Sugar Cookies with Buttercream Frosting
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These homemade Sugar Cookies with Buttercream Frosting are such a versatile cut-out cookie recipe perfect for any holiday or occasion!
These cut-out Sugar Cookies with Buttercream Frosting are perfect for any occasion. They’re soft, super easy to make and can be cut into shapes for every holiday! Plus, they’re topped with an irresistible vanilla buttercream frosting and plenty of rainbow sprinkles. They will become your new go-to sugar cookie recipe!
Looking for more sugar cookie recipes? Try my Sugar Cookies with Hershey Kisses, Sugar Cookie Flag Fruit Pizza or Chocolate Chip Sugar Cookies!
Ingredient Breakdown
Sugar Cookies:
All-purpose flour – this gives the cookies structure.
Baking powder – a little bit of baking powder helps the cookies rise slightly. Do not use baking soda!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar – sweetens and softens cookies. Do not substitute it with brown sugar.
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Vanilla Buttercream Frosting:
Butter – provides flavor and structure. I always recommend using unsalted butter so that you can add your desired amount of salt. Do not use cold or melted butter.
Confectioners’ sugar – provides sweetness and structure.
Milk – makes the frosting smooth and creamy. You can also use heavy cream or half and half.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Sugar Cookies with Buttercream Frosting
1. Make the Sugar Cookies: in a small bowl whisk all-purpose flour, baking powder and salt. Set aside.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until just combined. The dough will be soft but not sticky.
5. Divide dough in half then shape into flat discs. Wrap each tightly with plastic wrap then refrigerate for at least 2 hours or up to 3 days.
6. On a floured surface, roll out one disc of dough to about 1/4 inch thick. Cut out cookies and place on a baking sheet then freeze for at least 5 minutes.
7. Bake cookies at 350°F for 8 minutes then allow to cool completely (my cookies were 3 inches but you may have to adjust the baking time if your cookies are smaller/larger). The cookies should be pale but not wet looking when they come out of the oven. Repeat with the second disc of dough. You can reroll the dough scraps up to 2 more times.
8. Make the Vanilla Buttercream Frosting: using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.
9. Add confectioners’ sugar and mix on low until combined.
10. Add vanilla extract and milk then beat until fluffy. Add salt to taste. Decorate cooled cookies as desired. Store Sugar Cookies with Buttercream Frosting in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.
Pro Tips For Sugar Cookies with Buttercream Frosting
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They should still be pale when they come out of the oven because they will continue to bake as they cool on the baking sheet.
- Keep the sugar cookie dough cold! If you put warm cookies in the oven they will spread so I recommend freezing the cookies for a few minutes before baking them.
Frequently Asked Questions
Can You Make Sugar Cookie Dough In Advance?
Yes! Once you make this sugar cookie dough you can either refrigerate it for up to 3 days wrapped tightly in plastic wrap or freeze it for up to 3 months wrapped tightly in plastic wrap and placed in a zip-top bag.
Why do you have to chill sugar cookie dough?
You need to chill sugar cookie dough in order to make the dough easy to work with and to prevent your cookies from spreading too much. If you’re dough is warm then it will become sticky and difficult to handle. I recommend chilling your dough for at least 2 hours before rolling it out and chilling your cookies in the fridge or freezer right before baking them.
How Do Sugar Cookies Keep Their Shape?
Sugar cookies have a high ratio of flour to fat which makes the dough sturdy enough to roll out and cut into shapes. Additionally, the dough is always kept cold which aids in cookies maintaining their shape. My favorite trick to prevent sugar cookies from spreading is to freeze your cookies for 5 minutes before baking them!
What’s the difference between sugar cookies And Shortbread?
Unlike sugar cookies, shortbread is made without eggs or any leavening agents. Shortbread also has a more crumbly texture as a result of the dough’s high fat content. If you’re looking for shortbread recipes try my Shortbread Linzer Cookies, Blueberry Shortbread Bars or Lime Shortbread Cookies!
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- French rolling pin gives you more control than rolling pins with handles.
- Dough measuring strips for these Sugar Cookies I used the blue strips which are 1/4 inch thick.
- Circle cookie cutter I used the 3 inch circle cookie cutter from this set but you can use any shape you want!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Sugar Cookies with Buttercream Frosting
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
- Rolling Pin
- Cookie cutters
Ingredients
Sugar Cookies
- 420 g (3 1/2 cups) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 2 eggs
- 2 tsp vanilla extract
Vanilla Buttercream Frosting
- 226 g (1 cup) unsalted butter, softened
- 480 g (4 cups) confectioners' sugar
- 60 g (1/4 cup) milk
- 2 tsp vanilla extract
- salt, to taste
Instructions
Sugar Cookies
- In a small bowl whisk all-purpose flour, baking powder and salt. Set aside.
- Use a stand mixer fitted with the paddle attachment to cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until just combined. The dough will be soft but not sticky.
- Divide dough in half then shape into flat discs. Wrap each tightly with plastic wrap then refrigerate for at least 2 hours or up to 3 days.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- On a floured surface, roll out one disc of dough to about 1/4 inch thick. Cut out cookies and place on a baking sheet then freeze for at least 5 minutes.
- Bake cookies for 8 minutes then allow to cool completely (my cookies were 3 inches but you may have to adjust the baking time if your cookies are smaller/larger). The cookies should be pale be pale but not wet looking when they come out of the oven. Repeat with the second disc of dough. You can reroll the dough scraps up to 2 more times.
Vanilla Buttercream Frosting
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.
- Add confectioners’ sugar and mix on low until combined.
- Add vanilla extract and milk then beat until fluffy. Add salt to taste. Decorate cooled cookies as desired.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Sugar Cookies with Buttercream Frosting in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.
- Sugar cookie dough wrapped tightly in plastic wrap and placed in a zip-top bag can be frozen for up to 3 months. Thaw in the fridge overnight before rolling and baking.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
A Family Favorite!!!