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.