Recipe
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Prep Time: 15 min
- 1 stick Butter (113.5 grams), softened to room temperature
- 1 Cup Sugar (200 grams)
- 2 Cups Flour (250 grams), (not packed, but spooned and leveled if not measuring in grams)
- 1/2 tsp Baking powder (2 grams)
- 1/4 tsp Salt (1.5 grams)
- 1 large egg
- 1 tsp Vanilla extract (4 grams)
- 1/2 tsp Almond extract (2 grams)
- 1 cup butter (227 grams), softened to room temperature
- 2 1/2 – 3 cups powdered sugar (300-360 grams)
- 1 1/2 tsp vanilla extract (6 grams)
- 2 tsp heavy whipping cream (10 grams)
- 1/4 tsp almond extract (1 gram)
- 1 tsp vanilla extract (4 grams)
- pinch of salt (about 1 gram)
- red and green food gel (*see note after instructions)
- Chilling your dough makes a difference in taste. Try to hold out and chill your dough for 24 hrs and again for 20 min right before baking.
- When measuring flour, if not using a scale, it’s important to spoon in the flour at the rim of the cup and then using a butter knife level off the excess flour. Do not pack the flour as that will yield a crumbly and dry dough.
- If looking to use food coloring- after you have mixed your buttercream, squirt 2-3 drops of food gel into the bowl. Mix with a spatula until the white of the buttercream disappears. Proceed with frosting!
Bake Time: 8-10 min
Yields: 16-24 cookies
What you need
Cookies
Buttercream Frosting
What to do
1. For the cookies, mix flour, baking powder and salt together in a large bowl- set aside (*see note below about measuring flour).
2. Using a stand mixer with paddle attachment, beat your sugar and butter for about 3 minutes until light in color and fluffy. Add the egg, vanilla and almond extracts. Mix gently until combined.
3. Sift all dry ingredients into the bowl. I like to run the mixer on low for about 4 seconds and then use a spatula to fully incorporate everything.
4. Lay out saran or plastic wrap on your counter and plop your cookie dough onto the wrap. Place another piece of saran wrap on top of the dough and form everything into a disc. Refrigerate for at least 2 hours, I like to chill my dough overnight.
5. When ready to bake, preheat oven to 375 degrees. Remove your dough from fridge and let it set on the counter for about 30 min, maybe an hour depending on the temperature in your kitchen. Sprinkle flour on your counter (or a large board) and roll out your dough to about 1/2 inch thick. Using cookie cutters, cut dough into desired shapes. Place your shapes on a cookie sheet lined with parchment paper. Chill in fridge for about 20 min before baking.
6. Bake for 8-9 minutes. Cookies should not brown and should look slightly under baked. Thats ok! Thats what makes them tender and delicious later. After about 3-5 min of cooling, using a spatula, transfer the cookies to a wire rack.
7. For the buttercream frosting, using a hand mixer or stand mixer with paddle attachment, on medium speed, beat butter until nice and fluffy. Add half of the powdered sugar, mix for 30 seconds. Then add remaining ingredients (if you like sweeter buttercream use 3 cups of powdered sugar), mix until you reach desired consistency! Pipe or spread frosting onto the cooled sugar cookies. Add a healthy dose of sprinkles and enjoy! I like to store my cookies in the fridge, they stay fresh for about 4 or 5 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Using a stand mixer with paddle attachment, beat your sugar and butter for about 3 minutes until light in color and fluffy. Add the egg, vanilla and almond extracts. Mix gently until combined.
3. Sift all dry ingredients into the bowl. I like to run the mixer on low for about 4 seconds and then use a spatula to fully incorporate everything.
4. Lay out saran or plastic wrap on your counter and plop your cookie dough onto the wrap. Place another piece of saran wrap on top of the dough and form everything into a disc. Refrigerate for at least 2 hours, I like to chill my dough overnight.
5. When ready to bake, preheat oven to 375 degrees. Remove your dough from fridge and let it set on the counter for about 30 min, maybe an hour depending on the temperature in your kitchen. Sprinkle flour on your counter (or a large board) and roll out your dough to about 1/2 inch thick. Using cookie cutters, cut dough into desired shapes. Place your shapes on a cookie sheet lined with parchment paper. Chill in fridge for about 20 min before baking.
6. Bake for 8-9 minutes. Cookies should not brown and should look slightly under baked. Thats ok! Thats what makes them tender and delicious later. After about 3-5 min of cooling, using a spatula, transfer the cookies to a wire rack.
7. For the buttercream frosting, using a hand mixer or stand mixer with paddle attachment, on medium speed, beat butter until nice and fluffy. Add half of the powdered sugar, mix for 30 seconds. Then add remaining ingredients (if you like sweeter buttercream use 3 cups of powdered sugar), mix until you reach desired consistency! Pipe or spread frosting onto the cooled sugar cookies. Add a healthy dose of sprinkles and enjoy! I like to store my cookies in the fridge, they stay fresh for about 4 or 5 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
