If there’s one thing I love in this world, it’s butter.
I mean seriously, is there anything butter? I mean better…
It’s so versatile and is used in literally EVERYTHING. Especially desserts.
Enter: Buttercream Frosting.
Buttercream frosting is so delicious, but it’s also so extremely versatile, it’s the perfect frosting base.
You can add some cocoa powder. Maybe some almond extract? A lil food coloring to make it pop?!
That customization makes it PERFECT for any holiday or celebration. And the way we can make it even better?
ADD SPRINKLES!
This recipe will walk you through how to make a perfectly smooth buttercream and some design ideas to customize them for any event!
First, for this recipe we’ll be using Vic’s Tricks To…The STAPLE Vanilla Cookie Dough. I’ll include the steps in the full recipe, but check out the post for the deets!
Next, comes the most important part of all…
SOFTEN. THAT. BUTTER.
That’s right. This recipe (shockingly) is almost entirely butter. Drool.
FYI: This recipe will make enough buttercream to frost about 12 cupcakes or 18 or so medium cookies.
Soften 2 sticks of unsalted butter to room temperature, cut them into chunks, and beat them in a standing mixer or hand mixer until they’re fluffy.
Add in 3 cups of powdered sugar, in 1 cup increments on low speed, until combined. Scrape down the sides of the bowl well and let it mix at medium speed for a minute or two to really get it combined.
Add in 1 tsp of vanilla extract and 2 tbsp of heavy cream and let it mix on medium speed until nice and smooth. Add in a pinch of salt and let it mix for another minute.
Vic Trick: Check the consistency. If it’s too thick, add a little more cream. Too thin, a little more powdered sugar.
Put the buttercream into a piping bag or ziplock bag.
Vic Trick: Put the bag in a pint glass to hold it up. This will make it easy to scoop in the frosting without making a mess!
Again, in this example, we’re using my STAPLE Vanilla Cookie Dough, chilled and cut into shapes.
Depending on the holiday, choose whichever shape works for you!
Valentine’s Day is coming up, so I’m thinking HEARTS BABY!
But, I made this recipe around Christmas, so I went with a classic circle shape in this example.
BECAUSE, the best part of these cookies are that the beauty is in the sprinkles!
Vic Trick: I make my own sprinkle mixes by taking a few bottles of random holiday-themed sprinkles and just combining them all in a bowl. Much cheaper than buying the pre-mixed sprinkles!
Pipe a layer of buttercream onto each cookie. You can use however much and whichever shape you’d like. Get creative!
Doesn’t have to be pretty and you’ll see why…
Stick the whole cookie face down into your sprinkle bowl, pushing lightly and pull the cookie back out and check out your incredibly beautiful creation!
Repeat with all the cookies and that is IT! The perfect cookies customizable for any holiday!
If you give them a try, please be sure to tag me @vics_tricks_to on Instagram and rate and share your thoughts in the comments.
Vic’s Tricks To…Buttercream Frosted Sprinkle Cookies
Ingredients
- For Cookies:
- 1/2 cup sugar
- 1/2 cup butter (1 stick), softened
- 1/2 egg
- 1 tsp vanilla extract
- 1 & 1/3 cup flour
- 1/2 tsp baking powder
- –
- For Frosting:
- 2 sticks unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Take sugar and softened butter and mix until completely combined and kinda fluffy, then add in an egg and vanilla and mix until combined.
- In a separate bowl, combine flour and baking powder, then add that mixture, 1 cup at a time, until mixed. It will be pretty stiff.
- Empty the contents out onto some parchment and use your hands to bring the dough together into 2 balls. Then press down to form them into disks.
- Roll the dough into sheets 1/4 inch thick and set aside in the freezer for 30 minutes or the fridge for an hour, then cut into desired shapes and bake at 350° for 18-20 minutes or so or until the edges turn brown.
- Let cookies cool completely while you prep the frosting:
- Cut butter into chunks and beat in a mixer until fluffy, then add in powdered sugar, in 1 cup increments on low speed, until combined. Scrape down the sides of the bowl well and let it mix at medium speed for a minute or two to really get it combined.
- Add in vanilla extract and heavy cream and let it mix on medium speed until nice and smooth. Add in a pinch of salt and let it mix for another minute.
- Put the buttercream into a piping bag or ziplock bag and pipe a layer of buttercream onto each cookie.
- Place sprinkles into a bowl, stick the whole cookie face down into your sprinkle bowl, pushing lightly and pull the cookie back out to check out your incredibly beautiful creation!
Happy Eating!
