Ingredients:

  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Beat the softened butter and granulated sugar on medium-high for 3 minutes until light and fluffy.
  2. Add the egg and vanilla extract, beating on medium until fully combined and smooth.
  3. Turn the mixer to low and slowly add the flour, baking powder, and salt. Mix only until the white streaks of flour disappear.
  4. Use a cookie scoop to place rounded mounds of dough onto parchment-lined sheets, spacing them 2 inches apart.
  5. Bake at 350°F (175°C) for 8–10 minutes. Remove when edges are set and tops look matte, but centers still look slightly puffy.
  6. Let the cookies rest on the hot baking sheet for 5 minutes before transferring to a wire rack.
  7. Beat the softened butter for the frosting until smooth, then slowly incorporate sifted powdered sugar, heavy cream, and vanilla extract until creamy.
  8. Apply frosting to cooled cookies using an offset spatula or piping bag.