Ingredients:

  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1/2 cup Packed Light Brown Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Whole Milk
  • 1 cup Unsalted Butter, softened (for frosting)
  • 4 cups Powdered Sugar, sifted
  • 3-4 tablespoons Heavy Cream or Milk (for frosting)
  • Pinch of Fine Sea Salt (for frosting)

Instructions:

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  2. In a stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 3–4 minutes).
  3. Beat in the eggs one at a time until fully incorporated. Mix in the vanilla extract.
  4. Reduce mixer speed to low. Gradually add the dry ingredients until just combined. Do not overmix. Cover and chill the dough in the refrigerator for a minimum of 30 minutes.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough portions (about 3 Tbsp each) into balls and place on sheets without flattening.
  6. Bake for 10–12 minutes. Cookies should look slightly underdone in the centre. Immediately upon removal, use a large cookie cutter or glass to gently smooth the edges into a perfect circle. Let rest 5 minutes before transferring to a wire rack to cool completely.
  7. For the frosting: Beat the softened butter until very smooth. Gradually add the sifted powdered sugar, then beat on medium-high. Add vanilla, salt, and 3 tablespoons of heavy cream/milk until light and fluffy, adjusting with the fourth tablespoon of cream if needed for desired consistency.
  8. Once cookies are completely cool, use an offset spatula or piping bag to generously swirl the thick frosting onto the top of each cookie.