Time to tie on your apron, pull out your rolling pin, get a little messy, summon your inner artist, and indulge in these darling little sugar bombs. Traditional sugar cookies with buttercream frosting are getting a springtime makeover!
Soft, buttery sugar cookies slathered with an even more buttery frosting have been a weakness of mine for some time. These types of cookies are my 2nd all-time favorite cookie, next to fresh-out of the oven soft and chewy chocolate chunk cookies. Sometimes I can satisfy a craving by just admiring them at the bakery counter or watching cookie decorating videos on YouTube. Did you ever realize that cravings have a visual component? They do for me anyway…I get such a kick out of just looking at food sometimes! Hence the term “food porn” I suppose…
Ryan and I are both sugar cookie fanatics – we’ve adopted his family’s tradition of decorating sugar cutout cookies at Christmas and expanded that over three annual cookie decorating occasions: Christmas, Spring/Easter, and Halloween. It’s a “thing” we look forward to doing as a couple – we love getting lost in smears of frosting and scatters of sprinkles on a Friday night – it’s almost a form of stress relief after a long week! He is definitely the artist when it comes to decorating….I’ll be honest, most of my cookies look like a 5-year-old decorated them. I’m absolutely terrible when it comes to anything that involves drawing, painting, or even making pretty letters! So don’t ask me to decorate your birthday cake…I can make a great cake, but you’re better off having someone else do the decorating.
I’ve really been into citrus-flavored baked goods lately, so a cookie dough with lots of lemon zest sounded good for this year’s cookie dough. We’ve toyed around with royal icing vs. buttercream frosting over the years and I like both for different reasons. Buttercream won this time around – in shades bright neon! Take one glance at these colors and just try to tell me they don’t put a smile on your face!
I highly recommend making the cookies over two days so you don’t stress about it – make your dough and frosting and dye your frostings on day one. On day two, roll/bake the cookies, let them cool, then decorate. Decorating is WAY more fun if you do it with someone else or a group of friends! Plus, then you aren’t as tempted to eat them all yourself….
Tools I used to make this recipe (affiliate links):
- Wilton Food Color Gels
- Wilton Pastry Bags
- Wilton Decorating Tip (recommend no. 4 or no. 5)
- Wilton Pastry Bag Couplers
- Parchment Paper Sheets
- Wide Spatula
Did you make these springtime sugar cookies with buttercream frosting? I’d love to see how it turned out for you! Leave a comment below or post a pic to Instagram and tag @sweetcayenne5 .