Drop Sugar Cookies with Vanilla Buttercream Frosting
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.
Servings 18 cookies
Calories 475kcal
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.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
- 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.1 1/4 cups cold butter, unsalted, 1 1/2 cups sugar
- 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.2 large eggs, 2 large egg yolks, 1 tsp. vanilla extract, 1 tsp. almond extract (or just add more vanilla)
- 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.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
- Frost cooled cookies, and top with festive sprinkles. Enjoy!holiday sprinkles
Video
Nutrition
Serving: 1cookie (with frosting) | Calories: 475kcal | Carbohydrates: 58g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 432mg | Potassium: 50mg | Fiber: 1g | Sugar: 36g | Vitamin A: 815IU | Vitamin C: 0.02mg | Calcium: 51mg | Iron: 1mg