Crisp and crunchy sugar cookies are fantastic, but every once in awhile, it’s nice to mix it up and try something different. These oversized sugar cookies are super soft and packed with that familiar vanilla flavor. The cookie dough frosting is the perfect way to finish these sweet treats–double the cookie means double the flavor! They’re great for parties, dessert tables, or for those times when you just need a vanilla and cookie dough sugar fix.
Vanilla Sugar Cookie recipe via Pure Vanilla
Cookie Dough Frosting recipe via The Cookie Dough Lover’s Cookbook
-3 1/2 cups (14 ounces) cake flour, sifted
-1/2 teaspoon salt
-1 teaspoon baking powder
-1 cup unsalted butter, at room temperature
-2 tablespoons vanilla extract
-1 1/3 cups granulated sugar
-1/2 cup vegetable oil
-2 eggs, at room temperature
-2 tablespoons light corn syrup
FOR THE FROSTING:
-3/4 cup unsalted butter, at room temperature
-1/3 cup packed brown sugar
-1/3 cup all-purpose flour
-1/2 teaspoon salt
-1 1/2 teaspoon vanilla extract
-4 cups confectioners’ sugar
-1/3 cup heavy whipping cream
-1/2 cup mini chocolate chips
- Whisk together the sifted flour, salt, and baking powder in a bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium speed until creamy (about 30 seconds). Add the sugar, and turn the speed up to medium-high until light and fluffy (about 2 minutes).
- In a small bowl, whisk together the oil, eggs, and corn syrup. Turn the mixer speed down to medium-low, and pour the egg mixture into the butter mixture until smooth and fluffy. Reduce the speed to low, and add the flour. Scrape the dough into a bowl, cover with plastic wrap, and refrigerate until it has firmed up (at least 2 hours).
- When you’re ready to bake, preheat the oven to 325 degrees F, and line 2 baking sheets with parchment paper.
- Using a 1/4 cup scoop, drop dough onto the baking sheets, doing 3 cookies per sheet (you’ll need to bake the cookies in 3 batches). Bake until the cookies just start to turn golden brown around the edges (about 15-17 minutes). Do not overbake! Let the cookies cool on the baking sheets for at least 10 minutes, then transfer to a wire rack to finish cooling.
- For the frosting, put the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy (about 3 minutes). Turn the mixer speed down to low, and mix in the flour and salt, followed by the vanilla. Add the powdered sugar a cup at a time, mixing well after each addition. Add the cream, turn the speed back up to medium, and beat until light and fluffy. If your frosting is too runny, you may add a little more powdered sugar until you reach the desired consistency. The frosting should be thick yet spreadable.
- To frost the cookies, spread a heaping spoonful of the frosting on one of the cooled cookies. Add the chocolate chips and sprinkles. The frosted cookies will keep up to 3 days in the fridge in an airtight container.
What’s your go-to dessert for when you need a sweet vanilla fix?