The first time I made buttercream sugar cookies was on a snowy December afternoon. The kitchen smelled like butter and vanilla, and soft music played while snowflakes pressed against the window. These cookies remind me of that warmth — soft, sweet, and melt-in-your-mouth good, with frosting you’ll want to swipe a finger through.
Table of Contents
Why You’ll Love These Buttercream Sugar Cookies
These buttercream sugar cookies are soft in the center with crisp, clean edges that hold any festive shape. The creamy buttercream frosting adds sweetness without being heavy. They’re perfect for Christmas, birthdays, or whenever you need a touch of cozy homemade comfort. Plus, the recipe is quick, forgiving, and endlessly customizable.
Ingredients You’ll Need (and Simple Substitutions)
For the Sugar Cookie Dough
You’ll need:
- 3 cups all-purpose flour (375g) for structure
- 2 teaspoons baking powder to keep cookies puffy, not flat
- 1 cup unsalted butter (226g) at room temp for flavor and softness
- ½ teaspoon kosher salt to balance sweetness
- 1 cup granulated sugar (200g) or a mix with confectioners’ sugar for finer texture
- 1 large egg at room temperature for richness
- 2 teaspoons vanilla extract and optionally ½ teaspoon almond extract for that nostalgic cookie flavor
If you prefer, use imitation almond extract or skip it altogether for a pure vanilla profile.
For the Buttercream Frosting
You’ll need:
- 1 cup butter (226g), room temperature
- 4 cups confectioners’ sugar (480g) for that smooth, cloud-like sweetness
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (or just more vanilla if you prefer)
- ¼ cup heavy cream for silky consistency
- Pinch of salt, to balance the sweetness
- Optional: gel food coloring for festive hues
For a lighter glaze alternative, whisk together honey, milk, extract, and confectioners’ sugar until smooth.
Step-by-Step: How to Make the Perfect Buttercream Sugar Cookies
Make the Cookie Dough
Whisk the flour and baking powder together.
Cream butter and salt until smooth, then mix in sugar until fluffy. Add egg and vanilla. Slowly beat in the flour until the dough comes together.
Wrap and chill the dough for at least 30 minutes so it rolls out easily and keeps its shape.
Bake Until Just Set
Preheat the oven to 375°F. Roll dough to ¼ inch thickness and cut into shapes.
If the dough softens, chill again briefly.
Bake for 7–8 minutes until cookies look puffy but not browned. Let them rest 2 minutes before transferring to a wire rack to cool completely.
Make and Apply the Buttercream
Beat butter until creamy. Add sugar, extracts, and cream. Mix until smooth, then whip until fluffy. Adjust with more cream or sugar for texture.
Spread or pipe the frosting onto cooled cookies. Add sprinkles or color as you like — Christmas reds and whites always make them shine.
Pro Tips for Soft, Evenly Shaped Cookies
Always start with room temperature butter and eggs.
Chill your dough before rolling so cookies don’t spread.
Roll to ¼ inch for soft cookies that stay thick after baking.
For clean edges, press straight down with cutters — no twisting.
If your dough feels crumbly, add a little egg white.
If too stiff after chilling, let it sit out for 15 minutes before rolling.
Troubleshooting Common Cookie Issues
If the dough crumbles, add a tablespoon of egg white.
If it’s too hard after chilling, rest it briefly at room temperature.
If your cookies spread, make sure the butter wasn’t too warm or chill shaped dough again before baking.
For stacking, freeze frosted cookies first so the buttercream firms up.
Buttercream & Storage FAQs
Does Buttercream Frosting Harden on Cookies?
Buttercream frosting softens slightly at room temperature but will form a gentle crust after sitting. It’s smooth to bite, not crunchy like royal icing.
Do Buttercream Cookies Need Refrigeration?
You can keep them at room temperature for up to 2 days. For longer storage, refrigerate for up to a week in an airtight container.
Can You Freeze Decorated Cookies?
Yes, and it works beautifully. Arrange cookies in a single layer, freeze until solid, then stack with parchment between layers. Let thaw unstacked so frosting stays neat.
Always Perfect Sugar Cookies (Buttercream Sugar Cookies) Recipe Card
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Buttercream Sugar Cookies| Soft, Simple & Irresistibly Sweet
- Total Time: 23 minutes
- Yield: ~24 cookies
- Diet: Vegetarian
Description
Soft, festive buttercream sugar cookies with tender centers, clean edges, and fluffy frosting. Quick prep, short bake, and perfect for Christmas decorating with the kids.
Ingredients
For the Sugar Cookies
3 cups (375g) all-purpose flour
2 teaspoons aluminum-free baking powder
1 cup (226g) unsalted butter, room temperature
1/2 teaspoon kosher salt
1 cup (200g) granulated sugar (or 3/4 cup granulated sugar + 1/2 cup confectioners’ sugar)
1 large egg, room temperature
2 teaspoons pure vanilla extract (optionally add 1/2 teaspoon almond extract)
For the Buttercream Frosting
1 cup (226g) unsalted butter, room temperature
4 cups (480g) confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract (or sub with more vanilla)
1/4 cup heavy whipping cream
Pinch of salt (to taste)
Gel food coloring (optional)
Optional Glaze Alternative
1 tablespoon honey
2 tablespoons milk
1 teaspoon vanilla or extract of choice
2 cups (240g) confectioners’ sugar
Add more milk 1 teaspoon at a time if needed to reach spreadable consistency
Instructions
1. Whisk together flour and baking powder in a medium bowl; set aside.
2. Cream butter and salt until light and silky.
3. Add granulated sugar and beat until smooth.
4. Beat in egg and vanilla until well combined.
5. Slowly add flour mixture on low speed; mix until dough forms a soft ball that is not sticky.
6. Wrap dough in plastic, press into a 1 inch thick disk, and chill at least 30 minutes (up to 3 days).
7. Preheat oven to 375°F and line baking sheets with parchment or silicone mats.
8. Roll dough to 1/4 inch thickness on a lightly floured surface; cut into shapes.
9. If dough becomes warm, chill cutouts for 10 minutes before baking.
10. Bake for 7–8 minutes until puffy and pale (not browned). Rest 2 minutes on pan, then transfer to a rack to cool.
11.
12. Buttercream Frosting
13. Beat butter until smooth and creamy (4–5 minutes).
14. Add confectioners’ sugar, vanilla, almond extract, and cream; mix on low until combined.
15. Increase speed and whip 2–3 minutes until light and fluffy.
16. Add a pinch of salt if needed; color with gel coloring if desired.
17. Frost cooled cookies and decorate as you like.
18.
19. Storage
20. Store decorated cookies airtight at room temperature up to 2 days or in the fridge for 1 week.
21. Freeze undecorated or decorated cookies in a single layer until firm, then stack with parchment. Unstack before thawing.
Notes
Yield: about 24 cookies depending on cutter size.
Roll to 1/4 inch for soft texture and clean edges.
Chill dough 30–60 minutes before rolling to prevent spreading.
If dough is crumbly, add 1 tablespoon egg white.
If dough is too hard after chilling, rest 10–20 minutes at room temperature.
Frosted cookies are not stackable unless frozen first.
Optional glaze dries semi firm and stacks better than buttercream while staying softer than royal icing.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 161
- Sugar: 8g
- Sodium: 71mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 28mg
More Such Recipes
If you love these buttercream sugar cookies, try my
Patriotic sugar cookie bars for festive gatherings
or
Classic chocolate crinkle cookies with a soft fudgy center.
You might also enjoy Easy snickerdoodle cookies with a cinnamon sugar twist
and Lemon crinkle cookies bursting with citrus flavor.
Final Thoughts
These buttercream sugar cookies are the kind that make the kitchen smell like childhood. They’re soft, buttery, and ready for any color, sprinkle, or shape you dream up.
Once you bake them, share your creations or tag me on Pinterest or Facebook. Your cookies might just inspire someone else to pull out the mixing bowl tonight