Description
Soft, pillowy sugar cookies with a delicate snap, paired with a rich vanilla bean buttercream. These bakery-quality cookies are easier to make than you think and stay soft for days.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (120g) confectioners’ sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 3 cups (375g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature (for frosting)
- 4 cups (480g) confectioners’ sugar, sifted (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
- 2 teaspoons vanilla bean paste or seeds from one vanilla bean (for frosting)
- ¼ teaspoon salt (for frosting)
Instructions
- In a large bowl, beat the softened butter, granulated sugar, and confectioners’ sugar on medium-high speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add the egg and vanilla extract (or paste). Mix on low speed until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into balls (about 1.5 tablespoons each) and place on sheets 2 inches apart.
- Bake for 10-12 minutes until edges are barely set and lightly golden. Centers should look soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter on medium-high speed until fluffy (3 minutes).
- Add sifted confectioners’ sugar, vanilla bean paste, and salt. Mix on low until combined, then beat on high for 2-3 minutes until fluffy.
- Add heavy cream one tablespoon at a time until desired spreadable consistency is reached.
- Frost completely cooled cookies with a knife or piping bag.
Notes
Ensure butter and eggs are at room temperature for best results. Spoon and level flour to avoid dry cookies. Chill dough to prevent spreading. Do not overbake; cookies firm up as they cool. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 24
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 32
- Protein: 2
Keywords: soft sugar cookies, vanilla bean frosting, bakery style cookies, easy cookie recipe, vanilla bean paste, buttercream frosting