Soft and Fluffy Frosted Vanilla Cookies

A soft and fluffy vanilla cookie with sweet vanilla buttercream frosting.  The perfect cookie for Valentine's Day, birthday parties, and special occasions. 

A classic recipe that just "looks" like a celebration. 

Soft frosted sugar cookies that are lightly sweet with a fluffy texture.  Using sour cream in the dough keeps these vanilla cookies moist and airy.

The perfect cookie for Valentine's Day, birthday parties, and special occasions. 

Ingredients

Make sure to use a full-fat sour cream.  You can substitute with a full-fat whole milk yogurt (plain), but the full fat is important.

Soft Vanilla.Cookies

  • 1 cup salted butter, soft at room temperature
  • 1 ½ cups granulated sugar
  • 2 eggs
  • 1 cup full-fat sour cream
  • 2 teaspoon vanilla extract
  • 3 cups flour 
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Vanilla Frosting

  • 1 cup salted butter, soft at room temperature
  • 4 ½ cups powdered sugar
  • ¼ cup heavy cream
  • 2 teaspoon vanilla extract
  • *optional food coloring
  • *sprinkles for topping

See the recipe card for specific instructions.

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer or a large bowl with an electric hand mixer, cream together the soft butter and granulated sugar for 90 seconds until fluffy.  
  3. Add in eggs, sour cream, and vanilla extract.  Beat on medium-high speed until. Well combined.  The mixture will not be smooth and that is ok. Scrape down the sides and bottom of the bowl as needed.
  4. Make a well in the middle of the batter and add flour, baking powder, baking soda, and salt.  Start with the mixer at a low speed and slowly increase speed as the dry ingredients become incorporated.  This will be a very thick and creamy batter, not a traditional dough.
  5. Using a cookie scoop (1.5Tbsp) drop dough 2 inches apart on the cookie sheet.  I bake 12 cookies per pan.
  6. Bake cookies for 12-13 minutes until set.  The edges won’t be brown but they will look set and not shiny on top.  They will be slightly golden brown on the bottom.
  7. Let cookies cool on the cookie sheet for a few minutes before removing them to a wire cooling rack.  Let cool completely before frosting.
  8. To make the frosting,  use an electric mixer to beat butter for a full 2 minutes.  It will be fluffy and start to get creamy.  
  9. Slowly add in 2 cups of powdered sugar, heavy cream, and vanilla extract.  Beat until creamy while adding the last 2 cups of powdered sugar.  
  10. Beat for another full 2 minutes until the frosting is fluffy and creamy and nearly white.  You shouldn’t see any streaks of butter.  Lastly, add in a few drops of gel food coloring. Mix until it is your desired color.  Frost the cooled cookies and top with sprinkles.  Enjoy!
Tender and moist vanilla cookie topped with a silky sweet  buttercream frosting and sprinkles.  (Always sprinkles)

These soft vanilla cookies have a cake-like texture and a round dome like a cupcake.  My daughter calls them "cupcake cookies" because it's just like eating the top of a cupcake with homemade frosting and pretty sprinkles. 

Equipment

Using a cookie scoop is easy for this recipe. The thick batter will come out easily, and all be the same round size. I like this scoop that is 1 ½ tablespoon size.

Storage

Frosted cookies will stay fresh for up to a week at room temperature when in an airtight container. Unfrosted cookies will freeze well for up to 2 months when sealed in a ziplock bag.  

Love frosted Cookies?

I have many more! Try these:

Soft and Fluffy Frosted Vanilla Cookies

By Alexis
Tender and moist vanilla cookie topped with a silky sweet  buttercream frosting and sprinkles.  (Always sprinkles)

Ingredients
  

Cookies

Vanilla Frosting

Instructions
 

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer or a large bowl with an electric hand mixer, cream together the soft butter and granulated sugar for 90 seconds until fluffy.
  3. Add in eggs, sour cream, and vanilla extract. Beat on medium-high speed until. Well combined. The mixture will not be smooth and that is ok. Scrape down the sides and bottom of the bowl as needed.
  4. Make a well in the middle of the batter and add flour, baking powder, baking soda, and salt. Start with the mixer at a low speed and slowly increase speed as the dry ingredients become incorporated. This will be a very thick and creamy batter, not a traditional dough.
  5. Using a cookie scoop (1.5Tbsp) drop dough 2 inches apart on the cookie sheet. I bake 12 cookies per pan.
  6. Bake cookies for 12-13 minutes until set. The edges won’t be brown but they will look set and not shiny on top. They will be slightly golden brown on the bottom.
  7. Let cookies cool on the cookie sheet for a few minutes before removing them to a wire cooling rack. Let cool completely before frosting.
  8. To make the frosting, use an electric mixer to beat butter for a full 2 minutes. It will be fluffy and start to get creamy.
  9. Slowly add in 2 cups of powdered sugar, heavy cream, and vanilla extract. Beat until creamy while adding the last 2 cups of powdered sugar.
  10. Beat for another full 2 minutes until the frosting is fluffy and creamy and nearly white. You shouldn’t see any streaks of butter. Lastly, add in a few drops of gel food coloring. Mix until it is your desired color. Frost the cooled cookies and top with sprinkles. Enjoy!
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