Quick chill time sugar cookies that are perfect for cutting out and decorated with a delicious stackable buttercream icing!
Jump to RecipeThese have been my go-to sugar cookie recipe for years. What I like most about them is that they don’t need a long chill time. They also make the perfect amount of cookies where I don’t feel like I’m rolling out cookies for days. They have a perfect balance of sweetness without being overly sweet. I mean I want a cookie, not a bite of sugar! And to make that happen is the delicious buttercream icing that hardens. No royal icing here!
These cookies are great for any holiday and are lots of fun for kiddos and the family to join you for decorating!
Tip One: Cream your butter and sugar until light and fluffy, up to 3 minutes!
You want it to be really combined and light and fluffy! To do this make sure you are using room temperature butter.
Tip Two: Don’t skip the chill time!
I know you only have to chill these for an hour, but don’t skip it! The chill time helps the cookies hold their shape when you bake them. You can also of course chill them for longer than needed, up to 2 days in advance of baking them.
Tip Three: Make life easier and roll out your dough and cut the cookies out before chilling!
If you want to make things even easier, roll out your dough and cut the cookies into shapes before chilling. Then when they are done chilling, pop them in the oven! Then you don’t have to fuss about rolling out cold dough. You can also reduce the amount of chill time by sticking the cut-out cookies in the freezer for half the amount of time. Work smarter, not harder.
Tip Four: For getting the perfect buttercream icing texture, eye ball it!
Your icing is too milky? Add more powdered sugar. Your icing is too stiff? Add a tiny bit more cream. Icing is tough to master, and even if you follow a recipe exactly, depending on your sugar used it can turn out a different consistency. So experiment a little, the worst that can happen is you have extra icing, yum!
Easy Cut-Out Sugar Cookies with Buttercream Cookie Icing
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy20
cookies15
minutes9
minutes1
hourQuick chill time sugar cookies that are perfect for cutting out and decorated with a delicious stackable buttercream icing!
Ingredients
- Sugar Cookies
3/4 cup salted butter, room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking powder
2 1/3 cup all purpose flour
- Buttercream Icing
1/2 cup unsalted butter, room temperature
3 cups powdered sugar
2-4 tablespoons heavy whipping cream
food colouring, if desired
Directions
- Sugar Cookie Dough
- In a large mixing bowl, cream butter and sugar together until light and fluffy. Add in egg and vanilla, mix until combined. Then add in baking powder and flour. Mix until combined and cookie ball has formed.
- Wrap dough tightly in plastic wrap and refrigerate until firm (at least 1 hour).
- Butter Cream Icing
- While dough is chilling prep butter cream icing. In a large bowl using a hand mixer, cream butter for about 3 minutes until light and fluffy. Add in powdered sugar and vanilla. Mix together. Slowly add in a tablespoon at a time the heavy cream until you get your desired icing consistency. If too thick, add more cream. If too thin, add more powdered sugar.
- Cookies
- Preheat oven to 350F and prepare a baking sheet with parchment paper.
- On a lightly floured surface, divide the dough in half and roll it out evenly about 1/4″ thickness. Using cookie cutters of your choice cut into shapes. Transfer the cut out cookie dough to your prepared baking sheet.
Re-roll out excess cookie dough and cut them out as before. - Bake for 9-10 minutes until the edges just start to lightly brown. Allow cookies to cool fully for at least 10 minutes before icing.
Notes
- Store in an airtight container at room temperature for up to 4 days.
