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As a kid, I woke up every Valentine’s Day to a homemade, heart-shaped cookie that was soft and pink, edged with white icing, and had my name written in the center. It wasn’t from a bakery. It was my mom’s Best Ever Sugar Cookies with Buttercream Frosting (no chilling required!) and her way of showing love. Those sugar cookies, topped with sweet buttercream frosting, defined the holiday for me and felt more special than any card or candy.
Over the years, those cookies became more than a Valentine’s tradition. We used the same recipe for Christmas, birthdays, baby showers, and every holiday that called for a decorated chewy sugar cookie. Now, I carry on that tradition with my own kids. I’ve adapted my mom’s recipe, and if possible, improved it along the way, into a soft, tender sugar cookie with a hint of almond extract and a generous swirl of homemade buttercream frosting. It’s more than just a treat. It’s a little bit of love passed down, one cookie at a time!
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Table of Contents
Quick Look: Sugar Cookies with Buttercream Frosting
- Prep Time: 30 minutes
- Bake Time: 10 minutes
- Cooling Time: 30 minutes
- Total Time: 70 minutes
- Servings: 40 cookies, about 1/4 inch thick 3-4 inches wide
- Calories: ~254 kcal per slice (based on nutrition panel)
- Cook Method: Baked on a cookie sheet
- Flavor & Texture: Soft and chewy with a hint of almond flavor
- Difficulty: Easy – no chilling or complex techniques required
Why You’ll Love This Sugar Cookie Recipe
- Market-Tested & Kid-Approved: These aren’t just a family favorite; my kids sell these through their local cottage bakery, and they are a consistent bestseller!
- Crispy OR Chewy: You decide! Roll them thinner for a crispy cookie and thicker for a chewy one. Just like my sourdough sugar cookies – they are delicious either way.
- A Family Tradition: From Valentine’s morning hearts to Christmas stars, this recipe is one of our family’s core holiday memories, right up there with our favorite Chocolate Caramel Pecan Christmas cookies!
- Kid-Friendly Process: This dough is incredibly easy for little hands to handle. I give each child their own piece of dough and they have fun rolling, cutting and making the cookies their own. For an even easier take on sugar cookies – try my sourdough sugar cookie bars!
Important Ingredients
- Unsalted Butter – This recipe has all the nostalgia of my Mom’s but uses 100% unsalted butter (my mom always used Crisco). It provides a richer flavor and that melt-in-your-mouth quality.
- All-Purpose Flour – Standard all-purpose flour works best here. Be sure to use weight measurements when measuring. Too much flour will make your cut-outs crumbly; too little will cause them to spread.
- Granulated Sugar – Provides the classic sweetness and helps create those slightly crisp, golden edges.
- Eggs – These provide the structure that allows you to roll and cut the dough without it falling apart. Room temperature eggs incorporate much more smoothly into the creamed butter.
- Vanilla Extract and Almond Extract – This combination gives these cookies a “bakery-style” flavor. I use vanilla for warmth, but almond extract is my favorite addition for flavor.
- Cream of Tartar – This is the key to my classic sugar cookie. It keeps the cookie’s texture soft and smooth (leave it out if you don’t have it on hand).
- Buttercream Frosting – I always top these with a classic American buttercream. My #1 tip for success? Keep whipping the butter and sugar longer than you think you need to, until it’s incredibly light, pale, and airy.
- Baking Powder
- Salt
See the recipe card for full information on ingredients and quantities
Substitutions
- Butter: For a cookie that is a little more pale in color with less spread, substitute all of half of the butter with vegetable shortening (Crisco).
- Almond Extract: This is my “secret” ingredient, but if you have an allergy or don’t like the flavor, simply leave it out or replace it with extra vanilla, lemon, or coconut extract.
- Heavy Cream: If you don’t have heavy cream for the buttercream, you can substitute milk. Just be careful to add it one teaspoon at a time; milk thins frosting much faster than cream.
- Cream of Tartar: This can be left out of the recipe, but I like the nostalgic flavor and softness it lends. If you don’t have it, just omit it—the baking powder will still provide the lift you need.
If you are looking for a way to use your sourdough starter, try my Sourdough Cut-Out Sugar Cookies or my No-Roll Sourdough Sugar Cookies.
How to Make the Best Sugar Cookies
Mix the Dough
Step 1: In the bowl of a stand mixer, beat the butter until it’s nice and light. Add the sugar and mix until it’s all creamed together and fluffy. Then, add the eggs one at a time, mixing well after each one. Once everything’s combined, pour in the vanilla and almond extracts.
Keep mixing for a few more minutes, scraping down the sides as needed, until the mixture is smooth. Combine the dry ingredients in a separate bowl and then mix them in to the stand mixer, being careful not to over-mix the dough. The dough should be soft and pull away from the sides of the bowl without being sticky to the touch. If it’s sticking to your fingers, add 1-2 more tablespoons of flour.
No Chill Sugar Cookies: A lot of sugar cookie recipes require you to chill the dough. One of the things I love about this sugar cookie dough is that no chilling is required. If you need to chill the dough for planning purposes, you can, but there is no need. You can go straight from mixing up the dough to having beautiful cookies cooling in just a few minutes.
Roll and Cut Out Cookie Dough
Step 2: Separate the dough into several chunks. If you are baking with kids, you can give each kid a piece of dough to roll out on their own.
Step 3: Lightly flour the bottom of your pastry mat (or countertop works too). Set the ball of dough on top of the lightly floured surface. Sprinkle a little more flour on top of the dough or on the rolling pin and gently roll the dough until it is your desired thickness (thicker for chewy cookies, thinner for crispy cookies).
This recipe makes about 40 standard 3-inch cookies rolled about 1/4 inch thick. If you roll them extra thick (1/2 inch) for a chewier bite, you may get closer to 24-30 cookies.
Step 4: Line a baking sheet with parchment paper. Cut out your shapes using a cookie cutter, trying to cut as many shapes as possible from your rolled out dough. You may need to use a spatula to lift the cookie dough onto the baking sheet.
Step 5: Set your cut out cookies on a baking sheet lined with parchment paper. Repeat until you have used up all of the dough. If you notice your dough sticking a lot, add a little bit more flour. The scraps of the dough can be re-rolled a few times to use up as much dough as possible.
A Note on Spreading: One of the best things about this recipe is that no chilling is required. As-is, these cookies will spread just a tiny bit in the oven, giving them a soft, homemade look. Since I decorate these generously with buttercream frosting, I find that a little bit of spread is perfect. It creates a soft, tender base for the icing. For sharper edges, chill the dough for 20-30 minutes to help minimize the spread.
Bake the Sugar Cookies
Step 6: Bake the cookies in a preheated oven for approximately 10-12 minutes at 350ºF. Watch your cookies and pull them out just before the bottom of the cookies start to brown. This leaves them chewy.
Step 7: Let the cookies cool for a few minutes before removing from the pan to parchment paper on a countertop or a baking rack. Cool completely before frosting or freezing.
Freezer Option: Stack the cooled cookies and freeze in an airtight container before frosting. Pull them out of the freezer when you are ready to frost.
Convection vs. Regular Bake: While I am a big believer in convection for chocolate chip cookies, I actually prefer standard bake for these chewy sugar cookies. I’ve tested them both ways and found that a regular bake at 350°F for 10–11 minutes is the best way to get that classic, soft, and chewy texture. If you do choose to use convection, drop the temp to 325°F and keep a close eye on them, they’ll likely be done around the 9-10-minute mark!
Mix the Buttercream Frosting
Step 8: Make the buttercream. The secret to the perfect consistency is whipping your butter alone for 3–5 minutes before adding any sugar; this lightens the color and creates that signature fluffy texture. Once the butter is pale and airy, slowly add your powdered sugar, extracts, pinch of salt and a splash of heavy cream. Whip together for another couple of minutes until light, airy and super fluffy.
Step 9: Frost and decorate your completely cooled sugar cookies as desired. For a professional look, spread a thin base layer of icing and then pipe a clean border around the edges. I always pipe around the edges of my Valentine’s cookies this way (exactly how my mom used to do it), and it gives them that classic, nostalgic feel.
If you are making these for a cottage bakery, we like to dunk the tops in sanding sugar making them easy to individually package and sell.
Royal Icing? While buttercream is my absolute favorite for flavor, this dough is sturdy enough to work beautifully with royal icing too! We’ve made them a few times that way for custom cookie orders and baby showers.
How to Store and Freeze sugar Cookies
I am a huge fan of freezing baked goods to save time. These cookies freeze beautifully at any stage of the process!
Freezing Unfrosted Cookies (My favorite)
I love freezing the bases ahead of time and then frosting them whenever we need a cookie or have a party to attend.
- To Freeze: Once the cookies have cooled completely, stack them in an airtight container or a freezer-safe bag. Freeze for up to 2 months.
- To Decorate: Pull them out of the freezer and frost them while they are still frozen! They are sturdier to handle, and the buttercream sets quickly. They will be perfectly thawed and ready to eat in about an hour.
Freezing Frosted Cookies
If you have extras after a party or want to get all your decorating done ahead of time, you can freeze the finished product.
- Flash Freeze: Lay the frosted cookies out in a single layer on a cookie sheet and place them in the freezer for about 30 minutes until the frosting is hard to the touch.
- Store: Once hardened, you can stack the cookies with a piece of parchment paper between layers. Place them in an airtight container and wrap the container with plastic wrap and foil to prevent freezer burn.
- Serve: Pull them out 1–2 hours before eating. Let them defrost at room temperature while still covered and enjoy!
Storing at Room Temperature
If you’re eating the sugar cookies within a few days, stored frosted or unfrosted cookies in an airtight container at room temperature for up to 3–4 days. Because American buttercream “crusts,” (hardens a little bit) they stay looking beautiful even when stacked!
Amy’s Recipe Tips
Whip the Buttercream: For the best buttercream, whip your butter for 3–5 minutes before adding the powdered sugar. It should turn from yellow to a pale ivory. Continue whipping after the ingredients are combined to get light, fluffy, and bakery-quality frosting.
Use Gel Colors: For decorating, I highly recommend gel food colorings. They provide bright, vibrant colors without changing the consistency of your buttercream. Traditional liquid drops can make your frosting too runny if you’re going for a deep color (though they can work okay for lighter colors)
The Signature Heart Look: To recreate our cottage bakery bestseller, spread a thin layer of pink icing on a heart-shaped sugar cookie. Then pipe a crisp white border around the edge.
Dunk for Texture: We love dunking the tops of the frosted cookies in sanding sugar. It coats the whole cookie, adds a beautiful sparkle, and gives it a nice crunch. Jimmies (traditional sprinkles) are also a favorite, especially when decorating with kids.
The Freezer Secret: These cookies are actually easier to frost while frozen! Bake the bases ahead of time, freeze them, and pull them out when you’re ready to decorate. They thaw quickly and stay perfectly soft.
Frequently Asked Questions
Yes! You can keep the dough in the fridge for up to 2 days (just let it sit on the counter for a bit before rolling so it’s pliable) or freeze the raw dough for up to 3 months.
As long as you’re careful with not adding too much extra flour to the cookie dough, the scraps re-roll nicely. Just bunch together the dough into a new ball and roll it out again. You shouldn’t need to add as much flour as the first time rolling. If you notice your dough sticking a lot, add a little bit more flour. The scraps of the dough can be re-rolled a few times to use up as much dough as possible.
Nope! This recipe is designed to be “no-chill” so you can get straight to baking. If your kitchen is very warm or you want perfectly sharp edges for royal icing, you can chill the cut-outs for 15 minutes, but for standard buttercream cookies, it isn’t necessary.
The most common issue is too much flour. For the best results, use a kitchen scale. If you are using measuring cups, you’ll have to go by the feel of your dough, adding a bit more flour as needed so it’s not too sticky, but also not too dry.
Yes! I actually have a sourdough discard sugar cookie version of these cookies that tastes delicious too.
Popular Sweet Bakes
If you tried these Best Ever Sugar Cookies or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Best Ever Sugar Cookies
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Equipment
- stand mixer or hand mixer
Ingredients
Best Ever Sugar Cookies
- 340 grams unsalted butter, 3 sticks or 1 1/2 cups, room temperature
- 400 grams granulated sugar, about 2 cups
- 3 large eggs, about 150 grams
- 8 grams vanilla extract, about 2 teaspoons
- 4 grams almond extract, about 1 teaspoon, optional, but we LOVE it
- 750 grams all-purpose flour, about 5-6 cups
- 60 grams cornstarch, about 6 Tablespoons
- 10 grams baking powder, about 2 teaspoons
- 5 grams cream of tartar, about 1 teaspoon, see recipe notes
- 7 grams salt, about 1 teaspoon
Buttercream Frosting
- 226 grams unsalted butter, about 1 cup, room temperature
- 480 grams powdered sugar, about 4 cups
- 4 grams vanilla extract, about 1 teaspoon
- 2 grams almond extract, about 1/2 teaspoon, see recipe notes
- 2-4 Tablespoons heavy cream, see recipe notes
Instructions
Best Ever Sugar Cookies
- To the bowl of stand mixer, mix the butter until light and fluffy. Add the granulated sugar and cream together. Add the eggs one egg at a time and mix. Continue mixing until fully incorporated. Add the vanilla extract and almond extract. Mix for a few minutes, scraping down the sides of the bowl as needed until fluffy, light in color and smooth.
- To a medium-sized bowl, add the dry ingredients: all purpose flour, cornstarch, baking powder, salt and cream of tartar. Fluff together with a fork.
- Add the flour mixture to the butter mixture and mix until completely combined. Don't be too zealous with the mixing, but make sure you have a cohesive mass of dough.
- Preheat the oven to 350 degrees regular bake or 325 degrees convection. Prepare a baking sheet with parchment paper (my favorite cookie sheet here, affiliate link)
- Lightly flour a countertop or pastry mat. Turn the dough out onto the counter and split into a few pieces. Working with a piece at a time, roll the dough to about 1/4 of an inch thick, flouring a little as needed, though be careful to not over-flour the dough. If you want a crispier cookie, roll the dough a little thinner to 1/8 of an inch.
- Using a cookie cutter (affiliate link), cut shapes out of the dough. Try to place your shapes as close together as possible to use up as much dough without needing to re-roll. Place cut cookie dough on a cookie sheet with a little space in between each cookie.
- Bake at 350 degrees for 10-12 minutes (or 325 convection for 8-9 minutes). For a crispier cookie, bake an extra minute or two. Let cookies cool for a few minutes before removing from the pan to cool. Continue this process, re-rolling scraps together once or twice until all your cookie dough is used up. Let cookies cool completely before frosting or freezing.
- To Freeze: Stack cooled cookies. Place cookies in an airtight container and freeze. Pull out when ready to frost, and frost from frozen.
Buttercream Frosting
- To the bowl of a stand mixer, or to a bowl with a handheld mixer, add the room temperature butter. Whip together with the whisk attachment or beaters. Whip for a few minutes until the butter is light and airy looking.
- Add the powdered sugar, vanilla extract and almond extract if desired. Whip together. Add heavy cream as you are whipping the frosting, beginning with 2 Tablespoons and increasing up to 4 Tablespoons depending on how you prefer the consistency of the frosting. Add food coloring if desired.
- Continue whipping until light, creamy and whiter in color (the buttercream loses its yellow, buttery color and turns more white the longer you whip it for). Frost cooled cookies or frozen cookies with buttercream. Pipe around edges if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family’s favorite!
Super cute… love the idea of adding an extract to the mix… lends a nice flavor. 😋
Thank you!
I am so glad you enjoyed this delicious Valentine’s Day cookie tradition, and continue to enjoy and perpetuate it with the next generation! Happy Valentine’s Day, and enjoy those breakfast cookies! 😜💗💗💗💗😋