What makes these special is the chewy, soft cookie and the lightly sweet whipped buttercream. For the cookie, I used my favorite cookie dough recipe and it worked perfectly! Honestly, they didn’t even need frosting but that didn’t stop me. This frosting is fabulous. Magnificent. Spectacular. It’s whipped so it’s much lighter than a normal buttercream. It has a silky texture and isn’t too sweet – it reminds me of whipped cream, but it’s much sturdier.
This is really an easy recipe. The hardest part about it was letting the cookie dough thaw enough so I could easily spread it into my cookie pan. I used a half-sheet/jellyroll pan so my cookies were a little on the thin side, but I didn’t want them too thick so it worked perfectly. If you have any sugar cookie fans in your life, you must make these!
Can you see the specks of vanilla in there? Can you? They taste like magic. Please make these! And enjoy!
Zest of 1 large lemon
Whipped Vanilla Buttercream:
2 sticks (16 Tablespoons) softened unsalted butter
1/2 cup whipping/heavy cream
1 Tablespoon clear vanilla
2 and 1/2 cups powdered/confectioners sugar
In the bowl of stand mixer, whip the butter until light and fluffy, about 5 minutes. Add cream, vanilla and powdered sugar, stirring slowly to combine. Turn mixer to medium-high and whip until frosting is light and airy, about 6 minutes. Spread on cooled cookies. Cut cookies into bars and store in an airtight container.