This post contains affiliate links. Read the full disclosure here.
These buttercream frosted sugar cookies are going to make all of your cookie dreams come true! These soft sugar cookies are topped with the best vanilla buttercream. Plus, you only need 9 ingredients and they're ready in 20 minutes!
Just like my soft almond sugar cookies, these buttercream frosted sugar cookies are super soft, buttery, and delicious.
Why You'll Love These Buttercream Frosted Sugar Cookies
- You only need 9 simple ingredients to make them, which I’m guessing you’ve already got in your pantry!
- There is zero cookie dough chill time.
- It takes just 10 minutes to prepare both the cookies and the frosting - it is seriously that easy!
- Customize these cookies for holidays and special occasions all year long by using different food coloring for the frosting and decorating them with fun sprinkles!
- You can easily make these cookies dairy free and vegan, so they’re perfect for those with food allergies!
- Egg: This recipe uses one egg, but if you’re vegan you can use a flax egg instead.
- Butter: feel free to use regular butter or vegan butter if you’re dairy free or vegan.
- Flour: I’m using all purpose flour in this cookie recipe.
- Vanilla Extract: since these are vanilla sugar cookies, I recommend using a good quality vanilla extract to get that real vanilla flavor.
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper, set aside.
Step 2: In a medium bowl, mix together the flour, baking powder, baking soda and salt.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter and sugar until light and fluffy.
Step 4: Add the egg and vanilla extract and mix until just combined.
Step 5: Mix in the dry ingredients until just combined.
Step 6: Use a cookie scoop or a spoon to scoop out 1.5 tablespoons of cookie dough and place on the baking sheets, keeping the cookie dough balls 4-5 inches apart.
Step 7: Bake one sheet at a time for 8-11 minutes. The edges should look set but the middles will look soft. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
Step 8: Once the cookies are cool, make the buttercream. In a medium bowl, combine the butter, vanilla extract, salt and powdered sugar. Add more powdered sugar if needed.
Step 9: Frost the cookies! You can also add sprinkles if you wish.
FAQs and Expert Tips
Mix 1 tablespoon of ground flaxseed with 2 ½ tablespoons of warm water in a bowl. Set aside until it becomes very thick and gelatinous, this usually takes 15 minutes.
If your sugar cookies came out hard, you may have added too much flour, over-worked the cookie dough, or over-baked the cookies.
You sure can, just skip the buttercream and have these soft vanilla sugar cookies as is!
- I always recommend using a weighing scale when you’re baking! It is so easy to add too much flour, leading to dry and crumbly cookies. If you don’t have a weighing scale on hand, then use the scoop and level method to measure the flour. Use a fork or spoon to fluff up the floor, then spoon the flour into your measuring cup. Use a knife to level off the flour.
- Once you add the dry ingredients to the wet, stop mixing as soon as there are no more streaks of flour. It’s easy to overwork the cookie dough, giving you dry cookies.
- If your buttercream isn’t as thick as you would like, feel free to add some more powdered sugar until it’s the consistency you want!
- Keep an eye on the cookies in the oven so they don’t bake for too long! You want the middles to still look slightly under-baked.
- Only make the buttercream once the cookies are completely cool, otherwise the buttercream will melt right off.
- Add a few drops of food coloring to the buttercream, I love making purple frosting for Halloween and red and green for Christmas!
Storage and Freezing Instructions
Store these buttercream frosted sugar cookies in an airtight container at room temperature for 4-5 days, or in the fridge.
To freeze, place the cookies in a freezer bag for up to 2 months. Let them thaw at room temperature before enjoying.
More Cookie Recipes You'll Love
Buttercream Frosted Sugar Cookies
- Handheld or Standing Mixer
Soft Sugar Cookies
- 1 cup butter, softened (dairy free or regular)
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ cups all-purpose flour SEE NOTES
- ¾ cup butter, softened (regular or dairy free)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1½ cup powdered sugar (icing/confectioners sugar) (plus more as needed)
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, combine flour, salt, baking powder, and baking soda. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugar, mixing until light and fluffy.
- Add in the egg and vanilla extract, and mix until combined and light in colour.
- Mix in the dry ingredients until combined. Do not over-mix!
- Use a cookie scoop or a spoon, scoop 1.5 tablespoon sized balls onto the baking sheets. Be sure to leave at least 4-5 inches between each ball of dough, as the cookies will spread out.
- Bake one tray at a time for 8-11 minutes, until edges look set. The middles will look soft. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Make the buttercream. In a medium bowl combine butter, vanilla extract, salt, and powdered sugar. Add more powdered sugar as needed to adjust the consistency to your liking.
- Frost the cookies and enjoy!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.