Fizzy Sugar Cookie Recipe with Buttercream

Fizzy Sugar Cookie Recipe with Buttercream
March 7, 2013 Alison Faulkner
anemone flower sugar cookies

anemone flower sugar cookies
anemone flower sugar cookies
anemone flower sugar cookies
anemone flower sugar cookies

Not only are these anemone flower sugar cookies cheerful and gorgeous (yes I’m totally complimenting myself) they are FREAKING THE YUMMIEST COOKIES YOU’VE EVER HAD. No, I’m serious. I don’t even ever eat the sugar cookies I make. Not because they aren’t delicious, just because I’m so over them by the time I finish them I don’t chow down. That’s one reason why I make them!

But I tried a new recipe and used my go-to favorite whipped buttercream icing…and well. HELL.

My old neighbor brought me some for Valentine’s day, and when I bit into them I put down the cookie and texted her immediately for the recipe. Then Eric and I chased each other around fighting for the cookies.

Prepare to die and go to heaven.

Recipe and instructions follow!

Really you can use any recipe you want, but I LOVE, modified from this one here. And I have made like at least 5 different sugar cookie recipes.

*Please note! These cookies are crumbly, almost fizzy sugar cookies. They are not moist, chewy cookies. That’s why I really like pairing these cookies with this whipped cake-like frosting rather than royal icing.

THIS IS NOT the recipe I use with royal icing.


1 cup granulated sugar
1 cup powdered sugar
2 cups vegetable shortening
3/4 teaspoon vanilla
1 large egg, beaten
3 to 3.5 cups flour with 1/2 cup cornstarch
(I felt like 3.5 was a tiny tiny bit dry, so you might want to start with 3 and add until not sticky)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt

Put all dry ingredients and powdered sugar in a bowl and whisk. In a mixer cream together shortening and sugar. Beat in egg and vanilla. Slowly add the dry mixture until incorporated. Like I said, this is a drier cookie.

To chill my cookies I place about a third of the dough in-between two sheets of parchment paper and roll it out to about .5″ thick. So the dough is sandwiched between the parchment. Do this to all of the dough (with as many sandwiches as needed) and stack them on a cookie sheet in the fridge to chill for about an hour. This is a BOMB way to chill sugar cookies. Fast and easy.

Bake at 350 on a parchment lined cookie sheet for 6-9 minutes depending on your oven. I take mine out when the tops start to look stiff and maybe crack. I don’t wait for the edges to brown.

See below how crumbly the edges are? That’s why I want to try these with a little less flour. But they were still so good!

Screen shot 2013-03-06 at 9.03.28 PM

I’m not 100% sure how well they hold their shape, which is fine for round cookies. Which is what you should make for these!

Screen shot 2013-03-06 at 9.04.10 PM


the ruffles on these suckers take a lot of icing, so this is a big batch

2 cups room temp butter
8 or so cups of powdered sugar maybe more
1/4 cup cream
1/4 cup milk (or 1/2 cup milk if you don’t have heavy whipping cream)
4 tablespoons of meringue powder (so this is optional, but I think it helps make the icing hold stiff, and not smoosh and flop)
2 tsp vanilla extract

Whip all this goodness with the paddle attachment on your mixer. Until it looks like mine. Add color if you’d like. Add more sugar or milk depending on your needs. Or if you’re like me add more butter if it gets too sweet.

AWWWWWW yeah! (Said in a creepy perv-like voice)
Screen shot 2013-03-06 at 9.11.05 PM


Load your icing into a disposable icing bag (a large zip lock with the tip cut off works just fine) fitted with a LARGE PETAL tip like this one. You can find these at specialty stores or Joann and Michael’s usually have them too! It’s what I used to make this cake!

Screen shot 2013-03-06 at 9.12.22 PM

Notice how I fold the top of the bag over to make a cuff, and how I have it in a mason jar so it won’t tip over? It’s because I’m pretty much like a pro. And that’s how it’s done.

Screen shot 2013-03-06 at 9.11.54 PM

To make the ruffles hold the WIDE part of the tip towards the INSIDE of the cookie, and hold the THIN part of tip up at an angle towards the OUTSIDE of the cookie. Think of it like this: FAT IS IN, THIN IS OUT. My life motto.

Screen shot 2013-03-06 at 9.12.01 PM

I did three circles of ruffle, and then covered the center with black sanding sugar like this stuff here.

Screen shot 2013-03-06 at 9.29.30 PM
Screen shot 2013-03-06 at 9.28.40 PM

Again, this is a frosting heavy cookie. But I like the way it looks like this, so even if I did scrape some frosting off before eating them, so what. I chilled my cookies in the frige (stacked on baking sheets) before taking them to neighbors and friends.

If you guys feel inclined to make out with me after making these, I seriously wouldn’t blame you. I hope you enjoy them. You know…




  1. Brittany 5 years ago

    Yummy! Can’t wait to try these!! I’ve never been able to make good soft sugar cookies!

  2. leah 5 years ago

    amazeballs! i love a good sugar cookie with plenty of frosting! thanks for sharing the recipe – never seen one with cornstarch. i will need to try this out!

  3. emily 5 years ago

    there is nothing better than a good sugar cookie. I have a favorite recipe, I love it. And i would contest that it was the best recipe in the world. But I love soft fluffy sugar cookies with butter cream frosting and cinnamon red hot candies. I love how you frosted these babies though, so perfect for a ladies lunch!

  4. Cara H 5 years ago

    OMG these are the most gorgeous cookies EVER. xo

  5. Melissa 5 years ago

    These are honestly the prettiest sugar cookies ever! And I love that your feet are reflected in the mixing bowl!

  6. Sarah 5 years ago

    Oh, Alison. I love you and hate you. Because I do NOT feel like baking these today, but I really really want them. I’m always on the hunt for the perfect sugar cookie recipe, so thanks so much for sharing a great one. It sounds like Emily up above also needs to share her recipe with me. 🙂

  7. Shannon 5 years ago

    Yuuumm-o. Thanks for sharing!

  8. britney 5 years ago

    I resent being called “old.” I use wrinkle cream, yes. I admit it.


    These are adorable!! I love them!

    • Author
      Alison Faulkner 5 years ago

      Haha! You know what I mean! PREVIOUS! And you’re a hot babe!

  9. Victoria 5 years ago

    Those look amazing:) Thanks for the encouragement today!

  10. Brandi Hamerstone 4 years ago

    Made these cookies today. Put them in the fridge overnight to cool the dough. They are VERY dry, spread into large pieces in the oven and taste….AMAZING. This is a very sophisticated sugar cookie.

  11. Rachael 4 years ago

    Hi there,
    I am looking at making this frosting, and I need to make it for about 240 cookies.. x_x They will be cut out cookies, and I just want to make sure I make enough frosting. The recipe above will cover about how many cookies, if it just being spread? Thank you!

  12. Haley 3 years ago

    I am making these beautiful cookies for my baby shower tomorrow! I am praying that they turn out as amazing as yours!!!! Thanks for the recipe, Alison. 🙂


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