c Recipe - Big, Soft Frosted Vanilla Sugar Cookies | Garden, Tea, Cakes, (Books) and Me

Recipe - Big, Soft Frosted Vanilla Sugar Cookies

You may remember in January I reviewed the fantastic Pure Vanilla Book. I have been meaning to share this recipe with you for some time as I was truly blown away with these heavenly tasting big cookies. It is a recipe I shall be keeping for a long time and baking many more, it's a keeper!

I had made quite a large batch of these so managed to freeze some of the biscuits and a small container of the frosting too, they both defrosted well and tasted equally as yummy as they were fresh.

Big, Soft Frosted Vanilla Sugar Cookies Recipe by by Shauna Server

Cooking time: 15-17 minutes

Makes: 18


Vanilla Sugar Cookies

3 1/2 cups cake flour* (or make your own measure out 3 1/2 cups  of plain flour into a bowl, remove 7 tablespoons of the plain flour and replace it with 7 tablespoons of corn flour)
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter (room temperature)
2 tablespoons pure vanilla extract
1 1/3 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
2 tablespoons light corn syrup (I used golden syrup)

Vanilla Frosting
1 cup (2 sticks) unsalted butter (room temperature)
4 cups icing sugar (sifted)
1/4 cup milk
1/8 teaspoon salt
2 teaspoons vanilla bean paste
1 teaspoon pure vanilla extract

Cooking Directions
  1. Sift flour, salt and baking powder together into a bowl. Into a separate bowl beat the butter and vanilla extract until creamy.
  2. Add sugar and beat until light and fluffy, about 2 minutes.
  3. In a small bowl, whisk together the oil, eggs and golden syrup.
  4. Beat egg mixture into butter mixture until smooth, light and fluffy.
  5. Gradually stir in the flour mixture.
  6. Cover bowl with cling film and refrigerate for about 2 hours, until firm.
  7. Position the oven racks in the upper and lower thirds of the oven. Preheat to 325 degrees F. Line 2 baking sheets
  8. Using either a standard ice-cream scoop or like I did two large spoons drop dough in 1/4 cup scoops onto the baking sheets, 3 per sheet. You will need to batch bake.
  9. Bake for around 15-17 minutes until just pale golden around the edges. You may need to rotate the baking sheets part way through baking.
  10. Allow the cookies to cool on baking sheets for at least 10 minutes, then transfer to cooling rack. Repeat with the remaining dough.
To make the frosting

  • Place all ingredients into a bowl, begin beating slowly increasing the speed. 
  • Beat until smooth and creamy, about 1 minute.
  • Frost cookies generously once cooled. 
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  1. These look heavenly! I will be putting this recipe in my TO BAKE folder! Thanks!

  2. On my that's a bit of luxury. Never thought to ice cookies. Those would be snapped up quick-sharpish.

  3. Mmm these look yummy, I think I'll have to make some for Easter.

  4. Oh so good! I will be trying these thank yo

  5. looking forward to making these especially if I win the recipe book!


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Angela x

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