Description
Soft, chewy, bakery-style sugar cookies with a thick layer of vanilla buttercream frosting. These cookies are tender in the center, crisp on the edges, and require chilling the dough for the perfect texture.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated white sugar
- 1 cup (220g) packed brown sugar (light or dark)
- 1 large egg
- 1 extra egg yolk
- 2 teaspoons vanilla extract
- 2 ¾ cups (340g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened (for frosting)
- 4 cups (480g) confectioners’ sugar, sifted (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon cornstarch (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale.
- Add the whole egg, extra egg yolk, and vanilla extract. Mix on medium speed until just combined, scraping down the sides of the bowl.
- Gradually add the flour, baking powder, and salt mixture to the wet ingredients on low speed. Mix only until the flour disappears to avoid tough cookies.
- Cover the dough and refrigerate for at least 30 minutes to prevent spreading.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-14 minutes until edges are just starting to turn golden but centers still look soft.
- Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- While cookies cool, beat the frosting butter until creamy. Add confectioners’ sugar one cup at a time on low speed.
- Add vanilla, cornstarch, salt, and heavy cream. Beat on high speed for 2-3 minutes until fluffy and smooth.
- Frost the completely cooled cookies with a thick layer of frosting and serve.
Notes
Do not skip the chilling step; it prevents spreading and ensures a chewy texture. Measure flour by spooning it into the cup and leveling it off, rather than scooping directly from the bag, to avoid dry cookies. Ensure cookies are completely cool before frosting to prevent the frosting from melting. For best results, use real butter and real vanilla extract.
- Prep Time: 5 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 24
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 0.5
- Protein: 3
Keywords: sugar cookies, bakery style cookies, soft cookies, vanilla frosting, homemade cookies, holiday cookies, easy baking recipe