This seemed like the perfect time to get back to basics with this Easy Sugar Cookies with Buttercream Icing recipe. Perfect for Easter and any other holiday!
Cheree' here! My friend Anita over at creatingme.net has been making my family these Easy Sugar Cookies with Buttercream Icing for years and she was so generous to let me share this fantastic recipe with you!
These are the softest, fluffiest sugar cookie that pretty much melt in your mouth. Topping it with basic buttercream icing puts it over the top in deliciousness!
Also, did you know that cream of tartar lasts…..
I kid you not, mine said it expired (I can't believe I'm even telling you this) in 2006! But I did a little googling and found out you can test it's potency by mixing 1/2 teaspoon cream of tartar with 1/2 cup warm water and a pinch of baking soda. If the mixture bubbles then you're golden. In other words, check your cream of tartar before ditching it.
Mine was snap, crackle, popping so I went for it, ha! 😍
EASY SUGAR COOKIES WITH BUTTERCREAM ICING
I think you'll find that you will have most if not all of these ingredients right in your pantry. So grab your family and get to baking!
You could even turn on some Christmas music to put you in the cookie decorating mood. 😉
Easy Sugar Cookies with Buttercream Icing
- Cookie cutters
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 3 large eggs
- 1 1/2 tsps vanilla
- 3 1/2 cups flour
- 2 tsps cream of tartar
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup butter, softened
- 1 tsp vanilla
- 1 lb powdered sugar
- 2-4 Tbsps milk
- food coloring, optional
- sprinkles, optional
- In a large mixing bowl, cream together butter, shortening, sugar and eggs until smooth.
- Mix together flour, cream of tartar, baking soda and salt. Gradually mix in to wet ingredients until completely combined and a sticky dough forms.
- Cover and refrigerate dough at least 8 hours or overnight.
- Preheat oven to 400°F.
- On a floured surface, roll dough to 1/4-inch thickness. Cut dough with cookie cutters or the rim of a glass jar.
- Place cookies about 1 inch apart on an ungreased cookie sheet or non-stick baking mat. Bake 6-8 minutes. Cookies will still be pale on the top but golden on the bottom.
- Remove to a cooling rack and let cool completely before icing.
- In a large mixing bowl, cream butter and vanilla. Slowly add in powdered sugar and milk, mixing well.
- Mix icing until smooth but not too thin. Add additional powdered sugar to reach the desired consistency. You want it to be a spreadable thickness.
- Divide icing to individual bowls and add 1-2 drops of food coloring for each color (or if coloring all the same color you can do this in the step above).
- Spread desired amount of icing over each cookie and decorate with sprinkles, if desired.
Are these cookies freezer friendly?
Absolutely! After you bake the cookies, let cool and flash freeze on a baking sheet then transfer to a large zip-top bag. When ready to use, remove from freezer, let thaw and ice per recipe instructions.
You can see the original recipe and all kinds of crafting fun over HERE! Thanks Anita! 🙂
Need a few more basic dessert recipes?? Here ya go!
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