Cutout Sugar Cookies with Buttercream Frosting
A delicious buttery cutout cookie with buttercream frosting.
Sugar Cookies:
  • 2 stick of unsalted butter (1 cup), at room temperature
  • 1 cup confectioner’s sugar
  • 1 egg
  • 1½ tsp almond extract
  • 1 tsp vanilla extract
  • 1 tsp of salt
  • 2½ cup of flour
  • ½ stick of butter (1/4 cup), at room temperature
  • 1½ –2 cups confectioners’ sugar
  • 2 Tbsp. milk
  • ½ tsp. vanilla extract.
Cutout Sugar Cookies:
  1. In a mixer bowl, beat the butter until smooth.
  2. Add powder sugar and continue to mix. In a separate small bowl, beat egg.
  3. Mix in beaten egg, both extracts, salt, and flour until combined.
  4. Make dough into a ball and wrap in plastic wrap, and then flatten dough to a disc (this will help it to chill faster in the fridge.) Place dough in the fridge until hard.
  5. Preheat the 375 degrees.
  6. Once the dough is ready, place on a well floured surface and roll out to ¼ inch thickness.
  7. With cookie cutter, cut into shapes and place them on a greased sheet. Bake for 8-10 minutes until set, do not allow to brown.
  8. Place cookies on wire rack to cool.
  9. This makes around 20-24 cookies.
Buttercream Frosting:
  1. Cream butter in bowl of mixer, add in 1 cups of confectioners’ sugar, milk and vanilla on medium speed. Beat until smooth and creamy, making sure to scrape down the sides to incorporate all of the ingredients. Gradually add in remaining confectioners’ sugar until the frosting is a good spreading consistency. Beat on medium high speed until light and fluffy, making sure not to over beat.
  2. Add in food coloring to make desired color.
  3. Spread frosting on cooled cutout cookies with an offset spatula or butter knife.
  4. Sprinkle with your choice of sprinkles.
Recipe by 2 Sisters 2 Cities at