Buttercream For Cookies Tips & Tricks

Buttercream Frosting For Cookies Tips & Tricks

  • Author: Diane Roark


This an easy delicious buttercream frosting.  It is my go-to recipe for cakes and cookies.


  • 1/2 cup butter, softened
  • 5 cups confectioners’ sugar – You want a thick buttercream for these cookies.
  • Two teaspoons pure butter extract (or almond, peppermint or lemon extract) depending on what you used in the cookie dough.
  • 5 tablespoons milk
  • food coloring and sprinkles, optional


Using a stand or hand mixer, cream the butter until fluffy.

Add the milk to the butter and sugar.

Now, the rest of the confectioners’ sugar.

Add the butter flavoring.  You could substitute the butter flavoring for almond, vanilla, peppermint or your favorite.

Separate your buttercream frosting into smaller bowls.  How many bowls will depend on how many different colors you want to create?

Use the color paste to color your buttercream.

After your cookies cool, frost them with the buttercream.

Decorate with candies or sprinkles if desired.

Place your cookies on a large baking sheet.  Cover it with plastic wrap.  Depending on how much buttercream is on each cookie, it will harden overnight.  You should be able to gently stack your cookies.


Add a small amount of color paste at a time and mix well.   Use a toothpick to get the color paste out of the small container.   Mix well, and add more color if needed until you get the color you desire.  You can always add more color but you cannot take color out.