SUGAR COOKIE ICING
This recipe is quick, easy, dries hard and shiny and tastes good too. I originally got if from Allrecipes.
Provided by Junebug
Categories Dessert
Time 15m
Yield 12-24 cookies
Number Of Ingredients 5
Steps:
- Stir the powdered sugar and the milk until smooth.
- Beat in corn syrup and vanilla until icing is smooth and glossy.
- If it's too thick, add more corn syrup.
- Divide icing into separate bowls and stir in food coloring as desired.
- You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.
Nutrition Facts : Calories 43.1, Cholesterol 0.1, Sodium 1.4, Carbohydrate 11, Sugar 10.1
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
SUGAR COOKIES WITH ROYAL ICING
Upgrading your holiday cookie game has never been more delicious thanks to this classic sugar cookie and royal icing recipe. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 24 to 36 cookies and about 2 1/4 cups of icing
Number Of Ingredients 8
Steps:
- Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
- Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
- Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.
SUGAR COOKIE ICING
This sugar cookie icing is perfect for decorating cookies-it's easy to make, dries quickly and can be tinted different colors.
Provided by Stephanie Gallagher
Categories Dessert
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- Decorate the cookies and enjoy!
Nutrition Facts : Calories 46 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 11 g, Fat 0 g, ServingSize 1-2 cups icing, serves 10, UnsaturatedFat 0 g
THE BEST SUGAR COOKIE RECIPE
We have The Best Sugar Cookie Recipe ever and we can't wait to share it so that everyone can have super yummy homemade sugar cookies that always keep their shape.
Provided by Two Sisters Crafting
Categories Cookies
Time 18m
Number Of Ingredients 6
Steps:
- Add the 4 sticks (2 cups) of butter and 2 cups of white sugar to your mixer. A word about the butter, we use Sweet Cream Salted Butter when we are baking and I think it tastes great with these sugar cookies too. The butter needs to be softened but still cold. A prime culprit for dry sugar cookie dough is butter that is too warm and soft. I let the butter sit out on the counter for just under an hour before I start making the cookies - this seems to be the perfect amount of time for me. The butter is still cold to the touch but you can press into the stick with your fingers. In the past, when in a rush, I have softened the butter in the microwave but inevitably the dough that I get is on the "crumbly" side.
- Cream the butter and sugar until it is completely mixed (3 minutes on medium-high should do the trick.)
- Add 2 tablespoons of vanilla and 2 eggs. I know that sounds like a lot of vanilla but this recipe needs a little extra moisture and the cookies will taste great.
- Mix the cookie dough until light and fluffy (about 3 more minutes.)
- Add 4 teaspoons of Baking Powder and mix.
- Mix in the 6 cups of flour two cups at a time. Don't over-mix the dough when you are adding the dry ingredients. Mix it only until the flour is incorporated into the dough.
- After you have added the 6 cups of Flour the dough should be firm but not dry or crumbly. If the dough seems to dry, add a tiny bit of vanilla or milk (start with a teaspoon) and mix again.
- Roll a handful of the dough out on a prepared surface until it's about 3/8" thick.
- Cut out shapes with cookie cutters.
- Bake in an oven pre-heated to 350 degrees for 6-10 minutes depending on the size of the cookie cutter you used. Do not over-bake! We like thicker sugar cookies so they will hold a good amount of frosting. If you make your cookies on the thick side as we have done in the pictures here, you should cook them 9-10 minutes. They might not look done to you but they are. Take them out of the oven. You don't want them to start browning around the edges the way a Chocolate Chip Cookie would, for example. The cookies should be set and just bet starting to slightly brown around the edges. Over-baking is the prime culprit if you feel your sugar cookies seem dry. If you roll out thinner cookies, or use smaller cookie cutters than the ones we have used here, you should only bake the cookies 6 or 7 minutes.
- Let your cookies cool and then they are ready for frosting. We use our Best Buttercream Frosting recipe with these Best Sugar Cookies. The frosting is easy to color and tastes so delicious and yummy on these Sugar Cookies. You will have all the tips and tricks to make this yummy homemade sugar cookie frosting right here.
Nutrition Facts : Calories 171 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 93 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SUGAR COOKIE FROSTING
Add food coloring to decorate your favorite sugar cookies.
Provided by Kathy Brandt
Categories Desserts Frostings and Icings Cookie Frosting
Yield 48
Number Of Ingredients 5
Steps:
- In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
Nutrition Facts : Calories 58.8 calories, Carbohydrate 10 g, Cholesterol 0.1 mg, Fat 2.2 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 0.8 mg, Sugar 9.9 g
SUGAR COOKIE ICING
This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.
Provided by JBS BOX
Categories Desserts Frostings and Icings Cookie Frosting
Yield 12
Number Of Ingredients 5
Steps:
- In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 10.8 g, Sodium 0.8 mg, Sugar 10.1 g
SUGAR COOKIE FROSTING RECIPE
This homemade Sugar Cookie Frosting is better than all the rest! With a hint of almond extract, this creamy frosting is the perfect compliment for any sugar cookie recipe.
Provided by Lil' Luna
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Mix all the ingredients with a hand mixer. Add more milk until it's the consistency you desire. You can also add food coloring if you like.
- Spread on top of cookies with a knife or using a piping bag. Top it with some delicious jimmy sprinkles, and enjoy!!
Nutrition Facts : Calories 538 kcal, Carbohydrate 108 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 34 mg, Sodium 116 mg, Sugar 106 g, ServingSize 1 serving
SUGAR COOKIE FROSTING-ANNETTE'S
We love the almond extract added to this sugar cookie frosting. It adds more flavor to the frosting than just the butter and powdered sugar. This frosting can be tinted for any occasion and holiday. If you want to make your sugar cookie look extra special, the consistency is perfect for piping onto a cookie. But, it can easily be...
Provided by Annette W.
Categories Cookies
Number Of Ingredients 6
Steps:
- 1. Cream shortening and butter (if using) until smooth.
- 2. Add half the powdered sugar.
- 3. Add half the milk and mix. Repeat until all of the powdered sugar is mixed in.
- 4. Add almond (vanilla if using) extract. Beat until well mixed and creamy.
- 5. The frosting is spreadable or easily piped. Enjoy!
SUGAR COOKIE ICING
A sweet and buttery rich sugar cookie icing that's easy to make and hardens so that cookies are stackable!
Provided by Marissa Stevens
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Place butter in a small saucepan over medium heat. When butter has melted, whisk in remaining ingredients until very shiny and smooth (sugar has dissolved completely). Remove from heat and allow to cool slightly.
- Check consistency of icing: it should be thin enough to be pourable, but not so thin that it runs off the sides of the sugar cookie. If too thick, whisk in more water a few drops at a time. If too thin, whisk in more sugar until the icing reaches your desired consistency.
- Transfer icing to small pitcher and swirl artfully over cooled sugar cookies. Let icing cool and harden. Serve.
Nutrition Facts : Calories 73 kcal, Carbohydrate 10 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 34 mg, Sugar 9 g, ServingSize 1 serving
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Ratings 691Calories 130 per servingCategory Dessert
- Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
- Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
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- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Lining one to two baking sheets with parchment paper. You'll do about four batches (your sheet filled with cookies x 4 in the oven).
- In a bowl, gently beat the egg white and icing sugar with an electric mixer for about 2 minutes or until it forms soft peaks. You can color the icing the color of your choice.
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- Mix butter, sugar, and egg until fluffy. Add sour cream and vanilla, and mix. Mix in half the flour mixture, then the rest. Form dough into a ball, cover in wax paper, and refrigerate for at least an hour.
- Remove from refrigerator and place on a floured surface. Cut into 4 parts and one piece at a time, roll into a ball then roll flat to 1/4” thick. Cut out cookies until all the dough is used.
- Place on parchment-lined baking sheets and bake at 375° for 9-12 minutes, or until lightly golden. Let cool fully.
SOFT FROSTED SUGAR COOKIES - BETTER THAN LOFTHOUSE!
From foodfolksandfun.net
Ratings 21Calories 373 per servingCategory Dessert
- In a large bowl add flour, baking powder, and salt, and whisk together to combine. In the bowl of an electric mixer, add butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in eggs one at a time, mixing well after each addition and scraping down bowl as needed. Add vanilla and mix until just combined.
- In a medium bowl add powdered sugar, melted butter, vanilla, and milk. Whisk until smooth, whisk in additional milk as necessary, 1 teaspoon at a time, until desired consistency is reached. Color with pink food coloring if desired.
- Frost cookies by adding a dollop of frosting to the center of the cookie, and use offset spatula or spoon to smooth out to edges.
- Let frosting set for 2 hours before storing. Store in an airtight container at room temperature for up to 4 days.
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