Best Buttercream Sugar Cookies-Easy Recipe
Discover the ultimate recipe for tender, buttery sugar cookies adorned with a silky-smooth, flavorful buttercream frosting. This delightful treat is surprisingly easy to make, yielding beautifully shaped cookies that are perfect for any occasion, from festive holidays to simple afternoon indulgences. Each bite offers a melt-in-your-mouth experience, making it a beloved classic that will impress everyone.
Prep Time
Approximately 30 minutes active, plus 1 hour chilling time
Cook Time
8-12 minutes
Total Time
Approximately 1 hour 45 minutes (including chilling)
Servings
Makes about 24-36 cookies, depending on size and thickness
Keywords
Why This Recipe Delivers
- Achieves an irresistibly tender and buttery texture that practically melts in your mouth.
- The dough perfectly holds its shape when baked, allowing for beautifully defined cut-out designs.
- Features a rich, creamy, and wonderfully flavored buttercream frosting that's easy to pipe.
- Highly versatile and customizable, perfect for any holiday, celebration, or simple sweet craving.
- An easy-to-follow recipe, making it accessible for bakers of all skill levels.
Ingredients
- 360 g (3 cups) all-purpose flour
- 10 ml (2 teaspoons) aluminum-free baking powder
- 2.5 ml (½ teaspoon) kosher salt
- 226 g (1 cup) unsalted butter, softened to room temperature
- 200 g (1 cup) granulated sugar
- 1 large egg, at room temperature
- 10 ml (2 teaspoons) pure vanilla extract
- For the Buttercream Frosting:
- 226 g (1 cup) unsalted butter, softened to room temperature
- 480 g (4 cups) confectioners’ sugar, sifted
- 5 ml (1 teaspoon) pure vanilla extract
- 5 ml (1 teaspoon) pure almond extract
- 60 ml (¼ cup) heavy whipping cream
- Pinch of salt
Instructions
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture becomes light in color and fluffy in texture, which typically takes about 3 to 5 minutes. This crucial step incorporates air, contributing to the cookies' tender crumb.
- Add the room temperature large egg and 10 ml (2 teaspoons) of pure vanilla extract to the creamed butter and sugar mixture. Mix on low speed just until combined. Be careful not to overmix at this stage, as excessive mixing can develop gluten, leading to tougher cookies.
- In a separate medium-sized bowl, whisk together the 360 g (3 cups) all-purpose flour, 10 ml (2 teaspoons) aluminum-free baking powder, and 2.5 ml (½ teaspoon) kosher salt until well combined. Gradually add these dry ingredients to the wet mixture, mixing on the lowest speed until just combined and no visible streaks of flour remain. Again, avoid overmixing.
- Divide the prepared dough in half, gently flatten each half into a disc, wrap securely in plastic wrap, and refrigerate for a minimum of 1 hour. Chilling is essential as it firms up the butter and allows the flour to fully hydrate, preventing the cookies from spreading too much during baking. While the dough chills, preheat your oven to 175°C (350°F) and line several baking sheets with parchment paper. Once chilled, roll out one disc of dough on a lightly floured surface to a uniform thickness of 6 mm (¼ inch) and use your favorite cookie cutters to create desired shapes.
- Carefully transfer the cut cookie shapes to the prepared baking sheets, leaving a small space between each cookie. Bake for 8 to 12 minutes, or until the edges are lightly golden brown. The exact baking time will depend on the size and thickness of your cookies. Allow the cookies to cool on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely. Ensure they are fully cooled before proceeding to frosting.
- For the rich buttercream frosting, begin by beating the 226 g (1 cup) softened unsalted butter in a large bowl with an electric mixer until it is light and fluffy, usually taking 2 to 3 minutes. Gradually add the 480 g (4 cups) sifted confectioners’ sugar, mixing on low speed until fully incorporated and smooth.
- Incorporate the 5 ml (1 teaspoon) pure vanilla extract, 5 ml (1 teaspoon) pure almond extract, and a pinch of salt into the frosting mixture. Gradually add the 60 ml (¼ cup) heavy whipping cream, one tablespoon at a time, while continuously mixing on medium speed until the desired consistency is achieved. Once all the cream is added, whip for an additional 1 to 2 minutes on medium-high speed until the frosting is incredibly smooth, creamy, and holds its shape perfectly.
- Once the sugar cookies are completely cool to the touch, use a piping bag with your preferred tip or an offset spatula to generously frost them as desired. Let your creativity shine with various designs or keep it elegantly simple for a classic presentation.
Tools You’ll Need
- Electric stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Rolling pin
- Assorted cookie cutters
- Baking sheets
- Parchment paper
- Wire cooling rack
- Offset spatula or piping bag with tips (for frosting)
Essential Success Tips
- Always ensure your butter and egg are at true room temperature for optimal creaming and emulsion, resulting in a smoother dough and frosting.
- Resist the urge to overmix the cookie dough after adding the flour; overmixing develops gluten and can lead to tough cookies.
- Do not skip the chilling step for the dough; it's crucial for preventing cookie spread and maintaining sharp edges.
- Bake until just the edges are lightly golden; overbaking will result in dry, crumbly cookies.
- Sift your confectioners' sugar for the frosting to prevent lumps, ensuring a silky-smooth, pipeable texture.
Professional Cooking Secrets
- For an extra layer of flavor complexity, gently toast the flour before adding it to the dry ingredients. Spread it on a baking sheet and bake at 150°C (300°F) for 5-7 minutes, then let it cool completely.
- After cutting your cookie shapes, place the cut-out dough on the baking sheet and chill them in the refrigerator for another 10-15 minutes before baking. This extra chill helps them retain their shape even better in the oven.
- If your buttercream seems too thick, add a tiny splash more cream; if too thin, beat in a bit more sifted confectioners' sugar, one tablespoon at a time, until the ideal consistency is achieved.
Notes
- Storage: Store frosted cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week. For best texture, bring refrigerated cookies back to room temperature before serving.
- Freezing: Unfrosted cookies can be frozen for up to 3 months. Once completely cool, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight freezer-safe container or bag. Thaw at room temperature before frosting. The buttercream frosting can also be frozen for up to 3 months and re-whipped after thawing.
- Flavor Variations: Experiment with different extracts in the frosting, such as lemon, orange, or peppermint, for seasonal twists. You can also add a pinch of cinnamon or cardamom to the cookie dough for warmth.
Frequently Asked Questions
Why did my sugar cookies spread and lose their shape?
Cookies often spread if the butter was too warm, the dough wasn't chilled long enough (or at all), or if the flour-to-fat ratio was off. Ensure your butter is softened but not greasy, and always chill your dough for at least an hour.
Can I make these sugar cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Be aware that the texture might be slightly different, and you might need to add a touch more liquid or chill time depending on the blend.
How can I achieve vibrant colors in my buttercream frosting?
For vibrant colors, use gel food coloring instead of liquid food coloring. Gel colors are more concentrated and won't thin out your frosting as much. Add a tiny amount at a time and mix well until your desired shade is reached.
Nutrition Facts (Per Serving)
Per frosted cookie (approximate): Calories: 280, Protein: 2g, Fat: 15g, Carbs: 35g.
Allergy Information
Contains dairy (butter, heavy cream), eggs, and gluten (all-purpose flour). For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. For a dairy-free option, substitute vegan butter and a plant-based heavy cream alternative.
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