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Buttercream Sugar Cookies

Buttercream Sugar Cookies
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Indulge in the delightful world of Buttercream Sugar Cookies, where creativity meets deliciousness! These soft, cut-out sugar cookies are perfect for any occasion, whether it’s a festive holiday gathering or a birthday celebration. Made with rich vanilla and almond extracts, these cookies not only hold their shape beautifully but also promise a melt-in-your-mouth experience. With an easy-to-follow recipe, you can unleash your inner decorator using vibrant buttercream frosting to create stunning designs that will impress family and friends. Get ready to whip up a batch of these irresistible treats that are sure to become a beloved favorite!

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 teaspoons aluminum free baking powder
  • 1 cup unsalted butter, room temperature
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature – for frosting
  • 4 cups confectioners' sugar – for frosting
  • 1 teaspoon pure vanilla extract – for frosting
  • 1 teaspoon pure almond extract – for frosting
  • ¼ cup heavy whipping cream – for frosting
  • pinch of salt – for frosting

Instructions

  1. In a medium bowl combine flour and aluminum free baking powder with a whisk. Set aside.
  2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and kosher salt on medium speed until combined, about 1 minute. Add in sugar and beat until smooth, about 1.5 minutes. Scrape up and down the bowl, then beat in one large egg and vanilla extract, mixing until well combined.
  3. With the mixer on low, add the flour mixture a little at a time. Occasionally stop to scrape your bowl. The dough should form a ball around the paddle when mixing is finished.
  4. Gently press the dough into a ball. Wrap it in plastic wrap and press into a 1-inch thick disk. Chill for at least 30 minutes before rolling.
  5. Preheat your oven to 375°F. Prepare baking sheets with silicone mats or parchment paper.
  6. On a lightly floured surface, roll out the dough to about a ¼ inch thickness using additional flour as needed to prevent sticking. Cut into shapes with cookie cutters.
  7. Arrange cookies on baking sheets about an inch apart. If dough has gotten warm while cutting, chill in the freezer for about ten minutes before baking. Bake one sheet at a time in the middle of the oven for about 7-8 minutes until puffy.
  8. Allow cookies to rest on the pan for two minutes before transferring them to a wire rack to cool completely.
  9. Once cooled, decorate your cookies as desired!
  10. For buttercream, beat butter on medium-high until smooth and creamy. Scrape down sides of bowl then add confectioners' sugar, vanilla extract, almond extract, and heavy cream. Mix on low until incorporated then whip on medium-high until light and fluffy. Add pinch of salt if desired.

Nutrition

Find it online: https://glonfo.com/buttercream-sugar-cookies/