Delightful Buttercream Cookies
These Buttercream Cookies are soft, buttery, and topped with smooth, creamy frosting. Perfect for any occasion, they’re easy to make, fun to decorate, and absolutely delicious — a nostalgic treat that brings joy to every bite.
Equipment
- Mixing Bowls
- Electric Mixer
- Whisk
- Spatula
- Baking sheet
- Parchment Paper
- Wire Cooling Rack
- Piping Bag or Knife (for frosting)
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Buttercream Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2-4 tbsp milk adjust for consistency
- food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy (about 3–5 minutes).
- Add egg and vanilla extract, and mix until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Do not overmix.
- Roll dough into 1-inch balls and place them on the prepared baking sheet, spacing evenly.
- Bake for 10–12 minutes or until the edges are lightly golden. The centers should remain soft.
- Cool cookies completely on a wire rack before frosting.
- To make the frosting, beat softened butter and powdered sugar together. Gradually add milk until smooth and creamy. Add food coloring if desired.
- Frost the cooled cookies using a knife or piping bag. Decorate with sprinkles or colored sugar if desired.
Notes
For extra flavor, try adding lemon or almond extract to the dough or frosting. You can make the dough ahead of time and refrigerate for up to 3 days. Store frosted cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.