Are you a fan of simple, yet undeniably delicious treats? Look no further than Crumbl’s Vanilla Sugar Cookies. These classic cookies are a delightful blend of buttery sweetness and nostalgic flavor. With their soft, chewy texture and irresistible vanilla aroma, they’re sure to satisfy any craving.
INGREDIENTS
For the Cookies:
- 16 tablespoons unsalted butter, softened (8 ounces)
- 1 cup confectioners’ sugar (4 ounces)
- 1/2 cup granulated sugar (3.5 ounces)
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour (10 ounces)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the Frosting:
- 12 tablespoons unsalted butter, softened (6 ounces)
- 2 ¼ cups confectioners’ sugar (9 ounces)
- 1 ½ tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
INSTRUCTIONS
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, use a hand mixer on low speed to cream together the butter and sugars until smooth. Beat for 2-3 minutes until the mixture lightens and becomes fluffy. Add the egg and vanilla extract, then beat until just combined.
- Gradually add the flour, baking powder, and salt to the dough, mixing on low speed until fully incorporated. Use a spatula to scrape down the sides of the bowl and mix in any remaining flour. Avoid overmixing.
- Chill the dough for 30 minutes to firm it up and enhance the flavors. Skipping this step is fine, though the cookies may spread more.
- Divide the dough into 9-10 portions, using a 1/3 cup scoop or similar tool. Place the dough scoops 3” apart on a baking sheet and gently flatten them to about 3/4” thick using a small flat-bottom glass or your fingers. Alternatively, roll the dough into balls, then flatten them to the same thickness on the baking sheets.
- Bake the cookies one tray at a time for 14-16 minutes, or until the edges are golden brown. The centers should remain soft and slightly underbaked. Let the cookies cool completely on a wire rack before frosting.
For the Vanilla Buttercream Frosting:
- In a medium bowl, beat the softened butter with a hand mixer on low speed for about 1 minute to loosen it up.
- Gradually add the confectioners’ sugar in three or four parts, beating after each addition until fully incorporated.
- Once the sugar is mixed in, add the heavy cream, vanilla extract, and a tiny pinch of salt. Increase the mixer speed to medium-high and beat for 2-4 minutes, or until the frosting becomes light and fluffy. Scrape down the sides of the bowl as needed to fluff up all the frosting. If the frosting seems too thick, add more cream in small amounts until you reach the desired consistency.
Assembly:
- Frost each completely cooled cookie with a generous amount of frosting. For the best texture, allow the cookies to sit at room temperature for 5-10 minutes before serving to soften the frosting slightly.
- After the frosting has set, store the cookies in an airtight container in the fridge. They can be stacked in layers with wax paper or parchment paper between each layer.
STORAGE TIPS
- Size of Cookies: These cookies are about 3.75″–4″ in diameter and quite thick.
- Storing Frosted Cookies: Store frosted cookies in the fridge for up to 5 days. Unfrosted cookies can be kept at room temperature or in the fridge, while the frosting should always be refrigerated.
- Freezing: For long-term storage, both frosted and unfrosted cookies can be frozen for 1-2 months in freezer-safe packaging.