Description
Buttercream sugar cookies are soft, sweet cookies topped with fluffy buttercream icing, perfect for any occasion.
Ingredients
- 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
- 1 cup unsalted butter, room temperature (226g) – for buttercream
- 4 cups confectioners’ sugar (480g)
- 1 teaspoon pure vanilla extract – for buttercream
- 1 teaspoon pure almond extract
- ¼ cup heavy whipping cream
- Pinch of salt
Instructions
- In a medium bowl, whisk together flour and baking powder. Set aside.
- Beat butter and salt on medium speed until combined, about 1 minute.
- Add granulated sugar and beat until smooth, about 1.5 minutes.
- Beat in the egg and vanilla extract until well combined, about 1 minute.
- Gradually add the flour mixture on low speed, mixing until a soft dough forms.
- Wrap the dough in plastic wrap, press into a 1-inch thick disk, and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C) and prepare baking sheets.
- Roll out the dough to ¼ inch thickness on a floured surface and cut into desired shapes.
- Arrange cookies on baking sheets, leaving 1 inch apart. Freeze for 10 minutes if the dough has warmed.
- Bake for 7-8 minutes until puffy, then cool on wire racks.
- Prepare the buttercream by beating the butter until smooth, about 4-5 minutes.
- Add confectioners’ sugar, vanilla, almond extract, and heavy cream, mixing until incorporated.
- Whip on medium-high until light and fluffy, about 2-3 minutes.
- Decorate cooled cookies with buttercream as desired.
Notes
Chill the dough for best results. Use room temperature ingredients for better mixing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American