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Frosted Vanilla Cookies Recipe

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4.1 from 3 reviews

These Frosted Vanilla Cookies are soft, buttery, and bursting with rich vanilla flavor. With a tender sugar-cookie base and a luscious homemade vanilla frosting, they make a perfect treat for any occasion. The dough is chilled for best texture, baked to a light golden, and finished with a creamy vanilla frosting topped with optional sprinkles for a delightful presentation.

Ingredients

Vanilla Cookies

  • 2½ Cups all-purpose flour
  • 1 Tablespoon corn starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine kosher salt
  • ½ Cup unsalted butter (1 stick), softened to room temperature
  • 1 Cup granulated sugar
  • 1 large egg, room temperature
  • ½ Grade A vanilla bean, split and seeded (or ½ Tablespoon vanilla powder, vanilla paste, or pure vanilla extract)
  • 1 Tablespoon vanilla extract
  • ½ Cup full-fat sour cream

Vanilla Frosting

  • ½ Cup unsalted butter (1 stick), softened to room temperature
  • ½ Grade A vanilla bean, split and seeded (or ½ Tablespoon vanilla powder, vanilla paste, or extra vanilla extract)
  • 1 Cup powdered sugar
  • 1 pinch fine kosher salt (optional)
  • Sprinkles (optional, as desired)

Instructions

  1. Prepare Ingredients: Gather, measure, and prepare all ingredients for the vanilla cookies as listed, preferably using metric measurements for consistency.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment (or electric hand mixer in a large bowl), cream the softened butter and granulated sugar for 8 to 10 minutes until pale, white, and fluffy.
  4. Add Egg and Vanilla: Mix in the large egg, vanilla bean seeds, and vanilla extract until fully combined, scraping the bowl as needed to ensure even mixing.
  5. Add Sour Cream and Dry Ingredients: Add the sour cream and mix to combine. Gradually add the dry flour mixture and blend on low speed or stir by hand just until incorporated, forming a soft dough. Cover the dough and chill it for 2 hours or overnight to firm up and develop flavor.
  6. Preheat Oven and Prepare Baking Sheets: Arrange two racks in the center third of the oven and preheat to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats.
  7. Shape and Bake Cookies: Scoop the chilled cookie dough into 2-tablespoon (about 1 inch or 30 grams) balls. Arrange them on the prepared sheets, spaced apart to allow spreading. Bake for 12 to 16 minutes, or until cookie centers are just set and bottoms are lightly golden. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare Vanilla Frosting: In the stand mixer bowl fitted with a paddle attachment, cream the softened butter for 8 to 10 minutes until it turns pale and fluffy.
  9. Add Flavor and Sugar to Frosting: Add the vanilla bean seeds, salt (if using), and powdered sugar. Mix on medium speed for 3 to 4 minutes until smooth and well combined. Use a spatula to remove any large air bubbles.
  10. Frost Cookies: Once cookies have cooled completely, spread about 1 tablespoon of vanilla frosting on each cookie using an offset spatula. Add sprinkles on top if desired, then serve and enjoy!

Notes

  • For best results, chill the dough thoroughly before baking to prevent excessive spreading and improve texture.
  • You can substitute the vanilla bean with vanilla powder, paste, or extract as needed.
  • The cookies are best stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • Using full-fat sour cream adds moisture and tenderness to the cookie dough.
  • Sprinkles are optional and add a festive touch; omit for a classic look.

Find it online: https://marthatasty.com/frosted-vanilla-cookies-recipe/