French Buttercream Cookies

I have one son who will actually tell you that he doesn’t really like cookies.  WHAT???  Who does this child belong to?  He is the only person I know that turns down hot, fresh from the oven, chocolate chip cookies.  He refuses peanut butter, red velvet, and oatmeal cookies.  However when I made these French Buttercream Cookies, he ate the biggest part of them!

011These super soft, melt in your mouth sugar cookies have been one of my sister’s staple Christmas cookies for years!  The cookie alone is delish, but with the added buttery, cream cheese frosting, they are over the top good!  I didn’t add food coloring this time, but wouldn’t these cookies be perfect tinted pink for Valentine’s day or green for St. Patrick’s day?  Super cute and SO much tastier than store bought cookies for your kids holiday parties!  But why wait for a holiday?  They can turn a plain, old Monday into a party!



  • 1 1/2 cups powdered sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup softened butter
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour


With mixer, combine all ingredients except flour, beating for 1 minute.

Add flour, beating until blended.

Chill 15-20 minutes.

Shape into balls.

Bake at 350 degrees for 5-8 minutes.

Cool before icing.


For the Frosting:


  • 2-1/2 cups powdered sugar, sifted
  • 3 tablespoons butter, melted
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon vanilla
  • 4 tablespoons milk (plus more, as needed)
  • Food coloring (optional)
  • Sprinkles (optional)



Place the powdered sugar in a medium bowl.

Add the melted butter, cream cheese, vanilla, and milk to the bowl and beat until smooth.

Beat in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.

Tint with food coloring if desired.

Use a spatula or spoon to frost the cooled cookies.

Top with sprinkles if desired.


  1. Vicky says:

    These remind me of my favorite frosted cookies from the Walmart bakery, (the ones that I never buy because I would eat the whole package). Next time I’m needing a cookie fix, l’ll have to try these. Might need to half the recipe so I’ll have less temptation. Because I’m sure yours are way better than store bought.

    • Kim says:

      They are similar to those, but much better! You could make half a recipe or something I often do is make a whole recipe, bake what I want and freeze the rest. Then you can take dough balls out of the freezer, thaw a bit, and have fresh cookies at a moment’s notice. Mmmm!

  2. Vicky says:

    Thanks for the tip, I didn’t think about that. I do that with chocolate chip cookies all the time. I love all your homey, comfort food recipes!

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