Name: Irresistible Buttercream Sugar Cookies Recipe in 4 Easy Steps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2¾ cups all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter (softened); 1½ cups granulated sugar; 1 large egg; 1 tsp vanilla extract; ¼ cup sour cream; 1 cup unsalted butter (softened); 4 cups powdered sugar; 2–4 tbsp milk or heavy cream; 2 tsp vanilla extract; Gel food coloring (multiple colors); Rainbow sprinkles or nonpareils

Jump to Recipe

Oh my gosh, have you ever bitten into one of those soft, pillowy sugar cookies with swirls of buttercream frosting that just melt in your mouth? That’s exactly what these buttercream sugar cookies are—pure magic! I’ve been baking these for years, ever since my aunt handed me her recipe scribbled on a napkin (yes, a napkin—she was that confident in her baking skills). They’re the kind of cookies that disappear off the plate at holiday parties, and kids (okay, and adults) go wild for the rainbow frosting and sprinkles. Trust me, once you try these, you’ll never go back to plain old sugar cookies again.

Ingredients for Buttercream Sugar Cookies

Okay, let’s gather our goodies! The secret to these cookies is using quality ingredients—no shortcuts here. I’ve separated everything so you don’t accidentally put frosting ingredients in your dough (been there, done that—oops!).

Cookie Dough Ingredients

2¾ cups all-purpose flour (spooned & leveled)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened (that means leave it out for 30 minutes!)
1½ cups granulated sugar
1 large egg (cold is fine—it’ll mix right in)
1 tsp vanilla extract (the real stuff, please!)
¼ cup sour cream (this makes them SO soft)

Buttercream Frosting Ingredients

1 cup unsalted butter, softened
4 cups powdered sugar (sifted if lumpy)
2–4 tbsp milk or heavy cream (start with 2!)
2 tsp vanilla extract
Gel food coloring (I use Wilton colors—so vibrant!)
Rainbow sprinkles or nonpareils (the more colorful, the better!)

How to Make Buttercream Sugar Cookies

Alright, let’s get baking! These buttercream sugar cookies come together faster than you’d think—just follow these simple steps and you’ll have the prettiest, tastiest cookies ever. I’ve made this recipe so many times I could do it in my sleep (and honestly, I probably have after too many late-night cookie decorating sessions).

Step 1: Prepare the Cookie Dough

First, preheat your oven to 350°F (175°C)—trust me, you don’t want to forget this step! In a big bowl, cream together the softened butter and sugar until it’s light and fluffy (about 2 minutes with a mixer). Add the egg, vanilla, and that magical sour cream—mix until just combined. Now gently stir in the dry ingredients. The dough should be soft but not sticky—if it’s too wet, add a tablespoon more flour.

Step 2: Bake to Perfection

Scoop tablespoon-sized balls of dough onto lined baking sheets—I use a cookie scoop for perfect rounds. Gently flatten each ball slightly with your palm (they won’t spread much). Bake for 9-11 minutes until the edges are just barely golden. They’ll look underdone but will firm up as they cool—this keeps them soft!

Step 3: Whip Up the Buttercream Frosting

While cookies cool, make the frosting. Beat the butter until creamy (about 1 minute), then gradually add powdered sugar. Splash in vanilla and milk until it’s smooth and spreadable—not too runny! Divide into bowls and tint with gel colors. Pro tip: Use toothpicks to add color gradually—you can always add more!

Step 4: Decorate Your Cookies

The fun part! Pipe or spread frosting on cooled cookies. I like doing swirls with a piping bag fitted with a star tip. Immediately add sprinkles—they won’t stick once the frosting sets. Let the frosting harden slightly before stacking (about 30 minutes). Now try not to eat them all at once!

Why You’ll Love These Buttercream Sugar Cookies

Oh, where do I even start? These cookies are basically happiness on a plate—here’s why they’ll become your new go-to for every celebration:

Cloud-soft texture thanks to that secret sour cream addition—no dry, crumbly cookies here!
Vibrant colors that pop (perfect for holiday cookie decorating or birthday parties)
Easy decorating—even kids can swirl on the buttercream and go wild with sprinkles
Buttery richness that makes store-bought cookies taste like cardboard in comparison
Customizable flavors—swap vanilla for almond extract or add lemon zest to the dough
Always a crowd-pleaser at potlucks, baby showers, or Thanksgiving dessert tables

Seriously, one bite and you’ll understand why I’ve been making these for every special occasion since 2012!

Expert Tips for Perfect Buttercream Sugar Cookies

Listen, I’ve messed up enough batches of these cookies to know exactly what makes them perfect—here are my hard-earned secrets:

Chill your dough if it feels too sticky—just 30 minutes makes it easier to handle (but don’t over-chill or your cookies won’t spread!)
Gel food coloring is your BFF—liquid colors make frosting runny and taste weird
Underbake slightly—pull them out when edges are barely golden for that melt-in-your-mouth softness
Let cookies cool completely before frosting or you’ll get a melty mess
Use room temp butter for both dough and frosting—cold butter won’t cream properly

Follow these and you’ll get bakery-worthy cookies every single time!

Buttercream Sugar Cookies Variations

Oh, the fun part—making these cookies your own! My family loves when I switch things up for different holidays. Try swapping the vanilla extract for almond extract (just ½ tsp—it’s potent!) for a nutty twist. Lemon zest in the dough makes them taste like sunshine, perfect for spring. And those sprinkles? Go wild with themed colors—red and green for Christmas, pastels for Easter, or orange and black for Halloween. I’ve even done gold sprinkles for New Year’s Eve—so fancy!

Storing and Serving Suggestions

Here’s the deal—these buttercream sugar cookies stay fresh for days if you store them right! Pop them in an airtight container at room temperature (layered with parchment paper if stacking) and they’ll keep for up to 5 days. The frosting stays perfect thanks to all that sugar acting as a natural preservative. For parties, I love arranging them on a vintage cake stand—the colors just pop! And pro tip: If it’s warm out, keep them out of direct sunlight so your frosting doesn’t get melty.

Buttercream Sugar Cookies FAQs

I get asked about these buttercream sugar cookies all the time—here are the questions that pop up most often (and my tried-and-true answers!):

Can I freeze these festive sugar cookies? Absolutely! Freeze unfrosted cookies for up to 3 months. Frosted ones? Not so much—the buttercream gets weird. Just bake fresh and frost when ready!
Why use sour cream in sugar cookies? That’s my magic ingredient! It adds moisture without making dough sticky, giving you that perfect soft texture that makes these holiday cookies so special.
Can I make these ahead for parties? You bet! Bake the cookies 2-3 days early and store unfrosted. Whip up the buttercream day-of for those vibrant colors—it takes 10 minutes!
Help! My frosting is too runny! Easy fix—add more powdered sugar 1/4 cup at a time. And always use gel food coloring (liquid makes frosting watery).
No piping bags—now what? No worries! Spread frosting with a knife for easy frosted cookies. The sprinkles hide any imperfections beautifully.

Still have questions? Slide into my DMs—I could talk buttercream sugar cookies all day!

Nutritional Information

Just a heads up—nutritional values are estimates and can vary based on your specific ingredients and brands. These buttercream sugar cookies are definitely a treat (but oh-so-worth-it)! Now go show off your creations—tag me on social media with your cookie masterpieces!

Irresistible Buttercream Sugar Cookies Recipe in 4 Easy Steps