Sugar Cookies with Buttercream Frosting

Makes 3 1/2 dozen 2-inch cookies

The Cookies

  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 extra-large eggs
  • 1 teaspoon vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
The Buttercream Frosting 
  • 1/2 cup unsalted butter, softened
  • 3 cups confectioners' sugar, sifted
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
To make the cookies:  In a large bowl, mix the butter, sugar and vanilla with an electric mixer until light and fluffy.  Add the eggs, one at a time, beating after each addition.  Combine the flour, baking powder, baking soda, and salt.   Gradually stir the flour mixture into butter mixture until well blended.  Chill the dough for 2 hours.
Preheat the oven to 400 degrees F.  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.
Bake for 6 to 8 minutes in the preheated oven.  The size of your cookies may impact your cooking time, so be sure to check frequently.  The cookies should be golden but not browned.  Remove cookies from pan and cool completely before frosting.

To make the buttercream frosting:  Using an electric mixer beat the butter until light and fluffy.  Add the confectioners’ sugar alternately with the milk, about one-third in each addition.  You may not need all of the milk to achieve a spreading consistency.   Add the vanilla extract and continue beating until light and fluffy.   Frost cookies and enjoy.

Tip:  These cookies freeze beautifully.  Just be sure you let the frosting set well before packing the cookies for freezing.  I like to use waxed paper between my layers of cookies when freezing.