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If you have a soft spot for melt-in-your-mouth treats, you are in for a real delight with this Soft Sugar Cookies with Buttercream Frosting Recipe. These cookies are the perfect balance of tender, buttery crumb and subtle sweetness, topped with a luscious buttercream frosting that is smooth, creamy, and just heavenly. Each bite feels like a cozy hug, whether you’re sharing them at holiday gatherings, celebrating a special occasion, or just indulging your sweet tooth with something utterly comforting and delicious.
Ingredients You’ll Need
This recipe shines because of its simple, everyday ingredients that come together to create such a rich and satisfying cookie dough. Each element plays a role, from the butter and cream cheese that make the cookies unbelievably soft, to the almond extract that adds that extra hint of warmth and depth.
- 3/4 cup salted butter (softened): Makes the dough rich and tender while adding a hint of salt to balance the sweetness.
- 4 ounces cream cheese (softened): Secret ingredient for ultimate softness and a slight tang that brightens the cookies.
- 1 & 1/2 cups granulated sugar: Sweetens and creates a light, fluffy texture when creamed with butter and cream cheese.
- 1 egg: Binds the ingredients while adding moisture for a tender crumb.
- 1 teaspoon vanilla extract: Classic flavor enhancer that layers in comforting warmth.
- 1 & 3/4 teaspoons almond extract: Adds a subtly fragrant, nutty essence that elevates these sugar cookies.
- 1 teaspoon salt: Balances sweetness and enhances all the flavors.
- 3 cups flour (spooned and leveled): The foundation of the cookie dough, providing structure and softness when not overworked.
How to Make Soft Sugar Cookies with Buttercream Frosting Recipe
Step 1: Cream the Butter
Start by beating your softened butter on medium speed until it turns soft and fluffy. This process infuses air into the butter, which helps give your cookies that delightful melt-in-your-mouth texture you’re aiming for.
Step 2: Mix in the Cream Cheese
Next, add your softened cream cheese and continue to beat it in. This addition is what truly makes these sugar cookies incredibly soft and tender—trust me, this step is a game-changer.
Step 3: Add Sugar
Pour in the granulated sugar and beat everything together until fluffy. This step ensures sweetness is evenly distributed and starts to incorporate more air for a lighter consistency.
Step 4: Incorporate Eggs and Extracts
Time to add the egg, vanilla, and almond extracts. Beat well and don’t forget to scrape down the sides and bottom of your bowl. This keeps your dough smooth and evenly mixed.
Step 5: Add Salt and Flour
Now sprinkle in the salt and flour, mixing just until barely combined. Be careful not to overmix here or the dough could turn tough. The dough will feel sticky, which is perfect—it means your cookies will be soft and tender.
Step 6: Chill the Dough
Scrape the dough onto plastic wrap or into a container and refrigerate for at least two hours or overnight. Chilling firms up the dough for easier rolling and flavor development.
Step 7: Prepare to Bake
When your dough is thoroughly chilled, preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats. This prevents sticking and helps achieve an even bake every time.
Step 8: Roll and Cut
Lightly flour your work surface, then roll out the dough to about 3/8 inch thick—no thinner, because we want thick, soft cookies, not flat and crispy ones! Use floured cookie cutters to stamp out shapes. Pro tip: work with one dough portion at a time and keep unused dough chilled to maintain firmness.
Step 9: Chill Cut-Out Cookies
If your cut cookies get warm while you’re working, pop the trays into the fridge or freezer for a few minutes before baking. This helps cookies hold their shape beautifully.
Step 10: Bake to Perfection
Bake smaller cookies for about 9 minutes, larger ones for approximately 10-11 minutes. Keep an eye out to avoid any browning on top or edges—the cookies should be pale and just barely browned on the bottom for that soft texture.
Step 11: Cool and Frost
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to an airtight container until completely cool. Then comes the best part—frosting! Use your favorite buttercream frosting for an irresistibly creamy finish or even royal icing for a smooth, glossy look.
How to Serve Soft Sugar Cookies with Buttercream Frosting Recipe
Garnishes
For a little extra sparkle, try adding colorful sprinkles, edible glitter, or finely chopped nuts on top of your buttercream. Fresh berries or a light dusting of powdered sugar right before serving also add an elegant touch and contrast nicely with the creamy frosting.
Side Dishes
Pair your soft sugar cookies with a comforting cup of hot chocolate or a glass of cold milk—both are total classics that bring out the buttery sweetness of the cookies. For a grown-up twist, try serving with a warm chai latte or a delicate cup of tea like Earl Grey or jasmine.
Creative Ways to Present
Arrange an assortment of cookie shapes on a beautiful platter surrounded by edible flowers or colorful napkins for a charming display perfect for parties. You can also sandwich layers of buttercream between two cookies to create an easy cookie sandwich that delivers double the cookie love!
Make Ahead and Storage
Storing Leftovers
Keep your soft sugar cookies with buttercream frosting fresh by storing them in an airtight container at room temperature for up to 3 days. The buttercream frosting makes them best enjoyed within this window to preserve that velvety texture and flavor.
Freezing
You can freeze the unbaked cookie dough wrapped tightly in plastic wrap for up to 3 months. When ready, thaw overnight in the fridge, then roll and bake as usual. For baked cookies, freeze them unfrosted on a parchment-lined tray, then transfer to an airtight container or freezer bag. Frost after thawing for best results.
Reheating
Reheat cookies for just a few seconds in the microwave, about 8-10 seconds, to revive that freshly-baked softness. Be careful not to overheat, or the buttercream might melt. A quick warm-up will have them tasting like they just came out of the oven!
FAQs
Can I substitute the cream cheese in the dough?
Cream cheese is key to this recipe’s signature softness and slight tang, so while you can omit it, your cookies won’t have quite the same tender texture. If you need a substitute, try mascarpone for a similar creamy effect, but keep in mind the flavor will be different.
Is almond extract necessary?
Almond extract adds a unique and lovely depth that complements the vanilla, but if you don’t have it on hand, you can omit it or replace it with an equal amount of extra vanilla extract. The cookies will still be delicious—just a little less complex in flavor.
How thick should I roll the dough?
Roll your dough to about 3/8 inch thick. This thickness is crucial for keeping the cookies soft and chewy inside while maintaining a sturdy enough structure to hold frosting without crumbling.
Can I use this recipe for cut-out holiday cookies?
Absolutely! The dough holds its shape really well when chilled properly, making it perfect for cut-out cookies in all your favorite festive shapes. Just be mindful not to overbake if you want them soft.
What’s the best buttercream frosting for these cookies?
A classic American buttercream made from butter, powdered sugar, vanilla, and a touch of cream or milk is perfect. It’s smooth, sweet, and creamy, providing the ideal partner to the gentle, buttery softness of the cookie itself.
Final Thoughts
If you’re craving a cookie that melts softly with every bite and tastes just like a homemade treat from your best friend’s kitchen, this Soft Sugar Cookies with Buttercream Frosting Recipe is exactly what you need. Easy to make, wonderfully customizable, and utterly delicious, it’s bound to become a new favorite in your baking rotation. So go ahead, gather your ingredients, roll up your sleeves, and get ready to indulge in some truly magical cookies.
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Print
Soft Sugar Cookies with Buttercream Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes (including chilling time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft Sugar Cookies are tender, thick, and perfect for any occasion. Made with a blend of butter and cream cheese, they offer a rich and fluffy texture. Chilled dough ensures easy handling and thick, soft cookies that don’t spread too much. Perfect for cutting into your favorite shapes and decorating with buttercream frosting or royal icing.
Ingredients
Ingredients
- 3/4 cup salted butter (softened, 1 and 1/2 sticks)
- 4 ounces cream cheese (softened)
- 1 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 teaspoons almond extract
- 1 teaspoon salt
- 3 cups all-purpose flour (spooned and leveled)
Instructions
- Beat Butter: In a large bowl or stand mixer, beat the softened butter on medium speed until it is soft and fluffy, about 1-2 minutes.
- Add Cream Cheese: Add the softened cream cheese to the butter and beat for another 1 minute until well incorporated.
- Add Sugar: Add the granulated sugar and continue beating for 1-2 minutes until the mixture is fluffy.
- Add Egg and Extracts: Add the egg, vanilla extract, and almond extract. Beat well to combine, then scrape down the sides and bottom of the bowl with a spatula to ensure even mixing.
- Add Salt and Flour: Add salt and flour and beat until just barely combined, scraping the bowl again. Be careful not to overmix to avoid tough dough; the dough will be sticky.
- Chill Dough: Scrape the dough onto plastic wrap or into an airtight container. Wrap tightly and refrigerate for 2 hours or overnight, or freeze for 1-2 hours. For faster chilling, split dough into halves.
- Preheat Oven: When dough is chilled, preheat the oven to 350°F (175°C).
- Prepare Baking Sheets: Line 2-3 baking sheets with Silpat mats or parchment paper.
- Prepare Work Surface: Lightly dust your work surface with flour.
- Divide Dough: Split dough in half if not already done and store unused dough in the refrigerator.
- Roll Dough: Use floured hands to flatten dough slightly, then roll out to about 3/8 inch thickness, ensuring the cookies remain thick and soft.
- Cut Out Shapes: Lightly dust cookie cutters with flour and press firmly into dough. Clean edges with a finger or knife before transferring cut shapes to baking sheets, spacing cookies at least 1 inch apart.
- Chill Cut Cookies: If the dough softens while working, chill the cookies on the baking sheets in fridge or freezer for a few minutes.
- Re-roll Scraps: Gently knead leftover dough once or twice and re-roll to thickness of 3/8 inch. Avoid overworking to keep dough tender. Chill dough as needed.
- Bake: Bake cookies at 350°F for about 9 minutes for smaller cookies, and 10-11 minutes for larger ones. Do not let edges or tops brown; cookies should be just barely browned on the bottom.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to an airtight container to cool completely before frosting.
- Frost: Frost cooled cookies with your favorite buttercream frosting or royal icing.
Notes
- Ensure dough is properly chilled to make rolling and cutting easier and to maintain thick soft cookies.
- Do not overmix dough after adding flour to avoid tough cookies.
- Do not overbake; cookies should remain soft with minimal browning.
- Keep unused dough refrigerated to maintain softness and structure.
- Use floured hands and cookie cutters to prevent sticking.
- Allow cookies to cool completely before frosting to avoid melting the icing.
