Drop Sugar Cookies with Vanilla Buttercream Frosting
User Reviews
4.7
183 reviews
Excellent
Drop Sugar Cookies with Vanilla Buttercream Frosting
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Super soft, chewy, and easy to make drop sugar cookies are perfect for the holiday season or can be made year round with different sprinkles or frosting colors.
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Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups cake flour
- 2 tsp. cornstarch
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/4 cups cold butter, unsalted
- 1 1/2 cups sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla extract
- 1 tsp. almond extract (or just add more vanilla)
Vanilla Buttercream
- 1 cup softened butter, unsalted
- 3 cups powdered sugar, plus more as needed
- 1/4 cup heavy cream
- 2 tsp. vanilla bean paste (or the seeds scraped from 1 vanilla bean)
- 1/2 tsp. almond extract
- pinch of salt
- holiday sprinkles
Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, whisk together the flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 3-4 minutes on medium speed or until light and fluffy.
- Add in the eggs, one at a time, mixing just until the yellow disappears. Add in the vanilla and almond extract. Scrape down the sides of the bowl as needed.
- Gradually add in the dry ingredients on medium-low speed and mix just until combined.
- Chill the dough for 30 minutes - 1 hour.
- Preheat the oven to 375°F. Scoop the dough out using a 2 Tbsp. cookie scoop (and roll into balls in the palms of your hands if you'd like too) and drop onto prepared baking sheet, spacing them about 2 inches apart. (Only bake 6 cookies at time, over crowding the cookies can cause them to spread)
- Bake for 10-13 minutes, or just until the edges are lightly browned. The middles will look soft still, that's OK!
- Allow the cookies to cool on the baking sheet for 10 minutes then transfer to a rack to cool.
- Meanwhile, make the buttercream frosting. Using a hand held mixer or a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until it's creamy. About 2 minutes. Add in the powdered sugar, heavy cream, vanilla bean paste, almond extract and salt. Beat on low just to get it combined the increase to medium-high speed until fully incorporated. Adjust as needed, adding more powdered sugar is the buttercream is too thin or a touch more heavy cream if too thick.
- Frost cooled cookies, and top with festive sprinkles. Enjoy!
Nutrition Information
Show Details
Serving
1cookie (with frosting)
Calories
475kcal
(24%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
432mg
(18%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
815IU
(16%)
Vitamin C
0.02mg
(0%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1cookie (with frosting) | |
| Calories | 475kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 432mg | 18% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
183 reviews
Excellent
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