Ingredients
Cookie:
- 1 tbsp (14g) butter, very soft (not melted)
- 2 tbsp (25g) granulated sugar
- 1 tbsp (13g) beaten egg
- 1/8 tsp (0.6g) vanilla extract
- 1/8 tsp (0.6g) cake batter extract
- 1/4 cup + 1 (36g) tbsp flour
- ~0.25 g baking powder (a pinch)
- ~0.2 g salt (a small pinch)
Vanilla Buttercream:
- 1 1/2 tbsp (21g) butter, very soft (not melted)
- 3-4 tbsp (22-30g) powdered sugar (see tips below)
- 1/8 tsp (0.6g) vanilla extract
- 1/2 to 1 tsp cream (~2.5-5g) (adjust for texture)
- 0.2 g salt (a small pinch)
- 1 small drop pink food coloring
- Sprinkles
What to do
1. For the cookie, in a small bowl, using a rubber spatula, mix butter and sugar until light and fluffy. Add the egg, vanilla and cake batter extract. Mix well.
2. Add flour, baking powder and salt. Mix gently but well. The dough will start to come together as the dry ingredients incorporate. (Note: don’t be afraid to use your hands to help shape the dough into a ball.
3. Using your hands, smoosh (technical term!) the cookie to about flat and place onto a baking sheet lined with parchment paper. Put the baking sheet into the freezer (uncovered) while you preheat your oven to 350 (*see note below about chilling).
4. Before baking, your cookie must be very cold as it goes into the oven (see tips below). Bake cookie for 7-9 minutes. Note, ovens do vary, the cookie could take up to 10 minutes- that’s okay! Cookie should not be brown, but it should also not look greasy on top. Remove cookie from the oven and let it rest (no need to move from the baking sheet).
5. While the cookie cools, make your frosting. Add butter to a small bowl. Mix with a rubber spatula, gently. Gradually add the powdered sugar and keep mixing. Add vanilla, salt, food gel and cream. Mix until the buttercream reaches desired consistency (see tip below).
6. Once cookie is completely cool, frost generously with all the frosting! Top with sprinkles and enjoy!
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Try to ensure your butter is very soft (both for the cookie and frosting). Because there are no special tools in this recipe and you will be mixing by hand, you want your butter to be extra soft so that you can easily incorporate other ingredients.
- I have found that there is a wide variance to sweet tolerance when it comes to frosting. So when adding your powdered sugar to the butter, taste as you go! You can only add more, you can’t remove.
- I often bake ugly looking cookies (LOL). To avoid an ugly single serve cookie, grab a soup bowl and place it over the cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!