Description
Soft, chewy sugar cookies with a hint of crispness on the edges, topped with a light and airy vanilla buttercream. Chilling the dough is the key to perfect texture.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated white sugar
- 1/2 cup (100g) packed brown sugar
- 2 large eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened (for frosting)
- 4–5 cups (480-600g) confectioners’ sugar
- 2–3 tablespoons heavy cream
- 1–2 teaspoons vanilla extract (for frosting)
- 1/4 teaspoon salt (for frosting)
- Sprinkles or edible glitter (optional)
Instructions
- Cream the softened butter, granulated sugar, and brown sugar together on medium-high speed for 3-4 minutes until light, fluffy, and pale.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract. Mix until just combined and scrape down the sides of the bowl.
- Whisk together flour, baking powder, and salt in a separate bowl. Gradually add dry ingredients to the wet mixture on low speed until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour, ideally overnight, to prevent spreading and improve flavor.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop dough (about 1.5 tablespoons) and roll into balls. Place on baking sheets 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers are still soft. Cookies will continue to cook on the hot sheet.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Beat softened butter for frosting until creamy. Gradually add confectioners’ sugar, then add vanilla, salt, and heavy cream. Beat on high speed for 3 minutes until fluffy.
- Frost completely cooled cookies using a piping bag or offset spatula. Add toppings immediately if desired. Let frosting set for 15 minutes before serving.
Notes
Chilling the dough is crucial for preventing spreading and ensuring soft texture. Measure flour by spooning it into the cup and leveling it off to avoid dry cookies. Store in an airtight container with a slice of bread to maintain softness for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 26
- Protein: 2
Keywords: sugar cookies, vanilla buttercream, soft cookies, holiday baking, make-ahead dessert, cookie recipe