Go Back
+ servings
Print

Bourbon Buttercream Sugar Cookies

These Bourbon Buttercream Sugar Cookies are so delicious! A sweet sugar cookie recipe comes together with rich bourbon buttercream frosting to create a delicious treat that's loaded with sweet flavors.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings 24 Cookies

Ingredients

For the Cookies:

  • 1 cup Butter (unsalted) softened
  • 1 ½ cups Powdered Sugar
  • 1 large Egg
  • 1 teaspoon Bourbon
  • 1 teaspoon Vanilla Extract
  • 3 – 3 ¼ cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg

For the Frosting:

  • 1 cup Butter (unsalted) softened
  • 4 1/2 cups Powdered Sugar
  • ¼ cup Whole Milk
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Bourbon
  • 1/8 teaspoon Salt 

Instructions

Directions for Sugar Cookies

  • Preheat the oven to bake at 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.
  • In a large mixing bowl or in the bowl of your stand mixer beat the softened butter, egg, powdered sugar, bourbon, and vanilla on medium speed. Beat until ingredients come together and start to become fluffy.
  • Sift in the flour, baking powder, cinnamon, and nutmeg one cup at a time. Make sure if you are using a mixture to start on low to avoid getting flour everywhere. Mix until all the flour has been absorbed and a ball of dough has formed.
  • Turn the cookie dough onto a lightly floured surface and roll it out with a large, floured rolling pin. Roll the dough to approximately ¼ - ½ inch thickness. Cut out desired shapes and place onto the lined baking sheet leaving roughly an inch of space around each cookie.
  • Place into the preheated oven onto the middle rack and bake for 9-12 minutes or until edges of the cookies start to turn golden brown. Allow cookies to cool completely on a cooling rack before attempting to ice them.

Directions for Bourbon Buttercream:

  • In the bowl of a stand mixer using the whisk attachment, cream the softened room temperature butter with the milk, vanilla, and bourbon. Cream on medium-high speed until the mixture becomes smooth and fluffy.
  • Begin adding in the powdered sugar and salt, half (1/2) a cup at a time, making sure to start the mixer at a low speed each time you add in more sugar. Continue beating for 2-3 minutes until the frosting has become light and fluffy.
  • Spoon the frosting into a large piping bag and pipe onto the cooled cookies using a large, open star piping tip.
  • Store in an airtight container in the fridge for up to 7 days.

Notes

NOTES:
Check out the tips in the post!