Buttercream Sugar Cookies are a delightful treat that everyone loves. They are soft, sweet, and perfect for any occasion. Whether for birthdays, holidays, or just because, these cookies bring joy to every bite. Made with simple ingredients like flour, butter, and sugar, they are easy to make at home. Once baked, you can decorate them however you wish with colorful buttercream frosting. This guide will take you step by step through making these sweet treats, ensuring you can impress your friends and family.
Why Make This Recipe
There are many reasons to make Buttercream Sugar Cookies. First, they are simple to prepare, making them suitable for bakers of all levels. The ingredients are easy to find, so you can get started right away. These cookies are also incredibly versatile. You can customize flavors, add colors, and create different shapes to match any theme.
Another great reason to bake is the joy it brings. Sharing cookies with friends and family can create beautiful moments. Everyone loves freshly baked cookies, and they are perfect for gatherings. Leaving little gifts of these cookies can brighten someone’s day.
Finally, the satisfaction of baking from scratch is unmatched. You will know exactly what goes into your treats, and you can feel proud of your creations. Baking brings a sense of accomplishment that is rewarding, especially when you see everyone enjoying the cookies.
How to Make Buttercream Sugar Cookies
Ingredients
Here is what you will need to make 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 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
Directions
Mix Dry Ingredients: In a medium bowl, combine the flour and baking powder with a whisk. Set this mixture aside.
Cream Butter and Sugar: Using a hand mixer or a stand mixer, beat the butter and kosher salt on medium speed for about 1 minute until combined. Next, add the granulated sugar and beat until smooth, about 1 ½ minutes. Scrape the bowl down while mixing.
Add Egg and Vanilla: Beat in the large egg and pure vanilla extract. Mix until well combined, which should take about 1 minute.
Incorporate Dry Ingredients: With the mixer on low speed, slowly add the flour mixture little by little. Occasionally, stop to scrape the bowl. The cookie dough will start to form a ball around the paddle. It should be soft but not sticky.
Chill the Dough: Gently press the dough into a ball. Wrap it in plastic wrap and press it into a 1-inch thick disk. Chill it in the refrigerator for at least 30 minutes or up to three days.
Preheat and Prepare: Preheat the oven to 375°F (190°C). Line your baking sheets with silicone baking mats or parchment paper.
Roll and Cut Dough: On a lightly floured surface, roll the chilled dough to about ¼ inch thickness. Use more flour as necessary to prevent sticking. Cut the dough into shapes using cookie cutters. Gather any remaining dough, re-roll, and cut more shapes until all dough is used.
Place on Baking Sheets: Arrange the cut cookies on the baking sheets about 1 inch apart. If the dough gets too warm, you can pop it in the freezer for about 10 minutes.
Bake Cookies: Bake one sheet at a time in the middle of the oven for about 7-8 minutes until puffy. Allow the cookies to rest on the pan for 2 minutes, then transfer them to a wire rack to cool completely.
Make the Buttercream: For frosting, beat 1 cup of softened butter on medium-high speed until smooth and creamy, about 4-5 minutes. Gradually add in the confectioners’ sugar, vanilla extract, almond extract, and heavy cream. Start mixing on low speed and then increase to medium-high until fluffy, about 2-3 minutes.
Add Salt: If the frosting is too sweet, add a pinch of salt and mix again. You can color the buttercream using gel-based food coloring if you wish.
How to Serve Buttercream Sugar Cookies
Once the cookies are baked and cooled, it’s time to serve them! Lay out an attractive platter or plate and arrange the cookies nicely. If you plan to frost them, you can spread the buttercream on each cookie using a spatula or piping bag.
Feel free to get creative with your decorations! You can use sprinkles, edible glitter, or candy to make your cookies visually appealing. For special occasions, matching colors to your theme can enhance the presentation. Offer them alongside drinks like milk, tea, or coffee for a delightful treat.
How to Store Buttercream Sugar Cookies
To keep your Buttercream Sugar Cookies fresh, store them in an airtight container. This will help maintain their softness and flavor. If you are using buttercream, it’s best to keep the frosted cookies in the container in a cool place.
You can also store them in the refrigerator if you want them to last longer, but let them sit at room temperature for a short time before serving, so they become soft again. If you have unbaked cookie dough, wrap it well and store it in the refrigerator. It can last for up to three days.
Tips to Make Buttercream Sugar Cookies
Use Room Temperature Ingredients: Make sure that your butter and eggs are at room temperature. This helps them mix together properly.
Don’t Overmix: When combining the flour mixture with the wet ingredients, mix just until combined to keep the cookies tender.
Chill the Dough: Don’t skip chilling the dough; this step is key for preventing spreading during baking.
Experiment with Flavors: Consider adding zest from citrus or different extracts like lemon or orange for unique flavor twists.
Test for Doneness: Check the cookies around the 7-minute mark. They should look puffy but not brown.
Variation
You can switch up this recipe in various ways. For example, adding chocolate chips for a classic twist or nuts for added texture is a great idea. You can also make these cookies festive by using holiday-themed cookie cutters and sprinkles. Changing the flavor of the buttercream by incorporating different extracts can present another fun twist.
Finally, instead of frosting, you could consider dipping the cooled cookies in chocolate for a rich and decadent treat.
FAQs
Can I freeze the Buttercream Sugar Cookies?
Yes, you can freeze both baked cookies and unbaked dough. For baked cookies, place them in an airtight container with parchment paper between layers. For dough, wrap it tightly and store it in a freezer bag.
How long do these cookies stay fresh?
Buttercream Sugar Cookies can stay fresh for up to a week in an airtight container at room temperature. If stored in the refrigerator, they may last up to two weeks.
What can I use instead of almond extract?
If you do not have almond extract, you can substitute it with more vanilla extract or a different flavor like coconut or lemon extract, based on your preference.
With this easy-to-follow guide, making Buttercream Sugar Cookies will be a fun and rewarding experience. Enjoy baking and sharing these delightful treats with loved ones!
Buttercream Sugar Cookies
Ingredients
Method
- In a medium bowl, combine the flour and baking powder with a whisk. Set this mixture aside.
- Using a hand mixer or a stand mixer, beat the butter and kosher salt on medium speed for about 1 minute until combined.
- Add the granulated sugar and beat until smooth, about 1 ½ minutes. Scrape the bowl down while mixing.
- Beat in the large egg and pure vanilla extract until well combined, about 1 minute.
- With the mixer on low speed, slowly add the flour mixture little by little. Occasionally, stop to scrape the bowl until the cookie dough forms a ball around the paddle.
- Gently press the dough into a ball, wrap it in plastic wrap, and press it into a 1-inch thick disk. Chill it in the refrigerator for at least 30 minutes or up to three days.
- Preheat the oven to 375°F (190°C) and line your baking sheets with silicone mats or parchment paper.
- On a lightly floured surface, roll the chilled dough to about ¼ inch thickness. Cut the dough into shapes using cookie cutters.
- Arrange the cut cookies on the baking sheets about 1 inch apart. If the dough gets too warm, pop it in the freezer for about 10 minutes.
- Bake one sheet at a time in the middle of the oven for about 7-8 minutes until puffy. Allow the cookies to rest on the pan for 2 minutes before transferring them to a wire rack to cool completely.
- For frosting, beat 1 cup of softened butter on medium-high speed until smooth and creamy, about 4-5 minutes.
- Gradually add in the confectioners' sugar, vanilla extract, almond extract, and heavy cream. Start mixing on low speed and increase to medium-high until fluffy, about 2-3 minutes.
- If the frosting is too sweet, add a pinch of salt and mix again. Optionally, color the buttercream using gel-based food coloring.
- Once the cookies are baked and cooled, arrange them on an attractive platter. Spread buttercream on each cookie using a spatula or piping bag and decorate as desired.
- Serve alongside drinks like milk, tea, or coffee.