Thick, soft-baked sugar cookies topped with a cloud-like vanilla buttercream frosting. These are the ultimate bakery-style treats for any season.
1 cup (226 g) unsalted butter, room temperature
1 cup (198 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups (360 g) all-purpose flour, measured properly
1 teaspoon baking powder
¾ teaspoon salt
¾ cup (170 g) unsalted butter, room temperature (frosting)
2 ½ cups (284 g) confectioner’s sugar (frosting)
2 tablespoons heavy cream (frosting)
2 teaspoons vanilla extract (frosting)
1 pinch salt (frosting)
Food coloring & sprinkles, optional
1. In a large bowl, beat room temperature butter and sugar until light and fluffy (about 1 minute).
2. Add eggs and vanilla extract; beat until fully incorporated and fluffy.
3. In a separate bowl, sift together flour, baking powder, and salt. Gradually stir dry ingredients into the butter mixture until just combined.
4. Cover and chill dough in the refrigerator for 30 minutes.
5. Preheat oven to 350°F and line a baking sheet with parchment paper.
6. Scoop dough into 1.5 inch balls and place 2 inches apart on the sheet. (Optional: flatten slightly for a flatter top).
7. Bake for 10-12 minutes until tops look set. Cool for 5 minutes on the pan, then move to a wire rack.
8. For frosting: Whip butter, confectioner’s sugar, heavy cream, vanilla, and salt until smooth. Add more cream if needed.
9. Frost completely cooled cookies using a knife or piping bag.
Measure flour using the spoon-and-level method to avoid dry cookies.
Ensure butter is truly room temperature (soft, not melted) for the best texture.
Do not overbake! The cookies should look slightly underdone in the center when removed.