The Ultimate Soft Buttercream Cookies (Melt-In-Your-Mouth!)
Imagine the absolute perfect sugar cookie: not hard or crunchy, but unbelievably soft, thick, and chewy, with a melt-in-your-mouth texture that tastes like it came from a high-end bakery. Now, imagine that perfect cookie is topped with a generous, fluffy swirl of the most delicious homemade buttercream frosting. That, my friends, is the pure, unadulterated…
Imagine the absolute perfect sugar cookie: not hard or crunchy, but unbelievably soft, thick, and chewy, with a melt-in-your-mouth texture that tastes like it came from a high-end bakery. Now, imagine that perfect cookie is topped with a generous, fluffy swirl of the most delicious homemade buttercream frosting. That, my friends, is the pure, unadulterated bliss of these Soft Buttercream Cookies. This is, without a doubt, the only soft-frosted sugar cookie recipe you will ever need.
I promise you, there is no greater baking victory than pulling a tray of perfectly shaped, soft, and puffy cookies from your oven. Topped with a simple yet elegant swirl of dreamy buttercream, they are a true masterpiece. They are the perfect, versatile cookie for any occasion—from holiday platters and birthday parties to a simple, sweet afternoon treat.
Get ready to master the art of the perfect soft cut-out cookie and create a stunning, professional-looking dessert that will have everyone swooning.
Why These Buttercream Cookies Are Simply the Best!
You are going to be so incredibly proud of these beautiful and delicious cookies. They are a true baking staple. Here’s why you have to make them:
- Incredibly Soft, Melt-In-Your-Mouth Texture: The combination of cream cheese in the dough and cornstarch creates a uniquely soft, tender, and chewy cookie that is absolutely irresistible.
- A True No-Spread Cut-Out Cookie: Thanks to a foolproof chilling method, these cookies hold their shape perfectly, making them ideal for any cookie cutter you can dream of.
- The Most Delicious Buttercream Frosting: This classic American buttercream is light, fluffy, perfectly sweet, and pipes beautifully onto the cooled cookies.
- Perfect for Any Occasion: Because they hold their shape, you can use different cookie cutters and colored frosting to adapt them for any holiday—Christmas, Easter, Valentine’s Day, you name it!
- Make-Ahead and Freezer-Friendly: This recipe is a dream for planning ahead! The dough, unfrosted cookies, and even the frosted cookies can all be frozen.
Recipe Snapshot
| Prep Time | 20 minutes |
| Chill Time | 1 hour 30 minutes |
| Cook Time | 12 minutes |
| Total Time | 2 hours 2 minutes |
| Servings | 36 cookies |
| Calories | 210 kcal per cookie |
| Course | Cookies, Dessert |
| Cuisine | American |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for These Bakery-Style Cookies
This recipe uses simple, classic ingredients to create its magical texture and flavor. Here’s what you’ll need:
→ For the Soft Cookies
- ¾ cup unsalted butter & ½ cup full-fat cream cheese → Both must be at room temperature! This duo is the secret to the rich flavor and tender texture.
- 1 ½ cups granulated sugar
- 1 large egg → Room temperature.
- 2 tsp vanilla extract & 1 tsp almond extract → The classic flavor combination for a perfect sugar cookie.
- 3 cups all-purpose flour → Spooned and leveled for accuracy.
- 1 Tbsp cornstarch → Our secret weapon for an extra soft, tender crumb.
- 1 tsp fine salt & ½ tsp baking powder
→ For the Fluffy Buttercream Frosting
- 1 cup unsalted butter → Room temperature.
- 3 ½ cups powdered sugar → Sifted, for a smooth frosting.
- ¼ cup heavy whipping cream → Room temperature, for a light and creamy consistency.
- 1 Tbsp vanilla extract or vanilla bean paste
- ½ tsp fine salt → To balance the sweetness.
Let’s Get Baking! Your Step-by-Step Guide
Ready to create the softest, most delicious cookies ever? Let’s get to it!
Part 1: Make and Chill the Cookie Dough
- Cream the Fats and Sugar: In a large bowl or the bowl of a stand mixer, beat the room temperature butter and cream cheese on medium speed until smooth and creamy. Add the granulated sugar and beat on medium-high for 2-3 minutes, until the mixture is light and fluffy.
- Add the Wet Ingredients: Add the egg, vanilla extract, and almond extract. Mix on medium speed until just combined.
- Combine the Dough: In a separate bowl, whisk together the flour, cornstarch, salt, and baking powder. Add this dry mixture to the wet ingredients and mix on the lowest speed until the dough just comes together. Do not overmix!
- Chill the Dough: The dough will be quite sticky. Divide it in half, flatten each half into a ½-inch thick rectangle, and wrap tightly in plastic wrap. Chill in the fridge for at least 2 hours or in the freezer for 30 minutes. This step is non-negotiable!
Part 2: Cut, Bake, and Cool the Cookies
- Prep the Oven: Preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone mats.
- Roll and Cut: Working with one half of the chilled dough at a time, place it on a lightly floured surface (or on the plastic wrap it was wrapped in for easy cleanup). Roll the dough to an even ⅓-inch thickness. Use a flour-dusted cookie cutter to cut out your shapes.
- The Final Chill: Place the cut-out cookies about 1 inch apart on your prepared baking sheets. For extra insurance against spreading, pop the entire baking sheet into the freezer for 5 minutes or the fridge for 15 minutes.
- Bake: Bake one sheet at a time for 10-13 minutes. The cookies are done when the centers look set and puffy. You want to pull them out before the edges start to turn golden brown. Let them cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
Part 3: The Fluffy Buttercream and Decorating
- Make the Frosting: In a large bowl, beat the room temperature butter until smooth. On low speed, gradually mix in the powdered sugar, heavy cream, vanilla, and salt. Once combined, increase the speed to medium-high and beat for 2-3 minutes until the frosting is very light and fluffy.
- Decorate!: Once the cookies are completely cool, frost them! You can spread the frosting on with a knife for a rustic look or use a piping bag with a star tip (like a Wilton 1M) to create beautiful, bakery-style swirls.
Soft Buttercream Cookies
Ingredients
Equipment
Method
- In a large bowl, beat 3/4 cup butter and 1/2 cup cream cheese until smooth. Add 1 1/2 cups granulated sugar and mix on medium-high until lighter in color.
- Add in the egg, 2 tsp vanilla, and 1 tsp almond extract (optional) and mix until incorporated.
- In a separate bowl, whisk together the flour, cornstarch, salt, and baking powder. Add the dry mixture to the wet and mix on low speed until just incorporated.
- Divide the sticky dough in half, flatten into rectangles, and wrap in plastic wrap. Chill for at least 2 hours in the fridge or 30 minutes in the freezer.
- Preheat oven to 350°F. On a floured surface, roll one piece of chilled dough to be 1/3 inch thick and cut out shapes with a flour-dusted cookie cutter.
- Place cookies on a parchment-lined baking sheet and chill one more time in the fridge for 15 minutes or freezer for 5 minutes.
- Bake one sheet at a time for 10-13 minutes, pulling them out before the edges start to brown. Let cool on the pan for 15 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat 1 cup of butter until smooth. Mix in 1 Tbsp vanilla and 1/2 tsp salt. Gradually mix in the powdered sugar and heavy cream on low speed until incorporated. Then beat on medium-high until light and fluffy.
- Frost the completely cooled cookies as desired.
Notes
WiseRecipes’ Top Tips for Perfect Buttercream Cookies
These simple secrets will help you achieve that coveted soft, chewy, no-spread result every single time.
- Room Temperature is a MUST. For both the cookie dough and the frosting, your butter, cream cheese, and egg must be at true room temperature. This is essential for the ingredients to emulsify properly, creating a smooth, uniform texture.
- Do NOT Skip Chilling the Dough. I cannot stress this enough. Chilling the sticky dough is the absolute key to a cookie that doesn’t spread. A cold dough is firm, easy to roll, and holds its shape perfectly in the hot oven.
- The “Just Barely” Rule for Baking. The secret to a soft cookie is to underbake it slightly. Pull the cookies from the oven when the centers look puffy and set, but before the edges have a chance to turn golden brown. They will finish baking from the residual heat on the hot pan.
- Don’t Overmix Your Dough. Once you add the flour, mix on the absolute lowest speed and only until the last streak of flour disappears. Overmixing develops the gluten in the flour, which leads to tough, dry cookies instead of soft, tender ones.
- Cool Completely Before Frosting. Be patient! A warm cookie will melt your beautiful buttercream frosting into a soupy mess. Ensure your cookies are 100% cooled to room temperature before you even think about decorating.
Keep It Fresh! Storing and Make-Ahead Tips
This recipe is a baker’s dream for planning ahead. Here’s how to store everything.
- Storing Frosted Cookies: Store the finished cookies in a single layer in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The buttercream will “crust” but will not harden completely.
- Freezing the Dough: The wrapped dough can be frozen for up to 1 month. Thaw it in the refrigerator overnight before you plan to roll and bake.
- Freezing Unfrosted Cookies: The baked, unfrosted cookies freeze beautifully! Store them in a freezer-safe container for up to 1 month. Let them thaw to room temperature before frosting.
FAQs: Your Buttercream Cookie Questions, Answered!
Why is my cookie dough so sticky?
Don’t worry, it’s supposed to be! The high amount of fat from the butter and cream cheese makes for a very soft, sticky dough at room temperature. This is why the chilling step is so crucial. Once chilled, it will be firm and much easier to handle.
Do I have to use cream cheese in the cookies?
For this specific recipe, yes. The cream cheese is a key ingredient that provides moisture, a slight tang, and contributes to the incredibly soft, almost cake-like texture that makes these cookies so special.
My cookies spread a little bit. What went wrong?
Spreading is almost always a temperature issue. It likely means the dough needed to be chilled for longer. The final 15-minute chill of the cut-out shapes on the baking sheet right before they go into the oven is a great insurance policy against spreading!
Can I stack these cookies for transport?
You can, but with care. This buttercream does not harden like royal icing. To stack them, you must chill the frosted cookies in the refrigerator until the frosting is very firm to the touch. Then, you can carefully stack them with a layer of parchment paper in between each cookie.
Final Thoughts: Your New Go-To Cookie
There is such a wonderful sense of joy and accomplishment that comes from mastering a truly perfect cookie recipe. These Soft Buttercream Cookies are that recipe. They are versatile, unbelievably delicious, and a true celebration of classic, comforting flavors. I hope they bring a little bit of sweetness and a lot of happy moments to your kitchen. Happy baking!
