sugar cookie

The BEST Soft Sugar Cookies With Buttercream Frosting

/ Melissa (I Crashed the Web) / 6 Comments

I have a sweet tooth. That should come as no surprise to you. I prefer sweet to salty typically (though I do love sweet AND salty a la peanut M&Ms and chocolate covered pretzels) and believe that there is ALWAYS room for dessert. So I typically like almost all dessert recipes. But – let me tell you – this cookie recipe is AMAZING. If you like soft sugar cookies with frosting, this recipe is for you.

icrashedtheweb-sugar cookies with buttercream frosting

Seriously. I typically have a hard time eating my baked goods after I bake them. Don’t get me wrong, I’ll have a cookie a little bit later, but these … these, I ate 3 of these in one day – that’s how good they were. Even B, a non-sugar cookie lover, who was hesitant to try them out, really liked these cookies.

I made mine with Halloween-theme and cut them out with pumpkin and other cookie cutters – you can just roll them with your hand into a ball and flatten them out so that they’re even easier to make. Make these cookies now. They are soft and the frosting is so good. You won’t regret it.

sugar cookies with buttercream frosting

The BEST Soft Sugar Cookies With Buttercream Frosting

Here’s what you need:

For the cookie dough

  • 1 cup butter, at room temperature
  • 2/3 cup vegetable oil
  • 1 1/4 cup sugar
  • 3/4 cup powdered sugar
  • 2 Tablespoons water
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 5 1/4 c flour

For the amazing buttercream frosting (from this recipe)

  • 1/3 cup butter, at room temperature
  • 2 ½ cups powdered sugar
  • ½ tsp vanilla
  • ¼ tsp almond extract
  • 2 ½ to 3 Tablespoons half-and-half

Here’s what you do:

For the cookies

  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • In a small bowl, combine flour, baking soda, cream of tartar and set aside.
  • In a large bowl of a standing mixer, cream together butter, oil, sugars, water, eggs and vanilla.
  • Add in flour mixture about 1 cup at a time, mixing as you add it to the wet mixture. Mix until everything is combined.
  • If you’re making regular (not cookie-cutter) cookies, use your hands to roll about healthy size (a.k.a not exact) round Tablespoon of dough and place it on a cookie sheet. Flatten dough to about ¼ inch tall. If you’re using cookie cutters, you can roll out the dough at this step. Dough should be about ¼ inch tall when you use the cookie cutter. Then place dough on cookie sheet.
  • Bake at 350 for about 15 minutes.  The cookies should be just browning when you take them out. Let cool on the baking sheet for a few minutes before moving to a cooling rack. Once they are cooled, store them in the fridge and cool completely before frosting

For the vanilla buttercream frosting

  • Combine all ingredients in a large mixing bowl and whip until frosting is smooth and fluffy.
  • Frost and decorate cooled cookies. If decorating with sprinkles, add immediately after frosting each cookie so that they stick. I added orange food coloring to make the pumpkins. After frosting was dry I also decorated with black gel icing to make jack-0-lanterns.

sugar cookies with buttercream frosting

 

Happy National Sugar Cookie Day! Celebrating With Sugar Cookie Dough Filled Cupcakes {Recipe}

/ Melissa (I Crashed the Web) / 2 Comments

Happy National Sugar Cookie Day!!! That’s right, today is the holiday you’ve been waiting for, the day you can celebrate by eating all the sugar cookies and sugar cookie themed desserts you have ever dreamed of.

I have two favorite sugar cookies – the giant ones from Potbelly, and the small frosted ones from Cheryl’s. But instead of trying to recreate those, I decided to make a sugar cookie into a cupcake! Partially because I have a cupcake plunger my MIL got me a few months ago that I have yet to try out. And partially because the other day B was like, “How come you never make cupcakes anymore?” Which isn’t realllly true. It’s just been since March. I’ve been on a cookie making roll and I just can’t stop! So I broke the cycle (tough, I know) and made you all … drumroll, please …  Sugar Cookie Dough Filled Cupcakes. Yup, vanilla cupcakes with vanilla frosting and stuffed with sugar cookie dough (see, I can’t stop making cookies!). How did I come up with these? I combined my favorite Magnolia Bakery Vanilla cupcake recipe with a fake sugar cookie dough recipe and of course added my favorite vanilla frosting. The verdict? I’ll let you decide 🙂

sugar cookie dough stuffed cupcakes {i crashed the web}

Sugar Cookie Dough Stuffed Cupcakes

For the Cupcakes

Here’s what you need:

  • 1 ½ cups self-rising flour
  • 1 ¼ cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract

Here’s what you do:

  1. Preheat oven to 350 degrees F.
  2. Line 24 muffin tins with cupcake liners.
  3. In a small bowl, combine the self-rising and all-purpose flours. Set aside.
  4. In a large bowl, cream the butter until smooth. Gradually add the sugar and beat until fluffy. Add the eggs, 1 at a time, beating after each addition.
  5. Add the dry ingredients, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated. Make sure ingredients are all blended, but DON’T overbeat.
  6. Spoon the batter into the cupcake papers, filling about 3/4 full. Bake for 20-25 minutes, or until a tooth pick inserted into the center of the cupcake comes out clean.

For the Sugar Cookie Dough Filling

Here’s what you need:

  • ½ cup butter, softened
  • ¾ cup white sugar
  • 1 1/3 cups all-purpose flour
  • 1-2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons your favorite sprinkles (optional)

Here’s what you do:

  1. Cream together butter and white sugar. Add in vanilla.
  2. Add in flour and mix until well combined.
  3. Add in milk until consistency is of cookie dough. Add in sprinkles if you wish.
  4. Store in fridge until cupcakes are cool. Once cupcakes are cool, you can stuff the cupcakes with the cookie dough filling! There are a variety of ways to do this – I used a cupcake plunger. What’s that? Your mother-in-law hasn’t bought you a cupcake plunger? you can also use the cone method (which I talked about in my blog post about my Bailey’s cupcakes with chocolate ganache).

For the Frosting

Here’s what you need:

  • 2 sticks of butter, softene
  • 3 tablespoons vanilla extract
  • 5-6 cups powdered sugar
  • 2 -4 tablespoons milk

Here’s what you do:

  1. Beat butter and vanilla until creamy.
  2. Add powdered sugar 1 cup at a time, beating until combined.
  3. Add milk 1 tablespoon at a time until you reach desired consistency.
  4. Frost cupcakes after they have been stuffed with cookie dough.
  5. Enjoy!
sugar cookie dough filled vanilla cupcakes {i crashed the web}

B promptly ate that broken cupcake.

AND a sneak peek at the process (via Vine video):

sugar cookie dough stuffed vanilla cupcakes {i crashed the web}