Classic Fluffy Buttercream Sugar Cookies
These classic sugar cookies with fluffy buttercream frosting are perfect for any occasion. The cookies are soft and tender, and the frosting is light and airy, creating a delightful treat.
Equipment
- Large bowl
- Electric mixer
- Separate smaller bowl
- Whisk
- Plastic wrap
- Baking sheets
- Parchment paper
- Cookie cutters
- Wire rack
- Offset spatula
- Knife
- Piping bag
Ingredients
For the Sugar Cookies:
- 3 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Unsalted butter, softened 2 sticks
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
For the Buttercream Frosting:
- 1 cup Unsalted butter, softened 2 sticks
- 4 cups Powdered sugar sifted if lumpy
- 3-4 tablespoons Heavy cream or milk plus more if needed
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- Food coloring Optional
Instructions
For the Sugar Cookies:
- Cream softened butter and granulated sugar until light and fluffy for 2-3 minutes using an electric mixer.
- Beat in the egg and vanilla extract until well combined.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to wet, mixing on low speed until just combined, being careful not to overmix.
- Form dough into a disk, wrap in plastic, and chill for at least 30 minutes or up to 2 days.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to 1/4 inch thickness and cut out shapes with cookie cutters.
- Transfer cookies to baking sheets and bake for 8-10 minutes until edges are lightly golden.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the Buttercream Frosting & Decorating:
- Beat softened butter with an electric mixer on medium speed for 3-5 minutes until very light, pale, and fluffy.
- Gradually add powdered sugar, one cup at a time, on low mixer speed until fully incorporated.
- Add heavy cream (or milk), vanilla extract, and salt, then beat on medium-high for 3-5 minutes until the frosting is light, airy, and fluffy.
- If using, divide frosting and mix in food coloring to achieve desired shades.
- Once cookies are completely cool, frost with an offset spatula, knife, or piping bag.
Notes
Ensure butter is softened to room temperature for both cookies and frosting for best results. Do not overmix the cookie dough, as this can lead to tough cookies. If your frosting is too thick, add more heavy cream or milk one teaspoon at a time until desired consistency is reached. For crispier cookies, bake a minute or two longer. For softer cookies, bake for the shorter time.