Ingredients:
For the cookie:
- 220g unsalted butter, softened
- 200g white sugar
- 1 large egg
- 1 tsp vanilla extract
- 300g plain flour
- 1/2 tsp baking powder
For the buttercream:
- 175g unsalted butter, softened
- 1 tsp vanilla extract
- 60ml double cream
- 375g icing sugar
- Christmas sprinkles
Preheat the oven to 180C/350F/Gas mark 4.
Line a square baking tin (20cm by 20cm) with baking paper.
In a large bowl, use an electric whisk to cream together the butter and sugar until smooth and creamy. Whisk in the egg and vanilla extract until well combined. Slowly fold in the flour and baking powder, and gather the mixture into a ball, it should form a dough.
Put the dough into the lined baking tin, press out the dough into the corners of the tin, making sure it is all evenly spread.
Bake in the preheated oven for 20-25 minutes until golden on top and slightly firm.
Leave to cool completely before decorating.
For the buttercream, use an electric whisk to combine the butter, vanilla, and double cream until smooth and well combined. Slowly add in the icing sugar in quarters (this helps eliminate lumps and mess), whisking until you get a smooth, fluffy buttercream.
Spread the buttercream onto the cooled cookie using a spoon, spreading it evenly to all edges. Finally, add on the sprinkles.
Enjoy!
Boom Bakes 