Description
Deliciously soft buttercream cookies topped with silky frosting, perfect for any occasion.
Ingredients
Scale
- 200 g unsalted butter
- 100 g superfine sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 350 g cake flour
- ½ tsp salt
- 250 g powdered sugar (sifted)
- 80 g unsalted butter (room temperature)
- 25 ml milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F).
- Cream together 200 g unsalted butter and 100 g superfine sugar until light and fluffy.
- Add the egg, egg yolk, and 1 tsp vanilla extract, and mix until creamy.
- Fold in 350 g cake flour and ½ tsp salt until just combined.
- Scoop dough onto a lined baking sheet, leaving space to spread.
- Bake for 10-12 minutes until edges are golden.
- Cool cookies for 5 minutes on the sheet, then transfer to a wire rack.
- For the buttercream, cream 80 g room-temperature butter with 250 g powdered sugar, then mix in 25 ml milk and 1 tsp vanilla extract until smooth.
- Spread or pipe the icing on cooled cookies and let set before serving.
Notes
For a lighter option, substitute low-fat butter. You can prepare the dough ahead of time and freeze it in cookie-sized balls.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg