This recipe comes from our guest Libbie Summers. She prefers her cookies to be fluffy and cake-like, rather than flat and firm. These cake cookies reflect her brand perfectly and are such a treat to make.
- Prep Time: 15m
- Cook Time: 12m
- Total Time: 30m
- Serves: 8
- Category: Dessert
- 3 1/2 c all-purpose flour
- 3/4 c Hog Wild Sprinkles (or your favorite rainbow colored sprinkles), divided
- 1 tsp. vanilla extract
- 2 eggs, room temperature
- 1 1/2 c Vanilla Sugar* (can substitute regular sugar…but it’s so much better with vanilla sugar)
- 1 1/3 c butter, room temperature
- 1/2 tsp. salt
- 2 tsp. baking powder
Vanilla Buttercream Icing
- 1 c butter, room temperature
- 3 c confectioner’s sugar, sifted
- 1/2 tsp. salt
- 1 tsp. vanilla paste (can sub vanilla extract)
- 2 tbsp. milk
- Preheat oven to 350ºF. Line a baking tray with parchment and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, add the butter and vanilla sugar and beat until light and fluffy. Add the eggs in one at a time, beating after each one until completely incorporated. Add in vanilla extract.
- Gradually add the flour mixture into the butter mixture until fully incorporated and dough comes together. Add 1/2 cup sprinkles and stir JUST until mixed in.
- Using a 1 1/2 tablespoon scoop, drop the dough onto the prepared baking tray (about 2″ apart). Bake until just set and lightly golden on the bottom (about 12 minutes). Allow to cool slightly before removing to a cooling rack. Repeat with remaining dough. Allow cookies to cool completely.
- Using a star tip fitted in a pastry bag, the top of each cookie and sprinkle with remaining Hog Wild Sprinkles.
- In the bowl of a standing mixer fitted with a paddle attachment, beat the butter on medium speed until creamy.
- Reduce the speed to low and gradually add 6 cups of the confectioner’s sugar.
- Add the salt, vanilla paste and 4 tablespoons of milk. Beat for 2 minutes.
- If the frosting is too thin, add more of the sugar (1/2 a cup at a time). If the frosting is too thick, add more of the milk (1 tablespoon at a time).
- Divide frosting between 3 bowls, add just a little of each food coloring to one of each of the bowls.