Always Perfect Buttercream Sugar Cookies
Ingredients:
3 cups 375g all-purpose flour
2 teaspoons aluminum-free baking powder
1 cup 226g unsalted butter, room temperature
teaspoon kosher salt
1 cup 200g granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
Directions:
Prepare Dry Ingredients: In a medium bowl, whisk together the flour and baking powder until well combined. Set aside.
Cream Butter and Sugar: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until smooth and creamy, about 1 minute. Add the sugar and continue beating until light and fluffy, about 1-2 minutes.
Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated and smooth.
Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft, non-sticky dough forms.
Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and flatten it into a 1-inch thick disk. Refrigerate for at least 30 minutes.
Preheat and Prepare: Preheat your oven to 375F 190C. Line baking sheets with parchment paper or silicone mats.
Roll and Cut: Roll out the chilled dough on a lightly floured surface to about inch thickness. Use cookie cutters to create your desired shapes, re-rolling scraps as needed.
Bake: Place cookies on the prepared baking sheets about 1 inch apart. Bake for 7-8 minutes, or until set but not browned.
Cool: Let cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Optional: Decorate with buttercream frosting or your favorite icing once the cookies are fully cooled.
Nutritional Information:
Prep Time: 15 minutes Chill Time: 30 minutes Cooking Time: 8 minutes Total Time: 53 minutes
Calories: 120 kcal per cookie varies by size
Servings: About 24 cookies depending on cutter size