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  • simple sugar cookies with buttercream

    filed under: Sugar Cookies on March 16, 2015

    Making sugar cookies is one of those therapeutic things that seems to get me back ‘on center’. In a chaotic and stressful and demanding world, there is something so satisfying about the simple combination of flour, butter and sugar.

    Simple Sugar Cookies with Green Buttercream and Gold Sprinkles!

    I was just playing around and came up with this recipe. See, I have my Best Sugar Cookie memorized but felt like making a few changes just to see what would happen. (Not only do I have my own memorized, but the recipes of friends. Calley has uses confectioners sugar, Bridget only uses one egg, etc. It was fun to incorporated their tricks into this!)

    Confectioners sugar instead of granulated.

    No almond extract.

    Adding cornstarch.

    Adding in some cake flour.

    Using less egg.

    Simple Sugar Cookies with Green Buttercream and Gold Sprinkles!

    Just different stuff that changed as I went along.

    Then, because of St. Patrick’s Day, I decided to make some mint green buttercream and top with gold sprinkles. Easy. Fun. Perfectly perfect for an Irish snack.

    I mean, this is in no way an authentic Irish recipe. Nor was it served to a real Irish person.

    Unless you count me who is 1/16th Irish. And proud of it!

     

    Simple Sugar Cookies with Green Buttercream and Gold Sprinkles!

    simple sugar cookies with buttercream

        Ingredients

        Sugar Cookie

        • 1 c (125g) confectioners sugar
        • 1 c (227g) butter, room temperature
        • 1 large egg
        • 2 tsp. vanilla extract
        • 1 c (125g) all-purpose flour
        • 3/4 c (94g) cake flour
        • 2 tsp. (7g) cornstarch
        • 1/4 tsp. (1g) baking powder
        • 1/4 tsp. (1g) baking soda
        • pinch table salt

        Green Buttercream

        • 2 c (250g) confectioners sugar
        • 1/4 c butter (28g), room temperature
        • 1/2 tsp. (3g) vanilla
        • 2 tablespoons (20-30g) milk
        • 1 drops McCormick® green food coloring
        • Gold Sprinkles (about 2 tablespoons total)

        Instructions

        1. In the bowl of a stand mixer with paddle attachment, blend sugar, butter, egg, and vanilla on low to just combine. Switch mixer to medium-high and mixer for about 3 minutes, or until light a fluffy.
        2. While that is mixer place flour, cake flour, cornstarch, baking powder and baking soda into a bowl and whisk together.
        3. With the mixer on low speed, slowly add dry ingredients into the butter mixture. Mix until just combined.
        4. Remove bowl from mixer and add in pinch of salt. With a rubber spatula, scrape down sides of bowl and gently mix ingredients.
        5. Using a small ice cream scoop, scoop out balls of sugar cookie and place on a parchment lined baking sheet close together.
        6. Do this until all the dough is gone; you should have about 24 sugar cookie dough balls.
        7. Place in freezer for at least one hour. (if freezing for longer make sure the sugar cookie dough is sealed in an air tight container until ready to use)
        8. When ready to bake heat oven to 350 degrees F. (325 in convection ovens)
        9. Place dough ball (can still be frozen) on parchment lined baking sheet 2 inches apart from each other. Bake for 7-10 minutes, or until no longer \"wet\" looking in the center. These cookies are best when slightly under-done.

        Buttercream

        1. Cream butter and vanilla in mixer for 2-4 minutes.
        2. Add in powder sugar, one cup at a time.
        3. If you find your mixer struggling, slowing add in milk.
        4. Add in food coloring. (Use more or less to reach your desired consistency)
        5. Use more milk for a creamy consistency, use less milk for a stiff consistency.

        Tips for Success:

        It is important to let the dough chill for these cookies. If the dough is room temperature they will spread out much more.

        I made a batch that were golden around the edges and found those to be a bit too crunchy. The goal for this recipe was to create a light, soft, buttery and airy cookie that almost melted in your mouth.
        PRO-TIP: To get the softest possible cookies, I slightly underbaked the cookies. (just by a minute, you don’t want raw cookie)

        Try adding sprinkles to the dough. Or making the buttercream yellow. Or chocolate! This recipe is really open to customization and personalization.

        Simple Sugar Cookies with Green Buttercream and Gold Sprinkles!

        If you are feeling a bit scandalous (although this is not really scandalous) try adding some champagne to your buttercream for a fun St. Patty’s Day kick!)

        Hope you have a fun St. Patrick’s Day!

        No-Fail method for creating the most LIGHT, SOFT, and BUTTERY sugar cookies!

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        Comments

        Ooooooo I can’t wait to make them!!!!

        How about adding Baileys Irish Cream to the frosting instead of milk? ☘️

        Don't Pass on Dessert!