Ingredients
Equipment
Method
For the Sugar Cookies
- Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy (2-3 minutes).
- Beat in the egg and vanilla extract, scraping down the bowl as needed.
- Gradually add dry ingredients to wet ingredients on low speed until just combined; do not overmix.
- Divide dough in half, flatten each into a disc, wrap, and chill for at least 1 hour or up to 2 days.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Roll out one dough disc to ¼-inch thick on a lightly floured surface and cut out shapes with cookie cutters.
- Transfer cookies to baking sheets and bake for 8-10 minutes until edges are lightly golden.
- Cool cookies on baking sheets for a few minutes, then transfer to a wire rack to cool completely before frosting.
For the Buttercream Frosting
- In a large bowl, beat softened butter with an electric mixer until light and creamy (about 2 minutes).
- Gradually add sifted powdered sugar, one cup at a time, mixing on low then increasing to medium-high speed.
- Beat in milk, vanilla extract, and salt on medium-high for 3-5 minutes until light and fluffy; adjust consistency with more milk or powdered sugar as needed.
- To color, divide buttercream, and mix in gel food coloring until desired shades are achieved.
Notes
Chilling the cookie dough is crucial for preventing the cookies from spreading too much during baking. Ensure cookies are completely cool before frosting to prevent melting. Gel food coloring provides more vibrant colors without thinning the frosting.