Irresistible Buttercream Frosted Sugar Cookies: The Ultimate Soft, Thick, Vanilla & Chocolate Recipe
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Prepare to be utterly delighted by these **buttercream frosted sugar cookies** – a recipe that promises an unparalleled combination of texture and flavor. Forget everything you thought you knew about classic sugar cookies; these are exceptionally **soft, wonderfully thick, and crowned with the most luscious, airy whipped buttercream** you’ve ever tasted. What makes this recipe truly special is the versatility it offers: you’ll whip up both rich **chocolate** and classic **vanilla frosting** in one batch, allowing for a delightful dual-flavor experience. Each cookie boasts that nostalgic, comforting sugar cookie taste, beautifully enhanced by hints of almond and vanilla extract.
These aren’t just any cookies; they are the ultimate blank canvas for celebration. Adorn them with your favorite colorful sprinkles, glittering sanding sugar, or even crushed candy canes to transform them into the perfect treat for any occasion – be it a vibrant birthday party, a festive holiday gathering, or just a delightful everyday indulgence. We dare you to try just one! Many have claimed they are even **better than the famous Lofthouse frosted sugar cookies**, offering a homemade touch that’s simply irresistible. Get ready to bake, decorate, and savor every single bite of these truly exceptional sugar cookie creations.
Why You’ll Absolutely Adore This Buttercream Frosted Sugar Cookie Recipe
- Unbelievably Thick & Soft Cookies: Our sugar cookies redefine perfection. They’re not just soft; they’re melt-in-your-mouth tender with a delightful chew, and baked to an impressive thickness that stands up beautifully to generous amounts of frosting. This signature texture is achieved through a combination of key ingredients like sour cream and cornstarch, ensuring a cake-like crumb without being overly rich. The classic sugar cookie flavor, highlighted by almond and vanilla extracts, creates the ideal base for our sensational buttercream.
- Dreamy, Whipped Buttercream: Prepare for a frosting revelation! This isn’t your average heavy buttercream. Our simple yet sophisticated recipe yields an exceptionally creamy, light, and airy whipped buttercream. The secret lies in a generous addition of heavy whipping cream, which transforms it into a smooth, fluffy cloud of sweetness. It’s so good, you’ll want to pile it high on every cookie – and with this recipe, you absolutely can!
- The Best of Both Worlds: Chocolate AND Vanilla Buttercream: Why settle for one flavor when you can have two? This clever recipe guides you through creating a batch of our signature vanilla buttercream, then effortlessly transforming half of it into a rich, decadent chocolate frosting. This means you can offer a delightful variety on your cookie platter, satisfying both vanilla purists and chocolate lovers alike. It’s perfect for adding an extra touch of sophistication and choice to your dessert table.
Achieving the Perfect Soft and Thick Sugar Cookie Base
The foundation of these incredible **buttercream frosted sugar cookies** lies in their unique texture. We’ve crafted a cookie that is not only delightfully **thick** but also exceptionally **soft and tender**, a perfect complement to the rich frosting. This distinctive quality is primarily achieved through the inclusion of two star ingredients: **sour cream** and **cornstarch**. Sour cream contributes significant moisture and a subtle tang, reacting with leavening agents to create a remarkably plush, cake-like crumb. It’s the secret weapon for preventing dry, crumbly cookies and ensuring a beautiful lift.
Cornstarch, on the other hand, plays a crucial role in tenderizing the dough, preventing excessive gluten development, and contributing to that desirable soft, almost velvety texture. By rolling the dough to a generous ½-inch thickness before cutting, we ensure that each cookie bakes up substantial and satisfying. During baking, these cookies puff up beautifully, creating an ideal surface for holding ample amounts of our luscious buttercream without becoming soggy or overwhelmed. The inherent mild sweetness of the cookie base is intentionally balanced, ensuring that when paired with the vibrant frosting, the overall treat is perfectly harmonious and never overly cloying.
The Ultimate Customizable Cookie for Any Celebration
Beyond their irresistible taste and texture, these **buttercream frosted sugar cookies** are truly the chameleon of the dessert world, effortlessly adapting to any celebration or theme you can imagine. Their classic appeal and versatile base make them the absolute **perfect party cookie**. Whether you’re planning a festive holiday gathering, a joyous birthday bash, a seasonal get-together, or a sophisticated bridal shower, these cookies can be dressed to impress.
The decorating possibilities are limitless! For festive holidays like Christmas, think crushed candy canes, shimmering sanding sugar, and a whimsical mix of holiday-themed sprinkles. For birthdays, opt for bright, bold sprinkles, edible glitter, or even personalized fondant cutouts. Planning for Halloween? Orange and black sprinkles, spooky sugar decorations, or even a simple drizzle of colored chocolate can transform them. Valentine’s Day calls for pink and red hues, heart-shaped sprinkles, and delicate edible pearls. With a little creativity, you can customize the colors of your buttercream and the style of your toppings to match any event’s aesthetic, making these cookies a standout centerpiece on any dessert table.
Crafting the Dreamiest Whipped Buttercream Frosting
While the cookies themselves are a masterpiece, the **whipped buttercream frosting** is where these treats truly shine. This isn’t just any buttercream; it’s a remarkably light, airy, and incredibly smooth creation that perfectly complements the soft sugar cookies. The secret to its luscious, fluffy texture and unparalleled creaminess lies in one crucial ingredient: **heavy whipping cream**, added strategically at the end of the mixing process.
Unlike traditional buttercreams that can sometimes be dense or overly sweet, our whipped version achieves a delicate balance. As you incorporate the heavy cream, it aerates the frosting, transforming it into a cloud-like consistency that pipes beautifully and melts delightfully in your mouth. This technique ensures a frosting that’s not only visually appealing but also a joy to eat. It’s truly the game-changer for achieving what many consider the **best buttercream frosting ever**, elevating these sugar cookies from good to absolutely extraordinary.
Effortlessly Create Both Chocolate and Vanilla Buttercream from a Single Batch
One of the most appealing aspects of this recipe is the ingenious method for preparing **both vanilla and chocolate buttercream** from a single batch of frosting. This not only saves time but also allows you to cater to diverse taste preferences without extra effort. The process is wonderfully straightforward: once you’ve prepared our signature, velvety **vanilla buttercream**, simply divide it in half.
To create the rich **chocolate buttercream**, take one half of the vanilla frosting and incorporate **sifted cocoa powder**. Sifting is crucial here to prevent lumps and ensure a perfectly smooth finish. Beat the mixture thoroughly until the cocoa powder is completely incorporated and the frosting achieves a uniform, deep chocolate hue. If the addition of cocoa powder makes the frosting a little too stiff, don’t worry – you can easily adjust its consistency by beating in an additional tablespoon or two of **heavy whipping cream** until it reaches your desired pipeable or spreadable texture. This simple trick allows you to present a stunning array of dual-flavored cookies that will impress every guest.
Essential Ingredients for Perfect Buttercream Frosted Sugar Cookies
Crafting these exceptional cookies requires attention to detail with each ingredient. Below, you’ll find a breakdown of the key components and crucial tips for ensuring your baking success. While full steps and measurements are in the recipe card, these insights will guide you to perfection!
- Sour Cream: This humble dairy product is a true game-changer in our **soft sugar cookie** recipe. It’s the secret behind the remarkably tender, almost cake-like crumb and contributes significantly to the cookies’ lift. The acidity in sour cream interacts with the leavening agents, creating a lighter texture. Furthermore, it imparts a rich, nuanced flavor with a very subtle, delightful tang that beautifully balances the sweetness of the cookie itself. Ensure your sour cream is at room temperature for seamless incorporation into the batter.
- Almond Extract: For that truly classic, recognizable **sugar cookie flavor**, almond extract is non-negotiable. Its distinct, aromatic note elevates the cookies beyond simple vanilla, providing a depth of flavor that is comforting and familiar. While you might be tempted to skip it, we highly recommend including it for the authentic taste experience. You’ll typically find it in the baking aisle of any well-stocked grocery store.
- Butter: As a foundational ingredient for both the cookies and the **buttercream**, the quality of your butter matters. Always opt for good quality, unsalted real butter for the best flavor and texture. If you only have salted butter on hand, you can certainly use it; just remember to omit the ¼ teaspoon of salt specified in the cookie dough recipe to avoid an overly salty outcome. Ensure your butter is softened to room temperature for both components of the recipe – this is crucial for light, fluffy results.
- All-Purpose Flour: Accurate flour measurement is paramount to achieving the desired cookie consistency. For the most precise results, we strongly recommend weighing your flour using a kitchen scale. If a scale isn’t available, use the “spoon and level” method: gently stir the flour in its bag or container, then spoon it lightly into your measuring cup. Do not pack it down. Level off the excess with the flat edge of a knife, ensuring you don’t compact the flour in the cup. This prevents adding too much flour, which can lead to dry, dense cookies.
- Cornstarch: This seemingly minor addition plays a mighty role in the texture of our **thick and soft sugar cookies**. Cornstarch helps tenderize the dough, reduces gluten development, and contributes to that desirable soft, almost velvety crumb. It also helps the cookies maintain their shape during baking. If you need a substitute, an equal amount of arrowroot starch works well, or you can use double the amount of all-purpose flour, although the texture might be slightly different.
- Sprinkles: While optional, a generous scattering of **sprinkles** is a must for both visual appeal and a delightful textural contrast. They add a fun “pop” of color and a subtle crunch that enhances the overall eating experience of these **frosted cookies**. Feel free to get creative with your choice of sprinkles – holiday mixes, birthday jimmies, nonpareils, or even crushed chocolate bars if you prefer a no-sprinkle option.
- Heavy Whipping Cream (35% or Higher): This is the magic ingredient that transforms our buttercream into an ethereal, **whipped frosting**. The high fat content (ideally 35% or higher, but no lower than 32% milk fat) is essential for achieving that incredibly creamy, luscious, and silky-smooth consistency. It aerates the buttercream, making it light and fluffy, and ensures it’s easy to spread or pipe beautifully onto your **sugar cookies**.
- Cocoa Powder: Used to create the delicious **chocolate buttercream** variation, your choice of cocoa powder can subtly influence the final flavor. Both Dutch-processed and natural cocoa powder will work here. Dutch-processed cocoa tends to be darker and less acidic, yielding a milder chocolate flavor, while natural cocoa is fruitier and more intense. If you desire an even richer chocolate flavor, feel free to add an extra tablespoon of cocoa powder to your chocolate frosting.
Step-by-Step Guide to Baking Perfect Buttercream Frosted Sugar Cookies
Follow these detailed steps to create your own batch of these delightful cookies. Remember, full ingredients and precise measurements are in the recipe card below, but these steps provide all the guidance you’ll need for success!
Step 1 – Beat Butter and Sugar. In a large bowl or stand mixer, combine softened butter, granulated sugar, and salt. Beat with a paddle attachment on medium-high speed until the mixture becomes light, fluffy, and noticeably pale, which usually takes about 8 minutes. Remember to scrape down the sides of the bowl halfway through to ensure everything is well combined.
Step 2 – Combine Wet Ingredients. Add the whole egg and the extra egg yolk to the butter mixture. Beat again until the mixture is light and fluffy. Scrape down the bowl thoroughly and beat once more. Next, incorporate the room temperature sour cream, pure vanilla extract, and almond extract. Beat until the mixture is light and fluffy again, scraping the bowl down as needed.
Step 3 – Add Dry Ingredients. Sift together the all-purpose flour, cornstarch, baking powder, and baking soda directly into the wet ingredients. Gently fold the dry ingredients into the wet until no dry streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies. Once combined, shape the dough into a disk, wrap it tightly in plastic to prevent drying, and refrigerate for at least 30 minutes. This chilling step is vital for cookie texture and shape.
Step 4 – Roll and Cut. Preheat your oven to 180°C (355°F). Lightly flour a clean surface or, for less mess, roll the dough between two sheets of parchment paper. Roll the chilled dough evenly to a thickness of approximately ½ inch. Using a 3-inch round cookie cutter, cut out your circles. Gather any scraps, gently re-roll, and cut out more cookies until all the dough is used.
Step 5 – Bake. Carefully transfer the cut cookies onto a parchment-lined baking sheet, spacing them 2-3 inches apart. For optimal shape retention, place the baking sheet in the freezer for 5 minutes or in the refrigerator for 10 minutes before baking. Bake for 8-10 minutes, or until the edges are lightly golden brown and the tops are slightly puffed. Do not overbake. Transfer the baked cookies to a wire cooling rack to cool completely before frosting.
Step 6 – Prepare the Buttercream. In a clean large bowl or stand mixer, combine softened butter, powdered sugar, and sea salt. Beat with a paddle attachment on medium-high speed for 8-10 minutes until the mixture is incredibly light, fluffy, and pale. Scrape down the bowl periodically to ensure even mixing. Add the vanilla extract and beat again until fully incorporated and fluffy.
Step 7 – Incorporate Whipping Cream. With the mixer on low speed, gradually add the heavy whipping cream, one tablespoon at a time, until the buttercream reaches a beautifully light, airy, and fluffy consistency. Be mindful not to overmix once the desired texture is achieved.
Step 8 – Flavor Buttercream Chocolate. Set aside half of the prepared vanilla buttercream in a separate bowl. To the remaining half of the frosting in the mixer, add the sifted cocoa powder. Beat until the cocoa powder is fully incorporated and the frosting is a uniform chocolate color. If the chocolate frosting appears too stiff, add an extra tablespoon or two of heavy whipping cream, beating until it reaches the desired smooth, spreadable consistency.
Step 9 – Frost and Serve. Once the cookies are completely cool, frost half of them generously with the vanilla buttercream and the other half with the chocolate buttercream. Top with your chosen sprinkles to add a festive touch. These delightful buttercream frosted sugar cookies can be served immediately at room temperature or stored in the refrigerator for later enjoyment.
Frequently Asked Questions About Buttercream Frosted Sugar Cookies
Absolutely, chilling the dough is a crucial step for achieving the best **soft sugar cookies**. This period of refrigeration allows the gluten to relax, resulting in a more tender and less tough cookie. More importantly, it firms up the butter in the dough, which prevents excessive spreading in the oven, helping your cookies maintain their thick, perfectly cut shape. For an even better result, we recommend chilling the rolled and cut cookies in the freezer for a few minutes right before baking!
While we highly recommend including cornstarch for its significant contribution to the exceptionally **soft and thick cookie texture**, you do have alternatives. You can substitute it with an equal amount of arrowroot starch. Alternatively, you can use double the amount of all-purpose flour; however, please note that this might result in a slightly denser cookie compared to using cornstarch.
Yes, absolutely! Our luscious **whipped buttercream** is a fantastic canvas for color. You can easily tint the vanilla buttercream with gel food coloring to match any party theme, holiday, or personal preference. Just add a small amount of gel coloring with a toothpick and mix until the desired shade is achieved. It’s a wonderful way to personalize your **frosted sugar cookies**!
Certainly! If you’re a devoted chocolate lover, you can definitely make the entire batch of buttercream chocolate-flavored. Simply double the amount of **cocoa powder** specified in the recipe (½ cup total) and incorporate it into the whole batch of vanilla buttercream. Adjust the consistency with extra heavy whipping cream if needed, to create a magnificent, rich **chocolate buttercream** for all your **sugar cookies**.
While these cookies capture the beloved classic **sugar cookie flavor**, they are far from “regular.” Thanks to special ingredients like sour cream and cornstarch, they boast a much softer, lighter, and distinctly **thicker texture** than traditional rolled sugar cookies. Their intentionally balanced sweetness also means they pair even more perfectly with our rich buttercream, preventing an overly sweet overall treat. They truly are an elevated version of a classic.
Dare we say, these **buttercream frosted sugar cookies** are often hailed as even superior to the popular Lofthouse cookies! While Lofthouse cookies are known for their softness, our recipe achieves an extra level of **thick, tender, and plush cookie** base. Combined with our homemade, creamy, and undeniably rich **whipped buttercream**, the result is a gourmet experience that’s hard to resist. Prepare to indulge in more than just one – you’re going to absolutely fall in love with these homemade frosted delights!
Explore More Delightful Baking Recipes:
- Dulce de Leche Cookies
- Easy Rocky Road Cookies
- Blueberry Cream Cheese Cookies – Soft & Chewy
Happy baking, and enjoy every irresistible bite!
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📖 Recipe
Irresistible Buttercream Frosted Sugar Cookies (Vanilla & Chocolate)
Mary
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Shop Ingredients
Equipment
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3″ round cookie cutter
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stand mixer or electric mixer
Ingredients
Sugar Cookies
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 large whole egg room temperature
- 1 large egg yolk room temperature
- ½ cup sour cream room temperature
- 1 tablespoon pure vanilla extract
- ¼ teaspoon almond extract
- 2 ½ cups all purpose flour 300g
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Buttercream
- ¾ cup unsalted butter softened
- 3 cups powdered sugar
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 5-8 tablespoons heavy whipping cream
- ¼ cup cocoa powder sifted
- 5 tablespoons sprinkles
Shop Ingredients on Jupiter
Instructions
Sugar Cookies
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In a large bowl or stand mixer, combine butter, sugar, and salt. Beat with a paddle attachment until light and fluffy, about 8 minutes. Scrape down the bowl halfway through.½ cup unsalted butter, 1 cup granulated sugar, ½ teaspoon salt
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Add egg and yolk into the butter and beat until light and fluffy. Scrape down the bowl and beat again.1 large whole egg, 1 large egg yolk
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Add sour cream, vanilla, and almond extract to the bowl. Beat until light and fluffy again. Scrape down the bowl and beat again.½ cup sour cream, 1 tablespoon pure vanilla extract, ¼ teaspoon almond extract
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Sift flour, cornstarch, baking powder, and baking soda into the bowl and fold until no more dry streaks remain. Shape the dough into a disk and wrap tightly to prevent it from drying out. Refrigerate for at least 30 minutes.2 ½ cups all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda
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Preheat oven to 180°C or 355°F. Roll out the dough on a lightly floured surface or in between two sheets of parchment paper. Roll to ½” thickness. Using a 3” round cookie cutter, cut out circles, re-rolling the dough as needed.
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Place the cut cookies onto a parchment lined baking sheet and pop in the freezer for 5 minutes or in the fridge for 10 minutes.
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Bake 2-3″ apart for 8-10 minutes or until lightly golden brown at the bottom and puffed at the top. Transfer to a cooling rack to cool completely.
Buttercream
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Beat butter, sugar, and salt until light and fluffy, about 8-10 minutes. Scrape down the bowl halfway through. Add vanilla and beat until light and fluffy again.¾ cup unsalted butter, 3 cups powdered sugar, ¼ teaspoon sea salt, 1 teaspoon pure vanilla extract
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Add heavy whipping cream, a tablespoon at a time until buttercream and beat on low speed until light and fluffy.5-8 tablespoons heavy whipping cream
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Set aside half of the buttercream in a separate bowl. Into the remaining frosting, add cocoa powder and beat until fully incorporated.¼ cup cocoa powder
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Add more heavy whipping cream a tablespoon at a time into the chocolate frosting to loosen if needed.
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Frost half the cookies with vanilla buttercream and the other half with chocolate buttercream. Sprinkle with sprinkles of choice and serve! You can serve them at room temperature or refrigerated.5 tablespoons sprinkles