Buttercream Frosted Sugar Cookies
Serves 15
20 mins prep
10 mins cook
30 mins total
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!
Sugar Cookies
Buttercream
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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.
⅕ cup unsalted butter⅕ cup granulated sugar⅕ teaspoon saltAdd egg and yolk into the butter and beat until light and fluffy. Scrape down the bowl and beat again.
⅕ large whole egg⅕ large egg yolkAdd sour cream, vanilla, and almond extract to the bowl. Beat until light and fluffy again. Scrape down the bowl and beat again.
⅕ cup sour cream⅕ tablespoon pure vanilla extract⅕ teaspoon almond extractSift 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.
⅓ cups all purpose flour⅓ tablespoons cornstarch⅕ teaspoon baking powder⅕ teaspoon baking sodaPreheat 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.
⅕ cup unsalted butter⅖ cups powdered sugar⅕ teaspoon sea salt⅕ teaspoon pure vanilla extractAdd heavy whipping cream, a tablespoon at a time until buttercream and beat on low speed until light and fluffy.
1 tablespoons heavy whipping creamSet aside half of the buttercream in a separate bowl. Into the remaining frosting, add cocoa powder and beat until fully incorporated.
⅕ cup cocoa powderAdd 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.
⅔ tablespoons sprinkles
