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## Indulge in Homemade Buttercream Sugar Cookies
There’s something truly magical about biting into a soft, buttery sugar cookie topped with fluffy buttercream. These Buttercream Sugar Cookies are not only delicious but also incredibly versatile, making them perfect for any occasion—whether it's a holiday party, a birthday celebration, or just an everyday treat. With a tender, melt-in-your-mouth texture and a vanilla-almond aroma, these cookies have a special place in my heart and on my dessert table. Let’s dive into why you should make these delectable delights!
## Reasons to Try This Buttercream Sugar Cookies Recipe
You’ll love these cookies for so many reasons! They are a staple in any cookie repertoire, both for their taste and for the joy they bring. This recipe is kid-approved and easy enough for even the youngest bakers to help with. Perfect for decorating, whether it's a holiday, birthday, or just a weekend project with the kids, these cookies are a whimsical canvas for your creativity.
> “The cookies are always the hit of the party! They’re soft, buttery, and the buttercream frosting takes them to the next level. Everyone asks for the recipe!” – Happy Home Baker
## The Cooking Process Explained
Making Buttercream Sugar Cookies is a delightful process that starts with preparing the cookie dough and culminates in the artistry of frosting. With detailed steps to guide you, you'll have warm, sweet cookies in no time.
1. **Prep the Dough**: Combine the dry ingredients, cream the butter and sugar, and mix in the egg and vanilla.
2. **Chill**: Let the dough rest to achieve the perfect cookie consistency.
3. **Bake**: Roll, cut, and bake the cookies to golden perfection.
4. **Frost**: Whip together a tempting buttercream frosting that is as easy to make as it is to enjoy.
## Gather These Items
Here’s what you’ll need to create these delightful cookies and their smooth, creamy frosting:
- **For the Cookies**:
- 3 cups all-purpose flour (375g)
- 2 teaspoons aluminum-free baking powder
- 1 cup unsalted butter, room temperature (226g)
- ½ teaspoon kosher salt
- 1 cup granulated sugar (200g)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- **For the Buttercream**:
- 1 cup unsalted butter, room temperature (226g)
- 4 cups confectioners' sugar (480g)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- ¼ cup heavy whipping cream
- Pinch of salt
## Step-by-Step Instructions
1. In a medium bowl, whisk together the flour and baking powder. Set aside.
2. In a mixing bowl, beat the butter and salt until combined (about 1 minute).
3. Add sugar and mix until smooth (approximately 1.5 minutes).
4. Scrape the bowl, then add the egg and vanilla, mixing well (1 minute).
5. Gradually incorporate the flour mixture on low speed until a soft dough forms.
6. Shape into a ball, wrap in plastic, and press into a 1-inch thick disk. Chill for at least 30 minutes or up to three days.
7. Preheat the oven to 375°F. Prepare baking sheets with parchment paper.
8. On a floured surface, roll the dough to about ¼ inch thick and cut with cookie cutters.
9. Place cookies on baking sheets about an inch apart. Freeze for 10 minutes if they’ve warmed up.
10. Bake for 7-8 minutes until puffy. Let cool on the pan for 2 minutes, then transfer to a wire rack.
11. For the buttercream, beat the butter until smooth. Gradually add confectioners' sugar, then vanilla, almond extract, and cream. Beat until fluffy.
12. Add a pinch of salt if needed, and color the frosting as you like.
## How to Serve Buttercream Sugar Cookies
These cookies shine when served fresh and decorated. Arrange them on a platter, drizzle with extra frosting, or add festive sprinkles for a pop of color. Pair them with a glass of milk, coffee, or hot cocoa for a delightful treat any time of year.
## Storage and Reheating Tips
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. For longer storage, freeze the unfrosted cookies for up to three months. When you're ready to enjoy, simply thaw and frost as desired!
## Pro Chef Tips for Success
- **Chill the Dough**: Chilling is key; it helps prevent spreading during baking.
- **Don’t Overbake**: Pull them from the oven as soon as they’re puffy and just beginning to turn golden.
- **Customization**: Use gel food coloring for vibrant buttercream, perfect for any occasion!
## Creative Twists You Might Enjoy
- **Flavor Variations**: Substitute almond extract with lemon or peppermint for a refreshing twist.
- **Toppings**: Consider adding crushed candies, chopped nuts, or seasonal sprinkles on top of the buttercream.
## Common Questions
**How long does the dough need to chill?**
Chill for at least 30 minutes, but you can leave it in the fridge for up to three days.
**Can I use margarine instead of butter?**
While it's possible, butter will provide the best flavor and texture.
**What if my cookies spread too much?**
Make sure to chill both the dough and the cookies before baking, and reduce the baking time for best results.
With this complete guide, you’ll be whipping up delicious Buttercream Sugar Cookies that everyone will love. Happy baking!
Feel free to adjust any parts to better fit your writing style or the target audience!
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Buttercream Sugar Cookies
- Total Time: 1 hour 30 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Deliciously soft buttercream sugar cookies perfect for any occasion, decorated with creamy frosting.
Ingredients
Scale
- 3 cups all-purpose flour (375g)
- 2 teaspoons aluminum-free baking powder
- 1 cup unsalted butter, room temperature (226g)
- ½ teaspoon kosher salt
- 1 cup granulated sugar (200g)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsalted butter for frosting, room temperature (226g)
- 4 cups confectioners’ sugar (480g)
- 1 teaspoon pure vanilla extract for frosting
- 1 teaspoon pure almond extract
- ¼ cup heavy whipping cream
- Pinch of salt for frosting
Instructions
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a mixing bowl, beat the butter and salt until combined (about 1 minute).
- Add sugar and mix until smooth (approximately 1.5 minutes).
- Scrape the bowl, then add the egg and vanilla, mixing well (1 minute).
- Gradually incorporate the flour mixture on low speed until a soft dough forms.
- Shape into a ball, wrap in plastic, and press into a 1-inch thick disk. Chill for at least 30 minutes or up to three days.
- Preheat the oven to 375°F. Prepare baking sheets with parchment paper.
- On a floured surface, roll the dough to about ¼ inch thick and cut with cookie cutters.
- Place cookies on baking sheets about an inch apart. Freeze for 10 minutes if they’ve warmed up.
- Bake for 7-8 minutes until puffy. Let cool on the pan for 2 minutes, then transfer to a wire rack.
- For the buttercream, beat the butter until smooth. Gradually add confectioners’ sugar, then vanilla, almond extract, and cream. Beat until fluffy.
- Add a pinch of salt if needed, and color the frosting as you like.
Notes
Chill the dough adequately to prevent spreading during baking. Use gel food coloring for vibrant buttercream.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg