This easy buttercream sugar cookies recipe is the only one you will ever need. The BEST, soft, cut out, sugar cookies that taste good and hold their shape! Use your favorite cookie cutters and have fun decorating with buttercream frosting.
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Oh sugar cookies, how I love thee. 💗
If I could only have one cookie for the rest of my life, it would be these buttercream sugar cookies. They are just the right amount of sweet while perfectly soft and thick. Add a layer of buttercream and I am one happy girl.
I often call these always perfect sugar cookies because they come out perfect every time. They keep their shape when baked with nice sharp edges. And they taste amazing; like a classic soft sugar cookie.
This post was originally published in November of 2018 and has been updated with new photos and helpful information. The recipe remains the same.
why you will love this simple cookie recipe
Searching for sugar cookie recipes, specifically cut out sugar cookies yields a lot of different recipe options. Most of which claim to be "the best". I've tried many of them over the years, with varying degrees of success.
I found this recipe from a local cookie gal, Jenny Keller, and it's the one I have used for many years now. The cookies come out perfect. every. darn. time.
- A simple dough that comes together in minutes!
- Only seven ingredients!
- The undecorated cookies actually taste good!
- The easy American buttercream is made without shortening.
- The cookies hold their shape when you bake them, so they actually look like your cookie cutters!
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
ingredients needed {and substitutions}
- All-purpose flour ~ use your favorite brand. If you don't use a scale for measuring {this is the one I use and love}, make sure to use the scoop and level method to ensure you don't have too much flour. If you need gluten free cookies, a 1 to 1 gluten free flour can be substituted.
- Baking powder ~ this recipe calls for aluminum free baking powder. For sugar cookies that taste good, I highly recommend making sure your baking powder is aluminum free. I use Trader Joe's or Rumford.
- Unsalted butter ~ this is the time to splurge on a high quality butter such as Plugrá or Kerrygold. You also need unsalted butter for the buttercream frosting.
- Kosher salt ~ if you only have table salt, use half the amount.
- Granulated sugar ~ brings the classic sugar cookie taste and provides structure to the cookie. You can use ¾ cup of granulated sugar and ½ cup of confectioners' sugar, if desired.
- Egg ~ one large egg is needed to bind the ingredients together. I have not tested this recipe with any egg substitutes.
- Vanilla ~ pure vanilla extract for flavor. If you want to add a little something-something to the cookies, add ½ teaspoon of pure almond extract. For other flavors be sure to check out my lemon sugar cookies, marbled sugar cookies, or chocolate sugar cookies.
- Confectioners' sugar and heavy cream {not shown} needed for the buttercream.
video tutorial
how to make this easy cookie dough
Start by whisking together the flour and aluminum free baking powder, then set aside. Next cream together the butter and salt until light and silky in appearance.
Now add the granulated sugar, followed by the egg and vanilla extract. Again, mix until light and fluffy.
Then slowly mix in the flour using the lowest speed on your mixer. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
Remove the dough from the mixing bowl and gently press the dough into a ball. Wrap the dough ball in plastic wrap and press into a 1-inch thick disk. Then chill for a minimum of 30 minutes.
how do you know when sugar cookies are done?
Once the dough has chilled, roll it out to about ¼ inch thickness. Please don't be tempted to make them thinner. The thickness of the cookie dough helps to create the soft and chewy texture in the final cookie.
I use this Williams Sonoma rolling pin, but many of my cookie friends swear by this rolling pin.
You do not want to over bake these cookies. About 8 minutes is all they need in a 375°F oven. Yep, that quick. The cookies will appear slightly puffy when they are done and will have barely {if any} brownness to the edges.
You'll let them rest on the pan for 2 minutes before moving them to a cooling rack to cool completely.
tips for the best sugar cookies
- Start with room temperature butter and a room temperature egg. This usually takes 1-2 hours of sitting on the counter {depending on the temperature of your kitchen}. To test, your finger should make an indent without sinking or sliding down into the butter. The butter should not be warm to the touch or shiny or greasy.
- Chill the dough. This recipe requires a minimum of 30 minutes; I typically go somewhere between 30 and 60 minutes of chill time. The dough can chill for up to three days. If it is chilled longer than 1-2 hours, allow it to sit on the counter for 15-20 minutes to warm up before rolling out.
- Roll the cookies ¼ inch thick. If you roll them too thin, they will not be as soft and chewy. When rolling the cookie dough, I like to treat it like pie crust and gently roll it, turning the dough after every pass of the rolling pin. This helps to prevent the dough from sticking to the counter.
- Try not to overwork the dough. Overworked dough = tough cookies.
- If the dough seems too warm after you've rolled and cut out the cookies, pop it in the freezer or refrigerator for 10 minutes to cool back down before baking them.
- Do not over bake the cookies! It takes about 8 minutes for the cookies to bake. They should not have brown edges, but will appear slightly puffy on top when they are done. Allow them to cool on the pan for 2 minutes before moving to a wire cooling rack to cool completely.
troubleshooting for cut out sugar cookies
- Help, my dough is crumbly! The dough should be soft, but not sticky when it goes in for a chill. If the dough seems dry and crumbly when you press it into a ball, you likely added too much flour or overworked the dough. Add a little egg white {start with one tablespoon} and gently work it into the dough until it is soft, but not sticky.
- Help, my dough is super hard after chilling! If the dough chills for more than an hour or two it will need time to warm up on the counter before rolling. Let it sit out for 10-20 minutes before rolling it out.
- Help, my dough is crumbly when I try to roll it! If the cookie dough is too cold, it will crumble when you go to roll it out. Let it warm slightly on the counter for 10-20 minutes and try again.
- Help, my cookies spread when they baked! Your dough likely got too warm when you rolled it out. You can always pop the cut out dough in the freezer or refrigerator for a 10 minute chill before baking them. {I have never had to do this, but my kitchen doesn't get overly warm most of the year}.
- Help, my cookies aren't soft after they cooled! Most likely they were over baked. This sugar cookie recipe only needs about 8 minutes in the oven. The edges should not be browned, but the cookies will be slightly puffy in the middle when they are done.
does buttercream frosting harden on cookies?
Buttercream will harden if the cookies are stored in the refrigerator. When stored at room temperature the buttercream will get a bit of a "crust" to it, meaning that the top layer dries out and isn't sticky anymore, but it's still soft.
Sugar cookies decorated with buttercream do not harden enough to stack and store them unless they are frozen. See below for tips on freezing.
do cookies with buttercream frosting need to be refrigerated?
The short answer is no. American buttercream can generally sit at room temperature for up to two days. The cookies should be stored in an airtight container in a cool and dry area.
You can store the cookies in an airtight container in the refrigerator for up to one week.
My favorite way to store buttercream sugar cookies is in the freezer. It tends to keep them the freshest. The cookies will defrost at room temperature in about 30 minutes.
Can I freeze sugar cookies decorated with buttercream?
Yes!!! If freezing decorated sugar cookies, chill the cookies in a single layer first. The cookies can then be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.
For those of you that like a more royal icing like frosting, I am giving you an alternative to a royal icing in the recipe card. This icing dries firmly enough to allow for stacking of the cookies after they are decorated. It has a little honey in it which helps to keep the icing from being rock hard once it dries, and as a dental hygienist, I'd hate to see someone break a tooth on too-hard frosting.😂
Remember to snap a picture and tag me on Instagram if you make these Buttercream Sugar Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more sugar cookie variations to try
- White Chocolate Sugar Cookies
- Lemon Cut Out Sugar Cookies
- Sprinkle Cookies
- Cinnamon Sugar Cookies
- Apple Cider Sugar Cookies
- Red Velvet Sugar Cookies
If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review and a star rating. I read every comment, and I LOVE hearing from you!
Buttercream Sugar Cookies
The BEST, soft, cut out, sugar cookies that taste good and hold their shape! Use your favorite cookie cutters and have fun decorating with buttercream frosting.
Ingredients
Sugar Cookies
- 3 cups all-purpose flour (375g)
- 2 teaspoons aluminum free baking powder
- 1 cup unsalted butter, room temperature (226g)
- ½ teaspoon kosher salt
- 1 cup granulated sugar* (200g)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract**
Buttercream frosting
- 1 cup unsalted butter, room temperature (226g)
- 4 cups confectioners' sugar (480g)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract***
- ¼ cup heavy whipping cream
- pinch of salt
Instructions
- In a medium bowl combine flour (3 cups/375g) and alumium free baking powder (2 teaspoons) with a whisk. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed (speed 4-6 on a KitchenAid) until combined, about 1 minute. Add in sugar (1 cup/200g) and beat until smooth, about 1-½ minutes. Scrape up and down the bowl, then beat in one large egg and vanilla (2 teaspoons) and mix until well combined, about 1 minute. Scrape up and down the sides of the bowl.
- With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
- Gently press the dough into a ball. Wrap the dough ball in plastic wrap and press into a 1 inch thick disk. Chill for a minimum of 30 minutes (and up to three days) before rolling. If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.
- Preheat the oven to 375°. Prepare baking sheets with silicone baking mats or parchment paper.
- On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
- Arrange cookies on baking sheets about 1 inch apart. If the dough has gotten warm while rolling and cutting, pop it in the freezer for about 10 minutes before baking to help prevent them from spreading.
- Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy. Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.
- Decorate as desired. If you prefer a glaze to buttercream, see the notes below.
- For the buttercream: Using a hand held mixer or stand mixer with the paddle attachment, beat the butter (1 cup/226g) on medium-high (speed 6 on a KitchenAid) until smooth and creamy, about 4-5 minutes. Scrape up and down the bowl and add the confectioners' sugar (480g), vanilla (1 teaspoon), almond extract (1 teaspoon) and heavy cream (¼ cup) and mix on the lowest speed until incorporated. Increase the speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping the sides of the bowl as needed. Add a pinch of salt, if too sweet. You can color as desired, I prefer gel based food coloring.
Notes
*If you want to use confectioners' sugar in the cookies, you can use ¾ cup granulated sugar (150g) and ½ cup confectioners' sugar (60g).
**For extra flavor, you can add ½ teaspoon of pure almond extract.
***If you do not like almond extract, use vanilla in it's place.
Yield of cookies will depend on the size of your cookie cutter. 24 is a good average.
If the dough chills for longer than 1-2 hours, allow it to warm up on the counter for 20 minutes or so before rolling it out. If it's breaking apart, it is too cold.
If the dough gets very soft during the rolling and cutting process, place the cut out cookies in the refrigerator or freezer to firm up for 10 mintues before baking.
I like to freeze the cookies once they have completely cooled, I think it adds to the softness of the cookies. I typically bake the cookies at least a day prior to decorating them (or bake in the evening and freeze overnight). You can also bake the cookies and freeze them for up to 2-3 months before decorating.
Cookies will stay fresh covered at room temperature or in the refrigerator for up to 1 week. They also freeze well for up to 3 months. If freezing decorated cookies, chill the cookies in a single layer. The cookies can then be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.
Optional glaze versus buttercream: Mix honey (1 tablespoon), milk (2 tablespoons) and 1 teaspoon vanilla (or extract of choice) in a bowl until well combined. In another bowl, add 2 cups (240g) confectioners' sugar and mix in honey mixture until well combined. You may need to add a little more milk, if the consistency is too thick, add just a teaspoon at a time until you reach your desired consistency. You want the glaze on the thick side, but still spreadable.
Cookie recipe slightly adapted from Jenny Keller of Jenny Cookies
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 161Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 71mgCarbohydrates: 20gFiber: 0gSugar: 8gProtein: 2g
The nutrition information is an estimate only and may not be entirely accurate.
Jenna
That Christmas tree sugar cookie is the cutest. Loving your blog posts, Tasia! They are so descriptive which is super helpful to a novice baker like myself!
Tasia
Awe, thanks Jenna. Decorating with the frosting glaze is not my specialty. 😉. I cannot wait to see what you create!
Katherine
I have made this recipe twice now and both times the cookies have turned out great🙂 I will be using a buttercresm frosting on them just for fun. As a novice baker cookies have always been a daunting task for me and now, having had some practice, I feel alot more confident in trying.
Tasia
Thank you for making these sugar cookies Katherine! I am happy to hear you enjoyed them and are feeling confident to try decorating with buttercream frosting. The buttercream on top is my favorite way to eat them ~ it took me time to get comfortable piping them, but you'll be amazed at how quickly you get good at it with practice. If you are on Instagram, I highly recommend you checking out my friend Emily @the_hutch_oven for her tutorials; she taught me so much about decorating with buttercream!
Chelsea Byrosingh
Hi! We made our dough last night and pulled it out of the fridge this morning to make the cookies and the dough is super hard. We followed the recipe correctly. Is this normal?
Tasia
Hi Chelsea. If the dough chilled overnight, yes, it would be normal for it to be really hard. Let it sit on the counter for 20 minutes or so to warm up before rolling it out.
Rachel
Do you think the raw dough is freezable? It’d be nice to have the dough on hand for this month’s multiple cookie functions.
Tasia
Hi Rachel. I've never frozen this particular raw cookie dough. My hunch is that you could prepare it up to wrapping it tightly into the disk and freezing at this point. I would double wrap it and place it in a freezer bag to ensure it doesn't take other "flavors" from the freezer. Let it thaw in the refrigerator overnight and I think it would be good to go the next day. Let me know if you try it!
I do freeze the baked cookies ALL the time. I bake them and after they have cooled completely, place them in an airtight container and put them in the freezer. I pull them out when I start to make the frosting and they are still a little cool, but ready to be frosted by the time the buttercream or glaze is ready. Happy baking!😊
Christine
How do you measure the flour to make sure it is the same amount each time. I am used to weighing ingredients. Thanks.
Tasia
Hi Christine. I use the scoop that I keep in my flour container to give the flour a good stir or a good "fluff" (for lack of a better word 😂) prior to measuring. I then use my scoop to drop flour into my measuring cup. Once the cup is overflowing, I use a knife to level off the measuring cup. This is how my mom and grandma taught me to measure flour and it's also the technique I learned in 8th grade Home Economics. It has served me well over the years! I hope this makes sense. King Arthur Flour states that 1 cup of all-purpose flour is 120 grams, if you wanted to go by weight that would be 360 grams for this recipe.
Rose Martine
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Tasia
Thank you Rose! If you look towards the top of the recipe card you will see a "print" option.
Kim
I’m wondering what you would sale a dozen of these cookies for?
Tasia
Hi Kim, I don't sell cookies, but have many friends with home bakeries. So many factors go into pricing, but most of my friends range $32-$48 per dozen.
jesi
hello! just trying these for the first time, and i’ve never made sugar cookies before. mine see a little crumbly. did i do something wrong? maybe too much flour? not super crumbly. but when i roll it it’s breaking apart a little bit.
Tasia
Hi Jesi! This dough should not be crumbly, but soft and not sticky. My question is how chilled is the dough? If it has been in the refrigerator for over a couple of hours, let it sit on the counter for 15-20 minutes to warm up a little and see if that does the trick. Or you might have added too much flour. If that is the case, you can lightly knead in some egg white - I would start with a tablespoon and judge it from there.
Carson
I want to make Halloween cookies and I want them to be like a matte icing. Is that icing recipe like that? How do I make it certain colors?
Tasia
Hi Carson, the glaze does dry with a slightly matte finish. Once the glaze has reached the desired consistency, I split the glaze into smaller bowls and add a gel based food coloring.
Carson
Am I supposed to chill the dough for one week or for 30 minutes?
Tasia
Hi Carson, the dough should be chilled for a minimum of 30 minutes, but you can go longer if you want to make the dough prior to rolling and baking the cookies. If you chill the dough longer than an hour or two, you may want to let it sit on the counter for about 20 minutes before rolling {this just lets the dough warm up enough to make the rolling easier}.
Ella
I made these cookies and they tasted awful. They only taste good if you put a little more icing than usual. They don’t even taste like sugar cookies. And they barely have any sugar in them for the amount of cookies that it makes.
Tasia
Hi Ella, thank you for your feedback. I am sorry the cookies didn't taste good to you. They are not a super sweet cookie as they are intended to be frosted or glazed {adding more sweetness}. I am curious, did you use aluminum free baking powder? I definitely notice a difference in flavor if using one that isn't aluminum free.
Holly
I've used this recipe countless times now and it's always a big hit with friends, family, teachers, etc. The cookies are simple to make and delicious!
Tasia
Hi Holly, thank you so much for your comment. I'm so glad you enjoy the recipe as much as I do!
shea
I just made these and my dough is extremely dry 🙁 any idea why and would you change anything for high altitude?
Tasia
Hi Shea, it's always hard for me to trouble shoot from afar, but it could be too much flour was added. You can add some egg white (I'd add a tablespoon at a time) and lightly knead it into the dough until it becomes soft, but not sticky.
Living in the Seattle area, I do not have experience with high altitude baking, but found this article on King Arthur Baking that you might find helpful https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Sara
Majorly disappointed with this recipe. Followed all steps exactly and the dough is dry & crumbly.
Tasia
Hi Sara, I'm sorry you had trouble with the dough. Was it dry and crumbly after mixing? If so, it sounds like either too much flour was added or the dough was over mixed. You can add some egg white to the dough (do 1 tablespoon at a time) until it becomes soft, but not sticky. If the dough was dry and crumbly when you went to roll it out, it was likely too cold. If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so before rolling. I'd love any additional feedback you have.
Emily
THANK YOU!! I made four batches of these sugar cookies this week and you were right, perfect cookies. I'm ditching my old sugar cookie recipe. The cookies were so soft! I did three batches with your buttercream and one with the glaze and my neighbors have all been raving.
Tasia
Hi Emily, thank you for the kind review! I'm so glad you enjoyed this recipe and were able to share with your neighbors!