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.
Ingredients
Scale
For the 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
For the Buttercream Frosting:
- 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
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
