Soft Sugar Cookies with Buttercream Frosting
These fluffy and soft sugar cookies with buttercream frosting are perfect for any holiday, party, or occasion all year round!
Servings: 24 cookies
Calories: 297kcal
Equipment
- Mixer
- whisk
- Rolling Pin
- Cookie Cutters
- Piping Bags & Tips (optional)
Ingredients
FOR THE COOKIES
- ⅔ cup shortening
- 1 cup granulated sugar
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tablespoon baking powder
- ⅓ cup milk 2% or whole
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
FOR THE FROSTING
- ½ cup butter softened
- ½ cup shortening
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1-3 tablespoon heavy cream or milk as needed
Instructions
FOR THE COOKIES
- In a large mixing bowl, cream together the shortening and granulated sugar for 2-3 minutes until light and fluffy. Add the eggs and milk and mix to combine.
- Place the flour, baking powder, and salt in a separate mixing bowl. Whisk until fully incorporated.
- Add the dry ingredients to the wet mixture a little at a time, mixing between additions. Mix just until the dough is formed. Finally, mix in the vanilla extract.
- Chill the dough for at least 1 hour before rolling it out. When rolling out the dough, cover your surface with flour to keep your dough from sticking. With a rolling pin, roll out the dough (about ½ inch thick) and cut out the cookies.
- Preheat oven to 325°F and line a cookie sheet with parchment paper. Place cookies on the lined baking sheet and bake for 12 minutes or until the edges are slightly golden brown. Let them cool completely (10-15 minutes) before frosting.
FOR THE FROSTING
- In a large mixing bowl, cream together the butter and shortening until light and fluffy (2-3 minutes). Add the powdered sugar one cup at a time, mixing between additions. Mix in the vanilla extract.
- Add in the milk or heavy cream as needed. Add food coloring if desired. Frost your sugar cookies and enjoy!
Notes
- Avoid overmixing your ingredients. After adding the flour, mix just until the ingredients are fully incorporated.
- Allow the cookie dough to chill for at least an hour so it can easily be rolled and cut out.
- Let the cookies cool completely to room temperature before frosting them. This keeps the frosting from melting and getting too runny.
