Description
These soft frosted sugar cookies with vanilla buttercream are puffy in the center, crisp on the edges, and sturdy enough to hold thick layers of frosting without cracking. The secret to their perfect texture is chilling the dough and precise temperature control.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 cup unsalted butter, softened (for frosting)
- 4 to 5 cups confectioners’ sugar, sifted (for frosting)
- 2–3 tablespoons heavy cream or milk (for frosting)
- 1–2 teaspoons vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl or stand mixer, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add the room temperature egg and vanilla extract. Mix on low speed just until combined, scraping down the sides of the bowl.
- Reduce mixer speed to low and gradually add dry ingredients to wet ingredients. Mix just until flour disappears; do not overmix.
- Cover the dough and refrigerate for at least 2 hours, ideally 24 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on baking sheets 2 inches apart.
- Bake for 10-12 minutes until edges are barely golden but centers look soft. Do not overbake.
- Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, beat softened butter for frosting until pale and creamy (3 minutes).
- Add vanilla and salt to butter. Gradually add sifted confectioners’ sugar on low speed.
- Increase speed to high and beat for 2-3 minutes until fluffy. Add cream or milk one tablespoon at a time until desired consistency is reached.
- Spread or pipe frosting onto completely cooled cookies. Let frosting set for 15-20 minutes before stacking.
Notes
Chilling the dough is critical to prevent spreading. Ensure butter is softened, not melted. Underbake slightly for soft cookies. Sift powdered sugar for smooth frosting. Store in an airtight container with a piece of bread to maintain softness.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 2-
- Calories: 180
- Sugar: 16
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Protein: 2
Keywords: sugar cookies, soft sugar cookies, vanilla buttercream, holiday cookies, make-ahead cookies, easy baking recipe