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Classic Sugar Cookies

A super simple recipe for the most delectable, buttery sugar cookie you'll ever eat! Plus easy, fluffy vanilla buttercream to frost them with!
Prep Time30 minutes
Cook Time8 minutes
Course: Dessert
Servings: 24 cookies

Equipment

  • Kitchenaid Mixer
  • Measuring Cups and Spoons
  • Rubber Spatula
  • Rolling Pin
  • Cookie Cutters
  • Baking Sheets
  • Parchment Paper

Ingredients

Sugar Cookie Dough

  • 1 Cup Salted Butter room temperature
  • 3/4 Cup Sugar
  • 1 Egg room temperature
  • 1 tsp Vanilla extract
  • 1/4 tsp Almond Extract
  • 2 tbsp Milk
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 Cups All-purpose Flour sifted

Vanilla Buttercream Frosting

  • 6 tbsp Salted Butter room temperature
  • 3 Cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 tbsp Milk If needed
  • 2 tsp Meringue Powder + 2 Tbsp Water optional

Instructions

Sugar Cookie Dough

  • Preheat oven to 400 degrees
  • Line two baking sheets with parchment paper
  • In a large bowl sift together the flour, baking powder, and salt.
  • In your Kitchenaid mixer with the paddle attachment, add 1 cup of room-temperature butter and 3/4 cup of sugar. Cream together for 3-5 minutes on medium speed so it becomes light and fluffy.
  • Add in room temperature egg, milk, vanilla extract, and almond extract. Mix until combined.
  • Pour in half of the flour, mix, and then add in the second half. This way it doesn't go flying all over your kitchen! Mix until the dough comes together and there are no dry parts left.
  • Shape the cookie dough into a ball and place it on a well-floured counter. Lightly flour the top of the cookie dough, as well as your rolling pin. Roll the dough out in a circle until it is about 1/4-1/2 inch thick. I prefer really thick, cake-like cookies so I usually keep the dough thicker.
  • Using the cookie cutters of your choice, cut out all your cookies and place them on the parchment-lined baking sheets, leaving 1/2" of space between each cookie.
  • Gather up the leftover dough, re-shaping it into a ball, roll it out again and continue to cut cookies until there is no more dough left.
  • Bake one sheet at a time at 400 degrees on the center rack of your oven. Smaller cookies only need about 8 minutes, while larger cookies will take closer to 12 minutes. You will know they are done when the edges of the cookies are just slightly brown. These cookies are best when they are just baked, so if you have any doubt take them out sooner than later. The bottoms of the cookies should be just slightly brown when you look at them.
  • Place them on a cooling rack while you make the frosting!

Vanilla Buttercream Frosting

  • Either using your Kitchenaid mixer with the whisk attachment, or in a large bowl with a handheld mixer, put 6 tbsp of room-temperature butter 1 tsp of vanilla,( optional 2 tsp of meringue powder, and 2 tbsp of water). Whip together until combined.
  • Mix in the powdered sugar in one cup at a time. Whip together until fluffy! If you feel the frosting is too stiff you can also add in up to 2 tbsp of milk until it reaches the consistency you want.
  • If you would like to make different colors of frosting for your cookies, divide it out into separate bowls and color as desired! You can also get even fancier and use a piping bag and tip of choice to pipe designs!
  • Wait to frost the cookies until they are completely cooled, or the frosting will melt off!
  • Frost, share with some friends, and enjoy!