- thick & soft -
These buttercream frosted sugar cookies are soft, extra thick, and topped with the most luscious whipped buttercream.
– Thick: These cookies are thick, soft, have that classic sugar cookie flavour! They work so well with the buttercream. – Buttercream: This simple, whipped buttercream is perfect in every way thanks to some whipped cream added at the end. – Chocolate AND Vanilla: This recipe makes both chocolate and vanilla buttercream.
They have sour cream and a few tablespoons of cornstarch that help make them super soft. They’re rolled out pretty thick and cut into large cookies. They puff up quite a bit and work so well with the frosting because they aren't overly rich themselves.
what you will need:
– ½ cup unsalted butter softened – 1 cup granulated sugar – ½ tsp salt – 1 large whole egg – 1 large egg yolk – ½ cup sour cream – 1 tbsp pure vanilla extract – ¼ tsp almond extract – 2 ½ cups all purpose flour (300g) – 2 tbsp cornstarch – 1 tsp baking powder – ½ tsp baking soda – 3/4 cup unsalted butter softened – 3 cups powdered sugar – ¼ tsp sea salt – 1 tsp pure vanilla extract – 5-8 tbsp heavy whipping cream – ¼ cup cocoa powder sifted – 5 tbsp sprinkles
Combine butter, sugar, and salt. Beat with a paddle attachment until light and fluffy, about 8 minutes. Scrape down the bowl halfway through. Add egg and yolk into the butter and beat until light and fluffy.
Add sour cream, vanilla, and almond extract to the bowl. Beat until light and fluffy again.
Sift flour, cornstarch, baking powder, and baking soda into the bowl and fold until no more dry streaks remain. Shape the dough into a disk and wrap tightly to prevent it from drying out. Refrigerate for at least 30 minutes.
Preheat oven to 180°C or 355°F. Roll out the dough on a lightly floured surface or in between two sheets of parchment paper. Roll to ½” thickness. Using a 3” round cookie cutter, cut out circles, re-rolling the dough as needed.
Place the cut cookies onto a parchment lined baking sheet and pop in the freezer for 5 minutes. Bake 2-3″ apart for 8-10 minutes or until lightly golden brown at the bottom and puffed at the top.
Transfer to a cooling rack to cool completely.
Beat butter, sugar, and salt until light and fluffy, about 8-10 minutes. Scrape down the bowl halfway through. Add vanilla and beat until light and fluffy again.
Add heavy whipping cream, a tablespoon at a time until buttercream and beat on low speed until light and fluffy. Set aside half of the buttercream in a separate bowl.
Into the remaining frosting, add cocoa powder and beat until fully incorporated. Add more heavy whipping cream a tablespoon at a time into the chocolate frosting to loosen if needed.
Frost half the cookies with chocolate buttercream and the other half with vanilla. Top with festive sprinkles and serve!
The sugar cookies have that classic flavour thanks to almond and vanilla extract. Top with sprinkles to dress them up and serve at your next holiday party!
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