Ingredients
Equipment
Method
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, sugar, eggs, and vanilla extract together until well combined.
- Add the flour, baking powder, and salt. Switch to the dough hook attachment.
- Knead on low speed for 3 to 4 minutes, scraping down the bowl as needed, until the dough is smooth and pliable.
- Divide dough into 1 or 2 thick discs. Wrap tightly in plastic wrap and refrigerate for 24 hours.
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Roll chilled dough to 1/4 inch thickness on a lightly floured surface. Cut with medium to large cookie cutters.
- Place cookies on prepared baking sheets, spacing at least 1/2 inch apart.
- Bake for 8 to 10 minutes, until edges are set but not browned.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack. Cool completely before frosting.
- To make frosting, beat powdered sugar, salt, milk, vanilla, and softened butter with the paddle attachment until smooth and fully combined.
- Spread frosting onto fully cooled cookies. Decorate as desired.
Notes
- Chilling the dough for 24 hours is the best way to keep shapes sharp.
- Cookies look slightly soft when they come out. That is what you want.
- Buttercream tastes richer than royal icing, even though it stays soft.
Storage
- Unfrosted cookies: Store in an airtight container at room temperature for up to 5 days.
- Frosted cookies: Because buttercream does not set hard, store frosted cookies in single layers, or use parchment between layers so they do not stick.
- Leftover dough: Store tightly wrapped in the fridge up to 3 days, or freeze for longer storage.
- Leftover frosting: Store in an airtight container in the fridge up to 5 days. Let come to room temperature, then rewhip before using.
Related Recipes
- Check out all our easy Cookie Recipes!
- And pair those cookies with our range of Frosting Recipes!
Nutrition information is automatically calculated, so should only be used as an approximation.