Low Sodium Classic Sugar Cookies with Buttercream Frosting
Indulge in the timeless charm of these Low Sodium Classic Sugar Cookies with Buttercream Frosting—a perfect treat for those looking to enjoy the sweet simplicity of homemade cookies without the extra salt. Made with unsalted butter and sodium-free baking powder, these cookies retain their soft, buttery texture while being gentle on your daily sodium intake. The easy-to-make buttercream frosting adds creamy sweetness, creating a delightful contrast to the subtly crisp edge of the cookie. Ideal for decorating with sprinkles or leaving beautifully frosted in their natural form, this recipe comes together in just 30 minutes and yields 24 delectable servings. Whether for a festive celebration or an everyday indulgence, these low-sodium sugar cookies guarantee all the classic flavor with a healthier twist.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder (sodium-free if preferred)
- 0.5 teaspoon baking soda
- 0.5 cup unsalted butter, softened for frosting
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract for frosting
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add 2 large eggs and 2 teaspoons of pure vanilla extract to the butter mixture, and beat until well combined.
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a smooth dough forms.
Scoop tablespoonfuls of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheets.
Gently flatten each dough ball with the bottom of a glass or your palm.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
For the buttercream frosting: In a bowl, beat 1/2 cup of unsalted butter until creamy, then gradually add 2 cups of powdered sugar, beating until smooth.
Add 1 teaspoon of pure vanilla extract and 2 tablespoons of milk to the frosting mixture, and beat until light and fluffy.
Once the cookies are completely cooled, spread a thin layer of buttercream frosting on each one using a spatula or butter knife.
Decorate with sprinkles if desired. Serve and enjoy!
Nutrition Facts
Calories |
5750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.2 g | 387% | |
| Saturated Fat | 186.2 g | 931% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1150 mg | 383% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 720.0 g | 262% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 437.8 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 219 mg | 17% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
