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Simple Sugar Cookies with Green Buttercream and Gold Sprinkles!

Simple Sugar Cookies with Buttercream

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.

Course Dessert
Cuisine American
Keyword Simple Sugar Cookies with Buttercream
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Author Amanda Rettke


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


  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.
  10. Bake for 7-10 minutes, or until no longer "wet" looking in the center. These cookies are best when slightly under-done.

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