Ingredients
Method
Step 1: Cream the Butter
- Preheat your oven to 350°F (convection).
- In a stand mixer (or using a hand mixer), beat your room temperature butter for 3–5 minutes, until it turns light and slightly off-white. This step is key for creating a soft, fluffy cookie base!
Step 2: Add the Sugar
- Add in your granulated sugar and continue beating for about 2 minutes, or until the mixture becomes light and fluffy. Properly creaming the butter and sugar helps give your cookies structure and softness.
Step 3: Mix in Egg + Vanilla
- Add your egg and mix until fully combined.
- Stir in your vanilla extract, making sure everything is evenly incorporated.
Step 4: Add the Dry Ingredients
- Add in your flour, baking powder, baking soda, and salt.
- If using a stand mixer, mix on low speed just until combined.
- If mixing by hand, gently fold everything together using a spatula.
- Be careful not to overmix — stop once a soft dough forms.
Step 5: Bake a Test Cookie
- Using a 1/3 cup scoop (or whatever size you prefer), scoop one single dough ball onto a parchment-lined baking sheet.
- This is your test cookie!
- Always bake one cookie first to: Make sure you didn’t forget an ingredient. Check for oven hot spots. See how much your cookie spreads. This helps you adjust before baking the full batch.
Step 6: Scoop + Bake
- Once your test cookie looks perfect, scoop the remaining dough balls onto your tray. Use your test cookie as a guide to see how many will comfortably fit.
- (I was able to fit 6 per tray, and I gently flattened mine slightly before baking.)
- Bake for 11–13 minutes (for 1/3 cup scoops), or until the edges are set and the centers look just done.
Step 7: Shape + Cool
- For perfectly round cookies, place a circular bowl or cup over each cookie immediately after baking and gently swirl it around to smooth the edges.
- Let the cookies sit on the baking sheet for about 10 minutes before transferring to a cooling rack.
Step 8: Make the Frosting
- In a mixing bowl, beat together the butter and shortening until light and off-white.
- Gradually add in your powdered sugar, mixing until fully incorporated.
- Add your heavy cream and extracts, then whip until light and fluffy. The heavy cream helps create a smooth, airy texture.
- Optional tip: If you plan on piping, gently mix the frosting with a spatula at the end to remove excess air bubbles — this helps prevent bubbles when decorating.
Step 9: Frost + Decorate
- Frost your cooled cookies and add sprinkles (or any toppings you love).
- Store in the fridge for up to 10 days, or at room temperature for up to 1 week.