Chrismas 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 unsalted butter and kosher salt on medium speed until smooth and creamy, about 1 minute. Add the granulated sugar and continue beating until the mixture is light and fluffy, approximately 1.5 to 2 minutes.
Incorporate Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully combined and the mixture appears smooth.
Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed. Continue until the dough forms and starts to pull away from the sides of the bowl. The dough should be soft but not sticky.
Chill the Dough: Shape 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 to allow the dough to firm up.
Preheat and Prepare: Preheat your oven to 375F 190C. Line baking sheets with parchment paper or silicone baking mats.
Roll and Cut: On a lightly floured surface, roll out the chilled dough to about inch thickness. Use your favorite cookie cutters to cut out shapes, re-rolling scraps as necessary.
Bake: Place the cut-out cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake in the preheated oven for 7-8 minutes, or until the cookies are set but not browned. They may appear slightly puffy.
Cool: Allow the cookies to rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Prep Time: 15 minutes Chill Time: 30 minutes Cooking Time: 8 minutes Total Time: 53 minutes
Calories: Approximately 120 kcal per cookie depending on size
Servings: About 24 cookies depending on cutter size
Note: For decorating, you can use your favorite buttercream frosting. This recipe pairs well with a simple American buttercream made with unsalted butter, confectioners sugar, vanilla extract, and a splash of heavy cream.