One of my all time favorite cookies – frosted cut out sugar cookies with creamy vanilla buttercream frosting. And this recipe, happens to be the best. It’s my Gramma’s sugar cookie recipe, paired with my favorite vanilla buttercream recipe. It’s soft and chewy and tastes delicious. I get rave reviews any time I take them anywhere.
These cookies are perfect for doing any kind of cookie cutter shape, they hold their shape so well. We always use this recipe to make cut out sugar cookies for the holidays using our favorite cookie cutter shapes. (You can see snowflake cookies here and pumpkin here).
Frosted cut out sugar cookies are a bit of extra work with the rolling out and cutting – but these are so worth it, trust me! Just make sure to plan ahead as the dough needs to chill for a bit!
What you need:
- cut out sugar cookie dough (recipe below)
- buttercream frosting (recipe below)
- food coloring, if you want colored frosting (I use gel food coloring)
- rolling pin
- cookie cutters
- parchment paper
- cookie sheets (I love these extra large ones)
- cooling racks
- frosting spatula (or just use a butterknife)
Soft and chewy, and able to hold their shape well, these are the best cut out sugar cookies! **This dough does need to chill for a bit, so plan for that when making.**
- 1/2 cup (1 stick), unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 2-1/2 cups all purpose flour
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
Add in the eggs, beating well.
Mix in the baking soda, salt, nutmeg and vanilla and stir until combined.
Alternately, add the sour cream and flour until mixed in.
Cover & chill dough, at least one hour or overnight.
Preheat oven to 350ºF.
Line baking sheets with parchment paper.
On a large, floured surface, roll out dough about 1/3 of the dough at a time, to about 1/4 inch thickness.
Cut out dough with cookie cutters and place on prepared cookie sheets.
Bake 7-9 minutes, just until the cookies are cooked through – but not browned.
Allow to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Frost & decorate.
- Don’t over bake your cookies – that is the key to the best cookies!
- If you are going to double this recipe, use just 3 eggs total. (Doubling makes a ton of cookies, but that’s the way my Gramma’s recipe was written out).
- It’s best to chill the dough overnight if possible. The longer it chills, the easier it will be to work with. (Although if it’s super chilled, you are going to need to let it sit out at room temperature for a little while so that you can actually roll it out).
- While rolling & cutting the dough, I keep my “scraps” that I am going to roll out again in a bowl in the fridge. Slightly chilled dough works best!
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 4-5 minutes.
Add one cup of powdered sugar, mix on medium speed until combined.
Add another cup of powered sugar, mix on medium speed until combined.
Add milk and vanilla; mix on medium speed until combined.
Add remaining two cups of powered sugar, one cup at a time, mixing after each addition.
Mix frosting on medium speed for 2 minutes.
Scrape down the bowl as needed, and check consistency of frosting. If it's too thin, add a little more powered sugar; if it's too thick, add a little more milk.
Once it's the right consistency, mix frosting on medium speed for another minute or two, until very light and fluffy.
Add coloring, if desired.