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Ultra-White Buttercream Frosted Sugar Cookies
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural White Food Color - Water Soluble
Author:
Dolce Flav
Servings
24
Prep Time
25 minutes
Cook Time
10 minutes
Soft, pillowy sugar cookies topped with a silky, ultra-white buttercream—perfect for weddings, celebrations, or product photos where a clean white finish matters. This cookie recipe uses Natural White Food Color – Water Soluble Extract in the frosting to neutralize yellow tones and produce a true-white frosting without titanium dioxide. The dough is a classic soft sugar cookie base that bakes quickly; once cooled, a whipped white buttercream is spread or piped on and finished with sprinkles or textured piping for a professional look.
Ingredients
Cookies
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2 1/4 cups (280 g) all-purpose flour
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp fine sea salt
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3/4 cup (170 g) unsalted butter, softened (room temp)
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3/4 cup (150 g) granulated sugar
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1 large egg, room temp
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2 tsp vanilla extract
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2 tbsp sour cream (or 2 tbsp milk) — keeps cookies soft
Ultra-White Buttercream (uses Natural White Food Color)
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1 cup (225 g) unsalted butter, softened
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3–4 cups (360–480 g) powdered sugar, sifted (adjust for consistency)
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2–3 tbsp heavy cream or milk
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1 tsp vanilla extract (or 1/2 tsp almond for variation)
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6–10 drops Natural White Food Color — Water Soluble Extract (add gradually until desired whiteness)
Directions
Preheat & prep — Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a bowl and set aside.
Cream butter & sugar — In a stand mixer or large bowl, beat softened butter and granulated sugar on medium-high until pale and fluffy (about 2–3 minutes).
Add egg, vanilla & sour cream — Beat in egg, vanilla, and sour cream until combined. Scrape down bowl.
Combine dry + wet — With mixer on low, add dry ingredients just until incorporated; do not overmix. The dough should be soft but hold shape. If too sticky, add 1 tbsp flour.
Chill dough — Scoop dough into 1.5–2 tbsp portions (or roll and cut). Chill on a tray 20–30 minutes — this keeps cookies from spreading too thin and yields a soft, cake-like texture.
Bake — Place cookies 2 inches apart and bake 8–10 minutes, until edges are set but centers are still pale. Remove from oven and let cool on sheet 5 minutes; transfer to wire rack to cool completely.
Make ultra-white buttercream — Beat butter 1–2 minutes until smooth. Gradually add powdered sugar, alternating with cream, on low then medium speed until smooth and pipeable. Add vanilla. Add Natural White Food Color a few drops at a time and beat until the frosting reaches a bright, neutral white—stop when satisfied. Taste and adjust texture with more cream or powdered sugar.
Frost & finish — Pipe or spread buttercream onto cooled cookies. Add sprinkles, sanding sugar, or leave smooth for a clean white cookie. Store in an airtight container between sheets of parchment at room temp up to 2 days (refrigerate up to 5 days; re-whip before using).
Recipe Note
10 FAQs
Can I use Natural White Food Color in both frosting and dough?
Yes — it’s water-soluble, so it’s best used in frostings and glazes where you want to neutralize yellow tones; for dough the effect is limited.
How much Natural White extract should I add?
Start with a few drops and increase until you reach the white level you want—usually 6–10 drops for 1 cup buttercream.
Will the white color bake out?
The color is most effective in frostings and icings. When used in batter, heat may slightly alter appearance—use in frosting for best results.
How do I get soft, bakery-style cookies?
Use sour cream (or a tablespoon of cornstarch), don’t overbake (remove while centers look slightly underbaked), and keep butter at room temp.
Can I pipe this buttercream?
Yes — adjust powdered sugar until it holds shape. For detailed piping, increase powdered sugar slightly to stiffen.
Is the Natural White Food Color allergen-free?
Check the product label for allergen info; many water-soluble natural white extracts are plant-based (example product is palm-derived). Always review the product page.
Can I substitute vegan butter?
Yes — use a firm vegan butter and reduce cream if the frosting becomes too loose. Texture may differ slightly.
How long do frosted cookies keep?
Room temp up to 2 days in an airtight container, refrigerated up to 5 days (bring to room temp and re-whip frosting if needed).
Can I freeze frosted cookies?
Freeze unfrosted cookies (or frozen frosted between parchment). Thaw overnight in fridge then to room temp before serving.
Kid-Safe Natural White Food Coloring for Icing & Cookies
Kid-safe Natural White Food Coloring is perfect for icing and cookies because it’s made from plant-based, non-toxic ingredients that create a bright, creamy white shade without artificial additives—making it a safe and healthy choice for decorating treats children will love.