The Best Soft Cut-Out Sugar Cookies with Buttercream Frosting
These are the gold standard of sugar cookies. They are thick, buttery, and incredibly soft, with a signature vanilla-almond buttercream that melts in your mouth. Unlike other recipes, these hold their shape perfectly during baking!
Ingredients
3 cups all-purpose flour (375g)
2 teaspoons aluminum free baking powder
1 cup unsalted butter, room temperature (226g)
½ teaspoon kosher salt
1 cup granulated sugar (200g)
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup unsalted butter, room temperature (for frosting)
4 cups confectioners’ sugar (480g)
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
¼ cup heavy whipping cream
pinch of salt
Instructions
1. In a medium bowl, whisk together the flour and baking powder. Set aside.
2. Beat 1 cup butter and salt on medium speed for 1 minute. Add granulated sugar and beat until smooth (1.5 minutes).
3. Add the egg and 2 tsp vanilla. Mix until well combined.
4. With mixer on low, gradually add the flour mixture until a dough ball forms. Do not overmix.
5. Wrap dough in plastic, flatten into a disk, and chill for at least 30 minutes.
6. Preheat oven to 375°F. Prepare baking sheets with parchment paper.
7. Roll dough on a floured surface to 1/4 inch thickness. Cut into shapes.
8. Bake one sheet at a time for 7-8 minutes until puffy. Cool on a wire rack.
9. For frosting: Beat 1 cup butter for 4-5 minutes until creamy. Add confectioners’ sugar, extracts, and cream. Whip until light and fluffy (2-3 minutes).
Notes
For extra flavor, add 1/2 tsp almond extract to the cookie dough.
If you prefer a thinner glaze, replace buttercream with a simple powdered sugar and milk icing.
To prevent spreading, ensure your dough is cold when it enters the oven.