These are hands down the best frosted sugar cookies! Are we a bit biased? Maybe, but if there was one cookie recipe that my entire family could agree is our signature cookie, it’s these sugar cookies with our family buttercream frosting, of course. I promise I’m not trying to brag when I say, people LOVE these cookies! I make these at least 4 times a year, and they are one of the most requested things that I bring. They are my go to for sending to work, or taking to parties, and there are never any left overs!

The recipe itself comes from our Great grandma, who passed it down to our grandma and our moms. Once they got a hold of it they made a few adjustments and now this is the cookie recipe that we have been making in our family for over 40 years!

These cookies are buttery, have just the right hint of vanilla and once they are frosted the become chewy and soft and delightful! They are also super easy to roll out and cut well with cookie cutters. And BONUS, you don’t have to chill the dough!

They are so lovely with a cup of tea or coffee and you can totally freeze the batter and the baked cookies to decorate later. See my post on throwing a holiday cookie decorating party here!

Oh and if you end up with leftover frosting be sure to check out our hack for how to use it up in the most diecious way!

You will need some supplies to decorate so here are a couple of our favorite cookie baking/decorating tools. If you make a purchase through the links, we may be compensated.

A tip for clean up 😉 The Buttercream frosting can be a little bit tricky to get out of the tips, so I usually cut them out of the bags (if you are using reusable bags that is) and pop them in a glass bowl. Then pour some boiling water over them to break up the frosting. You can use a spatula to swish them around, then do one more round with drop of dawn dish soap and let the water cool a bit before you rinse.

Enjoy and let us know what you think of this combo!

Sugar Cookies

The easiest, most diecious sugar cookie recipe!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 2

Cuisine American

Servings 3 Dozen

Equipment

1 Stand Mixer (Kitchen Aid)
Rolling Pin
2 Cookie Sheets We use parchment paper with ours
Cookie Cutters

Ingredients

1 cup Sugar
1 cup Powdered sugar (aka. confectioners sugar)
1 Cup Butter (salted) set out to soften about 1 hour before mixing.
2 Large Eggs (if you use XL large or Jumbo Eggs you may need to add 1/2 cup flour)
2 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking SODA
4 Cups Flour (I Use Gold Medal All purpose)

Instructions

Pre-heat oven to 350℉
In a stand mixer, cream sugars and butter together on a medium speed until well incorporated.
Beat in Eggs and vanilla until smooth. Be sure to scrape the sides of the bowl if you don't have a beater that does it for you.
Add in 1 cup flour with salt and baking soda and mix on Medium speed. Then continue to add each additional cup of flour mixing and scraping the sides of the bowl in between.
Lightly flour a surface to roll out the cookies onto.
Depending on how much space you have you may want to do this in two batches so that the dough does not get over worked. Roll out the dough to about 1/4 inch thick. Thinner will be crispier, and thicker will be chewier.
Cut out cookies and transfer to your cookie sheet. Keep at least 1 inch in between cookies, as they will expand slightly when baked
Bake at 350℉ for 10-14 min. This will depend on how evenly your oven bakes, how thick your cookies are, what altitude you are at, and how dark or light you like your cookies. Start with 10 min and go from there.

Keyword Buttercream, Cookie decorating, Holiday cookies, sugar cookies