Description
These soft frosted sugar cookies are so tender and delicious! The sugar cookies themselves are light and cakey, and they're topped with a luscious homemade vanilla buttercream and decorated with sprinkles.
Ingredients
Sugar Cookies:
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 eggs (100g), well beaten
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Vanilla Buttercream:
- 1/2 cup (113g) unsalted butter, softened
- 2 1/2 cups (284g) powdered sugar, sifted
- 1 1/2 teaspoons vanilla extract
- 2-3 tablespoons milk
- Optional: a few drops of food coloring
- Optional: sprinkles, for decorating
Instructions
Sugar Cookies:
- Preheat the oven to 350°F (177°C). Line a sheet tray with parchment paper or a silicone baking mat.
- In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), cream together the softened butter and granulated sugar until fluffy, about 3-5 minutes. Add in the beaten eggs, vanilla extract, and milk and mix well to combine, scraping the bowl well after each addition.
- In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined, scraping as needed.
- Tightly wrap the cookie dough in plastic wrap, then refrigerate for at least 30 minutes before rolling it out.
- After the dough has chilled, lightly flour your countertop and roll the cookie dough out to about a 1/2-inch thickness. Cut out the cookies using your desired cookie cutters, then transfer them to the prepared baking sheet.
- Bake the cookies in the preheated oven for 8-12 minutes, or until they are lightly golden brown on the bottom.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Make sure the cookies are completely cool before decorating.
Vanilla Buttercream:
- In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the softened butter until soft and fluffy, about 3-5 minutes. With the mixer still on, gradually add in the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
- Once the butter and sugar have been fully combined, add in the vanilla extract. Then, add in the milk 1 tablespoon at a time until you reach the desired consistency. If desired, add in food coloring in your desired color to color the buttercream.
- Spread the buttercream on top of the cooled cookies, then decorate with sprinkles if desired. Enjoy!
Notes
- Yield: The number of cookies that this recipe yields depends on the size of the cookie cutter you use.
- Make Ahead Instructions: If you'd like to prepare the dough ahead of time, you can refrigerate it for up to 2 days or freeze it for up to 2 months. You can also freeze the baked (unfrosted) cookies for up to 2 months. Just let them thaw to room temperature before decorating and serving.
- Storage: Stored in an airtight container, these cookies will usually last for about 1 week at room temperature.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American