Dessert: United States – Soft Sugar Cookies with Vanilla Buttercream

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 20 min

Cook 11 min

Additional 15 min

Total 46 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 / 4 cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg, room temperature
2 tsp (10 ml) pure vanilla extract
1 / 3 cup (80 g) full-fat sour cream, room temperature
2 1 / 2 cups (312 g) all-purpose flour
1 1 / 2 tsp (7.5 ml) baking powder
1 / 2 tsp (2.5 ml) baking soda
1 / 2 tsp (2.5 ml) fine salt
Extra granulated sugar for rolling (optional)
Buttercream:
1 / 2 cup (113 g) unsalted butter, softened
2 1 / 2 cups (300 g) powdered sugar, sifted
2 tsp (10 ml) pure vanilla extract
2–3 tbsp (30 to 45 ml) heavy cream or milk
Pinch of fine salt
Sprinkles for topping (optional)

Show original ingredient measurements

3 / 4 cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg, room temperature
2 tsp pure vanilla extract
1 / 3 cup (80 g) full-fat sour cream, room temperature
2 1 / 2 cups (312 g) all-purpose flour
1 1 / 2 tsp baking powder
1 / 2 tsp baking soda
1 / 2 tsp fine salt
Extra granulated sugar for rolling (optional)
Buttercream:
1 / 2 cup (113 g) unsalted butter, softened
2 1 / 2 cups (300 g) powdered sugar, sifted
2 tsp pure vanilla extract
2–3 tbsp heavy cream or milk
Pinch of fine salt
Sprinkles for topping (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Make the cookie dough: In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium-high speed until light and fluffy, 2–3 minutes.
Beat in the egg and vanilla until combined, then mix in the sour cream until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add dry ingredients to the wet ingredients on low speed just until combined; the dough will be soft and slightly sticky.
Chill the dough for 30 minutes to make it easier to handle (recommended for thicker cookies).
Scoop 1.5-tablespoon (23 ml) portions of dough (about 1 1/16 oz (30 g) each). If desired, roll each portion in a little granulated sugar. Arrange on prepared sheets 2 inches (5.08 cm) apart and gently flatten to about 1/2 inch (1.27 cm) thick.
Bake 9–11 minutes, until edges look set and the centers are pale and just slightly underdone. Do not let the cookies brown.
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the buttercream: Beat the softened butter on medium-high speed until creamy, about 2 minutes. Gradually add powdered sugar, then mix in vanilla and salt. Add 2–3 tablespoons (30 to 45 ml) cream or milk, beating until fluffy and spreadable, 1–2 minutes.
Frost the cooled cookies and top with sprinkles if using. Store cookies in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Make the cookie dough: In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium-high speed until light and fluffy, 2–3 minutes.
Beat in the egg and vanilla until combined, then mix in the sour cream until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add dry ingredients to the wet ingredients on low speed just until combined; the dough will be soft and slightly sticky.
Chill the dough for 30 minutes to make it easier to handle (recommended for thicker cookies).
Scoop 1.5-tablespoon portions of dough (about 30 g each). If desired, roll each portion in a little granulated sugar. Arrange on prepared sheets 2 inches apart and gently flatten to about 1/2 inch thick.
Bake 9–11 minutes, until edges look set and the centers are pale and just slightly underdone. Do not let the cookies brown.
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the buttercream: Beat the softened butter on medium-high speed until creamy, about 2 minutes. Gradually add powdered sugar, then mix in vanilla and salt. Add 2–3 tablespoons cream or milk, beating until fluffy and spreadable, 1–2 minutes.
Frost the cooled cookies and top with sprinkles if using. Store cookies in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.