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Ultimate Gooey Vanilla Sugar Cookies with Thin Vanilla Frosting

Buttery, vanilla-forward sugar cookies with a soft, gooey center and lightly crisp edges. Finished with a thin vanilla glaze — simple, clean, and not-too-sweet.

Cuisine: American · Dish Type: Dessert · Prep: 20 min · Cook: 12 min · Servings: 12 large cookies · Rating: ⭐⭐⭐⭐⭐

Ingredients

Cookies:

  • 2 1/2 cups (325g) all-purpose flour
  • 1 Tbsp (10g) cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt (or 1/2 tsp fine salt)
  • 3/4 cup (170g) unsalted butter, room temp
  • 1 cup (200g) granulated sugar
  • 2 Tbsp (25g) light brown sugar (tiny amount for chew)
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract (or 1 Tbsp vanilla bean paste)

Thin vanilla glaze:

  • 1 cup (120g) powdered sugar
  • 1 tsp vanilla extract (or 1/2 tsp vanilla + 1/2 tsp vanilla bean paste)
  • 1 1/2–2 1/2 Tbsp milk or cream (add slowly)
  • Pinch of salt

Instructions

Step 1: Make the dough

  1. Line 2 baking sheets with parchment.
  2. Whisk together 325g flour, 10g cornstarch, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt (or 1/2 tsp fine salt).
  3. In a large bowl, cream 170g butter + 200g sugar + 25g brown sugar for 2 minutes until fluffy.
  4. Mix in 1 egg, then 1 yolk, then vanilla.
  5. Fold in dry ingredients just until combined.

Step 2: Chill for gooey structure

Cover and chill dough 1–2 hours (or up to overnight).

Step 3: Portion big

  1. Preheat oven to 350°F.
  2. Portion 70–85g dough per cookie.
  3. Shape into tall, slightly rough balls (don't roll perfectly smooth).
  4. Place on baking sheets at least 2–3 inches apart (they'll spread).

Step 4: Bake

  1. Bake 10–12 minutes until edges are set and the center still looks slightly underdone.
  2. Cool on the sheet 10 minutes (carryover sets the center without drying it out), then move to a rack to cool completely before glazing.

Step 5: Thin vanilla glaze

  1. Whisk powdered sugar + pinch salt.
  2. Whisk in 1 tsp vanilla.
  3. Add milk/cream 1 tsp at a time until it's thin and swipeable.
  4. Spread a very thin layer over fully cooled cookies (think: sheen, not frosting-cap).

Tips

  • Pull when they look 1 minute underdone. The center should be soft and pale.
  • Don't over-mix after adding flour.
  • Chill is your friend — better texture, less spread.
  • This glaze is intentionally thin so the cookie does the work. If it gets too thick, add 1/2 tsp milk and whisk again.
  • Freezer: freeze portioned dough balls on a tray, then bag. Bake from frozen at 350°F for 12–15 minutes.