Few things bring as much joy to the kitchen as a batch of beautifully frosted sugar cookies. These Buttercream Sugar Cookies are the kind that make every celebration sweeter — soft, buttery, perfectly shaped, and topped with creamy vanilla-almond frosting. Whether it’s Easter, a birthday, or just a cozy afternoon of baking, these cookies are a treat you’ll bake again and again.

This recipe has been tested and perfected to guarantee cookies that hold their shape, stay soft for days, and taste absolutely divine. With a simple dough that chills beautifully and rolls out like a dream, you’ll love how easy these are to decorate and how stunning they look once frosted.

Why You’ll Love This Recipe

Soft and buttery texture: Melt-in-your-mouth sugar cookies that stay tender even after decorating.
Perfectly shaped cut-outs: No spreading — just sharp, clean edges every time.
Easy, creamy buttercream: Smooth, pipeable frosting with vanilla and almond for classic flavor.
Festive and fun: Ideal for holidays, birthdays, or decorating with kids.
Make-ahead friendly: The dough and cookies both freeze beautifully for stress-free baking days.

Time Needed

Prep Time: 15 minutes
Bake Time: 8 minutes
Total Time: 23 minutes
Servings: 24 cookies (depending on cutter size)

Ingredients

For the Sugar Cookies

3 cups all-purpose flour (375g)
2 teaspoons aluminum-free baking powder
½ teaspoon kosher salt
1 cup unsalted butter, room temperature (226g)
1 cup granulated sugar (200g)
1 large egg, room temperature
2 teaspoons pure vanilla extract

For the Buttercream Frosting

1 cup unsalted butter, room temperature (226g)
4 cups confectioners’ sugar (480g)
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
¼ cup heavy whipping cream
Pinch of salt

Step-by-Step Instructions

Prepare the doughWhisk together flour, baking powder, and salt in a bowl. In a separate bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla until combined.
Combine and chillGradually add the dry ingredients to the butter mixture, mixing on low until a soft dough forms. Wrap in plastic wrap, flatten into a disk, and chill for at least 30 minutes (up to 3 days).
Roll and cutPreheat oven to 375°F (190°C). Roll out the dough on a floured surface to ¼-inch thickness. Cut into shapes with cookie cutters and place on parchment-lined baking sheets.
BakeBake for 7–8 minutes or until the edges are just set (not browned). Cool completely before frosting.
Make the buttercreamBeat butter until creamy. Gradually add confectioners’ sugar, vanilla, almond extract, and cream. Whip until light and fluffy. Add food coloring if desired.
DecorateSpread or pipe frosting onto cooled cookies. Add sprinkles, colored sugar, or edible glitter for a festive finish.

Tips from Chef Emma

Chill the dough for at least 30 minutes to keep shapes sharp.
Use aluminum-free baking powder to avoid a tangy aftertaste.
For vibrant colors, use gel food coloring instead of liquid.
Freeze undecorated cookies up to 2 months — decorate after thawing for best results.

Storage

Store decorated cookies in an airtight container at room temperature for up to 1 week or refrigerate for up to 10 days. For long-term storage, freeze in layers separated by parchment paper for up to 3 months.

Nutrition Info per Serving

Calories: 161
Fat: 8g
Sugar: 8g
Protein: 2g
Carbohydrates: 20g
Sodium: 71mg

Final Thoughts

These Buttercream Sugar Cookies are soft, rich, and perfectly sweet — the kind that make every holiday or special occasion a little more joyful. Whether you decorate with your family or prepare a stunning cookie platter for guests, these cookies never fail to impress. Save this recipe to your baking board and share a batch of happiness today!