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Best-Ever Buttercream Sugar Cookies
These buttercream sugar cookies are soft, tender, and perfect for decorating with colorful frosting. Their rich vanilla-almond buttercream makes every bite satisfying, while the easy cut-out dough turns them into a beautiful treat for holidays, parties, and everyday celebrations.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 24 cookies
Why Make This Recipe
- Soft and flavorful: The cookies have a tender texture with classic vanilla flavor and a buttery finish.
- Perfect for decorating: The dough rolls easily and holds its shape when cut with cookie cutters.
- Crowd-pleasing buttercream: Creamy vanilla-almond frosting adds a rich, sweet topping that everyone loves.
- Great for any occasion: Customize the shapes and frosting colors for birthdays, holidays, showers, or bake sales.
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Ingredients
Sugar Cookies
- 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**
Buttercream
- 1 cup unsalted butter, room temperature (226g)
- 4 cups confectioners’ sugar (480g)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract***
- ¼ cup heavy whipping cream
- pinch of salt
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How to Make It
In a medium bowl, combine the flour (3 cups/375g) and aluminum free baking powder (2 teaspoons) with a whisk. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed (speed 4-6 on a KitchenAid) until combined, about 1 minute.
Add the sugar (1 cup/200g) and beat until smooth, about 1 ½ minutes. Scrape up and down the bowl.
Beat in one large egg and vanilla (2 teaspoons), mixing until well combined, about 1 minute. Scrape up and down the sides of the bowl.
With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
Gently press the dough into a ball. Wrap the dough ball in plastic wrap and press it into a 1 inch thick disk. Chill for a minimum of 30 minutes and up to three days before rolling. If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.
Preheat the oven to 375°F. Prepare baking sheets with silicone baking mats or parchment paper.
On a lightly floured surface, roll the dough to about a ¼ inch thickness, using additional flour as needed to prevent sticking. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
Arrange the cookies on baking sheets about 1 inch apart. If the dough has gotten warm while rolling and cutting, pop it in the freezer for about 10 minutes before baking to help prevent them from spreading.
Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy. Allow the cookies to rest for 2 minutes on the pan, then transfer them to a wire rack to cool completely.
Decorate as desired. If you prefer a glaze to buttercream, see the notes below.
For the buttercream, use a handheld mixer or stand mixer with the paddle attachment to beat the butter (1 cup/226g) on medium-high (speed 6 on a KitchenAid) until smooth and creamy, about 4-5 minutes.
Scrape up and down the bowl. Add the confectioners’ sugar (480g), vanilla (1 teaspoon), almond extract (1 teaspoon), and heavy cream (¼ cup). Mix on the lowest speed until incorporated.
Increase the speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping the sides of the bowl as needed.
Add a pinch of salt if the buttercream is too sweet. Color as desired; gel-based food coloring is preferred.
How to Serve It
- Decorate the cooled cookies with colorful buttercream, sprinkles, sanding sugar, or small candies.
- Serve them with coffee, tea, hot chocolate, or a cold glass of milk.
- Arrange assorted shapes on a dessert platter for birthdays, holidays, showers, or cookie exchanges.
How to Store It
Store decorated or undecorated cookies in an airtight container at room temperature for a short period, keeping them away from heat and direct sunlight. For longer storage, refrigerate them in an airtight container.
To freeze the cookies, place them in an airtight, freezer-safe container with parchment paper between layers. Freeze the buttercream separately when possible. Thaw the cookies in the refrigerator, then allow them to come to room temperature before serving. These cookies are best enjoyed at room temperature; reheating is not necessary and may soften the buttercream or affect the decorations.
Helpful Tips
- Make sure the butter and egg are at room temperature so the dough and buttercream combine smoothly.
- Chill the dough for at least 30 minutes. If it becomes warm during rolling and cutting, freeze the cut cookies for about 10 minutes before baking.
- Avoid overbaking. Remove the cookies after about 7-8 minutes, when they look puffy, to help preserve their soft texture.
- Let the cookies cool completely before decorating so the buttercream stays smooth and does not melt.
- Add gel-based food coloring gradually for bright, even colors without changing the frosting’s consistency.
Optional Variations
- Use different cookie cutter shapes and gel food coloring to match holidays, birthdays, or special events.
- For a simpler finish, decorate the cooled cookies with a glaze instead of buttercream.
- Adjust the buttercream flavor by using more or less almond extract, while keeping the vanilla for a balanced flavor.
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Frequently Asked Questions
Can I make the cookie dough ahead of time?
Yes. Wrap the dough tightly in plastic wrap and chill it for up to three days before rolling. If it becomes firm, let it sit on the counter for 20 minutes or so until it can roll without cracking.
Why did my sugar cookies spread in the oven?
The dough may have become too warm. Chill the cut cookies in the freezer for about 10 minutes before baking to help prevent spreading.
Can I use salted butter for the buttercream?
Unsalted butter is recommended because it gives you better control over the flavor. If using salted butter, be careful when adding the pinch of salt.
How do I know when the cookies are done?
The cookies should look puffy after about 7-8 minutes. Allow them to rest on the baking sheet for 2 minutes before transferring them to a wire rack.
Can I make the buttercream in advance?
Yes. Store it in an airtight container in the refrigerator, then let it soften before using and whip it again if needed for a light, fluffy texture.
Nutrition Information
- Serving Size: 1
- Calories: 161 calories
- Carbohydrates: 20 grams carbohydrates
- Cholesterol: 28 milligrams cholesterol
- Fat: 8 grams fat
- Fiber: 0 grams fiber
- Protein: 2 grams protein
- Saturated Fat: 5 grams saturated fat
- Sodium: 71 milligrams sodium
- Sugar: 8 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 3 grams unsaturated fat
Buttercream Sugar Cookies
These buttercream sugar cookies are soft, tender, and perfect for decorating with colorful frosting. Their rich vanilla-almond buttercream makes every bite satisfying, while the easy cut-out dough turns them into a beautiful treat for any occasion.
Ingredients
Sugar Cookies
- 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
Buttercream
- 1 cup unsalted butter, room temperature (226g)
- 4 cups confectioners' sugar (480g)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract ***
- ¼ cup heavy whipping cream
- pinch salt
Instructions
Preparation
- In a medium bowl, combine the flour and aluminum free baking powder with a whisk. Set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and kosher salt on medium speed until combined, about 1 minute.
- Add the sugar and beat until smooth, about 1 ½ minutes. Scrape up and down the bowl.
- Beat in one large egg and vanilla, mixing until well combined, about 1 minute. Scrape up and down the sides of the bowl.
- With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. The dough should form a ball around the paddle when the mixing is finished.
- Gently press the dough into a ball. Wrap the dough ball in plastic wrap and press it into a 1 inch thick disk. Chill for a minimum of 30 minutes and up to three days before rolling.
Baking
- Preheat the oven to 375°F. Prepare baking sheets with silicone mats or parchment paper.
- On a lightly floured surface, roll the dough to about a ¼ inch thickness, using additional flour as needed to prevent sticking. Cut into shapes with cookie cutters.
- Arrange the cookies on baking sheets about 1 inch apart. If the dough gets warm, pop it in the freezer for about 10 minutes before baking.
- 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.
Buttercream Preparation
- For the buttercream, use a handheld mixer or stand mixer to beat the butter on medium-high until smooth and creamy, about 4-5 minutes.
- Add the confectioners' sugar, vanilla, almond extract, and heavy cream. Mix on the lowest speed until incorporated.
- Increase the speed to medium-high and whip until light and fluffy, about 2-3 minutes.
- Add a pinch of salt if the buttercream is too sweet. Color as desired with gel-based food coloring.
Decoration and Serving
- Decorate the cooled cookies with colorful buttercream, sprinkles, or small candies.
- Serve them with coffee, tea, hot chocolate, or a cold glass of milk.
- Arrange assorted shapes on a dessert platter for occasions.
Notes
Make sure the butter and egg are at room temperature for smooth dough and buttercream. Chill the dough as needed to prevent sticking. Avoid overbaking to keep cookies soft. Decorate cooled cookies to maintain buttercream's consistency. Use various cookie cutter shapes and colors for different occasions.
