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Beautifully decorated buttercream sugar cookies on a platter

Classic Buttercream Sugar Cookies

These classic buttercream sugar cookies feature a tender, buttery base topped with a rich and creamy frosting. Perfect for any occasion, they are easy to make and customize.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 24 cookies
Calories 150 kcal

Equipment

  • Baking sheets
  • Parchment paper or silicone mats
  • Medium bowl
  • Electric mixer
  • Large bowl
  • Plastic wrap
  • Cookie cutters
  • Wire rack

Ingredients
  

For the Cookies:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch

For the Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 1-2 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt
  • Food coloring optional

Instructions
 

For the Cookies:

  • Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
  • Whisk together flour, baking powder, salt, and cornstarch in a medium bowl and set aside.
  • Cream softened butter and granulated sugar in a large bowl with an electric mixer until light and fluffy (2-3 minutes).
  • Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl.
  • Gradually add the dry ingredients to the wet mixture on low speed until just combined, avoiding overmixing.
  • Divide dough in half, flatten each into a disk, wrap, and refrigerate for at least 30 minutes to prevent spreading.
  • Roll out one disk of chilled dough to 1/4-inch thickness on a lightly floured surface and cut out shapes with cookie cutters.
  • Transfer cookies to prepared baking sheets and bake for 8-10 minutes until edges are lightly golden and centers are set.
  • Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

For the Buttercream Frosting:

  • Beat softened butter in a large bowl with an electric mixer until creamy (2-3 minutes).
  • Gradually add sifted powdered sugar, one cup at a time, beating until smooth after each addition.
  • Beat in vanilla extract, milk (or cream), and salt until the frosting is light, fluffy, and spreadable; adjust consistency with more milk or powdered sugar.
  • If desired, incorporate food coloring until you reach your preferred shade.
  • Once cookies are completely cool, generously frost them with the buttercream.

Notes

Chilling the dough is essential for preventing the cookies from spreading too much and for achieving a tender texture. Do not overbake the cookies if you want them to remain soft.