Does anyone else find rolling and cutting out sugar cookies is the most tedious annoying thing ever? It’s funny that I find it so annoying because every year I wind up doing it anyway for both Easter, Christmas and any other holidays in between. There’s just something about the cute little shapes. But, sometimes I’m just really not in the mood to cut out shapes but want a yummy soft baked sugar cookie. This is where this handy dandy recipe comes in! These cookies bake up super soft, chewy and thick! Topped with the best vanilla buttercream frosting ever, they are delicious. The perfect cookie to sink your teeth into.
The cookies themselves aren’t overly sweet, just sweet enough. I hate when I eat a sugar cookie and get let down because they taste like cardboard/nothing. I amped up the vanilla extract to add a little bit more sweetness and flavor and they are just perfect. The creamy buttercream frosting on top is the perfect addition to really amp up the sweetness. The buttercream is also not overly sweet. I’m very, very particular about buttercream frostings, especially vanilla because it is so easy to screw it up. Too much sugar and you’re heading for a sugar high headache and stomache ache. Gross. This frosting is just the right amount of sweet without being sickeningly sweet. It’s my favorite! I quadruple the recipe and use it on cupcakes too (frosts about 30-32 cupcakes). Delish!
These sugar cookies are just like the super soft ones you buy from the store, but so much better!
Soft Baked Frosted Sugar Cookies
- 2 1/4 cups flour
- 2 1/4 tsp baking powder
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 egg 1 yolk
- 2 tbs vanilla extract
*Vanilla Buttercream Frosting*
- 1/4 cup butter
- 3/4 cup powdered sugar
- pinch salt
- 1/4 tsp vanilla extract
- 1/4-1 tsp cream or milk
- Cream butter and sugar together until light and fluffy, about 2 minutes. Scrape down bown and beat in egg, egg yolk and vanilla until completely smooth. Add flour and baking powder and mix until just combined. Cover dough and chill for at least 1 hour.
- Preheat oven to 350. Grease or line 2 baking sheets with parchment paper, set aside. Take dough out of refrigerator and using a cookie scoop, scoop out 2 tbs of dough, roll into a ball and flatten with your hands or place on cookie sheet and flatten with the bottom of a flat glass. Bake cookies for 9-13 minutes or until the cookie edges are set. Bottoms should be just barely browned. Allow to cool on baking sheet for 5-7 minutes then transfer to a wire rack to finish cooling.
- While cookies are cooling, prepare frosting. Cream butter, sugar and salt together until light and fluffy, about 2 minutes. Add in vanilla and 1/2 tsp of cream/milk until smooth. Beat for an additional 2-3 minutes and add more liquid until desired consistency is reached.
Cookie Recipe slightly adapted from Beantown Baker. Frosting recipe is my own.