Sugar Cookies With Buttercream Frosting

Sugar Cookies with Buttercream Frosting

The baking frenzy continues in our house, and this time it lead to Vanilla Sugar Cookies with Buttercream Frosting!

JUMP TO RECIPE ⬇️

This time the cookies weren’t for Christmas, instead I made them for a friend’s son’s 3rd birthday! Originally I was going to pipe on some clocks, but after realizing that 1) I’m not a fan of the hard royal icing that I practiced with, and 2) I’m not very good at writing numbers. So, I switched it up, and made some light and fluffy Buttercream Frosting instead, and I am so glad that I did because these cookies are absolutely amazing! The light and fluffy buttercream matches the soft vanilla sugar cookies, making it the perfect cookie!

Sugar Cookies With Buttercream Frosting

AND you can even pipe this frosting to switch these cookies up into Christmas Sugar Cookies, and decorate them for the holidays!

Heads Up: The cookie dough needs to be refrigerated overnight or at least 4 hours for the best cookies, so plan ahead!

How To Make Vanilla Sugar Cookies

Gather & Prepare Ingredients

Add butter and sugar to the bowl of a stand mixer, or in a large, deep bowl.

In a large bowl sift together flour, corn starch, salt and baking powder.

In a second small bowl, whisk together egg and vanilla.

Make Cookie Dough

In bowl of stand mixer cream butter and sugar for 5 minutes – until it’s light and fluffy. Add egg and vanilla. Beat for 1 minute.

Reduce heat to low, and add flour mixture in 3 batches. Beat on low until flour is just blended in. The dough might look a little crumbly, but that’s ok. Set bowl that flour mixture aside.

Pro Tip: Use Vanilla Bean Paste instead of vanilla extract for an even more vanilla-y taste, and to see the flakes of vanilla beans throughout your cookies!

Sugar Cookies With Buttercream Frosting

Add dough back to flour mixture bowl, and gently knead until the dough just comes together.

Sugar Cookies With Buttercream Frosting

Shape into a disc. Wrap in plastic wrap and place in the fridge overnight – or at least 4 hours.

Sugar Cookies With Buttercream Frosting

Cut Out & Bake Cookies

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. These gold pans are my favorite.

Quarter dough.

Working with one quarter at a time, roll out dough to ¼” thick in between two pieces of parchment paper.

Sugar Cookies With Buttercream Frosting
Sugar Cookies With Buttercream Frosting

Pro Tip: Use special rubber bands on your rolling pin to create a perfect ¼” thickness, or get four paint sticks from Home Depot or Lowes, and glue two together to make ¼”, and roll dough between paint sticks.

Using a cookie cutter, cut out cookies and place on prepared baking sheet.

Sugar Cookies With Buttercream Frosting

Add dough scraps to the next unrolled piece of cookie dough.

Sugar Cookies With Buttercream Frosting

Chill cut out cookies for 10 minutes in the fridge.

Sugar Cookies With Buttercream Frosting
Sugar Cookies With Buttercream Frosting

Bake cookies 10 minutes, rotating baking sheet at 5 minutes.

Let cookies cool on baking sheet for 5 minutes. Transfer to wire rack to finish cooling.

Sugar Cookies With Buttercream Frosting
Sugar Cookies With Buttercream Frosting

Make Frosting & Decorate Cookies

In the bowl of a stand mixer, cream butter until light and fluffy.

On low speed, add powdered sugar in batches, and then salt.

Once just combined, add vanilla. Beat on medium-high speed until light and fluffy.

Add 2 tbsp milk, and continue beating another minute to combine. Add an additional 1-2 tbsp milk to reach desired consistency.

Add gel food coloring and beat until desired color. If making multiple colors, divide white frosting among multiple bowls, and stir in gel food coloring until it reaches desired color.

Sugar Cookies With Buttercream Frosting

Using an offset spatula, spread frosting evenly over the top of cookies.

Sugar Cookies With Buttercream Frosting

Place cookie on a paper plate, and sprinkle evenly with sprinkles over the top.

vanilla sugar cookies with buttercream frosting

Move cookie back to baking sheet to let dry while you finish decorating.

Sugar Cookies With Buttercream Frosting

Keep cookies in a sealed tupperware container with parchment between the layers.

Note: To pipe frosting onto cookies, add a size 4 tip or bigger to piping bag, and add desired color to piping bag. Pipe frosting on cookies, squeezing from the top of the piping bag.

How To Freeze Cookie Dough

Make cookie dough according to recipe directions.

To Freeze In A Disc: Wrap cookie dough in a double layer of plastic wrap, and place in labeled ziplock bag. Let disc thaw in the fridge overnight before rolling out and baking cookies. Bake cookies according to recipe directions.

To Freeze Cut Outs: Place cookie cut outs on a baking sheet lined with parchment. Freeze cookies in a single layer until completely frozen. Transfer frozen cookies to a labeled ziplock bag or tupperware container. To bake cookies, place frozen cookies on a baking sheet lined with parchment. Let cookies thaw 20 minutes before baking. Bake according to recipe directions.

Get The Recipe

Yields1 Serving

Cookie Dough
 2 tbsp cornstarch
 3 cups flour minus 2 tbsp
 ½ tsp salt
 1 tsp baking powder
 1 cup butter, softened
 1 cup sugar
 1 egg
 1 tbsp vanilla bean paste
Buttercream Frosting
 4 cups powdered sugar
 1 cup butter, softened
 2 tsp vanilla
 2 tbsp milk
 gel food coloring

Prepare Cookie Dough
1

Measure out 3 cups of flour, and use your 1 tbsp measuring spoon to remove 2 tbsp flour.

In a large bowl sift together flour, corn starch, salt and baking powder. 

In a second small bowl, whisk together egg and vanilla.

2

In bowl of stand mixer cream butter and sugar for 5 minutes - until it's light and fluffy. Add egg and vanilla. Beat for 1 minute.

3

Reduce heat to low, and add flour mixture in 3 batches. Beat on low until flour is just blended in. Set bowl that flour mixture aside 

4

Add dough back to flour mixture bowl, and gently knead until the dough just comes together.
Shape into a disc. Wrap in plastic wrap and place in the fridge overnight - or at least 4 hours.

Bake Cookies
5

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

6

Quarter dough. Working with one quarter at a time, roll out dough to ¼" thick in between two pieces of parchment paper. 

7

Using a cookie cutter, cut out cookies and place on prepared baking sheet. Add dough scraps to the next unrolled piece of cookie dough.

Chill cut out cookies for 10 minutes in the fridge.

8

Bake cookies 10 minutes, rotating baking sheet at 5 minutes.

9

Let cookies cool on baking sheet for 5 minutes. Transfer to wire rack to finish cooling. 

Make Frosting
10

In the bowl of a stand mixer, cream butter until light and fluffy. 

11

On low speed, add powdered sugar in batches, and then salt.

12

Once just combined, add vanilla. Beat on medium-high speed until light and fluffy

13

Add 2 tbsp milk, and continue beating another minute to combine. Add an additional 1-2 tbsp milk to reach desired consistency.

14

Add gel food coloring and beat until desired color. If making multiple colors, divide white frosting among multiple bowls, and stir in gel food coloring until it reaches desired color. 

Decorate Cookies
15

Using an offset spatula, spread frosting evenly over the top of cookies. 

Place cookie on a paper plate, and sprinkle evenly with sprinkles over the top.

Move cookie back to baking sheet to let dry while you finish decorating. 

Notes
16

The cookie dough needs to be refrigerated overnight or at least 4 hours for the best cookies, so plan ahead!

17

Use Vanilla Bean Paste instead of vanilla extract for an even more vanilla-y taste, and to see the flakes of vanilla beans throughout your cookies!

18

Use special rubber bands on your rolling pin to create a perfect ¼" thickness, or get four paint sticks from Home Depot or Lowes, and glue two together to make ¼", and roll dough between paint sticks.

19

To pipe frosting onto cookies, add a size 4 tip or bigger to piping bag, and add desired color to piping bag. Pipe frosting on cookies, squeezing from the top of the piping bag.

Ingredients

Cookie Dough
 2 tbsp cornstarch
 3 cups flour minus 2 tbsp
 ½ tsp salt
 1 tsp baking powder
 1 cup butter, softened
 1 cup sugar
 1 egg
 1 tbsp vanilla bean paste
Buttercream Frosting
 4 cups powdered sugar
 1 cup butter, softened
 2 tsp vanilla
 2 tbsp milk
 gel food coloring

Directions

Prepare Cookie Dough
1

Measure out 3 cups of flour, and use your 1 tbsp measuring spoon to remove 2 tbsp flour.

In a large bowl sift together flour, corn starch, salt and baking powder. 

In a second small bowl, whisk together egg and vanilla.

2

In bowl of stand mixer cream butter and sugar for 5 minutes - until it's light and fluffy. Add egg and vanilla. Beat for 1 minute.

3

Reduce heat to low, and add flour mixture in 3 batches. Beat on low until flour is just blended in. Set bowl that flour mixture aside 

4

Add dough back to flour mixture bowl, and gently knead until the dough just comes together.
Shape into a disc. Wrap in plastic wrap and place in the fridge overnight - or at least 4 hours.

Bake Cookies
5

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

6

Quarter dough. Working with one quarter at a time, roll out dough to ¼" thick in between two pieces of parchment paper. 

7

Using a cookie cutter, cut out cookies and place on prepared baking sheet. Add dough scraps to the next unrolled piece of cookie dough.

Chill cut out cookies for 10 minutes in the fridge.

8

Bake cookies 10 minutes, rotating baking sheet at 5 minutes.

9

Let cookies cool on baking sheet for 5 minutes. Transfer to wire rack to finish cooling. 

Make Frosting
10

In the bowl of a stand mixer, cream butter until light and fluffy. 

11

On low speed, add powdered sugar in batches, and then salt.

12

Once just combined, add vanilla. Beat on medium-high speed until light and fluffy

13

Add 2 tbsp milk, and continue beating another minute to combine. Add an additional 1-2 tbsp milk to reach desired consistency.

14

Add gel food coloring and beat until desired color. If making multiple colors, divide white frosting among multiple bowls, and stir in gel food coloring until it reaches desired color. 

Decorate Cookies
15

Using an offset spatula, spread frosting evenly over the top of cookies. 

Place cookie on a paper plate, and sprinkle evenly with sprinkles over the top.

Move cookie back to baking sheet to let dry while you finish decorating. 

Notes
16

The cookie dough needs to be refrigerated overnight or at least 4 hours for the best cookies, so plan ahead!

17

Use Vanilla Bean Paste instead of vanilla extract for an even more vanilla-y taste, and to see the flakes of vanilla beans throughout your cookies!

18

Use special rubber bands on your rolling pin to create a perfect ¼" thickness, or get four paint sticks from Home Depot or Lowes, and glue two together to make ¼", and roll dough between paint sticks.

19

To pipe frosting onto cookies, add a size 4 tip or bigger to piping bag, and add desired color to piping bag. Pipe frosting on cookies, squeezing from the top of the piping bag.

Vanilla Sugar Cookies with Buttercream Frosting

*Adapted From Hanielas 
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