Drop Sugar Cookies with Vanilla Buttercream Frosting
User Reviews
4.7
Drop Sugar Cookies with Vanilla Buttercream Frosting
Description
This cookie recipe blends common baking ingredients with both all-purpose and cake flour, alongside cornstarch and leavening agents, to create a tender yet sturdy cookie. After creaming cold butter and sugar until fluffy, eggs and extracts add moisture and flavor. The dough is chilled to control spread during baking.
Cookies are portioned with a scoop and baked until just golden at the edges, ensuring a soft center. The accompanying vanilla buttercream frosting is whipped from softened butter, powdered sugar, heavy cream, vanilla bean paste, and almond extract, providing a creamy, fragrant topping.
The cookies can be decorated further with holiday sprinkles for some texture and color. They make a versatile treat suitable for gifting or festive occasions.
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 butter cold, unsalted
- 1 1/2 cups sugar
- 2 large egg
- 2 large egg yolk
- 1 tsp. vanilla extract
- 1 tsp. almond extract or just add more vanilla
Vanilla Buttercream
- 1 cup butter softened, 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
- salt pinch
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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