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–+ servings
Buttercream Frosted Sugar Cookies on a baking tray

Buttercream Frosted Sugar Cookies

Print Recipe
Just like your favorite Lofthouse cookies, but homemade! These buttercream frosted sugar cookies are so simple to make and ready in just 20 minutes.
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 10 minutes
Bake Time 10 minutes
Total Time 20 minutes
Servings 26 cookies
Calories 209
Author Gabby Kislanko

Equipment

Ingredients

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

Vanilla Buttercream

  • 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)
US Customary - Metric

Instructions

  • 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 tbsp 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!

Video

Notes

FLOUR: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it, or use the scoop and level method.
EGG REPLACER: To make these cookies vegan, replace the egg with one flax egg.
Storage and Freezing: 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.

Nutrition

Calories: 209kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 258mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 639IU | Calcium: 13mg | Iron: 1mg