Buttercream Cookies Recipes

BUTTERCREAM COOKIES

Steps:

• Mix 3/4 cup butter and 1/2 cup cream cheese together at a medium speed with a whisk attachment or hand mixer until smooth.
• Next, mix in 1 1/2 cups granulated sugar at a medium-high speed for a couple minutes, until the mixture becomes lighter in color.
• Add in 1 egg, 2 tsp vanilla bean paste or vanilla extract and 1 tsp almond extract. Mix on a low speed until incorporated.
• In a separate bowl, sift together 3 cups flour, 1 Tbsp cornstarch, 1/2 tsp baking powder and 1/2 tsp salt.
• Gradually mix the flour mixture into the butter mixture on a low speed, until it is JUST incorporated. I like to do this in a couple installments and scrape the sides of the bowl between additions.
• At this point the dough will still be pretty sticky. Divide the dough in half and wrap each piece of dough in a piece of plastic wrap.
• Chill in the fridge for about 2 hours or the freezer for 30 minutes.
• Preheat your oven to 350 degrees F at this point in the process about 30 minutes before you plan to roll out the dough.
• Generously dust the surface you plan to roll the cookies out on with additional flour.
• Take one ball of dough out of the fridge or freezer, leaving the other to continue to chill.
• Sprinkle some more flour on top of your dough ball and on your rolling pin.
• Roll the chilled dough to be 1/3 inch thick and cut out your shapes with a flour dusted cookie cutter.
• Use a kitchen brush to gently brush off any excess flour and place onto a parchment lined baking sheet or silicone mat.
• Chill the cut-out cookies one more time in the fridge for 15 minutes or the freezer for 10 minutes to help them keep their shape better.
• Bake for 9-11 minutes on the top wrack of your oven (time varies based on the size and shape of the cookies). Keep a close eye on these and be sure to pull them out before the edges start to brown.
• Let the baked cookies cool on the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
• While the first batch bakes and cools, knead together the cookie dough scraps, and rewrap them in plastic wrap. Pop them back in the fridge to chill.
• Pull out your 2nd chilled ball of dough and repeat steps 9-15. Then repeat with the chilled dough scraps.
• Beat 1 cup of butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
• Mix in 1 Tbsp vanilla paste or vanilla extract and 1/2 tsp salt on a low speed
• Slowly add in 3 1/2 powdered sugar, 1 cup at a time. Halfway through add in 2 Tbsp of heavy cream or milk to make it easier to mix.
• Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made and beat on low until it reaches the desired colored.
• Place frosting into a piping bag and decorate as desired! I didn't use a piping tip, and just cut about a 1 inch opening at the end of my bag to pipe some simple swirls on top of my cookies.

SUGAR COOKIES WITH BUTTERCREAM FROSTING

Steps:

• In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
• Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.

BUTTER COOKIES

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.

VANILLA BUTTERCREAM FILLING

Steps:

• Beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium, and beat in confectioners' sugar, 1/2 cup at a time, scraping down side of bowl as necessary, until pale and fluffy, about 5 minutes. Add vanilla, and beat until smooth.

BUTTERCREAM ICING

Steps:

• In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.