why make this recipe
Buttercream sugar cookies are a delightful treat that combines the softness of a classic sugar cookie with a rich and creamy buttercream frosting. They are perfect for any occasion, whether it’s a birthday party, holiday celebration, or just a sweet indulgence for yourself. The flavor of vanilla and the sweet, creamy texture of the buttercream make these cookies irresistible. Plus, they are easy to make and can be customized with fun shapes and colors, making them a hit with both kids and adults alike.
how to make Buttercream Sugar Cookies
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
- Pinch of salt
Directions :
- In a medium bowl, combine the flour (3 cups/375g) and aluminum-free baking powder (2 teaspoons) using a whisk. Set aside.
- In a mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to beat the butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed until combined, about 1 minute.
- Add in the granulated sugar (1 cup/200g) and beat until smooth, about 1 ½ minutes. Scrape up and down the bowl, then beat in the egg and vanilla (2 teaspoons), mixing until well combined, about 1 minute. Scrape the sides of the bowl again.
- With the mixer on low, gradually add the flour mixture. Occasionally stop to scrape the bowl. The dough should form a ball around the paddle when finished, soft but not sticky.
- Gently press the dough into a ball, wrap it in plastic wrap, and press it into a 1-inch thick disk. Chill for a minimum of 30 minutes (up to three days) before rolling. If chilled for over a couple of hours, let it sit on the counter for 20 minutes to soften slightly for rolling.
- Preheat the oven to 375°F. Prepare baking sheets with silicone mats or parchment paper.
- On a lightly floured surface, roll out the dough to about ¼ inch thickness using additional flour as needed to prevent sticking. Cut into shapes with cookie cutters. Re-roll remaining dough and continue cutting until all is used.
- Arrange cookies on baking sheets about 1 inch apart. If dough warms while rolling and cutting, pop it in the freezer for about 10 minutes before baking to prevent spreading.
- Bake one sheet at a time in the middle of the oven for about 7-8 minutes, until puffy. Allow cookies to rest for 2 minutes on the pan, then transfer to a wire rack to cool completely.
- Decorate as desired. If you prefer a glaze instead of buttercream, see notes below.
- For the buttercream, beat the butter (1 cup/226g) on medium-high (speed 6 on a KitchenAid) until smooth and creamy, about 4-5 minutes. Scrape the bowl, then add confectioners’ sugar (480g), vanilla (1 teaspoon), almond extract (1 teaspoon), and heavy cream (¼ cup) and mix on the lowest speed until incorporated. Increase speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping the sides as needed. Add a pinch of salt to balance sweetness. You can color the icing with gel-based food coloring if desired.
how to serve Buttercream Sugar Cookies
Serve these cookies fresh and warm, topped with a generous swirl of buttercream icing. You can stack them, arrange them on a beautiful platter, or package them as gifts. They are truly enjoyable on their own or paired with a glass of cold milk or a warm cup of tea.
how to store Buttercream Sugar Cookies
Store these cookies in an airtight container at room temperature for up to a week. If you have decorated them with buttercream, it’s best to keep them in a cool place to prevent the icing from melting. For longer storage, you can freeze the cookies without frosting for up to three months. Just make sure to layer them with parchment paper to avoid sticking.
tips to make Buttercream Sugar Cookies
- Make sure your butter is at room temperature for smooth mixing.
- Don’t skip the chilling step; it helps maintain the shape of the cookies while baking.
- Use gel food coloring for the buttercream for vibrant colors without altering the consistency.
variation
You can experiment with different flavor extracts in the buttercream, like lemon or peppermint, to create varied tastes. Adding sprinkles or colored sugar on top of the buttercream can also bring some additional fun to your cookies.
FAQs
Can I use margarine instead of butter?
Yes, but the flavor and texture will be different from traditional butter. For best results, stick with unsalted butter.
What if the dough is too sticky after chilling?
If the dough is too sticky to roll out, just add a little bit of flour until you reach the right consistency.
Can I make the cookies ahead of time?
Yes! You can prepare the dough in advance and freeze it or bake the cookies and store them for later use. Just make sure to frost them closer to when you plan to serve.
Buttercream Sugar Cookies
Ingredients
Method
- In a medium bowl, combine the flour and baking powder using a whisk. Set aside.
- In a mixing bowl, beat the butter and kosher salt on medium speed until combined, about 1 minute.
- Add in the granulated sugar and beat until smooth, about 1 ½ minutes. Scrape the bowl, then beat in the egg and vanilla, mixing until well combined, about 1 minute.
- With the mixer on low, gradually add the flour mixture, scraping the bowl occasionally until the dough forms a ball around the paddle.
- Press the dough into a ball, wrap in plastic wrap, and press into a 1-inch thick disk. Chill for a minimum of 30 minutes.
- Preheat the oven to 375°F. Prepare baking sheets with silicone mats or parchment paper.
- On a lightly floured surface, roll out the dough to about ¼ inch thickness and cut into shapes.
- Arrange cookies on baking sheets about 1 inch apart and bake for about 7-8 minutes until puffy.
- Allow cookies to rest for 2 minutes on the pan, then transfer to a wire rack to cool completely.
- For the buttercream, beat the butter on medium-high until smooth and creamy, about 4-5 minutes.
- Add confectioners' sugar, vanilla, almond extract, and heavy cream, mixing on low speed until incorporated. Then whip on medium-high until light and fluffy, about 2-3 minutes.
- Add a pinch of salt to balance sweetness and color the icing if desired.