The title says it all! Tender and buttery sugar cookies iced a fluffy buttercream. Butter Dream Sugar Cookies hold their shape when baked and don’t require refrigeration.
Stock your refrigerator with plenty of butter and bring out your favorite holiday cookie cutters for butter dream sugar cookies
Christmas sugar cookies aren’t complete without a few sprinkles, sanding sugars, and dragees.
Measure and prep all of the cookie dough ingredients.
In a large mixing bowl, cream butter and sugar until very fluffy and creamy, about 7-8 minutes.
Mix in eggs one at a time.
Mixture will be very creamy.
Add milk and vanilla. The mixture will look very curdled, but don’t worry.
Mix in 6 cups of the flour with salt and baking powder that have been sifted together. Add remaining cup of flour a little at a time until the sugar cookie dough is manageable but not too sticky.
roll out the dough on a lightly floured surface. I rolled my dough out to just a bit over 1/4-inch thick because I like a thick sugar cookie…yum.
Place each cut cookie onto a parchment lined baking sheet.
Brush with an egg that has been beaten with 2 teaspoons water. The egg I used had an extremely bright yellow yolk (go chicken!), but I’d prefer it not to be so golden to be honest. It is what it is. Bake in a 350F degree preheated oven for 8-12 minutes or just until the bottoms are beginning to brown lightly.
Cool completely.
Gather and prep all ingredients for fluffy buttercream icing.
Begin by creaming the butter. I let the butter mix for 3-4 minutes on low speed. Gradually add 3 1/2 cups of the powdered sugar. Scrape down sides of the bowl. Add vanilla and cream and mix until smooth and creamy.
Add remaining 3 1/2 cups powdered sugar 1 cup at a time. Mixing and scraping between each addition.
Pipe or spread icing on each cookie.
Add a few little holiday sprinkles and share the joy. This recipe calls for 1 1/2 pounds of butter! This is the joy you want to share. Makes 2-4 dozen cookies depending on the shape and size of the cookie cutters you use.
Share the joy this holiday season 25 days in 25 ways doing daily acts of service. For great service ideas, check out the awesome videos at #Lighttheworld
Butter Dream Sugar Cookies
Tender and buttery sugar cookies iced a fluffy buttercream.
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 eggs
- 1 cup milk
- 2 teaspoons vanilla
- 1 teaspoons salt
- 2 tablespoons baking powder
- 7 cups flour approximately
- 1 whole egg
- 2 teaspoons water
- egg wash: optional
Fluffy Buttercream Icing:
- 1 lb of butter softened
- 7 cups powdered sugar sifted if lumpy
- 3-4 tablespoons heavy cream or milk
- 2 teaspoons vanilla
- pinch of salt optional
Instructions
Sugar Cookies:
- Preheat oven to 350F degrees.
- In a mixing bowl, cream the sugar and butter until light and fluffy, about 7-8 minutes.
- Add the eggs one at a time until combined.
- Add milk and vanilla. The mixture will look curdled.
- Sift 6 cups flour, salt and baking powder together. Add to butter mixture. Add remaining flour a little at a time to make a manageable dough.
- Roll out the dough on a lightly floured surface. I rolled my out a little over 1/4-inch thick. Cut with desired shapes and sizes of cookie cutters. Place on a parchment lined baking sheet.
- In a small bowl, mix together egg and water for the glaze. Light brush the glaze over tops of cookies.
- Bake for 8-12 minutes or until the bottoms are beginning to slightly brown.
Cool completely. Ice with Fluffy Buttercream icing
Fluffy Buttercream Icing:
In the bowl of an electric mixer, softened butter until smooth and creamy, about 3-5 minutes.
- Gradually add 3 1/2 cups powdered sugar 1 cup at a time.
- Mix in milk and vanilla. Mix until creamy.
- Add remaining powdered sugar 1 cup at a time. Mix for an additional 2-3 minutes until creamy and fluffy.
- Ice cooled sugar cookies
How long can they be stored if they’re frozen?
They can be frozen for 2-3 weeks.
Just wondering about making ahead and storage? The fro is so fluffy, do you haVe to store single level and in frig? Im assuming theyre not really staCkable.
I generally freeze the cookies on a baking sheet in one layer. After frozen, then they can be stacked between sheets of waxed or parchment paper.
How much vanilla in the frosting?
So sorry I left that out of the recipe. Add 2 teaspoons vanilla in the recipe. I have corrected the error on the printable and post. Thanks for bringing that to my attention.