These cookies may just be a vessel to eat more of our buttercream frosting, but either way, they are always a favourite! Make sure to allow at least 1 hour for your dough to chill.
They are simple to make! To refrigerate your dough, form a 2-inch round log and wrap it up in plastic wrap or parchment. Once cooled, slice into cookie rounds!
You want to bake these cookies so they barely show colour on the bottom. Allow them to cool for 1 minute on the pan before transferring them to a cooling rack.
These cookies keep really well in the freezer! Stack them up layered between parchment in a freezer bag. Even better, they are delicious both room temperature and frozen!
Ingredients
Icing sugar
Vegetable Oil
Tsp Vanilla Extract
Egg
All-purpose flour
Baking powder
Baking Soda
Cream of Tartar
Salt
Icing sugar
Vanilla extract
Instructions
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In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar and salt. Set aside
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In a stand mixer or with a handheld mixer whip the butter until it is light and fluffy. Add the sugar and cream until smooth. Add in the oil, vanilla and egg and beat until smooth
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Add the dry ingredients to the wet ingredients and mix until the dough is well mixed.
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Roll dough into a 2-inch round log and wrap in plastic wrap or parchment. Chill dough for 1 hour up to overnight.
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Preheat oven to 375. Cut the log into 1/2 inch wide rounds and bake for approximately 8 minutes, checking at 7 minutes. . Keep a close eye on your cookies, you want the bottoms to just barely be browned.
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Allow the cookies to cool for one minute on the pan before transferring to a cooling rack.
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To make the frosting, whip the butter until light and fluffy. Add the sugar and vanilla, then whip until smooth. Add 1 tbsp of milk at a time until desired consistency is reached.
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Once cookies are completely cooled, frost and decorate with sprinkles. Store them with layers of parchment between.
