thicc frosted sugar cookies

I thought "what if Crumbl didn't suck ass and if those pasty Walmart cookies up front by the bakery with all that icing actually ripped?" behold.

Prep
20 min
Cook
15 min
Total
35 min
Servings
12 cookies
Difficulty
easy
dessertcookiesbakery-stylecrowd-pleaservegetarian

ingredients

For the Cookies

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) softened butter
  • 3/4 cups granulated sugar
  • 1 egg
  • 1/2 tsp vanilla extract

For the Buttercream Frosting

  • 1/2 cup (1 stick) softened butter
  • 3-4 cups powdered sugar
  • 2-4 tbsp milk or cream
  • 1 tsp vanilla extract
  • (honestly this is feel)

instructions

  1. Preheat oven: Preheat your oven to 350°F and line baking sheets with parchment paper.

  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

  3. Cream butter and sugar: In a large bowl or stand mixer, cream softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

  4. Add wet ingredients: Add the egg and vanilla extract to the butter mixture. Mix until well combined.

  5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!

  6. Chill briefly: Refrigerate the dough for 15 minutes. This helps prevent spreading.

  7. Shape cookies: Scoop large balls of dough (about 3 tablespoons each) onto the prepared baking sheet, spacing them 2-3 inches apart.

  8. Bake: Bake for 12-15 minutes. The cookies should look slightly underbaked in the center - this creates that soft, pillowy texture!

  9. Cool completely: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.

buttercream frosting

  1. Beat butter: Beat softened butter with a mixer until light and fluffy, about 2-3 minutes.

  2. Add sugar gradually: Add powdered sugar one cup at a time, beating well after each addition.

  3. Adjust consistency: Add milk 1 tablespoon at a time until you reach your desired spreading or piping consistency.

  4. Add vanilla: Mix in vanilla extract.

  5. Frost cookies: Spread or pipe a generous layer of buttercream onto each completely cooled cookie.

notes

  • Don't overbake! Slightly underbaked = soft and chewy
  • Make sure butter is softened to room temperature, not melted
  • Chill the dough to prevent cookies from spreading too thin
  • Butter must be softened for smooth, fluffy frosting. Start with 3 cups powdered sugar and add more for thicker frosting.
  • Beat frosting for 3-5 minutes for maximum fluffiness
  • Chocolate Variation: Melt a Hershey's chocolate bar and mix it into the buttercream
  • Unfrosted cookies: Airtight container for 5 days. Frosted: Refrigerate for 3-4 days.

brought these to a gathering, out of 12 only 2 were left. 5 people were there total. take THAT and put it in ya smokin' pipe or whatever.