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Sugar Cookies with Buttercream Frosting

Sugar Cookies with Buttercream Frosting

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    2 h 20 m
Diane

Diane

These cookies are melt-in-your-mouth delicious. They are simple to make and kids love to lick the frosting off the tops. Butter flavoring is in the buttercream for added flavor. You can find it in most supermarkets, in the baking aisle, where there are other flavorings such as vanilla.

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Original recipe yields 60 servings

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Nutrition

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  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
  2. Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
  3. Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
  4. Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.
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Reviews

Courtney
105

Courtney

10/22/2007

OK, so this is like 2 recipes in one-one for the cookies and one for the frosting-If I were reviewing the cookies alone, I would give them a 4...they are light, airy, and yummy...easy to work with too, they were perfectly done after 5 min. in my oven...The frosting, though. Personally, I feel that 'buttercream' should have at least one of those two ingredients in it...it tasted like pure shortening,(and I followed the recipe to a tee) also, because it was so greasy from the shortening, I literally had to run my dishwasher 2 times to get all of the residue off of the dishes (I put the mixing bowl in the dishwasher, and everything came out greasy) On top of this, the frosting did not hold color very well- it kept seperating out...maybe it would have been better if I had used the gel color, but I probably won't make these again to see...to the reviewer who stated that they would be using this frosting for all of their cakes from now on, may I make a suggestion? If you like this, try "Rick's special buttercream" from this site...WAY BETTER, just as easy...

scarlett
60

scarlett

12/29/2005

I made the dough the night before so I could bake in morning. This I would not reccomend. This way the dough was like a rock and a little too hard to work with but I did not give up and warmed the dough up a bit and they turned out beautiful. I made 2 batches of the dough and you can double only the powdered sugar and flavorings on the frosting part to make more frosting, obviously adding more water/milk until you and your beaters feel that it is the perfect consistency for your cookies. You do not need to double the shortening. Delicious cookies, perfect cutouts. Don't let the dough scare ya!

JENNLAMB
47

JENNLAMB

12/24/2006

I wish I could give this more than 5!! I tried two other very highly rated sugar cookie recipes, and this was the only one that actually baked correctly. The cookies kept their shape - very nice! the other recipes just kind of puffed out so my stars looked almost like flowers...I made the icing recipe from Delilah's sugar cook. recipe b/c I prefer that type (dries hard) anyway, these are super great!! making more today! :)

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