Jacque’s Buttery Sugar Cookies
Homemade buttery sugar cookies with sweet buttercream frosting. The perfect frosted sugar cookie recipe!
Are you a Valentine’s Day fan or not so much? It’s 3 days away and I am sharing a butter sugar cookie recipe that I have been making since I was a little girl. Every Valentine’s Day, my Mom would make frosted sugar cookies for the family and this is the recipe she used. It reminds me so much of home!
We had a neighbor across the street named Jacque and she had the biggest heart of gold. She made everyone feel so loved and wouldn’t leave without telling you all of the reasons she loved you. When she would come to our door, she would always hug me and tell me she loved me. She shared this recipe with us when I was a young girl and it was the only sugar cookie recipe we ever used in our family. She was an incredible cook and we were lucky she shared her top-secret sugar cookie recipe with us!
One of my Mom’s favorite holidays has always been Valentine’s Day and she always made it a big deal for us kids. If you want to find out ideas on how to make it extra special for your kids or grandkids, click HERE.
This Buttery Sugar Cookie Recipe is a little different because of the butter to flour ratio. It definitely has a good amount of butter which creates those perfect crispy edges with a chewy center. It doesn’t have a crazy amount of sugar either so you really taste the sweet cream butter coming through in these cookies.
These Buttery Sugar Cookies can be slightly underbaked for very soft, chewy cookies or can be baked until the edges start to turn a golden color which creates buttery, crispy edges.
The sweet buttercream frosting is super simple to make and is way better than canned frosting. It calls for only simple ingredients — butter, powdered sugar, milk, and vanilla or almond extract. If you want to add extra creaminess which cuts some of the sweetness, add a small amount of cream cheese.
How to make Butter Sugar Cookies:
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Pin ItVanilla Buttercream Frosting:
In a large mixing bowl, cream together butter and sugar for 4 minutes, or until light and fluffy, scraping the sides of the bowl often.
Add egg and vanilla and mix for 1 minute longer.
Stir in flour, baking powder, and salt. The cookie dough may be crumbly. Using your hands, press into a ball and place in plastic wrap. Chill for 30 minutes in the refrigerator.
Once the dough is chilled, preheat oven to 350 degrees.
Roll out cookie dough onto a floured surface. Press cookie cutter and make desired shapes. Place on parchment paper-lined baking sheet. Bake for 9-13 minutes, depending on preference. Watch carefully. If you want the cookies to be softer and chewier, bake for less time. If you want crispy, buttery edges, watch for the edges of the cookies to start turning a light golden brown color. Remove from oven and let cool.
Buttercream Frosting:
In a large mixing bowl, cream butter, powdered sugar, milk, and vanilla extract until light and fluffy. Spread on the top of cooled cookies.
Nutrition information is automatically calculated, so should only be used as an approximation.
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