SUGAR COOKIES WITH BUTTERCREAM FROSTING
This recipe is a version of my wife's favorite cookies, the soft buttercream-frosted, cut-out sugar cookies found in plastic clamshells at most grocery stores.
Provided by Mary-Frances Heck
Categories Dessert
Yield Makes 18 2-inch cookies
Number Of Ingredients 13
Steps:
- Arrange oven rack in center of oven and preheat to 400°F (200°C). (If you can't fit two cookie sheets on one rack, arrange in upper and lower thirds and plan to rotate during baking.) Line 2 cookie sheets with parchment.
- Cream butter and sugar until light and fluffy with a hand mixer. Add in this order, mixing fully between each addition: the egg, vanilla, salt, and baking powder; beat until fluffy again. Add flour ½ cup at a time, beating to just incorporate each addition, and adding 1 to 2 tablespoons of cold water before last addition of flour to moisten dough. Dough should look like a bowl of pebbles after last addition of flour. Set mixer aside and knead dough in bowl until it just comes together, about 10 turns.
- Roll (or pat or smush) dough between parchment to a ¼-inch (6mm) thick 9 1/2-inch (24-cm) wide round. Pop into the freezer for 15 minutes until dough is hard. Remove top sheet of parchment and cut cookies as desired. Place cut dough on parchment-lined cookie sheets. Gather scraps and re-roll dough once (no need to freeze again).
- Bake cookies until edges are just puffed and center has a slight crust/skin but hasn't taken on any color around edges, 8 to 10 minutes. Remove from the oven and slide parchment onto cooling racks; let cookies cool completely before frosting with a nice schmear. Let frosting firm before serving. Store in an airtight container; cookies are best the next day.
- Beat butter until smooth and fluffy, then gradually incorporate powdered sugar. Add milk and vanilla and beat until fluffy and lightened by a few shades and vanilla is evenly distributed.
- Cover and keep cool-but don't refrigerate-until ready to frost cookies, up to a few hours.
FROSTED GINGER COOKIES
My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.
Nutrition Facts :
MOLASSES CREAMS
This is one of my favorite cookie recipes - making these treats seems to put me in a holiday mood. Maybe it's the soft centers, or perhaps the spicy aroma of ginger and cloves. Whatever the case, a few Molasses Creams and a glass of milk or cup of warm tea always hit the spot!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 8 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. , Roll into walnut-sized balls. Place on ungreased baking sheets (do not flatten). Bake at 350° for 10-12 minutes or until done (centers will be slightly soft). , In a small bowl, beat the confectioner's sugar, butter, vanilla and enough milk to achieve desired consistency. Frost cookies while warm.
Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 122mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
FROSTED CREAMS
As a child my mother would make these and I hated them. As a child I wanted chocolate, but now as an adult with different tastes, I love these bars. They are sweet, depending on how you frost them, but they are a great escape from chocolate. Another "grown-up" recipe!
Provided by LAURIE
Categories Bar Cookie
Time 30m
Yield 36 bars
Number Of Ingredients 9
Steps:
- Cream shortening and sugar well.
- Add beaten eggs and molasses, mixing well.
- Dissolve soda in sour milk and add to creamed mixture.
- Mix together flour, salt and cinnamon, then add to creamed mixture.
- Bake at 350 in greased jelly roll pan (15x10) for 20-25 minutes.
- Cool and frost with thin powdered sugar butter icing.
MARY'S FROSTED CREAMS
This recipe came from Mary's mother. Aunt Elsie came to visit and Mary asked Sarah to make these cookies. Not much made Aunt Elsie happy but having these cookies sure did. She even had to double up on insulin so she could have one but did it and said it was well worth it, reminded her of her childhood.
Provided by Hill Family
Categories Bar Cookie
Time 1h
Yield 20-24 bars
Number Of Ingredients 13
Steps:
- Seperate the egg whites from yolks you will need both in this recipe.
- Cream shortening and sugar together. Add egg yolks, mix well.
- Add enough flour to make a stiff batter. Then add remaining ingredients and mix well.
- Pour in a greased jelly roll pan(deep cookie pan) and bake at 350 degrees for 30 minute.
- To make frosting: beat the egg whites till fluffy, set aside. Stir water and karo syrup in sauce pan and cook until it reaches soft ball stage, approx 7 minute Pour over the egg whites beating all the time. Until it is light and fluff then beat in the vanilla.
Nutrition Facts : Calories 151, Fat 5.6, SaturatedFat 1.4, Cholesterol 18.9, Sodium 72.8, Carbohydrate 26.1, Fiber 0.1, Sugar 20.5, Protein 0.3
FROSTED BUTTER COOKIES
"These cookies melt in your mouth...even when they're not frosted," writes Sharon Pickerd from her home in Sparta, Michigan. "The recipe was handed down years ago from a cousin who tasted the golden treats at a children's fund-raiser."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in flour.Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., Tint frosting with food coloring if desired. Frost cookies. Decorate as desired.
Nutrition Facts :
SUGAR COOKIE FROSTING
This is the frosting I like to use for my soft sugar cookies, "Recipe#286412". It uses heavy whipping cream and I like to add green or red food coloring to it when I make the cookies for Christmas. It should make enough to frost about 4-5 dozen cookies, depending on how thick of layer you use on each cookie and how big the cookies are. Update: 12/21/2009: I have changed the recipe to increase the amount of whipping cream. I agree with the other reviewer that more is needed but be sure to add the whipping cream gradually and then add the rest if needed.
Provided by CookingONTheSide
Categories Dessert
Time 5m
Yield 5 dozen
Number Of Ingredients 6
Steps:
- In mixing bowl, combine butter, confectioners' sugar, extract and enough cream to achieve spreading consistency.
- Add food coloring, if desired.
- Frost cookies.
Nutrition Facts : Calories 579.7, Fat 22.8, SaturatedFat 14.4, Cholesterol 65.1, Sodium 168.6, Carbohydrate 96.2, Sugar 94, Protein 0.4
COOKIES & CREAM FRIDGE CAKE
Make this no-cook cookies and cream fridge cake with the help of your fridge - it's ideal for summer evenings when it's too warm to put the oven on
Provided by Cassie Best
Categories Dessert
Time 20m
Yield Serves 12-14
Number Of Ingredients 7
Steps:
- Oil a 20cm loose-bottomed or springform cake tin and line with baking parchment, ensuring the inside of the tin is fully covered. Whisk the cream, mascarpone, vanilla and icing sugar together in a large bowl until smooth and holding soft peaks.
- Line the base of the tin with a single layer of the cookies, (don't worry if there are small gaps, as these will be filled with the cream mixture). Spoon over a third of the cream mixture and smooth with a spatula, spreading it to the edge. Repeat twice with the rest of the cookies and the cream mixture. Cover and chill for at least 24 hrs, or up to two days.
- Melt the chocolate in 20-second bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Leave to cool for 10 mins. Unwrap the cake, remove it from the tin and peel off the parchment. Drizzle over the melted chocolate, letting it drip down the sides, and crumble over the extra cookies. Serve, or chill for up to 1 hr.
Nutrition Facts : Calories 581 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
FROSTED MOLASSES COOKIES
This was one of my favorite cookies growing up and now it's one of my daughter's favs. A nice moist cookie that tastes fantastic with butter/confectioner's sugar frosting.
Provided by wife2abadge
Categories Drop Cookies
Time 22m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and brown sugar.
- Stir in eggs and molasses.
- Stir together the flour and spices in a separate bowl.
- Add the milk alternately with flour mixture until blended, but don't overmix.
- Drop by tablespoonfuls onto greased baking sheet.
- Bake at 350 degrees 10-12 minutes.
- Cool and frost with buttercream frosting.
FROSTED CREAMS COOKIES
Easy to make, easier to eat! This spicy little treat is from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Bar Cookie
Time 45m
Yield 60 bars
Number Of Ingredients 15
Steps:
- Preheat oven to 400F and lightly grease baking pans.
- Sift first six ingredients together; set aside.
- Mix butter, brown sugar and boiling water together; let cool.
- Add molasses and eggs; mix well.
- Add dry ingredients to the wet ingredients gradually.
- Spread in prepared pan to a thickness of not more than 1/2 inch.
- Bake until mixture springs back when pressed lightly with a finger, about 25 to 30 minutes (time required will depend upon the thickness of the batter).
- When cool, frost with white icing and cut into squares.
- For the frosting: Cream together sugar and the butter; add vanilla.
- Add the milk and beat on a medium speed until frosting is desired spreading consistency.
- If needed, add additional milk 1 teaspoon at a time until desired consistency is reached.
Nutrition Facts : Calories 135.7, Fat 5.7, SaturatedFat 3.5, Cholesterol 24.9, Sodium 82.2, Carbohydrate 20.2, Fiber 0.2, Sugar 12.6, Protein 1.2
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