Chanukah Sugar Cookies with Buttercream Frosting


The weather is starting to get chilly which means Chanukah is around the corner! Besides the festive feel of the days, my favorite part of the holiday, as with most, is the special foods we make this time of the year.  I love consecutive days of yummy rich dairy meals of latkes with sour cream, doughnuts with cream filling, and for my family yummy butter cookies made with Breakstone’s Butter.  

Cookies made with Breakstone’s Butter have a smoother texture than those made with margarine and they simply taste better.  As chefs everywhere agree, butter is the ideal ingredient.  Made from just cream and salt, Breakstone’s Butter has no trans fats.


Just some tips to keep in mind…..Unsalted butter is best for baking and salted butter is better for cooking and sauteing. When a recipe calls for room temperature butter, be patient and let the butter rest on the counter until ready.  Trust me, I am not that patient, but using the Breakstone’s butter at the right temperature improves both the taste and quality of your cookie dough. The whipped kind of butter, my Grandmother’s favorite, is perfect for spreading on toast or even matza.  

Sugar cookies have always been a favorite of mine. They are fun because you can cut them into so many different shapes. They are great to make for all different occasions. There are also so many ways you can top them. I know making your own Buttercream may sound very intimidating but it is actually very easy and delicious. Making both the dough and the buttercream icing with Breakstone’s butter makes your cookies taste divine.  


Chanukah Sugar Cookies with Buttercream Frosting

Recipe By Eitan Bernath


    For the Sugar Cookies:
  • 3 cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 sticks of Breakstone’s Unsalted Butter, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tbsp milk
  • ½ tsp vanilla extract
    For the Buttercream:
  • 2 sticks of Breakstone’s Unsalted Butter, at room temperature
  • 4 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 3-4 tablespoons milk
  • Blue and White Sprinkles


    For the Sugar Cookies:
  1. In a large bowl mix together the flour, baking powder, and salt.
  2. Into another large bowl, cream the softened butter and sugar with electric beaters.
  3. Add in the egg, milk, and vanilla extract until fully incorporated.
  4. Add in the flour mixture and mix.
  5. Using your hands, press the crumbly dough together until it becomes one ball of dough.
  6. Divide the dough in half, wrap each half in plastic wrap, and refrigerate the halves for 1-2 hours.
  7. Preheat oven to 350 degrees Fahrenheit.
  8. Once the dough is chilled, take one out and roll to 1/8 inch thick.
  9. Using Chanukah themed cookie cutters, cut the dough into cookies.
  10. Repeat with the second piece of dough.
  11. Bake the cookies on a parchment lined baking sheet for 8-9 minutes.
  12. Once done, place the cookies on a cooking rack to cool completely.
    For the Buttercream:
  1. Cream together the butter and sugar in a large bowl with electric beaters.
  2. Add the vanilla, increase the speed to medium-high and mix until smooth.
  3. Adjust the consistency with milk as desired.
  4. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix until smooth.
  1. Using a knife or small offset spatula spread the buttercream onto the cookies.
  2. Top with the sprinkles and serve.
  3. If not serving immediately, refrigerate then bring the cookies to room temperature before eating.

*This post was sponsored by Breakstone’s Butter. All words and opinions are my own. Thanks for supporting my sponsors!*

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