Sugar Cookies with Rainbow Buttercream
This recipe could not be easier! There is no chilling required (Note: this recipe below is different than the video) which means you can make the dough, cut out the shapes, bake, and decorate! No more waiting hours and hours until your dough is ready. If you happen to want to make the dough ahead of time you sure can, nothing changes in the recipe.
This sugar cookie recipe is only 7 easy ingredients that you probably already have in your pantry!
I chose my Decorators Buttercream for this recipe because I really wanted a delicious frosting that would pipe beautifully and then harden slightly. (AKA crusting buttercream) I also love how beautifully this buttercream frosting accepts color. You can get the perfect shade with most any type of food coloring! (I used McCormick food color)
- SUGAR COOKIES
- 1 c (226g) unsalted butter
- 1 c (200g) granulated white sugar
- 1 egg, room temperature room temperature
- 1 tsp. McCormick Pure Vanilla Extract
- ½ tsp. McCormick Almond Extract
- 2 tsp. baking powder
- 3 c (360g) all-purpose flour
- 1 c (2 sticks or 227g) unsalted butter, room temperature
- ½ c (115g) shortening
- 2 tsp. fresh lemon juice or ½ tsp lemon extract, pure vanilla extract, or almond extract
- 6 c (just over a pound) confectioners' sugar
- ¼ c (60g) whole milk*
- 2 tsp. meringue powder**
- ½ tsp. table salt
- SUGAR COOKIES
- Preheat oven to 350° F.
- Add butter to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth and lighter in color.
- With the mixer on low, slowly add the sugar and then the egg.
- Scrape the bowl with the mixer off.
- Turn mixer back on low and add in extracts.
- Allow all ingredients to combine fully.
- Add the baking powder and then the flour, ½ cup at a time, until fully incorporated.
- Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about ½ inch thick.
- Cut cookies into 2-inch, 1½-inch, and 1-inch cookies and bake at 350 for 6-9 minutes.
- Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
- In a stand mixer with the paddle attachment, cream shortening and butter on medium-high until fully combined and fluffy, about 3 minutes.
- Slowly add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
- With the mixer on low speed, add lemon juice (or extracts) and salt.
- Add in milk. Turn the mixer up to medium-high (or high) and beat until light and fluffy (approximately 5 to 8 minutes).
- *You may need to add more milk to reach your desired consistency. Start with the ¼ cup and if the buttercream is still too dry, add more milk 1 tablespoon at a time until you reach the desired consistency. Make sure the mixer is on low speed when adding in milk and give it at least 30 seconds between each addition.
- **You can omit meringue power if you prefer. To achieve the perfect piping consistency, you may need to add more confectioner's sugar
PLEASE NOTE: I used this sugar cookie recipe in the video. But I have found that the sugar cookie recipe I listed below is easiest and just as tasty!! So be sure to follow the writen recipe, not the video.