How to decorate sugar cookies with buttercream frosting

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This easy buttercream sugar cookies recipe is the only one you will ever need. The BEST, soft, cut out, sugar cookies that taste good and hold their shape! Use your favorite cookie cutters and have fun decorating with buttercream frosting.

How to decorate sugar cookies with buttercream frosting

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Oh sugar cookies, how I love thee. 💗

If I could only have one cookie for the rest of my life, it would be these buttercream sugar cookies.  They are just the right amount of sweet while perfectly soft and thick.  Add a layer of buttercream and I am one happy girl.

I often call these always perfect sugar cookies because they come out perfect every time. They keep their shape when baked with nice sharp edges. And they taste amazing; like a classic soft sugar cookie.

This post was originally published in November of 2018 and has been updated with new photos and helpful information. The recipe remains the same.

How to decorate sugar cookies with buttercream frosting

Searching for sugar cookie recipes, specifically cut out sugar cookies yields a lot of different recipe options. Most of which claim to be "the best". I've tried many of them over the years, with varying degrees of success.

I found this recipe from a local cookie gal, Jenny Keller, and it's the one I have used for many years now. The cookies come out perfect. every. darn. time.

  • A simple dough that comes together in minutes!
  • Only seven ingredients!
  • The undecorated cookies actually taste good!
  • The easy American buttercream is made without shortening.
  • The cookies hold their shape when you bake them, so they actually look like your cookie cutters!

How to decorate sugar cookies with buttercream frosting

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ingredients needed {and substitutions}

How to decorate sugar cookies with buttercream frosting

  • All-purpose flour ~ use your favorite brand. If you don't use a scale for measuring {this is the one I use and love}, make sure to use the scoop and level method to ensure you don't have too much flour. If you need gluten free cookies, a 1 to 1 gluten free flour can be substituted.
  • Baking powder ~ this recipe calls for aluminum free baking powder. For sugar cookies that taste good, I highly recommend making sure your baking powder is aluminum free. I use Trader Joe's or Rumford.
  • Unsalted butter ~ this is the time to splurge on a high quality butter such as Plugrá or Kerrygold. You also need unsalted butter for the buttercream frosting.
  • Kosher salt ~ if you only have table salt, use half the amount.
  • Granulated sugar ~ brings the classic sugar cookie taste and provides structure to the cookie. You can use ¾ cup of granulated sugar and ½ cup of confectioners' sugar, if desired.
  • Egg ~ one large egg is needed to bind the ingredients together. I have not tested this recipe with any egg substitutes.
  • Vanilla ~ pure vanilla extract for flavor. If you want to add a little something-something to the cookies, add ½ teaspoon of pure almond extract. For other flavors be sure to check out my lemon sugar cookies, marbled sugar cookies, or chocolate sugar cookies.
  • Confectioners' sugar and heavy cream {not shown} needed for the buttercream.

How to decorate sugar cookies with buttercream frosting

video tutorial

Start by whisking together the flour and aluminum free baking powder, then set aside. Next cream together the butter and salt until light and silky in appearance.

Now add the granulated sugar, followed by the egg and vanilla extract. Again, mix until light and fluffy.

Then slowly mix in the flour using the lowest speed on your mixer. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.

How to decorate sugar cookies with buttercream frosting

Remove the dough from the mixing bowl and gently press the dough into a ball. Wrap the dough ball in plastic wrap and press into a 1-inch thick disk. Then chill for a minimum of 30 minutes.

how do you know when sugar cookies are done?

Once the dough has chilled, roll it out to about ¼ inch thickness. Please don't be tempted to make them thinner. The thickness of the cookie dough helps to create the soft and chewy texture in the final cookie.

I use this Williams Sonoma rolling pin, but many of my cookie friends swear by this rolling pin.

You do not want to over bake these cookies.  About 8 minutes is all they need in a 375°F oven.  Yep, that quick.  The cookies will appear slightly puffy when they are done and will have barely {if any} brownness to the edges.

You'll let them rest on the pan for 2 minutes before moving them to a cooling rack to cool completely.

tips for the best sugar cookies

  • Start with room temperature butter and a room temperature egg. This usually takes 1-2 hours of sitting on the counter {depending on the temperature of your kitchen}. To test, your finger should make an indent without sinking or sliding down into the butter. The butter should not be warm to the touch or shiny or greasy.
  • Chill the dough. This recipe requires a minimum of 30 minutes; I typically go somewhere between 30 and 60 minutes of chill time. The dough can chill for up to three days. If it is chilled longer than 1-2 hours, allow it to sit on the counter for 15-20 minutes to warm up before rolling out.
  • Roll the cookies ¼ inch thick. If you roll them too thin, they will not be as soft and chewy. When rolling the cookie dough, I like to treat it like pie crust and gently roll it, turning the dough after every pass of the rolling pin. This helps to prevent the dough from sticking to the counter.
  • Try not to overwork the dough. Overworked dough = tough cookies.
  • If the dough seems too warm after you've rolled and cut out the cookies, pop it in the freezer or refrigerator for 10 minutes to cool back down before baking them.
  • Do not over bake the cookies! It takes about 8 minutes for the cookies to bake. They should not have brown edges, but will appear slightly puffy on top when they are done. Allow them to cool on the pan for 2 minutes before moving to a wire cooling rack to cool completely.
How to decorate sugar cookies with buttercream frosting

troubleshooting for cut out sugar cookies

  • Help, my dough is crumbly! The dough should be soft, but not sticky when it goes in for a chill. If the dough seems dry and crumbly when you press it into a ball, you likely added too much flour or overworked the dough. Add a little egg white {start with one tablespoon} and gently work it into the dough until it is soft, but not sticky.
  • Help, my dough is super hard after chilling! If the dough chills for more than an hour or two it will need time to warm up on the counter before rolling. Let it sit out for 10-20 minutes before rolling it out.
  • Help, my dough is crumbly when I try to roll it! If the cookie dough is too cold, it will crumble when you go to roll it out. Let it warm slightly on the counter for 10-20 minutes and try again.
  • Help, my cookies spread when they baked! Your dough likely got too warm when you rolled it out. You can always pop the cut out dough in the freezer or refrigerator for a 10 minute chill before baking them. {I have never had to do this, but my kitchen doesn't get overly warm most of the year}.
  • Help, my cookies aren't soft after they cooled! Most likely they were over baked. This sugar cookie recipe only needs about 8 minutes in the oven. The edges should not be browned, but the cookies will be slightly puffy in the middle when they are done.

How to decorate sugar cookies with buttercream frosting

does buttercream frosting harden on cookies?

Buttercream will harden if the cookies are stored in the refrigerator. When stored at room temperature the buttercream will get a bit of a "crust" to it, meaning that the top layer dries out and isn't sticky anymore, but it's still soft.

Sugar cookies decorated with buttercream do not harden enough to stack and store them unless they are frozen. See below for tips on freezing.

How to decorate sugar cookies with buttercream frosting

do cookies with buttercream frosting need to be refrigerated?

The short answer is no. American buttercream can generally sit at room temperature for up to two days. The cookies should be stored in an airtight container in a cool and dry area.

You can store the cookies in an airtight container in the refrigerator for up to one week.

My favorite way to store buttercream sugar cookies is in the freezer. It tends to keep them the freshest. The cookies will defrost at room temperature in about 30 minutes.

Can I freeze sugar cookies decorated with buttercream?

Yes!!! If freezing decorated sugar cookies, chill the cookies in a single layer first. The cookies can then be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.

For those of you that like a more royal icing like frosting, I am giving you an alternative to a royal icing in the recipe card.  This icing dries firmly enough to allow for stacking of the cookies after they are decorated.  It has a little honey in it which helps to keep the icing from being rock hard once it dries, and as a dental hygienist, I'd hate to see someone break a tooth on too-hard frosting.😂

How to decorate sugar cookies with buttercream frosting

Remember to snap a picture and tag me on Instagram if you make these Buttercream Sugar Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

  • White Chocolate Sugar Cookies
  • Lemon Cut Out Sugar Cookies
  • Sprinkle Cookies
  • Cinnamon Sugar Cookies
  • Apple Cider Sugar Cookies
  • Red Velvet Sugar Cookies

If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review and a star rating.  I read every comment, and I LOVE hearing from you!

Prep Time 15 minutes

Bake Time 8 minutes

Total Time 23 minutes

Ingredients

Sugar Cookies

  • 3 cups all-purpose flour (375g)
  • 2 teaspoons aluminum free baking powder
  • 1 cup unsalted butter, room temperature (226g)
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar* (200g)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract**

Buttercream frosting

  • 1 cup unsalted butter, room temperature (226g)
  • 4 cups confectioners' sugar (480g)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract***
  • ¼ cup heavy whipping cream
  • pinch of salt

Instructions

  1. In a medium bowl combine flour (3 cups/375g) and alumium free baking powder (2 teaspoons) with a whisk.  Set aside.
  2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed (speed 4-6 on a KitchenAid) until combined, about 1 minute.  Add in sugar (1 cup/200g) and beat until smooth, about 1-½ minutes.  Scrape up and down the bowl, then beat in one large egg and vanilla (2 teaspoons) and mix until well combined, about 1 minute.  Scrape up and down the sides of the bowl.
  3. With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl.  The dough should form a ball around the paddle when the mixing is finished.  The dough should be soft, but not sticky.
  4. Gently press the dough into a ball.  Wrap the dough ball in plastic wrap and press into a 1 inch thick disk.  Chill for a minimum of 30 minutes (and up to three days) before rolling.  If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.
  5. Preheat the oven to 375°.  Prepare baking sheets with silicone baking mats or parchment paper.
  6. On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking.  Cut into shapes with cookie cutters.  Re-roll the remaining dough and continue cutting until all is used.
  7. Arrange cookies on baking sheets about 1 inch apart.  If the dough has gotten warm while rolling and cutting, pop it in the freezer for about 10 minutes before baking to help prevent them from spreading.
  8. Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy.  Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.
  9. Decorate as desired. If you prefer a glaze to buttercream, see the notes below.
  10. For the buttercream: Using a hand held mixer or stand mixer with the paddle attachment, beat the butter (1 cup/226g) on medium-high (speed 6 on a KitchenAid) until smooth and creamy, about 4-5 minutes. Scrape up and down the bowl and add the confectioners' sugar (480g), vanilla (1 teaspoon), almond extract (1 teaspoon) and heavy cream (¼ cup) and mix on the lowest speed until incorporated. Increase the speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping the sides of the bowl as needed. Add a pinch of salt, if too sweet. You can color as desired, I prefer gel based food coloring.

Notes

*If you want to use confectioners' sugar in the cookies, you can use ¾ cup granulated sugar (150g) and ½ cup confectioners' sugar (60g).

**For extra flavor, you can add ½ teaspoon of pure almond extract.

***If you do not like almond extract, use vanilla in it's place.

Yield of cookies will depend on the size of your cookie cutter. 24 is a good average.

If the dough chills for longer than 1-2 hours, allow it to warm up on the counter for 20 minutes or so before rolling it out. If it's breaking apart, it is too cold.

If the dough gets very soft during the rolling and cutting process, place the cut out cookies in the refrigerator or freezer to firm up for 10 mintues before baking.

I like to freeze the cookies once they have completely cooled, I think it adds to the softness of the cookies.  I typically bake the cookies at least a day prior to decorating them (or bake in the evening and freeze overnight).  You can also bake the cookies and freeze them for up to 2-3 months before decorating. 

Cookies will stay fresh covered at room temperature or in the refrigerator for up to 1 week.  They also freeze well for up to 3 months.  If freezing decorated cookies, chill the cookies in a single layer.  The cookies can then be stacked and frozen in an airtight container.  When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.

Optional glaze versus buttercream: Mix honey (1 tablespoon), milk (2 tablespoons) and 1 teaspoon vanilla (or extract of choice) in a bowl until well combined. In another bowl, add 2 cups (240g) confectioners' sugar and mix in honey mixture until well combined. You may need to add a little more milk, if the consistency is too thick, add just a teaspoon at a time until you reach your desired consistency. You want the glaze on the thick side, but still spreadable.

Cookie recipe slightly adapted from Jenny Keller of Jenny Cookies

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 161Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 71mgCarbohydrates: 20gFiber: 0gSugar: 8gProtein: 2g

The nutrition information is an estimate only and may not be entirely accurate.

How do you smooth buttercream on sugar cookies?

Steps for How to Smooth Buttercream Using the Freezer.
Fill in the area you wish to be smoothed with your frosting. ... .
Place your cookie(s) into the freezer for at least 10 minutes. ... .
Take your angled flat spatula and smooth out the lines. ... .
Lastly, just make sure to outline the edges again to really get a clean look..

How do you flood cookies with buttercream frosting?

To flood cookies:.
Using the buttercream frosting in the piping bag, pipe an outline around the border of the cookie. ... .
When ready to flood, use extra piping bags or a small spoon to drizzle different colors of royal icing onto each cookie..
Use a toothpick to drag icing to the edges, without allowing it to spill over..

Does buttercream icing harden?

How long does it take for the buttercream to harden? After spreading the buttercream on the cookie, you'll notice it harden up quite a bit within a couple of hours. Before stacking them, though, I would give them overnight to harden, and then stack them on top of each other.

How long does it take buttercream to harden?

The amount of time it takes for the buttercream to crust depends on a couple factors, especially the temperature and humidity inside your kitchen. Generally, it will take your buttercream anywhere from 10 to 30 minutes to develop a crust. If it's a particularly warm and humid day, it may take longer.