Fall Buttercream Cookies
Soft, spiced sugar cookies topped with fluffy buttercream frosting — these cookies taste like autumn itself. Perfect for decorating with kids, gifting to neighbors, or keeping in a tin just for you.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Rolling Pin
- Baking Sheets
- Wire Racks
Ingredients
Cookie Base
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 tsp cinnamon or pumpkin spice optional
Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
- 1 pinch salt
Optional Add-Ins
- 1/2 tsp maple extract for maple frosting
- 2 tbsp cocoa powder for chocolate buttercream
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking powder, salt, and cinnamon (if using).
- In a large bowl, beat softened butter and granulated sugar until pale and fluffy (2–3 minutes).
- Add eggs one at a time, then stir in vanilla extract. Mix until smooth.
- Slowly mix in flour mixture until just combined. Wrap dough and chill for at least 30 minutes.
- Roll out dough 1/4 inch thick. Cut into shapes or rounds. Bake 10–12 minutes, until edges are set but not browned.
- Cool completely on wire racks before frosting.
- To make buttercream: Beat butter until creamy. Gradually add powdered sugar, then cream, vanilla, and salt. Whip until fluffy.
- Spread or pipe frosting on cooled cookies. Decorate with sprinkles or fall-colored sugar.
Notes
Freeze unfrosted cookies for up to 2 months. Frosted cookies keep 3–4 days in an airtight container. For gluten-free, use a 1:1 blend and chill dough well.