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teacher appreciation cookies with buttercream

Giant Teacher Appreciation Cookies with Buttercream Frosting

These decorated sugar cookies will be the perfect gift for your child's teacher. This recipe makes four giant teacher appreciation cookies decorated with the most delicious vanilla buttercream. Follow the full decorating instructions in the paragraphs above the recipe card.
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Course: Dessert
Cuisine: American
Keyword: Buttercream Sugar Cookies, Crusting Buttercream, Giant Sugar Cookies, Soft Sugar Cookies with Buttercream
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Author: Leah Buehler

Equipment

  • Medium Sized Mixing Bowl
  • Stand Mixer with Paddle Attachment
  • Measuring cups and spoons
  • Rubber Spatula
  • Rolling Pin
  • Large cookie cutter or bowl
  • Piping bags & decorating tips
  • Lined cookie sheet use a silicone baking mat or parchment paper

Ingredients

Soft Sugar Cookies

  • 3 cups all purpose flour, plus more for rolling
  • 2 tsp. baking powder
  • 1 cup cold salted butter cut into cubes
  • 1 cup granulated sugar
  • 1 egg
  • 1 tbsp. vanilla extract

Vanilla Buttercream Frosting

  • 1 cup room temperature unsalted butter
  • 4 cups powdered sugar
  • 2-4 tbsp. whole milk, half & half, or cream
  • 1 tbsp. vanilla extract
  • gel food dye

Instructions

Giant Sugar Cookies

  • Preheat the oven to 350℉ and prepare the cookie sheet by laying a silicone baking sheet or parchment paper on top.
  • In a medium sized mixing bowl, combine the flour and baking powder. Set this bowl aside for now.
  • In a stand mixer with the paddle attachment, cream the cold butter with the granulated sugar until well combined.
  • Add the egg and vanilla extract to the mixer and mix until combined.
  • Slowly add in the flour and baking powder mixture and mix until combined. The dough should come together to form a ball. If the dough is not resembling a ball, add in more flour one tablespoon at a time.
  • Roll the dough out to 3/8" thick. Use a large circle cookie cutter or bowl to cut out a circle. Place the circle onto a lined baking sheet and bake for 15-17 minutes. Allow the cookie to cool on the baking sheet before moving to avoid breaking it.

Vanilla Buttercream Frosting

  • In a stand mixer with the paddle attachment, cream the room temperature butter on medium high speed until light and fluffy.
  • Slowly add in the powdered sugar, mixing on LOW speed until fully combined.
  • Mix in the vanilla extract and two tablespoons of milk. Mix on low speed until combined. If the frosting is too thick, mix in up to two tablespoons of milk. I prefer the consistency of smooth peanut butter when decorating buttercream sugar cookies.
  • Separate the frosting into various bowls, enough for the various colors you want to dye it. Dye the frosting and add it to the icing bags, using decorating tips.
  • Decorate the sugar cookies with the buttercream frosting once the sugar cookies have completely cooled. The decorated sugar cookies can be stored on the counter at room temperature for several days or in the freezer for several months.