Buttercream frosted sugar cookies are soft, thick cutout cookies topped with a swirl of creamy vanilla and almond buttercream. The dough chills for thirty minutes, the cookies bake in about eight minutes, and the recipe makes two dozen.
The dough is easy to roll and holds its shape, so the edges stay sharp, and the frosting whips up light and smooth with a pinch of salt to balance the sweetness. Decorate them with sprinkles for birthdays, bake sales, and cookie swaps.
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Why This Buttercream Frosted Sugar Cookies Recipe Works
A short chill keeps the butter firm, so the cutouts hold crisp edges instead of spreading in the oven.
The cookies bake up soft and tender in the center with just barely set edges.
Vanilla and almond extract give the buttercream a bakery style flavor, and heavy cream makes it light and spreadable.
Ingredients for Buttercream Frosted Sugar Cookies
- The dough uses three cups of all purpose flour, two teaspoons of baking powder, one cup of room temperature butter, half a teaspoon of kosher salt, one cup of sugar, one egg, and two teaspoons of vanilla.
- The buttercream uses one cup of butter, four cups of confectioners sugar, one teaspoon each of vanilla and almond extract, a quarter cup of heavy cream, and a pinch of salt.
Butter. Room temperature butter creams with sugar for a tender dough.
Flour and baking powder. They give the cookies structure and a slight lift.
Egg and vanilla. They bind the dough and add flavor.
Confectioners sugar. It dissolves into a smooth, sweet frosting.
Almond extract. A small amount adds a bakery style aroma.
How to Make Buttercream Frosted Sugar Cookies
1. Mix the dry ingredients. Whisk the flour and baking powder in a bowl and set it aside.
2. Cream the butter. Beat one cup of butter with the salt until combined, add the sugar, then the egg and vanilla, and mix until smooth.
3. Form the dough. Add the flour mixture on low speed until a dough forms, wrap it in plastic wrap, and chill for thirty minutes.
4. Cut. Heat the oven to 375 degrees F, roll the dough one quarter inch thick on a floured surface, and cut out shapes.
5. Bake. Place the cookies one inch apart on baking sheets and bake for seven to eight minutes until puffed, then cool two minutes on the pan.
6. Make the frosting. Beat the second cup of butter until smooth, add the confectioners sugar, extracts, and cream, whip until light, and frost the cooled cookies.
Chill the cut shapes on the baking sheet for ten minutes if the dough feels warm. Cold dough hits the oven with firm butter, which melts slowly and keeps the edges sharp. If your kitchen is warm, roll the dough between two sheets of parchment and chill the rolled slab before you cut it.
Pull the cookies from the oven when the tops look just set and the edges are barely pale. They finish baking on the hot pan, so removing them early keeps them soft. Let them cool completely before frosting, since warm cookies melt the buttercream and make it slide off.
How to Serve Buttercream Frosted Sugar Cookies
Serve the frosted cookies with cold milk or coffee, and pile them on a platter with colorful sprinkles. For more cookie and frosting ideas, try pink frosted sugar cookies, soft cut out sugar cookies, creamy chocolate buttercream frosting, or less sweet vanilla frosting.
How to Store and Reheat Buttercream Frosted Sugar Cookies
Store the frosted cookies in a single layer in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. Freeze unfrosted baked cookies for up to three months and frost them after thawing. The dough also freezes well as a wrapped disk for up to three months.
Tips and Variations for Buttercream Frosted Sugar Cookies
Flag the allergens. These cookies contain wheat, milk, egg, and almond extract, so check every label if you cook for someone with an allergy.
Do not taste raw dough. Raw flour and raw egg can carry harmful bacteria, so do not taste the dough before it is baked.
Use softened butter. It should dent easily but not look greasy.
Measure flour well. Spoon and level it to avoid dry cookies.
Roll evenly. Equal thickness bakes at the same pace.
Skip the almond. Use extra vanilla for a classic flavor.
Decorate fast. Add sprinkles before the frosting sets.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe handling of frosted baked goods.
To make colored frosting, divide the buttercream into small bowls and stir in a drop or two of gel food coloring. Gel colors are stronger than liquid ones and will not thin the frosting. Pipe the frosting with a star tip for bakery style swirls, or spread it with a small offset spatula for a rustic look.
If the buttercream seems too stiff, add cream a teaspoon at a time, and if it is too soft, add a little more confectioners sugar. Salt balances the sweetness, so do not skip it. Whip the frosting for at least three minutes to make it pale, light, and easy to spread.
Frequently Asked Questions About Buttercream Frosted Sugar Cookies
How do you keep buttercream frosted sugar cookies from spreading?
Chill the dough for thirty minutes and use cold shaped cutouts on a cool baking sheet.
Can you make buttercream frosted sugar cookies ahead of time?
Yes. Bake and freeze the cookies, then thaw and frost them the day you serve them.
Can you freeze buttercream frosted sugar cookies?
Freeze the cookies unfrosted for the ideal texture and frost them after thawing.
Why did my cookies turn hard?
They were probably baked too long, so remove them when the edges are just set.
Can I use salted butter?
Yes, but skip the added salt in the dough.
Buttercream Frosted Sugar Cookies
Equipment
- Mixer
- Rolling Pin
- Cookie cutters
- Baking sheets
Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder aluminum free
- 1 cup unsalted butter room temperature for the dough
- ½ tsp kosher salt
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- 1 cup unsalted butter room temperature for the frosting
- 4 cups confectioners sugar
- 1 tsp pure vanilla extract for the frosting
- 1 tsp almond extract
- ¼ cup heavy whipping cream
- 1 pinch salt
Instructions
- Mix. Whisk 3 cups flour and 2 teaspoons baking powder together.
- Cream. Beat 1 cup butter and 1/2 teaspoon salt, add 1 cup sugar, 1 egg, and 2 teaspoons vanilla, then mix in the flour and chill the dough 30 minutes.
- Cut. Heat the oven to 375 degrees F, roll the dough 1/4 inch thick, and cut shapes.
- Bake. Bake 7 to 8 minutes and cool 2 minutes on the pan.
- Frost. Whip 1 cup butter with 4 cups confectioners sugar, 1 teaspoon vanilla, 1 teaspoon almond extract, 1/4 cup cream, and 1 pinch salt and frost the cooled cookies.
