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–+ servings
Benjamin

Soft Frosted Sugar Cookies with Buttercream

These always perfect sugar cookies are soft, buttery, and hold their shape beautifully, making them ideal for cut-out shapes and decorating. Whether you’re baking for holidays, birthdays, or just because, this recipe ensures a deliciously sweet and tender cookie every time. Pair them with buttercream frosting or royal icing for the ultimate homemade treat!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • All-Purpose Flour: Provides the structure for the cookies.
  • Aluminum-Free Baking Powder: Ensures the cookies rise without leaving a metallic aftertaste.
  • Unsalted Butter: Offers a rich creamy base; using high-quality butter enhances flavor.
  • Kosher Salt: Balances the sweetness and accentuates flavors.
  • Granulated Sugar: Sweetens the dough and contributes to the cookie's texture.
  • Large Egg: Acts as a binding agent providing moisture and structure.
  • Pure Vanilla Extract: Infuses the dough with a classic aromatic flavor.
For the Buttercream Frosting:
  • Unsalted Butter: Forms the creamy base of the frosting.
  • Powdered Sugar: Sweetens and thickens the frosting to a spreadable consistency.
  • Pure Vanilla Extract: Adds depth and enhances the sweetness.
  • Heavy Cream or Milk: Adjusts the frosting's consistency for perfect spreadability.

Method
 

1. Prepare the Dough:
  1. In a medium bowl, whisk together the all-purpose flour and aluminum-free baking powder; set aside.
  2. In a large mixing bowl, cream the softened unsalted butter and kosher salt until light and silky in appearance.
  3. Gradually add the granulated sugar to the butter mixture, continuing to beat until well combined and fluffy.
  4. Beat in the large egg and pure vanilla extract until fully incorporated.
  5. Slowly add the dry ingredients to the wet mixture, mixing until a cohesive dough forms.
2. Roll Out and Chill:
  1. Divide the dough into two equal portions.
  2. Place each portion between sheets of parchment paper and roll out to approximately 1/4-inch thickness.
  3. Transfer the rolled dough, still sandwiched between parchment, to a baking sheet.
  4. Refrigerate for at least 30 minutes to firm up the dough, ensuring the cookies hold their shape during baking.
3. Cut and Bake:
  1. Preheat the oven to 375°F (190°C).
  2. Once chilled, remove the top layer of parchment paper and use your favorite cookie cutters to cut out desired shapes.
  3. Place the cut-out cookies onto a parchment-lined baking sheet, spacing them about 1 inch apart.
  4. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers appear slightly puffy.
  5. Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
4. Prepare the Buttercream Frosting:
  1. In a mixing bowl, beat the softened unsalted butter until creamy.
  2. Gradually add the powdered sugar, mixing on low speed until combined.
  3. Stir in the pure vanilla extract.
  4. Add heavy cream or milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
5. Decorate the Cookies:
  1. Once the cookies have cooled completely, spread or pipe the buttercream frosting onto each cookie.
  2. Decorate with sprinkles or other desired embellishments.
  3. Allow the frosting to set before storing or serving.

Notes

  • Chill the dough to prevent spreading and make rolling easier.
  • Let cookies cool completely before decorating to avoid melting the frosting.
  • Store in an airtight container for up to 1 week or freeze for up to 3 months.
  • Use royal icing instead of buttercream for a firmer, glossy finish.

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