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Overhead view of sugar cookies with buttercream frosting flowers on a marble surface.
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5 from 1 vote

Soft and Cakey Sugar Cookies with Buttercream Frosting

Baked from scratch and decorated with vanilla buttercream frosting, these thick and cakey sugar cookies are perfect for special celebrations and easy enough to bake with kids.
Prep Time20 minutes
Cook Time12 minutes
Decorating Time30 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 18
Calories: 220kcal

Equipment

  • Stand mixer or electric hand mixer
  • Spatulas (flat, offset, and/or tapered) (optional)
  • Pastry bags (optional)
  • Piping tips (optional)

Ingredients

Cookie Dough:

  • 1 ⅔ cups all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 Tablespoons unsalted butter, room temperature
  • cup granulated sugar
  • 1 large egg, room temperature
  • cup heavy whipping cream
  • ¼ teaspoon vanilla extract

Buttercream Frosting:

  • ½ cup unsalted butter, room temperature
  • ½ teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 2 Tablespoons heavy whipping cream (or whole milk)
  • gel food coloring (optional)

Instructions

  • Preheat the oven to 350°F (177°C). Line baking sheets with silicone baking mats or parchment paper and set aside.

Make the cookie dough.

  • In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer using a paddle attachment (or in a large bowl using a handheld electric mixer), cream butter and sugar by first beating butter on high speed until smooth and creamy (about 30 to 60 seconds) and then adding sugar and beating on medium-high speed until light and fluffy (about 2 minutes).
  • Add egg to the creamed butter and sugar and beat on medium-high speed until well blended.
  • Add cream and vanilla and beat on medium-high speed until combined.
  • With the mixer running on low speed, slowly add the flour mixture to the butter mixture and stir just until blended. 
  • Use a cookie scoop or large spoon to scoop 1 ½ Tbsp. of cookie dough into balls. Place cookie dough balls at least 2 inches apart on the prepared baking sheets.

Bake the cookies.

  • Bake the cookies, one tray at a time on the oven's middle rack, for 12 minutes or until the cookies are just golden at the edges. Let cookies cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.

Make the buttercream frosting.

  • When cookies have cooled, make the buttercream frosting. In the bowl of a stand mixer using the paddle attachment (or in a large bowl using a handheld electric mixer), beat butter on medium-high speed until smooth. Add vanilla and beat on medium-high speed until blended. Slowly add sugar, beating well on medium speed and scraping the bowl often. When all sugar is added the frosting will be slightly dry. Add cream and beat on high speed until the frosting is light and fluffy.

Notes

Storage: Cookies can be stored in an airtight container at room temperature for up to 5 days (or up to 3 days once frosted).
Freezing: Seal cookies in an airtight container and store in the freezer for up to 3 months. If freezing frosted cookies, place them on a cookie sheet in the freezer for one hour to let the frosting freeze before stacking and sealing them in the container; otherwise the frosting will become smooshed when the cookies are stacked.

Nutrition

Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 96mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 357IU | Vitamin C: 0.04mg | Calcium: 33mg | Iron: 1mg