Buttercream Frosted Sugar Cookies
These buttercream frosted sugar cookies are soft, extra thick, and topped with the most luscious whipped buttercream. This recipe makes chocolate and vanilla frosting so you can have both! The sugar cookies have that classic flavour thanks to some almond and vanilla extract. Top with your favourite sprinkles to dress them up and serve. They're perfect for a birthday or holiday party. Try not to eat the whole tray, you won't be able to resist!
Equipment
- 3" round cookie cutter
- stand mixer or electric mixer
Ingredients
Sugar Cookies
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 large whole egg room temperature
- 1 large egg yolk room temperature
- ½ cup sour cream room temperature
- 1 tablespoon pure vanilla extract
- ¼ teaspoon almond extract
- 2 ½ cups all purpose flour 300g
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Buttercream
- ¾ cup unsalted butter softened
- 3 cups powdered sugar
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 5-8 tablespoons heavy whipping cream
- ¼ cup cocoa powder sifted
- 5 tablespoons sprinkles
Instructions
Sugar Cookies
- In a large bowl or stand mixer, combine butter, sugar, and salt. Beat with a paddle attachment until light and fluffy, about 8 minutes. Scrape down the bowl halfway through.½ cup unsalted butter, 1 cup granulated sugar, ½ teaspoon salt
- Add egg and yolk into the butter and beat until light and fluffy. Scrape down the bowl and beat again.1 large whole egg, 1 large egg yolk
- Add sour cream, vanilla, and almond extract to the bowl. Beat until light and fluffy again. Scrape down the bowl and beat again.½ cup sour cream, 1 tablespoon pure vanilla extract, ¼ teaspoon almond extract
- Sift flour, cornstarch, baking powder, and baking soda into the bowl and fold until no more dry streaks remain. Shape the dough into a disk and wrap tightly to prevent it from drying out. Refrigerate for at least 30 minutes.2 ½ cups all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda
- Preheat oven to 180°C or 355°F. Roll out the dough on a lightly floured surface or in between two sheets of parchment paper. Roll to ½” thickness. Using a 3” round cookie cutter, cut out circles, re-rolling the dough as needed.
- Place the cut cookies onto a parchment lined baking sheet and pop in the freezer for 5 minutes or in the fridge for 10 minutes.
- Bake 2-3" apart for 8-10 minutes or until lightly golden brown at the bottom and puffed at the top. Transfer to a cooling rack to cool completely.
Buttercream
- Beat butter, sugar, and salt until light and fluffy, about 8-10 minutes. Scrape down the bowl halfway through. Add vanilla and beat until light and fluffy again.¾ cup unsalted butter, 3 cups powdered sugar, ¼ teaspoon sea salt, 1 teaspoon pure vanilla extract
- Add heavy whipping cream, a tablespoon at a time until buttercream and beat on low speed until light and fluffy.5-8 tablespoons heavy whipping cream
- Set aside half of the buttercream in a separate bowl. Into the remaining frosting, add cocoa powder and beat until fully incorporated.¼ cup cocoa powder
- Add more heavy whipping cream a tablespoon at a time into the chocolate frosting to loosen if needed.
- Frost half the cookies with vanilla buttercream and the other half with chocolate buttercream. Sprinkle with sprinkles of choice and serve! You can serve them at room temperature or refrigerated.5 tablespoons sprinkles
Notes
Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Serve cold or at room temperature.
Tried this recipe?Let us know how it was!