Ingredients

Buttercream Frosting:

½ cup room temperature unsalted butter (4 ounces)
½ cup room temperature salted butter (4 ounces)
4 cups powdered sugar
1 tbsp vanilla extract
1-3 tbsp whole milk

Sugar Cookies:

1 cup cold salted butter, cubed
1 cup granulated sugar
3 cups all-purpose flour (measured with scoop & level method)
2 tsp baking powder
1 egg
1.5 tsp vanilla extract

Instructions

Step 1: Remove all butter from the refrigerator. The butter for frosting should come to room temperature before mixing; you will begin by making the sugar cookies.

Step 2: Preheat your oven to 350℉. Prepare a cookie sheet by lining it with parchment paper or a silicone baking mat.

Step 3: In a medium bowl, whisk together the flour and baking powder. Set aside.

Step 4: Using a stand mixer fitted with a paddle attachment, cream the cubed cold salted butter and granulated sugar until well combined and fluffy.

Step 5: Add the egg and vanilla extract to the mixer and mix until incorporated.

Step 6: Gradually add the flour mixture to the wet ingredients in the mixer and combine until a dough forms.

Step 7: Roll out the dough on a lightly floured surface to about 3/8 inch thick. Use cookie cutters to cut shapes and place them on the prepared baking sheet.

Step 8: Bake 6-8 cookies at a time for 9-11 minutes, or until the tops no longer look wet. Avoid overcrowding to prevent spreading.

Step 9: For the buttercream frosting, beat the room temperature salted and unsalted butter on high speed with the paddle attachment until light and fluffy.

Step 10: Gradually add powdered sugar, mixing continuously. Halfway through adding sugar, add vanilla extract and 1 tablespoon milk. Add more milk as needed (up to 3 tablespoons) until reaching a peanut butter or thinner consistency.

Step 11: Follow your preferred method to divide and prepare the buttercream for decorating. Refer to additional decorating tutorials if desired.

Tips & Variations

For best results, make sure to measure flour using the scoop and level method to avoid dense cookies.

Chilling the dough before rolling can help prevent spreading and improve shape retention.

Customize the buttercream by adding food coloring or spices like cinnamon or nutmeg to complement the gingerbread flavor.

Use different cookie cutter shapes to match seasonal themes or celebrations.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before rolling and baking. This helps the dough firm up, making it easier to work with.

How do I prevent the cookies from spreading too much?

Make sure not to overcrowd the baking sheet—baking only 6 to 8 cookies at a time allows enough space. Also, ensure the dough is cold and rolled to the proper thickness to reduce spreading during baking.