Name: Best Buttercream Sugar Cookies- Easy Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 2 h 42 min
Yield: Approx. 3 dozen cookies
Ingredients: 3 cups all-purpose flour, plus more for dusting (375g); 2 teaspoons aluminum-free baking powder; ½ teaspoon kosher salt; 1 cup (2 sticks) unsalted butter, softened to room temperature (226g); 1 cup granulated sugar (200g); 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 4 cups confectioners' sugar (also known as powdered sugar or icing sugar) (480g); 1 teaspoon pure vanilla extract; 1 teaspoon pure almond extract; ¼ cup heavy whipping cream; A small pinch of salt

Buttercream Sugar Cookies are more than just a sweet treat; they’re a cornerstone of celebrations, a childhood memory baked into every bite, and a blank canvas for creativity. What is it about these simple yet elegant cookies that captures our hearts, time and time again? It’s the perfect balance of a delicate, melt-in-your-mouth texture and a subtly sweet, creamy flavor derived from a generous amount of butter. They’re not too crisp, not too soft, but wonderfully tender, holding their shape beautifully for intricate decorating or simply enjoyed in their unadorned glory. Whether you’re piping on royal icing for a holiday party, rolling them into festive shapes for a bake snon-alcoholic ale, or just craving a comforting moment with a cup of tea, these Buttercream Sugar Cookies deliver pure joy. Get ready to whip up a batch that will become your go-to recipe for every occasion.

Ingredients:

3 cups all-purpose flour, plus more for dusting
2 teaspoons aluminum-free baking powder
½ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened to room temperature (226g)
1 cup granulated sugar (200g)
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, softened to room temperature (226g)
4 cups confectioners’ sugar (also known as powdered sugar or icing sugar) (480g)
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
¼ cup heavy whipping cream
A small pinch of salt

For the Buttercream Sugar Cookies

Mixing the Dough

In a medium bowl, whisk together the 3 cups of all-purpose flour, 2 teaspoons of aluminum-free baking powder, and ½ teaspoon of kosher salt. Set this dry mixture aside for now. It’s important that your baking powder is aluminum-free for the cleanest taste in your cookies.
In a large mixing bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), cream together 1 cup of softened unsalted butter and the 1 cup of granulated sugar. Beat on medium-high speed until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air, which will help make your cookies tender and prevent them from spreading too much. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
Add the room temperature large egg and 2 teaspoons of pure vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until just combined. Don’t overmix at this stage; we just want to incorporate these wet ingredients smoothly.
Gradually add the dry ingredient mixture to the wet ingredients, about a third at a time, mixing on low speed until just combined after each addition. Be careful not to overmix the dough once the flour is added, as this can develop the gluten too much and result in tough cookies. The dough will be soft and slightly sticky at this point.

Chilling and Shaping the Dough

Turn the dough out onto a lightly floured surface. It might be a little sticky, so don’t hesitate to add a little more flour to your hands and the work surface if needed, but try to use as little as possible to maintain the cookie’s tender texture. Divide the dough in half. Shape each half into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. Chilling is a crucial step; it firms up the butter in the dough, making it much easier to roll out and cut, and it also helps the cookies hold their shape during baking, preventing excessive spreading.
Once the dough is well-chilled and firm, remove one disc from the refrigerator. Let it sit at room temperature for about 5-10 minutes to soften slightly, making it pliable enough to roll without cracking. Lightly flour your work surface and a rolling pin. Roll out the dough to about ¼-inch thickness. Aim for an even thickness so that all your cookies bake uniformly. If the dough becomes too soft while rolling, pop it back into the refrigerator for a few minutes.
Using your favorite cookie cutters, cut out shapes from the rolled-out dough. Carefully transfer the cut cookies to baking sheets lined with parchment paper, leaving about 1-inch of space between them. Gather any dough scraps, gently re-roll them (you may need to add a touch more flour), and cut out more cookies until all the dough is used. Chill the cut cookies on the baking sheets in the refrigerator for another 15-20 minutes before baking. This second chill helps them maintain their sharp edges and prevents spreading even further.

Baking the Cookies

Preheat your oven to 350°F (175°C). While the cookies are chilling for their second round, get your oven ready.
Bake the chilled cookies for 10-12 minutes, or until the edges are lightly golden. The baking time will vary depending on the size and thickness of your cookies. Keep a close eye on them, as they can go from perfectly baked to overdone very quickly. The centers should still look slightly soft when you take them out; they will continue to cook slightly on the hot baking sheet.
Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Ensure they are entirely cool before attempting to frost them; otherwise, the frosting will melt and slide right off.

For the Vanilla Almond Buttercream Frosting

Making the Buttercream

In a large mixing bowl, beat 1 cup of softened unsalted butter with an electric mixer on medium-high speed until creamy and smooth. This is the foundation of our delicious frosting, so we want it to be well-emulsified.
Gradually add the 4 cups of confectioners’ sugar, about 1 cup at a time, mixing on low speed until each addition is mostly incorporated. Once all the confectioners’ sugar is added, increase the speed to medium-high and beat until the mixture is fluffy. If the frosting seems too thick, don’t worry, we’ll adjust the consistency next.
Add 1 teaspoon of pure vanilla extract, 1 teaspoon of pure almond extract, and ¼ cup of heavy whipping cream to the bowl. Add a tiny pinch of salt – this might seem counterintuitive in a sweet frosting, but it really helps to balance the sweetness and enhance the other flavors. Beat on medium speed until the frosting is light, fluffy, and spreadable. If you find the frosting is too thick for your liking, add another tablespoon of heavy whipping cream, a teaspoon at a time, until you reach your desired consistency. For thinner frosting, perfect for drizzling, add a little more cream. For thicker frosting, ideal for piping, add a bit more confectioners’ sugar.
Once the frosting is the perfect consistency, you can either spread it generously onto the completely cooled cookies using an offset spatula or a knife, or you can transfer it to a piping bag fitted with your favorite tip for more decorative designs. Allow the frosting to set slightly before stacking or serving your beautiful Buttercream Sugar Cookies.

Conclusion:

And there you have it – your perfect batch of Buttercream Sugar Cookies! We’ve walked through each step, from creaming the butter and sugar to achieving that delightful chewy center and crisp edge. These cookies are not just a treat; they’re a canvas for your creativity. Imagin extracte them decorated for every holiday, celebration, or just as a sweet pick-me-up. Don’t be afraid to experiment with different extracts or a pinch of cinnamon for an added layer of flavor. They are wonderfully versatile and truly shine when shared. So, gather your loved ones, put on some music, and enjoy the process of baking and decorating these delightful Buttercream Sugar Cookies. I hope you love them as much as I do!

Frequently Asked Questions:

Q: How should I store my Buttercream Sugar Cookies to keep them fresh?

Store your cooled Buttercream Sugar Cookies in an airtight container at room temperature. They should remain fresh for up to 5-7 days. If you’ve decorated them with frosting, it’s best to ensure the frosting is completely set before stacking them, or place parchment paper between layers to prevent sticking.

Q: Can I make the dough for Buttercream Sugar Cookies ahead of time?

Absolutely! The dough for Buttercream Sugar Cookies can be made up to 2-3 days in advance. Simply wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before rolling and cutting. This makes baking a breeze whenever the craving strikes!