There is something incredibly comforting and joyful about biting into a perfectly baked Buttercream Sugar Cookie. These cookies strike the ideal balance of tender crumb and buttery richness, all topped with a cloud-like layer of luscious buttercream that melts in your mouth. Whether you are decorating them for a festive occasion or enjoying them casually with a cup of tea, these Buttercream Sugar Cookies bring pure happiness with every bite and are sure to become a staple in your baking repertoire.

Buttercream Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Buttercream Sugar Cookies is in their simplicity. Each ingredient is carefully chosen to build a base that is flavorful, tender, and incredibly satisfying. From the flour that lends structure to the butter that creates richness, each component works harmoniously to produce the perfect cookie and silky frosting.

3 cups all-purpose flour (375g): The backbone of the cookies, providing structure and that tender crumb you love.

2 teaspoons aluminum free baking powder: Helps the cookies rise gently, giving them a light texture.
1 cup unsalted butter, room temperature (226g): Adds creamy richness that’s essential for that melt-in-your-mouth feel.

½ teaspoon kosher salt: Balances sweetness and enhances flavor depth.
1 cup granulated sugar (200g): Sweetens the dough just right without overpowering.

1 large egg, room temperature: Binds ingredients and adds moisture.
2 teaspoons pure vanilla extract: Infuses warm, aromatic notes that elevate the cookies.
4 cups confectioners’ sugar (480g): The key to smooth, sweet buttercream frosting.

1 teaspoon pure vanilla extract: Brings out the best in the frosting’s flavor.
1 teaspoon pure almond extract: Adds a subtle, nutty elegance to the buttercream.
¼ cup heavy whipping cream: Gives the buttercream the perfect silky consistency.

Pinch of salt: Cuts through the sweetness of the frosting for balance.

How to Make Buttercream Sugar Cookies

Step 1: Prepare Your Dry Ingredients

Start by whisking together three cups of all-purpose flour and two teaspoons of aluminum-free baking powder in a medium bowl. This ensures your baking powder is evenly distributed and allows your cookies to rise perfectly with a tender texture. Set this aside while you work on the buttery base.

Step 2: Cream the Butter and Sugar

Using a hand mixer or stand mixer fitted with a paddle attachment, beat one cup of room temperature unsalted butter with half a teaspoon of kosher salt on medium speed for about one minute. Then add one cup of granulated sugar and continue beating until the mixture becomes smooth and creamy, roughly 1½ minutes. This step is key to getting a light texture in the cookies that pairs beautifully with the dense buttercream.

Step 3: Incorporate the Egg and Vanilla

Scrape down the bowl, then add one large room temperature egg and two teaspoons of pure vanilla extract. Beat until everything is fully combined. These ingredients add moisture and depth of flavor, rounding out the dough beautifully.

Step 4: Add the Flour Mixture Slowly

Turn the mixer to low speed and gradually add the flour mixture in parts. Be patient, scraping down the bowl occasionally so everything blends evenly. You want your dough to form a soft ball that clings around the paddle, soft but not sticky.

Step 5: Chill the Dough

Shape your dough into a ball and then flatten it gently into a disk about one inch thick. Wrap it tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes, or up to three days. Chilling helps the dough relax and prevent too much spread during baking, resulting in perfectly shaped cookies.

Step 6: Roll and Cut Your Cookies

Preheat your oven to 375°F and prepare baking sheets with silicone mats or parchment paper. On a lightly floured surface, roll the dough out to about ¼ inch thickness. Use your favorite cookie cutters to shape the dough, re-rolling scraps as needed. If the dough becomes too warm and soft during cutting, pop it in the freezer for about 10 minutes before baking to maintain sharp edges.

Step 7: Bake to Perfection

Place your cut cookies about an inch apart on the prepared baking sheets. Bake one sheet at a time in the oven’s middle rack for 7-8 minutes until the cookies look puffy but not browned. Let them rest on the tray for a couple of minutes before transferring to a wire rack to cool completely. This steady cooling allows them to firm up while staying tender inside.

Step 8: Make the Buttercream Frosting

For the star Buttercream Sugar Cookies frosting, beat one cup of unsalted room temperature butter on medium-high speed until creamy and light, about 4-5 minutes. Gradually add four cups of confectioners’ sugar, one teaspoon each of vanilla and almond extract, and a quarter cup of heavy whipping cream while mixing slowly. Once incorporated, increase the mixer speed to whip the frosting into a fluffy cloud for 2-3 minutes. Finish with a pinch of salt to balance the sweetness. Feel free to add gel-based food coloring to customize your palette!

Step 9: Frost and Decorate

Once your cookies are completely cooled, spread or pipe the luscious buttercream generously over each one. You now have a batch of show-stopping Buttercream Sugar Cookies ready for sharing or savoring all by yourself!

How to Serve Buttercream Sugar Cookies

Garnishes

Enhance your Buttercream Sugar Cookies by adding colorful sprinkles, edible glitter, or delicate sugar pearls to the frosting while it’s still soft. These garnishes add delightful texture and visual appeal, making your cookies perfect for celebrations or just brightening up an ordinary day.

Side Dishes

Buttercream Sugar Cookies pair wonderfully with a warm cup of tea, rich coffee, or even a glass of cold milk. For an indulgent treat, serve them alongside fresh fruit or a scoop of vanilla ice cream to balance out their sweetness.

Creative Ways to Present

Try arranging your cookies in fun shapes or stacks tied with ribbon for gift-giving. You can also use frosting to create festive designs or messages, making these Buttercream Sugar Cookies a charming centerpiece at any party or family gathering.

Make Ahead and Storage

Storing Leftovers

Place your baked and frosted Buttercream Sugar Cookies in an airtight container at room temperature. They will stay fresh and soft for up to 4 days. Make sure to separate layers with parchment paper to keep the frosting looking pristine.

Freezing

You can freeze unfrosted cookies by laying them flat in a single layer on a baking sheet and freezing until solid, then transferring to a freezer-safe bag or container for up to 3 months. For frosted cookies, freeze them individually on a tray first, then store in airtight containers with parchment between layers.

Reheating

Buttercream Sugar Cookies are best enjoyed at room temperature. If frozen, thaw overnight at room temperature without unwrapping to prevent condensation on the frosting, which can ruin its texture.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt from the recipe to avoid an overly salty taste. Unsalted butter gives you better control over salt levels in your Buttercream Sugar Cookies.

What if my dough is too sticky to roll out?

If the dough feels sticky, chill it longer or lightly flour your rolling surface and pin. Be careful not to add too much flour, or your cookies may become tough.

Can I substitute almond extract in the buttercream?

Absolutely! You can replace almond extract with additional vanilla or experiment with lemon or peppermint extracts to customize your Buttercream Sugar Cookies’ flavor.

How do I make my buttercream frosting less sweet?

A small pinch of salt added while whipping the frosting balances the sweetness beautifully without compromising its creamy texture.

Why do my cookies spread too much during baking?

This usually happens if the dough is too warm or if not chilled enough before baking. Make sure to chill your dough and, if needed, freeze the cut cookies briefly before baking to maintain shape.

Final Thoughts

Making Buttercream Sugar Cookies is a delightful experience from start to finish. These tender, buttery cookies topped with rich, fluffy buttercream frosting are not only a delicious treat but a joy to create and share. I hope you dive into this recipe and enjoy the warmth and smiles these cookies bring to your table. Happy baking!

Buttercream Sugar Cookies Recipe

★★★★★

4.9 from 6 reviews

Author: Lila
Total Time: 1 hour (including chilling and baking)
Yield: Approximately 24–30 medium cookies 1x

Diet: Vegetarian

Print Recipe

Description

Delightfully soft and buttery sugar cookies topped with a smooth, creamy buttercream frosting. Perfectly sweet, tender, and easy to decorate, these cookies are an ideal treat for holidays, special occasions, or everyday indulgence.

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and aluminum-free baking powder until well combined. Set aside for later use.
Cream Butter and Sugar: Using a hand mixer or stand mixer with the paddle attachment, beat the room temperature unsalted butter and kosher salt on medium speed for about 1 minute. Add the granulated sugar and beat until the mixture is smooth and creamy, approximately 1 ½ minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
Add Egg and Vanilla: Add the large egg and pure vanilla extract to the butter and sugar mixture. Beat until fully incorporated and smooth, about 1 minute. Scrape the bowl sides again to ensure even mix.

Combine Dry and Wet Mixtures: With the mixer on low speed, gradually add the flour mixture a little at a time. Occasionally stop to scrape down the bowl. The dough should come together and form a soft ball around the paddle but should not be sticky.
Chill the Dough: Gently shape the dough into a ball, wrap it tightly in plastic wrap, and press it into a disk about 1 inch thick. Refrigerate for at least 30 minutes and up to three days. If chilled longer than a couple hours, let the dough sit at room temperature for about 20 minutes before rolling to prevent cracking.
Preheat Oven and Prepare Baking Sheets: Set the oven to 375°F (190°C). Line baking sheets with silicone mats or parchment paper to prevent sticking.

Roll and Cut Dough: On a lightly floured surface, roll the dough out to roughly ¼ inch thickness, adding flour as necessary to avoid sticking. Use cookie cutters to cut shapes, re-rolling scraps to use all dough.
Arrange Cookies for Baking: Place cookies on baking sheets about 1 inch apart. If dough has warmed during cutting, chill cookies on the baking sheet in the freezer for about 10 minutes to prevent spreading during baking.
Bake the Cookies: Bake one tray at a time in the center of the oven for 7-8 minutes, or until the cookies appear puffy. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Prepare Buttercream Frosting: Beat the room temperature butter on medium-high speed until light and creamy, around 4-5 minutes. Gradually add confectioners’ sugar, vanilla extract, almond extract, and heavy cream on low speed to combine. Then increase speed to medium-high and whip until fluffy, about 2-3 minutes. Add a pinch of salt if frosting is too sweet. Gel food coloring can be added if desired.
Decorate Cookies: Once the cookies are completely cooled, frost them with the prepared buttercream. For a glaze alternative, see notes below.

Notes

Use aluminum-free baking powder to avoid any metallic taste in the cookies.

Allow dough to warm slightly if too firm after chilling to prevent cracking while rolling.
If you prefer a glaze instead of buttercream, mix powdered sugar with milk and vanilla extract to a drizzle consistency.
Gel-based food coloring is recommended for vibrant frosting colors without altering the buttercream texture.

Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For crispier cookies, bake for an extra 1-2 minutes but watch closely to prevent browning.

Prep Time: 20 minutes

Cook Time: 7-8 minutes per batch
Category: Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 45g)
Calories: 220

Sugar: 19g
Sodium: 90mg
Fat: 12g

Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g

Carbohydrates: 27g
Fiber: 0.5g
Protein: 2g

Cholesterol: 35mg

Keywords: sugar cookies, buttercream frosting, soft cookies, holiday cookies, decorated cookies, vanilla sugar cookies