The moment the buttery dough comes together and fills the kitchen with its rich aroma, you know you’re in for a treat. These Buttercream Sugar Cookies are more than just a delightful indulgence; they embody the spirit of celebration, perfect for any occasion. With their soft, tender texture and sweet, creamy buttercream frosting, these cookies evoke childhood memories of holiday baking, family gatherings, and warm hugs. As you prepare them, you’ll find joy in the simplicity of the recipe and the magic it brings to your table.
What Sets This Recipe Apart
This Buttercream Sugar Cookie recipe is truly a keeper for several reasons. For starters, the balance of ingredients ensures a cookie that’s soft yet sturdy enough to hold its shape, making them ideal for cutting into festive designs. The combination of unsalted butter and granulated sugar creates a rich base, while the vanilla and almond extracts add a nuanced depth of flavor that will have everyone coming back for seconds.
“These cookies not only taste fantastic but look amazing too! Can’t believe I can bake something that looks so professional!” A happy home baker.
How This Dish Comes Together
Creating these Buttercream Sugar Cookies is a straightforward process, perfect for bakers of all levels. Start with a simple dough that requires just a few core ingredients and a little patience as it chills. This not only enhances the flavors but also helps achieve that perfect cookie texture. With some mixing, chilling, and rolling, you’ll transform the dough into beautiful, customizable cookies that can be frosted or glazed to your heart’s delight.
Gather Your Items
Before diving into baking, it’s essential to have everything on hand. Here’s what you’ll need:
- 3 cups all-purpose flour (375g)
- 2 teaspoons aluminum-free baking powder
- 1 cup unsalted butter, room temperature (226g)
- ½ teaspoon kosher salt
- 1 cup granulated sugar (200g)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsalted butter, room temperature (226g) for the frosting
- 4 cups confectioners’ sugar (480g)
- 1 teaspoon pure vanilla extract for the frosting
- 1 teaspoon pure almond extract
- ¼ cup heavy whipping cream
- A pinch of salt
Ingredient Notes
For the best results, use fresh ingredients. If you don’t have unsalted butter, feel free to substitute with salted, just be cautious with added salt in the recipe. You can experiment with flavor using different extracts or even add food coloring to your frosting for a fun twist!
Preparing the Dish
- In a medium bowl, whisk together the flour (3 cups/375g) and baking powder (2 teaspoons). Set it aside to focus on the wet ingredients.
- In a large mixing bowl, use a hand mixer or a stand mixer with the paddle attachment to beat the butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed for about a minute until combined.
- Add the granulated sugar (1 cup/200g) and mix until the mixture is smooth, taking around 1 ½ minutes. Scrape down the sides of the bowl to incorporate everything.
- Beat in the egg and vanilla extract (2 teaspoons), mixing until fully combined. Your mixture should be creamy and glossy.
- Lower the mixer speed and gradually add the flour mixture, mixing just until a soft dough forms around the paddle. Make sure to scrape the bowl occasionally.
- Gently shape the dough into a ball and wrap it in plastic wrap, then flatten it into a 1-inch thick disk. Chill in the refrigerator for at least 30 minutes, and up to three days if you prefer to get a head start.
- When you’re ready to bake, preheat your oven to 375°F (190°C) and prepare your baking sheets with silicone mats or parchment paper.
- On a lightly floured surface, roll the chilled dough to about ¼ inch thick. Use cookie cutters to shape your cookies, re-rolling any scraps as needed.
- Place the cookies one inch apart on the baking sheets. If the dough gets too warm during this process, pop it in the freezer for about 10 minutes to keep them from spreading while baking.
- Bake one sheet at a time in the middle of the oven for 7-8 minutes until they puff up. Leave them on the sheet for 2 minutes to set before transferring them to a wire rack to cool completely.
- Now for the buttercream! In a clean mixing bowl, beat another cup of room temperature butter (1 cup/226g) on medium-high speed until creamy, which should take about 4-5 minutes.
- Gradually add confectioners’ sugar (480g), vanilla extract (1 teaspoon), and almond extract (1 teaspoon) along with heavy cream (¼ cup). Mix on low speed until just incorporated, then increase the speed to medium-high and whip until fluffy, about 2-3 minutes. Adjust sweetness with a pinch of salt if needed.
Plating Ideas
Once the cookies have cooled, the decorating fun begins! Pipe the buttercream frosting in creative swirls or use an offset spatula to spread it evenly. A sprinkle of colorful sprinkles or edible glitter can elevate their appearance even further. Serve these delightful treats on a beautiful platter alongside cups of tea or a tall glass of milk for a heartwarming snack.
Keeping Leftovers Fresh
Store any leftover cookies in an airtight container at room temperature for up to a week. If you plan to save them longer, consider refrigerating them. You can also freeze the baked cookies just ensure they’re well-wrapped to prevent freezer burn. When you’re ready to enjoy, let them thaw at room temperature.
Pro-Level Advice
- If your dough feels sticky while rolling, add a little extra flour to your work surface this will help prevent sticking.
- For even baking, always preheat your oven completely and rotate the baking sheets halfway through cooking.
- When mixing the buttercream, don’t rush it the longer you whip, the fluffier and better the texture will be.
- If the sugar cookies puff up without keeping their shape, check your oven temperature; it might be too high.
- For a fun variation, try adding lemon or orange zest to the dough for a citrus twist.
Fun Adaptations
These Buttercream Sugar Cookies can be personalized in plenty of ways! Try incorporating different flavors into your frosting, such as peppermint or lavender, for seasonal festivities. For the cookies themselves, feel free to add chocolate chips or nuts to the dough for added flavor and texture.
Questions You Might Have
- Can I make the dough ahead of time? Absolutely! The dough can be refrigerated for up to three days, or even frozen for further ahead just make sure to thaw it before rolling.
- What if my cookies spread too much while baking? Ensure the dough is adequately chilled before baking, and consider reducing the oven temperature slightly next time if they tend to spread.
- Can I substitute the butter in the frosting? Yes, you can use shortening or dairy-free alternatives if you’re looking for a vegan option, but the taste and texture may vary.
Buttercream Sugar Cookies
Deliciously soft and tender sugar cookies topped with creamy buttercream frosting, perfect for any celebration.
- Total Time: 38 minutes
- Yield: 24 cookies 1x
Ingredients
- 3 cups all-purpose flour (375g)
- 2 teaspoons aluminum-free baking powder
- 1 cup unsalted butter, room temperature (226g)
- ½ teaspoon kosher salt
- 1 cup granulated sugar (200g)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsalted butter, room temperature (226g) for frosting
- 4 cups confectioners’ sugar (480g)
- 1 teaspoon pure vanilla extract for frosting
- 1 teaspoon pure almond extract
- ¼ cup heavy whipping cream
- A pinch of salt
Instructions
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a large mixing bowl, beat the butter and kosher salt on medium speed until combined.
- Add granulated sugar and mix until smooth.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the flour mixture, mixing until a soft dough forms.
- Shape the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll the chilled dough to about ¼ inch thick and cut into shapes.
- Place the cookies on baking sheets and bake for 7-8 minutes until puffy. Let cool on wire rack.
- For the frosting, beat another cup of butter until creamy. Gradually add confectioners’ sugar, vanilla extract, almond extract, and heavy cream, mixing until fluffy.
- Frost cooled cookies and decorate as desired.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
