Chewy Sugar Cookies with Fluffy Frosting | Happy Baking with Erin Jeanne McDowell

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water is a cost-effective option.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Preheat the oven to 350°F (175°C).

Line baking sheets with parchment paper.

Whisk together all-purpose flour, baking soda, baking powder, and fine sea salt in a bowl.

Cream together unsalted butter for 30 seconds to a minute until light.

Add granulated sugar and cream for 4 to 5 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Add vanilla bean paste and mix to combine.

Add the dry ingredients to the wet ingredients and mix until just combined.

Scoop dough using a two-tablespoon scoop onto the baking sheet, leaving 2 inches apart.

Bake for 6 minutes, then rotate the tray and bake for an additional 6 minutes or until edges are lightly golden.

For frosting, cream together 226g unsalted butter and 226g cream cheese until smooth.

Add fine sea salt and vanilla bean paste, then gradually add powdered sugar until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens