Buttercream Cookies

5 from 1 vote

This Buttercream Cookie recipe is for buttery soft sugar cookies covered with a fluffy buttercream frosting. The frosting has been swirled to look like mini roses, making this the perfect pretty treat for Mother’s Day, birthdays, or even a baby shower!

Prep Time20

Cook Time15

Chilling Time1

Course: Cookies

Cuisine: Dessert

Servings: cookies

Calories: 160kcal

Author: Cat Spiller

Equipment

1x large cookie tray
2x disposable piping bags

Ingredients

Vanilla Cookies

200 g unsalted butter
100 g superfine sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
350 g cake flour
½ teaspoon salt

Vanilla Buttercream

250 g powdered sugar
80 g unsalted butter
25 ml milk
1 teaspoon vanilla extract

Metric - US Customary

Instructions

Vanilla Cookies

Add the butter and sugar to a food processor. Pulse at medium-high speed until light and fluffy.
First, add the whole egg to the creamed mixture with the food processor running, and beat until combined. Then add the egg yolk and vanilla and beat until well combined.
Sift together the flour and salt and add this flour mixture to the egg and butter mixture all at once. Pulse until a dough forms, do not overmix.
Remove the dough from the bowl, cover it in plastic wrap, and refrigerate for 40 minutes to an hour.
Preheat the oven to 160°C (320°F) and line two large baking trays with parchment paper.
Remove the chilled dough from the fridge and roll it out on a floured work surface to a thickness of ½ cm ( ¼ inch) using a rolling pin.
Cut 30 circles out of the dough using a round 10cm (4 inch) diameter cookie cutter and place the cookies onto an oven tray lined with parchment paper. Bake in a preheated oven for 15 minutes or until the cookies are a light golden brown. Allow the cookies to cool on a cooling rack.

Vanilla Buttercream

In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
In a jug combine the milk and vanilla, with the mixer's motor running at low speed slowly add the milk mixture. Continue until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.
Separate the frosting into two bowls, having about three-quarters in one bowl and the remaining frosting in another. Use the pink food coloring to dye the larger quantity of frosting and the green to color the remaining frosting.
Prepare two disposable piping bags with the appropriate nozzles, one bag needs to have a rosette nozzle, and the second to have a nozzle for piping the leaves. Fill the pink frosting into the rosette nozzle bag and the green frosting into the other.
Place a cooled cookie onto a work surface and pipe a rose onto it. Do this by starting in the center of the cookie and swirling outward. Where the pink swirl has ended, pipe a leaf there. Your rose cookies are now ready to enjoy!

Notes

If you are struggling to roll of the cookie dough, then wrap it up again and place it back into the fridge to firm up.

Nutrition