Frosted Soft Sugar Cookie Recipe
The frosted sugar cookies are so light and fluffy, it is hard to not call them cake! Topped with a delicious frosting, they are always a hit!
Servings: 12
Ingredients
For the Cookies:
- 1 1/2 cups (339 g) butter softened
- 1 1/2 cups (297 g) granulated sugar
- 3 large (150 g) eggs room temperature
- 1 1/2 tablespoons (21 g) vanilla extract
- 4 1/2 cups (540 g) all-purpose flour
- 4 teaspoons (16 g) baking powder
- 1/2 teaspoon (1 g) kosher salt
For the Frosting:
- 1 cup (226 g) butter softened
- 3 cups (341 g) confectioners sugar sifted
- 1 tablespoon (15 g) vanilla bean paste
- 3 tablespoons (43 g) half and half divided
- sprinkles optional
Instructions
For the Cookies:
- Cream together butter and sugar until fluffy, about 3 minutes. Add eggs one at a time and combine well. Increase speed of mixer after both eggs have been incorporated. Add in vanilla.
- In a large bowl, mix together dry ingredients through salt with a whisk. Using the paddle attachment of mixer, gradually incorporate dry ingredients into butter mixture until all has been combined.
- Preheat oven to 350 degrees.
- Scoop 2 tablespoons of cookie dough and place onto baking sheet lined with parchment paper.
- Gently press cookie dough with the palm of your hand to flatten.
- Place into preheated oven and back for 10 minutes. Do not overbake.
- Remove from oven and allow to cool on baking sheet while making frosting.
- For the Cake:
- Spray a 9-inch skillet or cake pan with non-stick cooking spray. Pour cookie dough into skillet or pan and gently spread evenly to all edges of pan.
- Bake for 12-15 minutes or just until a toothpick inserted in the center of the cookie cake comes out clean.
- Set aside while making frosting.
Cookie Frosting - Vanilla Bean Buttercream
- In a large bowl, cream butter. Gradually add confectioner's sugar at 1/2 cup a time. After each cup has been added, increase speed of mixer to incorporate more air. Once all sugar has been added, add in vanilla bean paste and mix well.
- Gradually add half and half, one tablespoon at a time until frosting reaches a spreadable consistency.
- Spread frosting on top of cooled cookies or cookie cake.
- Decorate with sprinkles (optional) and serve!
Notes
If you do not have Vanilla Bean Paste, you can simply substitute vanilla extract.
Nutrition
Calories: 756kcal | Carbohydrates: 92g | Protein: 7g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 149mg | Sodium: 424mg | Potassium: 222mg | Fiber: 1g | Sugar: 56g | Vitamin A: 1263IU | Vitamin C: 0.03mg | Calcium: 88mg | Iron: 3mg
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