Sugar Cookies With Buttercream Frosting Recipes

Steps:

• In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
• Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.

Steps:

• Beat cream cheese and 1/2 cup butter in large bowl with mixer until blended. Add granulated sugar and 1/4 tsp. vanilla; mix well. Gradually add flour, beating well after each addition. Refrigerate several hours or until chilled.
• Meanwhile, beat remaining butter and vanilla with 1-1/2 cups powdered sugar in separate large bowl with mixer until blended. Add milk and remaining powdered sugar; beat until light and fluffy. Refrigerate until ready to use.
• Heat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut into desired shapes with 3- to 4-inch cookie cutters, rerolling scraps as necessary.
• Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 12 to 15 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Spoon cream cheese frosting into pastry bag fitted with desired tip; use to pipe frosting onto cookies. Top with sprinkles.

Steps:

• Cookie directions:.
• Flour cutting board well.
• Roll out 1/3 of dough out at a time (if using cutouts).
• If not using cutouts, roll into small balls and place onto a large cookie sheet.
• If using cutouts, use cookie cutouts and use a spatula to place on a large cookie sheet.
• Bake at 350°F for about 8-10 minutes, or until slightly browned.
• Wait until cooled to put frosting on.
• Frosting directions:.
• Mix powdered sugar and butter.
• Stir in milk and vanilla.
• Beat until frosting is smooth and of spreading consistency.
• Yield: frosting makes enough to frost a 9 by 13-inch cake.

Steps:

• Cream together shortening, egg, vanilla and sugar.
• In a separate bowl, sift together the flour, baking powder and salt. Add the flour mixture to the creamed mixture in three phases, alternating with the three tablespoons of milk.
• Chill in the refrigerator for at least 20 minutes. At this point the dough can be kept overnight in the fridge or for several months in the freezer.
• Preheat the oven to 375 degrees. Flour a smooth surface, and roll the dough to 1/4 inch, working with about half the dough at a time. Put the remaining dough in the fridge to stay chilled. Cut out the cookies with cookie cutters of your choice.
• Place cut-out cookies on a cookie sheet, and bake for 8-10 minutes.
• Allow cookies to cool before decorating with frosting.
• Buttercream Frosting: Cream softened butter and sugar. Beat in vanilla and milk, adding milk by teaspoons and beating until frosting is smooth and of desired spreading consistency.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with a silicone baking mat (such as Silpat®) or parchment paper.
• Cream sugar and 1 cup butter together in a bowl with an electric mixer on high until light and fluffy, about 2 minutes. Add in egg yolks, 1 at a time, until well incorporated and fluffy; don't overmix. Blend in all of the zest from the lemon and 3 tablespoons of lemon juice (if you have extra juice, reserve it for the frosting).
• Combine flour, baking soda, and cream of tartar in a bowl and whisk to blend. Slowly add the dry ingredients to the mixing bowl with the butter-sugar mixture and mix in on low speed until just combined. Scrape down the sides and bottom with a spatula until cookie dough is evenly blended.
• Use a 1 1/2-tablespoon cookie scoop to scoop out 12 dough balls and set, evenly spaced, onto the prepared baking sheet. Don't flatten them, you can leave them just as they come out of the scoop. If you don't have a scoop, just shape walnut-sized balls by hand.
• Bake in the preheated oven until bottoms are very lightly browned and tops begin to appear crackled, 10 to 11 minutes. Cool on the baking sheet for 2 to 3 minutes and then very carefully move to a cooling rack to complete cooling (they will be very soft still).
• Repeat with remaining dough until all cookies are baked and cooled.
• When cookies are cooled, make the buttercream frosting by whipping 3 cups of confectioners' sugar with 1/2 cup butter; start on low speed until butter and sugar begin to combine, then turn up the speed slowly. When sugar and butter are mostly combined, add in lemon juice and whip until creamy and smooth. Check consistency and flavor; you can add a little extra lemon juice or milk if you want a creamier consistency. But if you want the texture fairly stiff you may not need extra liquid at this point.
• Frost the cooled cookies as desired and allow the buttercream to set before stacking or storing the cookies.

Steps:

• Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
• Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
• While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
• To the bowl, add the 1 cup butter, confectioners' sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
• Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they're about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
• Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.