Strawberry Buttercream Sugar Cookies
Author: Lynne
  • 1/2 cup 8 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Strawberry Buttercream
  • 3/4 cup 12 tablespoons unsalted butter, room temperature
  • 1/4 teaspoon pure vanilla extract
  • 2 1/2 cups confectioners sugar see note
  • 1/8 teaspoon Kosher salt
  • 1/4 cup finely chopped fresh strawberries
  1. In an electric mixer, cream butter and sugar until light and fluffy, about 4 minutes.
  2. Add eggs, one at a time, completely incorporating each.
  3. Mix in vanilla and sour cream.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the flour mixture to the wet ingredients with the mixer on low speed.
  5. The dough will be sticky, but that’s ok.
  6. Divide the dough in half onto separate sheets of plastic wrap. Form each half into a rectangle about 1 1/2 inches thick. Cover in plastic wrap and refrigerate overnight.
  7. When ready to bake, preheat oven to 425 degrees F. Prepare two cookie sheets by lining them with parchment paper.
  8. Flour your work surface well and remove one of the dough halves from the refrigerator. Flour the top of the dough and rolling pin.
  9. Roll the dough out so that it is about 1/4-inch thick.
  10. Using a 2 1/2-inch round cookie cutter, cut the dough into circles and place on cookie sheets about 1 inch apart.
  11. Bake for 7-9 minutes until just barely golden. Remove cookies from sheets immediately and transfer to a wire rack to cool completely before frosting.
  12. Repeat process with remaining refrigerated dough.
Strawberry Buttercream
  1. In the bowl of an electric mixer, cream the butter and vanilla until light, about 4 minutes.
  2. Scrape down the sides of the bowl and gradually add the confectioners' sugar and salt while continuing to mix on low.
  3. Add the finely chopped strawberries and mix on medium speed for two minutes.
  4. Frost cookies.
Recipe Notes

The dough WILL stick to your work surface when you transfer them to your cookie sheets, so make sure you flour it well. I also found using a metal spatula helped with transferring if they were sticking.
If the frosting is not creamy and appears to be a little too wet, add more confectioners' sugar ONE tablespoon at a time until desired consistency is reached. If too dry, add ONE teaspoon of milk.
Refrigerate the cookies before serving in a warm climate as the frosting will become extremely soft because of the butter content. Refrigerate any uneaten cookies (although I doubt there will be many).