Buttercream Frosted Sugar Cookies
Soft cutout sugar cookies topped with creamy vanilla and almond buttercream.
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.
Notes
Substitutions: Skip the almond extract for a classic flavor.
Tips: Chill the cut shapes if the dough is warm.
Storage: Keep airtight for up to 3 days.
Nutrition is calculated per frosted cookie.