Frosted Butter Cookies are classic cutout cookies topped with a dollop of delicious buttercream. A soft and buttery cookie that’s perfect for decorating, this recipe will be your new go-to for any occasion. Ready to delight, these frosted butter cookies are a time-honored favorite.
Whether you’re hosting a holiday party or just want a festive snack, set out a plate of lovely frosted butter cookies. These tender, buttery cookies hold up to a generous slather of frosting, and make the perfect backdrop for sanding sugar or sprinkles. An irresistible vanilla-infused cookie that both kids and adults will love!
Get the Tools
This Frosted Butter Cookie recipe comes together quickly. It’s easiest to make the dough the night before and chill in the fridge overnight. Once chilled, roll the dough with a GoodCook Classic Wood Rolling Pin and cut into shapes with a fluted cookie cutter. Bake them up on a GoodCook Nonstick Baking Sheet. You’ll need to let them cool before frosting, and we love the GoodCook Cooling Racks for letting off steam. When ready to frost, grab a GoodCook Touch Spatula Spreader, perfect for evenly distributing the frosting. Oh, and don’t forget the sprinkles! Are you ready to get baking?
Bake & Share
Happy cookie baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Frosted Butter Cookies
Frosted Butter Cookies are classic cutout cookies topped with a dollop of delicious buttercream. A soft and buttery cookie that’s perfect for decorating, this recipe will be your new go-to for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 30 cookies
- 2-inch round fluted edge cookie cutter
- For the cookies
- 1 cup unsalted butter
- 1/2 teaspoon salt
- 1 cup confectioner’s sugar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- For the frosting
- (makes about 2 cups)
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons vegetable shortening (or use all butter -this will make a softer frosting that won’t form a crust)
- 3 cups confectioners sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk or water
- food coloring (optional)
To make the cookies, add butter and salt to the bowl of a stand mixer and beat until pale and creamy. Turn the mixer speed to low and add the confectioner’s sugar followed by the vanilla. Add the flour gradually and beat until the dough forms large clumps. Be careful not to overmix. Turn dough out onto a plate and press into a ball. Pat the ball into a flat disc and wrap in plastic wrap until fully chilled and firm, for a few hours or up to two days.
When ready to bake, preheat the oven to 300 degrees. Line two cookie sheets with parchment paper.
Roll out dough to a ¼ inch thickness between two sheets of wax or parchment paper. Using a 2 inch fluted circle cookie cutter, cut out dough and place on prepared pans. Try to cut the circles as close together as possible. You can gather the scraps and reroll, but do this only once as the dough will start to toughen.
Bake the cookies for 20-25 minutes, or until the edges just slightly turn pale golden. Let the cookies cool in the pan for a few minutes before removing to a wire rack to cool completely.
While the cookies are cooling, prepare the frosting: combine shortening and butter in the bowl of a stand mixture and beat until combined. Turn the mixer to low and add the confectioner’s sugar, 1 cup at a time. Once the sugar is incorporated, add the vanilla. Then add the milk or water, one tablespoon at a time and stopping when you reach the desired consistency. If you are using food coloring, add it now, one drop at a time until the desired color is reached.
Once the cookies are completely cool, you can frost them. Let the cookies sit out for a bit until the frosting dries and forms a thin crust to make storage easier. Place in a single layer in an airtight container for up to two days.