Buzzfeed Sugar Cookie Recipe: Festive Cutouts With Sandpaper Crunch and Vanilla Frosting

This BuzzFeed sugar cookie recipe delivers the perfect balance of festive cutouts, sandpaper crunch, and velvety vanilla frosting—exactly what makes holiday baking worth the effort. The secret lies in the dough's texture: tender yet sturdy enough to hold intricate shapes without falling apart. I've tested countless variations, and this one consistently produces cookies with that signature crunch and melt-in-your-mouth softness.

What sets these apart is the combination of butter and cream cheese in the dough, which creates a tender yet sturdy base perfect for cutting out stars, trees, or snowflakes. The frosting is simple but transformative—a smooth vanilla buttercream that's easy to pipe and stays glossy even after baking.

This recipe is designed for sharing, whether you're gifting decorated cookies or serving them at a party.

Baking time is minimal—just 10-12 minutes per batch—but the real magic happens in the preparation. Rolling the dough to an even thickness ensures consistent baking, while proper chilling prevents spreading. The result? Perfectly shaped cookies with crisp edges and soft centers, ready for your favorite decorations.

These cookies stay fresh for up to a week in an airtight container, making them ideal for meal prep or holiday gifting. Whether you're baking for a crowd or treating yourself, this recipe delivers the kind of cookies that make every occasion feel special. Let's get started!

Ingredients for buzzfeed sugar cookie

Butter, cream cheese, and sugar—just enough to make 48 perfect cutouts.

The butter and cream cheese combo is non-negotiable here. Plugrá or Land O'Lakes butter stays cold longest during mixing, and Philadelphia cream cheese is the most reliable brand for room-temperature consistency. Grab a 16-oz block of butter—it's cheaper than pre-packaged sticks, and you'll use it all. For the sugar, Domino brand is my go-to because it's consistently fine and clump-free. The powdered sugar for frosting? Culinary-grade like Confectioners Sugar dissolves smoothly—don't use the cheap grocery store stuff that clumps like crazy.

No cream cheese? Substitute with 4 oz extra butter plus 1 tbsp lemon juice—it mimics the tang. Running low on vanilla? Vanilla bean paste works too, but pure extract is still best. The frosting can be made with Greek yogurt instead of heavy cream if you're watching fat, though it'll be lighter. For the sugar rolling (optional), use a fine-mesh sieve to avoid clumps. And if you're making these for a crowd, double the recipe—they disappear fast, especially when decorated.

Dough keeps for 3 days wrapped in plastic in the fridge, or 3 months frozen between parchment sheets. Frosting? 5 days in the fridge, but add a splash of milk to revive stiffness. For gifting, bake the cookies, let them cool completely, then store in airtight containers with parchment between layers. They'll stay fresh for 2 weeks—perfect for holiday parties or teacher gifts. Pro tip: Freeze unbaked dough balls for 1 month—just add 2 minutes to baking time.

Step-by-step instructions for festive cutout sugar cookies

Here's how to make these iconic BuzzFeed sugar cookies with that perfect sandpaper crunch and velvety vanilla frosting.

In a large mixing bowl, combine the 1 cup unsalted butter and 8 oz cream cheese using a hand mixer on medium speed. Beat for 2-3 minutes until completely smooth and creamy. Here's the thing—this combination gives those cookies that signature sandpaper texture we all love.

Gradually add the 1.5 cups granulated sugar and mix until fully incorporated. Then add the 1 whole egg, 2 tsp vanilla extract, 0.5 tsp baking soda, and 0.5 tsp salt. Mix on low speed until just combined—you don't want to develop gluten here. Scrape down the sides of the bowl with a spatula to ensure everything gets mixed evenly.

With the mixer on low speed, gradually add the 3.5 cups all-purpose flour to the wet ingredients. Mix just until the dough comes together—about 30 seconds. The dough should be slightly sticky but not wet. If it feels too dry, add 1-2 teaspoons of milk (though it's not in our ingredients list, this is a common troubleshooting step).

Divide the dough into four equal parts (about 1 pound each) and flatten into discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or up to 48 hours. This chilling step is crucial—it prevents the cookies from spreading too much in the oven and gives that perfect sandpaper crunch.

Preheat your oven to 350°F and line two baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. I like to use the optional 0.5 cup granulated sugar to sprinkle on the surface before rolling—it adds that extra sparkle to the finished cookies.

Use your cookie cutters to cut out festive shapes. Place the cutouts on the prepared baking sheets, leaving about 1 inch between each cookie. You should get about 12 cookies per disc, which will give you those 48 cookies total. Don't forget to gather the scraps, re-roll them, and cut out more shapes—every bit counts!

Bake the cookies for 8-10 minutes until the edges are just beginning to turn light golden brown. They'll look slightly underdone in the center, but that's perfect—they'll continue cooking on the baking sheet. Rotate the baking sheets halfway through for even baking. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Here's where the magic happens: while the cookies are still warm, they'll be slightly softer. This makes them easier to decorate later. If you want to get fancy, you can pipe a small dot of frosting on each cookie now and let it set before decorating fully.

In a medium bowl, beat the 3 cups powdered sugar, 0.5 cup heavy whipping cream, and 1 tsp vanilla extract with a hand mixer until smooth and fluffy. Add the 1 tsp food coloring (if using) and mix until evenly distributed. The frosting should be thick enough to hold its shape but still pipeable—if it's too thick, add 1-2 drops of milk to loosen it.

Once the cookies are completely cool, use a piping bag fitted with a small round tip to pipe swirls or borders on each cookie. Let the frosting set for 15-20 minutes before serving. These cookies are best enjoyed fresh—you'll love how the sandpaper texture contrasts with the smooth, creamy frosting!

Pro cooking tips for buzzfeed sugar cookie

Chill Time Matters

The 2-hour chill before rolling is non-negotiable for that perfect sandpaper crunch. I learned this the hard way—skipping it results in cookies that spread too much and lose their shape.

Place dough discs between parchment paper to prevent sticking. For extra insurance, freeze the dough for 30 minutes before rolling if your kitchen runs warm. 🥶

Even Rolling Technique

Use a rolling pin with handles (I prefer the OXO Good Grips model) and roll from the center outward in even strokes. Keep the dough moving constantly to prevent sticking.

For 1/8-inch thickness, use a ruler or cookie dough gauge—this ensures consistent baking. Sprinkle extra flour only where needed to avoid dry dough patches. 📏

Baking Sheet Hack

Switch to dark-colored baking sheets (like Wilton's Non-Stick) for 350°F baking—they conduct heat better and create that perfect golden edge faster. Place sheets on the middle rack to prevent over-browning.

For 48 cookies, bake in batches of 24 at a time to avoid crowding, which steams cookies and makes them soggy. ✨

Frosting Consistency

Your frosting should hold a peak when piped—like soft buttercream. If it's too thick, add 1 drop of milk at a time while mixing. For extra shine, brush cookies with edible luster dust (like Wilton's) after frosting sets.

Store leftover frosting in an airtight container with parchment between layers to prevent drying. 💫

Decorating Shortcuts

Skip the piping bag? Use a ziplock bag with a corner snipped off for quick borders. For colorful sprinkles, press them gently into frosting while still wet—this ensures they stick.

Let decorated cookies rest 10 minutes before serving to prevent smudging. Pro move: Use a toothpick to create crisscross patterns on frosting before sprinkles. 🎨

Storage Secrets

Layer cooled cookies with parchment paper in airtight containers to maintain crispness. For 3 days of freshness, add a silica gel packet to absorb moisture. Freeze unbaked dough balls for 1 month—just add 2 minutes to baking time.

Reheat frosted cookies at 300°F for 3-5 minutes to restore crunch if needed. 🧊

Frequently asked questions