I prevent my cookies from spreading too much?

Make sure your butter is softened but not melted, and chill your dough balls for 15-30 minutes before baking. Also, avoid over-mixing the dough.

Can I use fresh mint instead of mint extract in the frosting?

You can, but fresh mint is less concentrated. Finely chop fresh mint and steep it in the cream before making frosting for the best flavor infusion.

Is there a way to make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend and add an extra tablespoon of sour cream to maintain moisture.

How should I store leftover frosted cookies?

Store frosted cookies in an airtight container at room temperature for up to three days. For longer storage, freeze unfrosted cookies and frost after thawing.

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