Sugar Cookies with Buttercream Frosting

This recipe was provided by Megan Faulkner Brown, founder of The Sweet Tooth Fairy Gourmet Bake Shop. Check out all the sweet things you can order online. And if you’re in the Salt Lake City area, there are four locations where you can treat yourself in person!

Sugar cookies are a magical part of the Christmas season. They come in such a wide array of shapes, from stars to stockings, and of course, Santa himself. They are the perfect palate for icing, glittery toppings, sprinkles and of course your own decadent designs. Sugar cookies are a fun way to express your creativity, engage your kids, and get into the Christmas spirit!   

Sugar Cookie Recipe

• Prep time: 30 mins

• Chill time: 30 mins

• Cook time: 15 mins

• Total time: 1hr 15 mins

• Servings: 24-ish

Ingredients

• 1 cup unsalted butter, softened 

• 1/2 cup vegetable shortening

• 2 1/2 cups granulated sugar

• 4 large eggs, slightly beaten

• 1 Tbsp vanilla extract

• 6 1/2 cups all-purpose flour

• 2 Tbsp baking powder 

• 1 1/2 teaspoons salt

• 1/4 cup cornstarch

Instructions

1. Preheat the oven to a temperature of 350 F°. Line the baking sheet with parchment paper and set aside. 

2. In a large mixing bowl, mix the butter and vegetable shortening on medium speed until creamy and smooth - about 1 minute.

3. Stop the mixer and scrape down the sides of the bowl with a spatula. 

4. Add the sugar and cream the ingredients together on medium speed until light and fluffy - about 2 to 3 minutes. 

5. Stop the mixer and scrape down the sides of the bowl with a spatula.

6. Add the eggs and vanilla extract. Mix on low speed until the ingredients are evenly mixed.

7. Increase the mixer speed to medium and mix until light and fluffy - about 2 - 3 minutes.

8. In a separate large bowl, whisk the flour, baking powder, salt, and cornstarch together until well combined.

9. Gradually pour the dry ingredients into the wet mixture, adding a little bit at a time. Mix on low speed until everything is completely blended together.  

10. Sprinkle the surface of your counter with flour. 

11. Remove the dough from the bowl and using a rolling pin, roll dough out to a disk about 1/2” thick (or thinner/thicker to your preference).  

12. Using a cookie cutter, cut out your desired shapes. Using a spatula, transfer the dough shapes to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all the dough is used.

13. Ideally, chill the cookies for 30 minutes, if you have the time and/or patience to do so. If not, that is just fine.

14. Place the cookies on the prepared baking sheet, leaving space between them to allow for some spreading.

15. Bake the cookies for 12-15 minutes or until lightly browned around the edges and almost set.

16. Allow the cookies to cool on the baking sheets for a few minutes before moving them to a wire rack to cool completely. 

Vanilla Buttercream Frosting Recipe

Ingredients

• 1 cup unsalted butter, softened

• 4 cups powdered sugar 

• 1/2 tsp salt

• 1/2 cup heavy whipping cream 

• 1 Tbsp vanilla extract

• 4 cups powdered sugar 

• 1/4 cup heavy whipping cream (or more depending upon consistency preference) 

• Food coloring, if desired

Instructions

1. In a large mixing bowl, beat the butter until creamy and smooth - about 1 minute. 

2. Add the powdered sugar and salt and mix on slow speed until well combined. 

3. Stop the mixer and scrape down the sides of the bowl with a spatula. 

4. Add ¼ cup of the heavy whipping cream and the vanilla extract, and mix on slow speed until well combined. 

5. Add the powdered sugar, remaining heavy whipping cream (or more depending upon consistency preference) and food coloring, if using. Mix on low speed until everything is completely blended together. 

6. Increase the mixer speed to medium and whip until light and fluffy - about 3 minutes. 

7. If you find that you would like the consistency a little thinner, this is where you should feel free to add more milk one tablespoon at a time.  

8. With an icing spatula, spread the frosting onto the cooled cookies. Alternatively, fill a pastry bag with frosting and pipe onto cookies.  

9. Decorate with sprinkles and other fun embellishments. 

10. Store the cookies in an airtight container/bag between layers of parchment paper at room temperature for a few days, or in the freezer for a few weeks.

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