Go Back
–+ servings
Giant Sugar Cookies with Cherry Buttercream
Print Recipe

Amazing Sugar Cookie Recipe

This is our go-to sugar cookie recipe and a crowd-pleaser every single time.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Amazing Sugar Cookie Recipe
Servings: 24 cookies
Author: Amanda Rettke--iambaker.net

Ingredients

  • 1 cup (125 g) confectioners' sugar
  • 1 cup (2 sticks / 227 g) butter, room temperature
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125 g) all-purpose flour
  • ¾ cup (94 g) cake flour
  • 2 teaspoons cornstarch
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch table salt
  • 2 cups (250 g) confectioners' sugar
  • ¼ cup (½ stick / 57 g) butter, room temperature
  • ½ teaspoon vanilla
  • 2 tablespoons milk
  • 1 drop food coloring, if using

Instructions

Sugar Cookies

  • 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.
  • While that is mixer place flour, cake flour, cornstarch, baking powder and baking soda into a bowl and whisk together.
  • With the mixer on low speed, slowly add dry ingredients into the butter mixture. Mix until just combined.
  • Remove bowl from mixer and add in pinch of salt. With a rubber spatula, scrape down sides of bowl and gently mix ingredients.
  • Using a small ice cream scoop, scoop out balls of sugar cookie and place on a parchment lined baking sheet close together.
  • Do this until all the dough is gone; you should have about 24 sugar cookie dough balls.
  • 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)
  • When ready to bake heat oven to 350°F. (325 in convection ovens)
  • 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

  • Cream butter and vanilla in mixer for 2-4 minutes.
  • Add in confectioners' sugar, one cup at a time.
  • If you find your mixer struggling, slowing add in milk.
  • Add in food coloring if necessary.
  • Use more milk for a creamy consistency, use less milk for a stiff consistency.