Sugar cookies with buttercream frosting
Votes: 2
Time: 45 min.
Complexity: easily
Quantity: Approximately 60 pcs.
Complexity: easily
Quantity: Approximately 60 pcs.
Sugar cookies with buttercream frosting - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the cookies:
- 2 cups premium wheat flour, sifted
- 1/2 teaspoon of baking soda
- A pinch of salt
- 240 g butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 teaspoon almond extract
For the butter cream:
- 120 g butter, room temperature
- 1.5 tsp almond extract
- 1.5 tsp vanilla extract
- 1/2 tsp salt
- 1 3/4 cups powdered sugar, sifted
- Silver beads made from colored sugar or confetti, for decoration
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Cooking the dish according to the recipe:
- Prepare cookies: In a bowl, combine flour, baking soda, and a pinch of salt. Beat butter and granulated sugar until fluffy. Continue beating, add the egg, then vanilla and almond extract. Add the flour mixture and mix until smooth. Cover the dough with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 180°C. Line two baking sheets with parchment paper. Spoon the dough onto the sheets, spacing it 7 cm apart. Smooth the dough with your fingers, forming a 3 cm diameter circle. Bake for 10 minutes, until the edges are golden brown. Cool the cookies on the sheets for 10 minutes, then transfer them to a plate and cool completely.
- Prepare the butter cream: Place the butter in a bowl, add salt, almond extract, and vanilla extract. Beat with a mixer on medium speed until white and fluffy. Add the powdered sugar and continue beating until smooth and thick. Fill a pastry bag fitted with a star tip with the cream. Then pipe it onto the cooled cookies and decorate with silver beads.
Recipe by Silver Restaurant (USA, Utah, Park City)
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