These sugar cookies are soft and chewy with crisp edges, plus covered with the best buttercream frosting. They are easy to make and perfect for holidays or special occasions.
1cup (2 sticks)unsalted butter, softened to room temperature
1cupgranulated sugar
1large egg, room temperature
2 teaspoonvanilla extract
2 and ¼cupsall-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
more granulated or sparkling sugar, for rolling the cookies
Buttercream Frosting:
½cupunsalted butter, softened to room temperature
3 and ½cupspowdered sugar
2tablespoonheavy cream, whole milk, or half & half
1teaspoonvanilla extract
⅛teaspoonsalt
2-3 drops red food coloring, optional
sprinkles for decorating, optional
Instructions
Use a hand-held mixer to cream together the softened butter and sugar in a large bowl until light and fluffy. Mix in the egg and vanilla extract until combined. Don't overmix.
In a separate, medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the wet ingredients in 2-3 batches and mix until combined. Scrape down the sides of the bowl as needed.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour and up to 2 days.
Adjust your oven rack to the middle position and preheat to 325°F. Line 2 large rimmed baking pans with ungreased parchment paper or silicone baking mats. Add sugar to a small bowl for rolling the cookies.
Take 1 and ½ tbsp. of dough and roll into a ball with the palms of your hands. Toss in the bowl of sugar until well coated.
Arrange the cookie dough on the prepared baking sheets 1-2 inches apart. Use the bottom of a clean glass to gently press down until about ¼" thick. Bake the cookies for 12 minutes or until the bottoms are lightly browned. Allow the baked cookies to cool on the pan for 5 minutes before using a spatula to transfer to a plate or a wire rack. Let the cookies cool completely before frosting.
While the cookies cool, make the buttercream frosting: Add the softened butter, powdered sugar, cream (or milk), vanilla extract, salt, and food coloring to a large bowl. Use an electric mixer to beat until smooth. If the frosting is too thick you can add more cream or milk, if it's too thin add more powdered sugar.
Use an offset spatula or a butter knife to spread the frosting on the cooled cookies. Decorate with sprinkles, if desired.
Notes
Allow the frosting to set completely and then store the cookies in an air-tight container at room temperature for 1 week.