Soft Batch Sugar Cookies with Vanilla Bean Buttercream Frosting
I’ve been trying to make really healthy recipes for you and now I am sharing these amazing cookies with you. They are not low calorie. But you know what? Valentine’s Day is coming up and it’s a day to indulge, so you see, these cookies are totally necessary.
I’ve been a longtime fan of Lofthouse sugar cookies. They are thick, soft, and cakey. The perfect way every sugar cookie should be if you ask me! And then they are topped with sweet buttercream frosting. It’s almost like eating a piece of cake. Because they are so amazing, I never buy them because well, duh. But, who says I can’t make them myself every so often?
The most difficult thing about making sugar cookies for me is the fact that you usually have to let the dough chill overnight. But, trust me you have to be strong because it is well worth the wait for these!
The key to making these cookies nice and soft is the addition of sour cream. I love these cookies because they are also very light, not like a traditional sugar cookie which can be more dense.
We have to talk about the frosting for a second. This isn’t your normal buttercream frosting. It is buttercream frosting that is speckled with gorgeous vanilla beans and then whipped into submission until it is so light and fluffy, it tastes like a sweet cloud! And then of course, I had to add in some coloring to make it a pretty pink for Valentine’s Day. If you are against food coloring, just leave it out!
For the cookies:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup sour cream
For the whipped vanilla buttercream frosting:
- 1 cup unsalted butter
- 4 cups powdered sugar
- 3 tablespoons half and half
- 1 teaspoon vanilla extract
- 1 vanilla bean, cut in half lengthwise
- gel food coloring (optional)
To make the cookies:
- In a large mixing bowl, stir together 2 cups of the flour, and baking powder and soda. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar for 2-3 minutes on medium speed. Add in the eggs, one at a time. Use a spatula to scrape down the edges if needed. Add in the vanilla extract and the sour cream. Mix until well-combined.
- Slowly add in the dry ingredients in with the wet. Add in the last remaining cup of the flour.
- Form the dough into a rectangle about 1 1/2 inches thick. Wrap the dough in plastic wrap and refrigerate overnight.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the chilled dough from the plastic wrap and turn onto a floured surface. Roll the dough out with a rolling pin until it is about 1/3″ thick. Use a cookie cutter and cut the dough out into circles or desired shape.
- Place the cut out dough onto the baking sheet. Bake for about 5-6 minutes or until the cookies are lightly golden on the bottom. Keep a close eye as they bake to avoid overcooking. Let cool before frosting.
To make the whipped vanilla bean buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and the powdered sugar. Cream together for about 3 minutes. Add in the half and half and the vanilla extract. Then scrape the beans out of the vanilla bean into the frosting. Add food coloring if desired. If frosting seems too thick, add more half and half. Continue whipping frosting for another 5-7 minutes until fluffy.
- Pipe or spread on top of cooled cookies. Top with sprinkles if desired.
Amount Per Serving: Calories: 286Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 48mgCarbohydrates: 39gFiber: 0gSugar: 27gProtein: 2g
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