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Gingerbread Sugar Cookies With Buttercream Recipe

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4.7 from 81 reviews

These Gingerbread Sugar Cookies with Buttercream offer a delightful holiday treat featuring soft, buttery sugar cookies with classic gingerbread spice flavors, topped with a creamy, smooth vanilla buttercream frosting. Perfect for festive decorating and sharing, this recipe combines easy preparation with rich, traditional tastes.

Ingredients

Scale

Buttercream Frosting

  • ½ cup (4 ounces) room temperature unsalted butter
  • ½ cup (4 ounces) room temperature salted butter
  • 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 large egg
  • 1.5 tsp vanilla extract

Instructions

  1. Prepare the Butter for Frosting: Remove all butter from the refrigerator. While you make the sugar cookies, allow the butter for the frosting to come to room temperature for easier mixing.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350℉. Line an aluminum cookie sheet with parchment paper or a silicone baking mat.
  3. Mix Dry Ingredients: In a medium-sized mixing bowl, combine the all-purpose flour and baking powder. Set aside.
  4. Cream Butter and Sugar: Cube the cold salted butter. Using a stand mixer with the paddle attachment, combine the cubed butter and granulated sugar. Mix until the mixture is well creamed and light.
  5. Add Wet Ingredients: To the creamed mixture, add the egg and vanilla extract. Mix until fully incorporated.
  6. Incorporate Dry Ingredients: Gradually add the flour and baking powder mixture into the stand mixer bowl, mixing slowly until just combined to form the cookie dough.
  7. Roll and Cut Dough: Roll the dough out on a floured surface to a thickness of 3/8 inch. Use cookie cutters to cut out the shapes. Place the cookies on the prepared baking sheet, leaving ample space between them to prevent spreading.
  8. Bake the Cookies: Bake in the preheated oven for 9-11 minutes or until the tops of the cookies appear dry and no longer wet. Bake only 6-8 cookies per batch to ensure even baking and prevent spreading.
  9. Make the Buttercream Frosting: Using a stand mixer with the paddle attachment, beat the room temperature salted and unsalted butter on high speed until light and fluffy, about 3-5 minutes.
  10. Add Powdered Sugar and Flavorings: Gradually add powdered sugar to the creamed butter. Halfway through, add the vanilla extract and 1 tablespoon of whole milk. Continue adding sugar and adjust milk quantity (up to 3 tablespoons) to achieve a peanut butter-like or thinner consistency.
  11. Decorate: After the cookies have cooled completely, use the buttercream frosting to decorate as desired. Refer to detailed decorating tutorials for various techniques.

Notes

  • These buttercream sugar cookies are room temperature stable for a few days if stored in an airtight container.
  • For longer storage, freeze the decorated or undecorated cookies and buttercream frosting separately in airtight containers for up to three months.
  • Do not overcrowd the baking sheet when baking to prevent spreading.
  • Adjust milk in the frosting to achieve desired consistency for piping or spreading.

Keywords: Gingerbread sugar cookies, buttercream frosting, Christmas cookies, holiday desserts, decorated cookies

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