Vanilla Soft Frosted Sugar Cookies

These soft frosted sugar cookies are a great homemade version of your favorite store bought cookies! Topped with both a vanilla bean and a raspberry vanilla bean frosting, these are a fun and delicious treat. Feel free to use your favorite freeze dried fruit in place of the raspberry!

Yield: 13 cookies
Preparation: 1 hr + 2 hr. chill time
Bake time: 13 min.


Vanilla Soft Sugar Cookies
300g all purpose flour (2 1/2 c.)
21g cornstarch (3 tbsp.)
1/2 tsp. baking powder 
1/2 tsp. baking soda 
3/4 tsp. salt 
170g unsalted butter, room temperature (3/4 c.)
190g powdered sugar (1 2/3 c.)
2 eggs, room temperature
5g vanilla bean paste (1 tsp.)

Vanilla Bean and Raspberry Frosting
170g unsalted butter, room temperature (3/4c.)
265g powdered sugar (2 1/2 c.)
1 tbsp. milk
10g vanilla bean paste (2 tsp.)
3g freeze dried raspberries, crushed and sifted

Instructions

Vanilla Soft Sugar Cookies
In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar until light and fluffy, approximately 3 minutes.

Scrape down the sides of the bowl. Add in one egg and beat until combined, approximately 30 seconds. Scrape down the sides of the bowl again and add in the egg and vanilla. Beat for an additional 30 seconds.

Add in the flour mixture and stir until the flour is just combined. Cover the dough with plastic wrap and place into the fridge to chill for at least 2 hours, up to overnight.

30 minutes before baking, take the dough out of the fridge and leave on the counter. Preheat the oven to 325F and line a baking sheet with parchment paper. Measure out 50g of dough per cookie (~3 tbsp. scoop), and shape into a circle that is 2” wide and 1/2” thick. Leave at least 2” space between each cookie. Bake for 13 minutes or until the edges are lightly golden brown and the middle of the cookie is almost set. Leave the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to finish cooling.

Vanilla Bean and Raspberry Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it is smooth. Scrape down the sides of the bowl and slowly add in the powdered sugar until it is fully combined with the butter, then beat on medium speed for 2 minutes. Add in the milk and vanilla and beat until combined.

Transfer half of the frosting to a piping bag. To the other half, beat in the sifted freeze dried raspberries. Transfer the raspberry frosting to a piping bag. Pipe the frostings on to the cookies as desired and top with sprinkles. Serve and enjoy!


If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

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