Frosting Stuffed Sugar Cookies
Frosting stuffed sugar cookies are chewy sugar cookies with sprinkles, filled with vanilla buttercream, and rolled in sugar before baking.
Ingredients
Vanilla buttercream frosting
- 4 tbsp unsalted butter, softened at room temperature
- 2 cups powdered sugar
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1 tbsp milk or cream
Sugar cookies
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 3 cups all purpose flour
- 1 tbsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tbsp rainbow sprinkles
Instructions
Vanilla buttercream frosting
- Make the frosting before you start your cookies. In the bowl of a stand mixer with the paddle attachment or using a hand mixer add room temperature butter and one cup of powdered sugar. Mix on medium speed to combine. Add the second cup of powdered sugar, vanilla extract, salt, and milk. Mix on medium speed again until combined and smooth. It will be thicker than typical buttercream you would use to frost a cake, that is what we want.
- Next, line a baking sheet with parchment paper and dollop spoonful's of frosting onto the baking sheet and roll each into a ball in your hand. This should make 14 dollops that are just a bit bigger than a teaspoon. Pop this in the freezer uncovered while you bake your cookies.
Sugar cookies
- Preheat your oven to 350 degrees Fahrenheit and place an oven rack in the middle position. In the bowl of a stand mixer with the paddle attachment or using a hand mixer add melted butter and granulated sugar. Mix for about a minute on medium speed. Add in vanilla extract, egg, and egg yolk and mix again on medium speed for one minute.
- In a separate bowl sift together all purpose flour, corn starch, baking soda, and salt. Add the sifted dry ingredients to the wet ingredients and mix on the lowest speed just to combine. Add the sprinkles and mix again on the lowest speed to evenly distribute.
Assembly
- At this point your frosting will be chilled and easy to handle. Start by using a cookie scoop to scoop up some dough. Press your thumb into the center to make a well. Press one of the balls of buttercream into that well and take another small pinch of cookie dough to cover it up. Roll the dough into a smooth ball in your hands.
- Roll the cookie dough ball in granulated sugar and place on a baking sheet. This recipe makes 12-13 large cookies, so you will have one or two remaining balls of frosting. Continue the process with all of your cookie dough. Bake cookies at least two inches apart, no more than six per baking sheet, for 10-12 minutes. The cookies will have spread and appear set on top and in the center, but still be very pale. Allow the cookies to cool for one to two minutes on the baking sheet and then remove and place on a wire rack to cool completely.