Sugar Cookies With Buttercream Frosting

Sugar Cookies With Buttercream Frosting


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 3   Average: 5/5]


Cookie decorating can be a nice family activity.

  • Cookies:
  • 1 1/2 Cups Sifted Powdered Sugar (Sift & Then Measure)
  • 1 Cup Butter (Softened)
  • 1 Egg
  • 1 1/2 Teaspoons Vanilla Extract
  • 1/4 Teaspoon Almond Extract
  • 2 1/2 Cups Unbleached Flour
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cream Of Tartar
  • Buttercream Frosting:
  • 3 3/4 Cups Powdered Sugar
  • 1/2 Cup Butter (Softened)
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Kosher Salt
  • 3 To 4 Tablespoons Milk
  1. In large-size bowl cream sugar and butter. Add egg, vanilla, and almond extract. Mix well.
  2. In medium-size bowl combine flour, kosher salt, baking soda, and cream of tartar.
  3. Add flour mixture to butter mixture. Mix until smooth.
  4. Mold dough into a ball and place in plastic wrap. Place in refrigerator 3 hours to overnight.
  5. Preheat oven to 375 degrees.
  6. Remove dough from refrigerator and roll out to 1/4 inch on a floured surface. Cut with cookie cutters and place on a greased or parchment lined baking sheet.
  7. Place in oven 7 to 8 minutes.
  8. Remove from oven and cool completely before frosting.
  9. To Make Frosting: In large-size bowl combine all ingredients on low with electric mixer. Beat until creamy. Add additional milk if needed to create a spreadable consistency. Color frosting as desired.
  10. Spread frosting on cookies. Decorate with sprinkles or other decorations if you wish.
  11. NOTE: The cookie dough can be frozen so you can make cookies later.
  12. Makes About 5 Dozen
  13. Prep Time: 60 Minutes Cook Time: 8 Minutes Total Time: 68 Minutes
  14. "Work With What You Got!"
  15. ©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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