These sugar cookies with buttercream are a fun and easy way to decorate cookies… plus they are delicious!
- 1 -½ cup Butter I Use Unsalted
- 2 c Sugar
- 2 whole Eggs
- 2 whole Eggs Yolks
- 4 tsp. Vanilla Extract
- 2 tsp. Almond Extract
- 4 c All-purpose Flour
- 1 tsp. Salt
- 1 tsp. Baking Powder
- In a mixer, beat butter and sugar until well combined, about 2 minutes.
- Add in 2 eggs and 2 egg yolks and mix until combined.
- Add in vanilla and almond extract; mix until combined.
- In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
- I usually just mix ingredients until they are combined.
- Put dough in plastic wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees.
- Roll dough out, cut out cookies, and bake for 6-8 minutes.
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I sorta went nuts.
The plan was to make some Rose Cookies for a friend.
I ended up not making a single rose cookie.
But lots of others.
Sugar cookies with chocolate buttercream and a raspberry on top.
Chocolate sugar cookies with buttercream and a cherry on top.
Cherry cookies with chocolate buttercream and chocolate sprinkles.
And a bunch more.
I couldn’t stop.
They are so easy.
And SO yummy.
I didn’t even consider busting out the thesauruses for yummy. Cause that is by far the best word to describe these cookies.
(To make them cherry flavored, simply add cherry extract instead of almond extract)
The perfect crusting buttercream.
And then chocolate buttercream. And chocolate sugar cookies. I would share the recipes… but I need to tweak them first. Right now they are SO chocolaty and SO rich its hard to taste anything else.
Hopefully a tutorial soon. But right now I need to hit the gym. And when I say gym, I mean sauna.
Buttercream is my favorite topping for sugar cookies. These are gorgeous, and they look so decadent. It sounds cheesy, but they seriously made me drool. 🙂 I love the fresh fruit and the pinks, browns, reds, and whites…so lovely.
Will you share what tip you used to get the tall ruffley frosting topper? Thanks.
Admire these cookies a lot. Iam awestruck on seeing your beautiful space Amanda. Iam so passionate about baking but just that i could not know how to go right with it(i mean i love to become a pastry chef). Your rock. Keep up the great work.
These are so pretty! Love!
Will try them as soon as i can. But how can i get the ingredients in grams?
Thank you for sharing
Those are beautiful! I’d love a tutorial on how you got the frosting to look like that!
I am so lucky to have your recipes.Thank you so much for sharing them, i make one of your brownies and your cookie last halloween days and my kids love em and they ask more for thanksgiving and christmas.Thank you