Go Back
+ servings

Simple Sugar Cookies with Buttercream

Simple Sugar Cookies with Buttercream are soft sugar cookies frosted with a light green buttercream and dusted with gold sprinkles
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Simple Sugar Cookies with Buttercream
Servings: 24 cookies
Calories: 208kcal
Author: Amanda Rettke--iambaker.net


Sugar Cookie

  • 1 cup (125g) confectioners' sugar
  • 1 cup (2 sticks, 227g) butter, room temperature
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125g) all-purpose flour
  • ¾ cup (94g) cake flour
  • 2 teaspoons cornstarch
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch table salt


  • ¼ cup butter, room temperature
  • ½ teaspoon vanilla
  • 2 cups (250g) confectioners' sugar
  • 2 tablespoons (20-30g) milk
  • 1 drop green food coloring
  • 2 tablespoons gold sprinkles



  • In the bowl of a stand mixer with the 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 and fluffy.
  • In a separate bowl, whisk together the flour, cake flour, cornstarch, baking powder, and baking soda.
  • 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 them close together on a parchment-lined baking sheet. 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.
  • Place dough balls (can still be frozen) on parchment-lined baking sheets 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.
  • Remove the cookies from the oven and let them cool completely before frosting with buttercream.


  • Cream butter and vanilla in mixer for 2-4 minutes.
  • Add in confectioners' sugar, one cup at a time.
  • Slowly add in milk. Use more milk for a creamier consistency; use less milk for a stiff consistency.
  • Add food coloring. (Use more or less to reach your desired consistency.)
  • Use buttercream to frost completely cooled cookies. Add gold sprinkles on top.


Calories: 208kcal