Buttercream Sugar Cookies: A Cozy Treat for Every Occasion
Ah, Buttercream Sugar Cookies! Just the mention of them brings a smile to my face, not only because they are deliciously sweet but also because they hold a special place in my heart. I remember baking these golden, tender cookies with my grandmother every holiday season, filling our kitchen with the warm scents of butter and vanilla. The joy of rolling out cookie dough with sprinklings of flour dancing in the air, followed by the delightful anticipation of icing the cookies with decadent buttercream — it’s a tradition that has woven itself into the fabric of my family’s warmth and love.
Today, I’m thrilled to share my recipe for these comforting Buttercream Sugar Cookies, perfect for any occasion: birthdays, holidays, or simply a cozy afternoon at home. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy bakers who want homemade treats without the fuss.
- Crowd-Pleasing: These cookies vanish quickly at family gatherings and parties!
- Customizable: Decorate them for any season or occasion and let your creativity shine.
- Pair with Buttercream Frosting: A delicious, creamy finish that makes every bite indulgent.
- A Family Tradition: Make these cookies with loved ones to create cherished memories.
Ingredients You’ll Need for Buttercream 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
- 1 cup unsalted butter, room temperature (226g)* for frosting
- 4 cups confectioners’ sugar (480g)
- 1 teaspoon pure vanilla extract (for frosting)
- 1 teaspoon pure almond extract
- ¼ cup heavy whipping cream
- Pinch of salt
Step-by-Step Instructions
In a medium bowl, combine flour (3 cups/375g) and aluminum free baking powder (2 teaspoons) with a whisk. Set aside.
In a mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat together butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed until well combined, about 1 minute.
Gradually add in sugar (1 cup/200g), beating until smooth, approximately 1 ½ minutes. Scrape the bowl down.
Beat in the large egg and pure vanilla extract (2 teaspoons) until well combined, about 1 minute. Make sure to scrape the sides of the bowl to incorporate all ingredients.
With the mixer on low speed, gradually add the flour mixture, a little at a time, stopping occasionally to scrape down the bowl. The dough should form a ball around the paddle, soft but not sticky.
Gently press the dough into a ball and wrap it in plastic wrap, then flatten it into a 1-inch thick disk. Chill in the refrigerator for a minimum of 30 minutes or up to three days.
When ready, preheat your oven to 375°F (190°C) and prepare baking sheets with silicone baking mats or parchment paper.
On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use more flour as needed to prevent sticking and cut into desired shapes with cookie cutters. Re-roll any remaining dough to use it all.
Place cookies on the prepared baking sheets about 1 inch apart. If the dough warms while cutting, pop it in the freezer for about 10 minutes to prevent spreading.
Bake each sheet in the middle of the oven for about 7-8 minutes, until the cookies are puffy. Allow them to rest on the pan for 2 minutes before transferring to a wire rack to cool completely.
Once cooled, decorate the cookies as desired. For a lovely finish, I recommend a creamy buttercream frosting (recipe below).
Buttercream Frosting Instructions
In a mixing bowl, beat together the second portion of unsalted butter (1 cup/226g) on medium-high speed until smooth and creamy, about 4-5 minutes. Don’t forget to scrape the bowl down!
Gradually add the confectioners’ sugar (480g), vanillas (1 teaspoon), and heavy cream (¼ cup). Start on low speed to prevent a sugar cloud, then increase to medium-high and whip until light and fluffy, about 2-3 minutes.
If desired, add a pinch of salt if it’s too sweet and mix well. You can also color your frosting as desired, using gel-based food coloring for a vibrant touch.
Fun Ways to Customize It
- Flavored Buttercream: Swap the vanilla for lemon or orange zest for a zesty twist!
- Chocolate Dipped: Dip half of each cookie in melted chocolate for an indulgent, rich treat.
- Add Sprinkles: Top with colorful sprinkles to make them festive for celebrations or holidays.
- Nutty Delight: Mix in finely chopped nuts like pecans or almonds for a lovely crunch.
Chef Emma’s Helpful Tips
- Make Ahead: The cookie dough can be prepared up to three days in advance and stored in the refrigerator.
- Storage: Keep decorated cookies in an airtight container at room temperature for up to one week.
- Freezing: Freeze undecorated cookies for up to three months. Thaw before decorating.
- Rolling Tip: If your dough is too cold and cracks while rolling, let it sit at room temperature for about 20 minutes to warm up slightly.
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 120
- Carbohydrates: 15g
- Sugar: 10g
- Fat: 6g
- Protein: 1g
- Sodium: 30mg
Frequently Asked Questions
- Can I make this ahead? Yes! The dough can be made and chilled up to three days in advance.
- Can I use different ingredients? Absolutely! Feel free to substitute with gluten-free flour or dairy-free butter if needed.
- How do I store leftovers? Store them in an airtight container at room temperature for up to one week.
- How long does it last? Unfrosted cookies can last in the freezer for up to three months.
Final Thoughts
There’s something so comforting about the aroma of freshly baked cookies wafting through your home. These Buttercream Sugar Cookies not only taste scrumptious but they also bring a sense of nostalgia and warmth that can brighten any day. Whether you’re baking them for a family gathering or just treating yourself, this recipe is bound to become a favorite.
Save this Buttercream Sugar Cookies recipe to your “cozy treats” board so it’s ready when you need a comforting dessert! Happy baking!
Print
Buttercream Sugar Cookies
- Total Time: 40 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Deliciously sweet Buttercream Sugar Cookies, perfect for any occasion. A family tradition that brings warmth and joy.
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 frosting
- 4 cups confectioners’ sugar (480g)
- 1 teaspoon pure vanilla extract (for frosting)
- 1 teaspoon pure almond extract
- ¼ cup heavy whipping cream
- Pinch of salt
Instructions
- In a medium bowl, combine flour and baking powder with a whisk. Set aside.
- In a mixing bowl, beat together butter and salt on medium speed until well combined, about 1 minute.
- Gradually add in sugar, beating until smooth, approximately 1 ½ minutes. Scrape the bowl down.
- Beat in the egg and vanilla extract until well combined, about 1 minute.
- With the mixer on low speed, gradually add the flour mixture, stopping occasionally to scrape down the bowl. The dough should form a ball around the paddle.
- Press the dough into a ball, wrap it in plastic wrap, and flatten it into a 1-inch thick disk. Chill in the refrigerator for 30 minutes to three days.
- Preheat your oven to 375°F (190°C) and prepare baking sheets.
- On a lightly floured surface, roll out the dough to about ¼ inch thickness. Cut into desired shapes with cookie cutters.
- Place cookies on the prepared baking sheets about 1 inch apart. Bake each sheet for 7-8 minutes. Allow them to cool completely on a wire rack.
- For frosting, beat together the remaining butter until smooth and creamy, about 4-5 minutes. Gradually add confectioners’ sugar, vanilla, and heavy cream. Whip until light and fluffy, about 2-3 minutes.
Notes
Customize with flavored buttercream, chocolate dipping, or sprinkles for festive occasions.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
