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