These are the absolute best rolled sugar cookie recipe. I promise you will not be disappointed! The dough is not crazy sweet, nor should it be since you’ll be loading it up with buttercream frosting!
Sugar cookies are my absolute favorite thing to bake. It started in college – baking would soothe me when I was waiting for test results, and continued on to adulthood. That may be weird, but baking/cooking are some of the only things that allow my brain to completely turn off. Anyone else? No? Ok, anyway –
Around the holidays, I will double this cookie recipe, so there’s plenty to share. I personally love to use buttercream (not a huge fan of royal icing even though it looks beautiful). I will however use royal icing for details and lettering! I’ve included some tips below (keep in mind I’m an amateur), but I hope they help y’all enjoy making sugar cookies as much as I do! Y’all let me know what you think!
Tips for decorating sugar cookies:
- Use gel food coloring, the liquid you get at the grocery store will never give you deep colors! I love these Wilton gels or these AmeriColor. (You can normally find these on Amazon, at Hobby Lobby, Michaels, etc.)
- Use an off-set spatula. I don’t really know why, but it is so much easier!
- Keep it simple. The simpler the cookie cutter design the better! I have some elaborate cookie cutters, but since I don’t use royal icing (ick), they never turn out all that great and I end up liking how the simple designs turn out better.
- Use royal icing for lettering or details – it sticks much better and makes those elements easier. I just use the mix and no need for fancy icing bags, you can just use ziplocks!
- Utilize fun sprinkles. Those cauldrons wouldn’t be near as cute with out those Halloween Sprinkles! Same goes for the ghosts and pumpkins. These eyeball sprinkles made all the difference.
Sugar Cookies with Buttercream Frosting
- Total Time: 0 minute
- Yield: 3 Dozen 1x
Description
The absolute best rolled sugar cookies!
Ingredients
Sugar Cookies
- 3/4 Cup Unsalted Butter, softened
- 1 Cup White Sugar
- 2 Large Eggs
- 1/2 tsp Vanilla
- 2 1/2 Cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
Buttercream Frosting
- 1 Cup Unsalted Butter
- 6–8 Cups Powdered Sugar
- 1/2 Cup Milk
- 2 tsp Vanilla
Instructions
Sugar Cookies
- In large bowl – or stand mixer – cream together butter & sugar until smooth. Beat in eggs and vanilla.
- In separate bowl, whisk together the dry ingredients – flour, baking powder & salt.
- Mix in the dry ingredients with the butter mixture (do this in shifts).
- Once combined cover with plastic wrap and refrigerate for at least 1 hour – or overnight.
- When ready to bake – preheat oven to 400 degrees.
- Roll out dough on floured surface (or use powdered sugar :)). Roll out dough to 1/4-1/2 inch thickness.
- Cut into shapes with your cookie cutter and place on a cookie sheet lined with parchment paper or silicone mat.
- Bake for 6-8 minutes until set. Let cool for a few minutes on the cookie sheet, then transfer to cooling rack. (Will keep baking a bit on the cookie sheet once removed from the oven.)
- When completely cool, frost with buttercream frosting.
Buttercream Frosting
- Cream together the butter & vanilla.
- Add the powdered sugar and milk – alternating between the two.
- Mix until smooth. Divide and add food coloring as needed.
- *You may need more or less sugar depending on the consistency you are looking for.
- Prep Time: 1 Hour 25 Minues
- Cook Time: 10 Minutes
Keywords: Sugar Cookies, Frosted Sugar Cookies, Baking, Holidays, Frosting
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