Ingredients
Scale
For the cookies:
- 1 cup butter, softened
- 1 cup heavy cream, at room temperature
- 1 cup sugar
- 2 teaspoons vanilla
- 2 eggs, at room temperature
- 4 teaspoons baking powder
- 4 cups flour
For the buttercream:
1 lb butter, softened
6 cups powder sugar
2 tbl milk
2 tsp vanilla extract
Instructions
- FOR THE COOKIES: Cream the butter until light and fluffy, about 3 minutes. Add the heavy cream, sugar, vanilla & eggs. Mix until combined. Add the baking powder and flour and mix well.
- Shape the dough into a circle/ball & wrap in saran wrap. Cool in the fridge overnight or for several hours.
- Pre-heat your oven to 350 degrees. Roll out the dough on a floured surface. (I prefer them nice & thick about 1/2″ but anywhere between 1/4″ -1/2″ is good.) Use a 3″- 3 1/2″ circle cookie cutter. Place circles on a parchment lined cookie sheet. (These cookies spread a little while baking, so they don’t do well when cut into other shapes)
- Bake for 8-10 minutes (depending on the size of your circle) or until bottoms are a very light brown. Check at 8 minutes & DO NOT overcook or they will be dry. Take them out right when they are done and don’t look wet on top.
- FOR THE FROSTING: Cream the butter, powdered sugar and milk, for 5 minutes on high. Slow speed and add vanilla. Beat till smooth and creamy.
- You can pipe the frosting on the cookies or use a mini offset spatula. I piped it on.