½cup(113g) unsalted buttersoftened to room temperature
1cup(120g) powdered sugarplus more for shaping cookie dough balls
1large eggroom temperature preferred2
¼cup(56mL) vegetable oil
1Tablespoon vanilla extract
VANILLA BUTTERCREAM
½cup(113g) unsalted buttersoftened to room temperature
2 to 2 and ½cups(240-300g) powdered sugar
2 to 3Tablespoons(30-45mL) milk or cream
½teaspoonvanilla extract
⅛teaspoonsalt
Instructions
SUGAR COOKIES
Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.
Stop the mixer, add the egg, vegetable oil, and vanilla extract, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.
Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough onto the prepared baking sheet. Use your fingers to smooth the sides of the cookie dough balls to produce more uniform-looking cookies. The dough will be slightly sticky, so dip your fingers in some powdered sugar if your fingers are sticking too much.
Bake the cookies for 8-9 minutes, just until edges are set. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely before adding frosting.
VANILLA BUTTERCREAM
When the cookies are completely cool, they are ready for decorations. In a medium size bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, beat the the butter on medium-high until smooth.
Turn the mixer to low, then slowly add the powdered sugar and mix until everything is combined. Add the vanilla extract, milk or cream, and salt, increase the mixer speed to medium and beat until combined. Turn off the mixer and use a spatula to stir the buttercream3 by hand to remove air bubbles and make it smooth and creamy. This usually takes about 3-5 minutes.
When your buttercream is smooth, use a small offset spatula to spread frosting onto each cookie. Add sprinkles, chocolate chips, chopped nuts, or candy bits, if using, before the buttercream is set. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature.
Video
Notes
Flour: it is imperative that you either fluff/spoon/level your flour or ideally, weigh it in grams. Two cups of all-purpose flour is 240g. Too much flour will result in a dense cookie.
Room temperature egg: it is always a good idea to use room temperature eggs when using room temperature butter, as it incorporates into batter much more easily. It is not required, just encouraged.
Color the frosting: if you want to tint your buttercream, separate into smaller bowls and tint after the buttercream has fully come together. My favorite brand of food coloring is AmeriColor.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.