Ingredients
For the Cookies:
- 2 cups (250g) cake flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) white granulated sugar
- 1 egg
- 1 ½ teaspoons vanilla extract
- 2 tablespoons heavy cream
- 2 tablespoons vegetable oil
For the Frosting:
- ¼ cup (58g) unsalted butter, softened
- 1 cup (115g) powdered sugar
- ⅙ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
- Food dye (optional)
- Sprinkles for decoration
Instructions
- Prepare the cookie dough: Cream the softened butter and granulated sugar together in a stand mixer or using a hand mixer until the mixture becomes fluffy, ensuring air is incorporated for a soft texture.
- Add wet ingredients: Beat in the egg, vanilla extract, heavy cream, and vegetable oil until the mixture is smooth and creamy.
- Combine dry ingredients: Sift together cake flour, cream of tartar, baking powder, and salt. Gradually fold these dry ingredients into the wet batter until just combined, forming a thick dough.
- Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for 1 hour to firm up, which helps maintain the cookies’ shape when baking.
- Preheat oven and prepare baking sheet: Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking.
- Scoop dough: Use a large 2-inch cookie scoop to portion the chilled dough evenly onto the baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake for 12 minutes or until cookies are set and just lightly browned around the edges, ensuring a soft center.
- Cool cookies: Remove from oven and allow cookies to cool completely on a wire rack before frosting, preventing the frosting from melting.
- Prepare frosting: In a clean bowl, beat softened butter until light and fluffy. Add powdered sugar and salt, mixing until crumbly. Then blend in vanilla extract and heavy cream until the frosting reaches a smooth and creamy consistency.
- Color the frosting: If desired, divide frosting and add food dye to create vibrant colors for decorating.
- Frost the cookies: Transfer frosting to a piping bag with a large hole cut in the tip. Pipe a thick swirl starting from the center and moving outward. Smooth each swirl gently with a butter knife for a polished finish.
- Add sprinkles: Top each frosted cookie with colorful sprinkles immediately so they adhere well to the frosting.
Notes
- Chilling the dough is essential for maintaining cookie shape and tenderness.
- Use cake flour for a softer, more delicate crumb compared to all-purpose flour.
- Ensure cookies are completely cooled before frosting to avoid melting the frosting.
- Food coloring is optional but adds a fun, festive look to these cookies.
- Store frosted cookies in an airtight container at room temperature for up to 3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
