The Softest Sugar Cookies Buttercream Frosting Recipes

SUGAR COOKIE BUTTERCREAM FROSTING

Steps:

• In a large bowl, whip butter for a 3-4 minutes until light and fluffy on high speed.
• Whip in vanilla extract, almond extract, and salt.
• On medium/low speed begin adding in powdered sugar 1/2 cup at a time until all is incorporated.
• Mix at high speed for 2-3 minutes until nice and creamy.
• Spread on top of cookies or place frosting in a large piping bag with a large star tip to achieve a more intricate design. To pipe the swirl, start from the inside and swirl to the outside.
• Makes 2 cups of frosting, which is enough to generously frost about (24) 2.5" circle cookies.

THE BEST BUTTERCREAM FROSTING FOR SUGAR COOKIES

Steps:

• In a large bowl or stand mixer, use the whisk attachment* to beat the softened butter until it is fluffy, about 2-3 minutes. Remember to scrape down the sides and bottom of the bowl!
• Add half of the powdered sugar and 2 tablespoons cream**. Beat well. Scrape the sides and bottom of the bowl.
• Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
• Add salt, vanilla, coconut, and almond extracts. Beat well. Scrape the sides and bottom of the bowl.
• Add remaining 1-2 tablespoons of cream, if needed.
• Add gel food coloring if you want to tint the frosting. (liquid food coloring can mess with the consistency.)
• This is enough frosting to do about 2 dozen cookies, but that totally depends on your cookie shape. Frost the cookies (Here's the cookie recipe) and store in a tupperware on the counter for 2-3 days.
• Leftover frosting is great on graham crackers!

THE SOFTEST SUGAR COOKIES & BUTTERCREAM FROSTING

Steps:

• In a mixer, cream butter and sugar and then add eggs and vanilla. Add sour cream.
• In a separate bowl, combine salt, baking soda and flour. Add to butter mixture, creaming until combined. NOTE: If dough seems too sticky to roll out, place in refrigerator for 20 minutes or so and then continue with the next step.
• Roll out on a floured surface to about 1/4 to 1/3 inches thickness. {Yes, seriously. If you make it any thinner, they will be crispy and not as good! This is the trick to making them super soft!}
• Cut with cookie cutters and using a spatula, transfer cookies to baking sheet that has either been sprayed with cooking spray or has parchment paper on it.
• Bake at 375 degrees F for 7-8 minutes {Yes, seriously. This is another important step! Do NOT overbake!} They won't look done, but just trust me on this, take them out of the oven.
• Wait about 5 minutes and carefully transfer cookies to a cooling rack. (This recipe makes several dozen cookies but is easy to half as well.)
• In a mixing bowl, cream butter until smooth. Beat in powdered sugar and vanilla until crumbly.
• Gradually add milk until frosting reaches desired consistency. Add food coloring and stir until combined. Spread on cooled cookies and ENJOY!! They are SO good!

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.