• While you will make the cookies first, you will want to set the unsalted butter out so that it comes to room temperature. The unsalted butter will be used when preparing the buttercream.

Soft Sugar Cookies

• Preheat the oven to 350 degrees Fahrenheit.
• In a medium sized mixing bowl, add in the flour and baking powder. Stir the ingredients to combine them.
• In the stand mixer, cream the salted butter and sugar together until all of the butter lumps are gone.
• Add in the egg and vanilla extract and mix until just combined.
• Slowly add the flour and baking powder mixture into the wet ingredients until the dough forms a ball. If the ball is very sticky, add another tablespoon of flour.
• Roll the dough onto a floured surface and use the round cookie cutter to cut out the cookies.
• Place six cut out cookies onto a cookie sheet lined with a silicone mat. Bake for 7-9 minutes or until the center of the cookies do not appear wet.
• Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a piece of parchment paper. Repeat the cookie baking process for all remaining cookies.

Vanilla Buttercream Frosting

• Add the room temperature unsalted butter to the stand mixer and mix with the paddle attachment until lighter in color.
• Add the powdered sugar to the mixer, along with the vanilla extract and one tablespoon of milk.
• Place a clean towel over the stand mixer and mix on low speed until the sugar is incorporated. Use a rubber spatula to scrape the sides if needed.
• If the frosting is thicker than a creamy peanut butter consistency, add in 1-2 more tablespoons of milk.
• Use the rubber spatula to mix in the gel food dye if you want colored buttercream.

Decorating the Buttercream Cookies

• Take the cookies out of the freezer and arrange them on a piece of parchment paper.
• Add about a cup of prepared buttercream frosting to a disposable piping bag.
• Cut a hole at the end of the piping bag that is around 1/2" in diameter.
• Squeeze the frosting out of the piping bag onto the center of the cookie until the frosting covers the cookie.
• Optional: Use an angled flat spatula to swirl the buttercream and then top with sprinkles.