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Sugar Cookies with Buttercream Frosting Recipe
Bake soft sugar cookies with buttercream frosting at home; easy step-by-step recipe, ideal for holidays and cookie swaps.
Holiday sugar cookies with buttercream frosting are a classic festive dessert characterized by a soft, buttery crumb and a creamy, sweet topping. The dough is typically prepared by creaming butter and granulated sugar, then combining the mixture with eggs, vanilla extract, all-purpose flour, and a small amount of baking powder or baking soda for lift. After the dough is chilled, it is rolled out and cut into seasonal shapes, baked until barely golden, and cooled before being coated with an American-style buttercream made from whipped butter, confectioners’ sugar, and a splash of milk or cream. Food coloring, sprinkles, or sanding sugar are frequently added for decorative flair, making these cookies a popular choice for cookie swaps, holiday parties, and edible gifts throughout the winter celebrations.
Sugar Cookies with Buttercream Frosting Recipe
These cookies are perfect for bakers of all skill levels because the dough freezes beautifully, letting you prep weeks ahead and bake on demand. Swap in citrus zest, almond extract, or even a dash of chai spice for easy flavor twists, then invite friends or kids to decorate—the recipe is endlessly adaptable to any gathering.
Prep Time
45 minutes
45 minutes
Cook Time
10 minutes
10 minutes
Total Time
115 minutes
115 minutes
Ingredients
¾ cups all-purpose flour
- teaspoon baking powder
- ½ teaspoon fine sea salt
- cup unsalted butter, softened
- cup granulated sugar
- large egg
- ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, but recommended for flavor depth)
- tablespoons milk
- ½ cup unsalted butter, room temperature (for frosting)
- cups powdered sugar, sifted (for frosting)
- –3 tablespoons heavy cream or whole milk, plus more as needed (for frosting)
- teaspoon pure vanilla extract (for frosting)
- Pinch of fine sea salt (for frosting balance)
- Gel food coloring, any desired shades (optional for festive colors)
- Assorted holiday sprinkles or sanding sugar (optional for decoration)
Method
Preheat the oven to 350 °F
- Line baking sheets with parchment paper
- In a bowl whisk together flour, baking powder, and salt
- In a separate large bowl beat softened butter and granulated sugar until light and fluffy
- Beat in eggs one at a time followed by vanilla extract
- Gradually mix the dry ingredients into the butter mixture just until a soft dough forms
- Divide the dough in half and flatten each portion into a disk
- Wrap each disk in plastic wrap and chill for at least 1 hour
- Lightly flour a clean work surface
- Roll one chilled disk to about 1⁄4-inch thickness
- Cut dough into shapes with cookie cutters
- Place the cutouts on the prepared baking sheets, leaving space between cookies
- Gather and reroll scraps to cut more cookies
- Bake the cookies until the edges are set and pale golden, about 8 to 10 minutes
- Cool the cookies on the sheet for 2 minutes
- Transfer the cookies to wire racks to cool completely
- Beat softened butter for the frosting in a bowl until creamy
- Gradually add powdered sugar, mixing on low until combined
- Beat in vanilla extract, a pinch of salt, and enough milk or cream to reach spreadable consistency
- Continue beating the frosting on high until light and fluffy
- Tint portions of frosting with food coloring if desired
- Spread or pipe frosting onto completely cooled cookies
- Top frosted cookies with sprinkles or decorations
- Let the decorated cookies sit until the frosting firms up before serving or storing
Nutrition (whole recipe)
Calories
3490 kcal Protein
20 g Fat
199 g Carbs
413 g Fiber
2 g Sugar
343 g
3490 kcal Protein
20 g Fat
199 g Carbs
413 g Fiber
2 g Sugar
343 g
Notes
Roll the dough between two sheets of parchment, cut your shapes, then freeze the tray for 10 minutes before baking—this keeps the edges razor-sharp and prevents spreading. For a glossy buttercream that crusts just enough for stacking, swap 2 tablespoons of the milk for light corn syrup and beat an extra minute.
why this recipe
These sugar cookies with buttercream frosting are the kind of treat that turns a simple gathering into a celebration, combining a tender, melt-in-your-mouth crumb with a luxuriously creamy topping that’s subtly sweet rather than cloying. The dough is remarkably forgiving—easy to roll, cut, and re-roll without losing its delicate texture—yet it still bakes up with crisp edges and a soft center that holds its shape beautifully for decorating. Paired with a buttercream that whips up silky-smooth and pipes like a dream, each cookie becomes a blank canvas for vibrant holiday colors, sprinkles, and creative flair. Best of all, you can make the dough and frosting in advance, so when guests arrive, you’re free to share a warm kitchen, irresistible aromas, and perfectly frosted cookies that taste as festive as they look.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare the sugar cookie dough ahead of time and freeze it for later baking?
Yes—this dough freezes exceptionally well. Shape it into disks (or cut out the cookies), wrap airtight, and freeze for up to 2-3 months; thaw in the fridge overnight, then roll or bake straight from chilled for perfect results.
Q2: How should I store the frosted cookies, and how long will they stay fresh?
Once the buttercream has crusted, layer the cookies between sheets of parchment in an airtight container and keep them at cool room temperature for up to 3 days (or refrigerate for up to 1 week if your kitchen is warm). For longer storage, freeze the frosted cookies in a single layer until solid, then pack airtight; they’ll retain their flavor and texture for about 2 months—just thaw, uncovered, at room temperature before serving.
Can I make these sugar cookies gluten-free, and which flour blend works best?
Yes—simply swap the all-purpose flour for an equal weight or volume of a certified 1:1 gluten-free baking blend that already contains xanthan or guar gum (e.g., King Arthur Measure-for-Measure, Bob’s Red Mill 1-to-1, or Cup4Cup). Chill the dough at least 30 minutes longer and roll gently; the cookies bake up virtually identical in taste and texture.