Personally I’m not a huge fan of Royal icing on sugar cookies— so I made a buttercream frosting that still works perfect for frosting sugar cookies!
The best part about these sugar cookies is that the chill time is minimal, and the buttercream is so simple.
Sugar Cookies
1 cup butter (room temp)
1 cup granulated sugar
2 tsp vanilla
2 tsp almond extract
1 egg
2 tsp. baking powder
1/4 tsp. cream of tartar
1/2 tsp. salt
3 cups all purpose flour
Add the butter and sugar to a stand mixer fitted with the paddle attachment and beat on medium speed until we’ll combined
Beat in the wet ingredients until well combined
Beat in the remaining dry ingredients until just combined
Lightly flour a surface and roll the dough from 1/4-1/2 inch thick and use cookie cutter to cut out desired shapes.
Line 2 baking sheets with parchment paper and place 12 cutouts on each sheet.
Chill in the fridge for 15-20 minutes. Meanwhile, preheat your oven to 350 degrees F.
Once the cookies have chilled, bake for 10-12 minutes until just golden brown on the bottoms. Let sit on baking sheet for a few minutes before moving to a cooling rack.
Let cool completely before frosting.
Buttercream Frosting
(for Sugar Cookies)
1 cup butter (room temp)
1 cup Crisco vegetable shortening
3-4 cups powdered sugar
1 tsp. almond extract
2 tsp. vanilla
pinch-1/8 tsp. salt
2-4 Tbsp Heavy Cream (only add if too thick)
Add the butter and Crisco to a stand mixer fitted with the whisk attachment And beat on medium speed until well combined.
Add in 3 cups of powdered sugar and beat on medium speed, increasing speed as the sugar mixes in.
Add in the extracts and the salt and combine
Add in remaining sugar if needed. If too thick add in 1 Tbsp. Heavy Cream at a time until desired consistency is reached.
Beat on high speed for 5 minutes until light and fluffy.
Frost your cooled sugar cookies!
Sugar Cookie recipe/design adapted from Alana @sleepingmakesmehungry (instagram handle)
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