COOKIE ICING/FROSTING THAT HARDENS
This will harden and it will hardens quite quickly, it's the perfect icing to decorate cookies, if desired you may omit the vanilla, I like to add it in, the amounts may be reduced by half if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- VERY IMPORTANT; the confectioners sugar must be sifted before using.
- In a bowl beat the sifted confectioners sugar with milk until smooth.
- Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
- Divide into as many separate bowls as desired.
- Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
- Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
- Place cookies on waxed paper to dry.
Nutrition Facts : Calories 25.1, Sodium 0.3, Carbohydrate 6.4, Sugar 6
CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING
Provided by Food Network
Categories dessert
Time 54m
Yield about 30 mini cupcakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
- Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
- Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!
- Preheat the oven to 350 degrees F.
- Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.
- Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.
CHOCOLATE COOKIE BUTTERCREAM FROSTING
Creamy frosting that tastes great on cookies or bars...especially Chocolate Cookies.
Provided by Nancy Dorman
Categories Desserts Frostings and Icings Cookie Frosting
Yield 24
Number Of Ingredients 5
Steps:
- Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency. Spread on Chocolate Cookies or other cookies or bars of your choice. Enjoy!
Nutrition Facts : Calories 58.5 calories, Carbohydrate 10.4 g, Cholesterol 5.2 mg, Fat 2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 14.4 mg, Sugar 9.9 g
SUGAR COOKIE CUPS WITH COCONUT BUTTERCREAM FROSTING
Adorable mini sugar cookie cups are filled with swirls of coconut buttercream frosting for easy, irresistible two-bite desserts. Customize them for any holiday or occasion by adding colorful sprinkles and candies. Perfect for showers, cookie swaps, and bake sales, too.
Provided by foodelicious
Categories Desserts Cookies Sugar Cookies
Time 36m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
- Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.
- Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin.
- Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely.
- Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick.
- Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.
Nutrition Facts : Calories 232 calories, Carbohydrate 30.9 g, Cholesterol 17.4 mg, Fat 12.1 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 5.9 g, Sodium 71.5 mg, Sugar 23.9 g
EASY COOKIE FROSTING
This is a quick put-together frosting that I found in a cookie cookbook. You don't have to wait for the butter or margarine to soften before you make it so you can make it on a whim and it spreads on nice and thick without that store bought taste. I also like the way you don't have to wait all night for it to harden up. Easy ingredients makes it a real keeper!
Provided by CarpenterGirl
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place all ingredients in a mixing bowl.
- Beat on medium to high speed until all is combined and fluffy.
- You're done!
Nutrition Facts : Calories 1031.2, Fat 35.7, SaturatedFat 22.6, Cholesterol 95.9, Sodium 322.9, Carbohydrate 181.3, Sugar 176.3, Protein 1.4
JUST LIKE LOFTHOUSE EASY PINK SUGAR COOKIE FROSTING - COPYCAT
I made the Pound Cake Cookies also listed on this site, which were said to be like Lofthouse cookies. Thus, I wanted a frosting to match and this is what I came up with. It's not an exact match, but I think it is pretty good. It's not really for "decorated" cut out cookies, but more a schmear for plain round ones. Add sprinkles for fun & crunch! (It makes exactly enough to generously frost the large 25 cookies I got from the Pound Cake Cookie recipe.)
Provided by Jaylee
Categories Dessert
Time 10m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Directions are simple-- using a handheld mixer and a small bowl or a food processor with a smaller bowl-- beat all ingredients until well mixed.
- Start slow or you will be covered with powdered sugar. :).
- The consistency should not be too firm, but also not runny. It should hesitatingly drip/plop from your spatula if you scoop up a dollop and hold it over the bowl.
- Use an extra tablespoon of cream, or of powdered sugar to regulate the thickness.
- It is best to ice the cooled cookies with the frosting right after you make it, as it will almost be perfectly smooth when it sets.
- Know that if you put it in the fridge it will firm up to almost twice as hard as it is right after you mix it, and when it is cold you can use the mixer on it again to "fluff it up" for other applications like cupcakes.
- It makes about a cup and a half of frosting.
APRICOT COOKIE FROSTING
This frosting is especially devised to be spread on top of the Frosted Apricot Cookie.
Provided by m-ann
Categories Desserts Frostings and Icings Cookie Frosting
Yield 24
Number Of Ingredients 4
Steps:
- Mix together sugar, butter or margarine and apricot preserves until well blended.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 9.7 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 6.1 mg, Sugar 7.9 g
COOKIE CUPCAKES WITH RASPBERRY FLUFF FROSTING
These cupcakes look more complicated than they are -- and there's a cookie surprise inside every one.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Melt 2 tablespoons butter; let cool. In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt. Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla, and 1/2 cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin cup and top with a cookie. Top each with 1 tablespoon batter. Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through. Let cupcakes cool in pan on a wire rack.
- Meanwhile, in a large bowl, using an electric mixer, beat 1 cup butter and raspberry jam on medium-high until smooth. Add marshmallow topping and confectioners' sugar and beat until fluffy and smooth, 3 minutes. Transfer mixture to a quart-size zip-top bag; with scissors, snip a small hole in one corner. Pipe frosting onto cooled cupcakes and serve immediately. (Store unfrosted cupcakes, in an airtight container, at room temperature, up to 2 days.)
Nutrition Facts : Calories 395 g, Fat 21 g, Fiber 2 g, Protein 4 g, SaturatedFat 12 g
CHOCOLATE CHIP COOKIE DOUGH FROSTING
This tastes exactly like cookie dough, for those of you who 'love' cookie dough! No eggs added, so safe to eat as a snack...well maybe not for your thighs. Excellent to make a little thicker and eat on a spoon or add more cream or milk and make a dip out of it!
Provided by Denece Frisbie
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy. Beat flour, vanilla extract, and salt into creamed butter until combined. Slowly mix cream into butter mixture until desired consistency is reached; fold in chocolate chips.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 23.6 g, Cholesterol 27.1 mg, Fat 11.8 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 156.9 mg, Sugar 12.8 g
CHOCOLATE COOKIE FROSTING
Time 10m
Number Of Ingredients 6
Steps:
- In a medium bowl combine 1 cup powdered sugar and cocoa powder. Using an electric mixer add butter and mix well. Add additional 2 cups of powdered sugar slowly until combined as well as vanilla. Mixture will be thick, set aside. In a small pot, heat milk and 1 Tablespoon sugar on stove until warm but not hot and sugar is dissolved. While mixer is on, slowly add milk to powdered sugar mixture and blend until smooth and creamy and desired consistency. Use immediately or store in an airtight container. If storing, you'll need to whisk it up again before spreading over cookies.
CHOCOLATE COVERED CHERRY COOKIE FROSTING
Frosting for Chocolate Covered Cherry Cookies III.
Provided by Mellan
Categories Desserts Frostings and Icings Cookie Frosting
Yield 18
Number Of Ingredients 6
Steps:
- In double boiler, over boiling water, cook the milk, butter, chocolate and salt until thick.
- Remove from heat and stir in the vanilla and confectioner's sugar until of spreading consistency. Spread on Chocolate Covered Cherry Cookies III.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 16.9 g, Cholesterol 7.3 mg, Fat 4.3 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 38 mg, Sugar 15.7 g
CREAM CHEESE FROSTING FOR GINGERBREAD-COOKIE TREES
Use this tangy and sweet cream cheese frosting to make our Gingerbread-Cookie Trees.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 10 trees
Number Of Ingredients 3
Steps:
- Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until smooth. Reduce speed to medium-low, and mix in sugar and vanilla. Raise speed to medium-high, and mix until fluffy, 5 to 7 minutes.
SUGAR COOKIE BUTTERCREAM FROSTING
This is by far the best frosting I've ever used on my sugar cookies for the holidays. So easy, but the frosting is always the star!
Provided by Jenni K
Categories Cookies
Time 10m
Number Of Ingredients 5
Steps:
- 1. Beat together the butter and extracts. Start adding in the powdered sugar a little at a time, beating after each addition until you get the desired texture. (if you add too much sugar, a little milk can be added)
- 2. If desired, add food coloring and blend well. Split frosting into different bowls to make a variety of colors, or just keep it a clean white.
- 3. Apply how you would like to, either with a spatula or a piping bag. If you don't have a piping bag, but would like the effect, clip a small corner off a ziploc bag to use as a piping bag. Don't use generic bags for this, though, as it could burst open at the seam.
OREO COOKIE AND CREAM CHEESE FROSTING
Make and share this Oreo Cookie and Cream Cheese Frosting recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Beat softened butter and cream cheese with electric mixer until fluffy, about 3 - 5 minutes.
- Slowly add sugar, 1 cup at a time. Add vanilla; mix until smooth. Gently stir Oreos into the frosting, careful to not over stir.
Nutrition Facts : Calories 304.2, Fat 16.4, SaturatedFat 9.2, Cholesterol 41.2, Sodium 186.8, Carbohydrate 38.9, Fiber 0.3, Sugar 34.7, Protein 1.9
HEALTHIER SUGAR COOKIE FROSTING
Using low-fat milk and natural no trans-fat shortening make this great frosting recipe healthier. If desired, use natural food dye to color the frosting.
Provided by MakeItHealthy
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 48
Number Of Ingredients 5
Steps:
- Beat confectioners' sugar and shortening together in a large bowl until smooth. Gradually mix in milk and vanilla extract with an electric mixer, until smooth and stiff, about 5 minutes. Color with food coloring.
Nutrition Facts : Calories 58.2 calories, Carbohydrate 10.1 g, Cholesterol 0.1 mg, Fat 2.2 g, Protein 0.1 g, SaturatedFat 1 g, Sodium 0.8 mg, Sugar 9.9 g
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 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!
COOKIE DOUGH CUPCAKES WITH GANACHE FROSTING
This creative recipe couldn't be easier - or more impressive! Made from a standard box mix, simply fold in cookie dough and then decorate with the unbeatable ganache frosting. What's not to love!? -Morgan Phillips, Charlottesville, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes. , Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with miniature chocolate chips.
Nutrition Facts : Calories 339 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 227mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
SUGAR COOKIE CUPCAKES WITH CREAM CHEESE FROSTING
I found this recipe through a couple websites pinned on Pinterest. I adjusted the frosting to my preference. I really liked the flavor of the cupcakes, but I may try using sour cream instead of half and half next time
Provided by Gunnerbun
Categories Dessert
Time 48m
Yield 12 Cupcakes, 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Cream butter and sugar until fluffy. At least 2 minutes, longer with a hand held mixer.
- Mix in eggs one at a time, scraping down the bowl with each addition.
- Add vanilla.
- Add salt and baking powder and mix just until combined.
- Incorporate flour, mixture will be thick.
- Add in half and half and mix thoroughly.
- Original directions say to divide batter into 12 cupcakes, I got 14 and they were all filled well.
- Bake 18 to 20 minute If you are new to baking with your oven check them at 16 minute Mine were done in 18. I checked mine with a toothpick, needs to come out clean.
- Cool cupcakes.
- To make frosting, allow both the butter and cream cheese to come to room temperature. If it is a hot day don't let them get too warm.
- Cream the butter and cream cheese for at least 3 minute You should NOT be able to tell that you have 2 ingredients in the bowl. You want a light yellow color with a fluffy look.
- Add powdered sugar one cup at a time, incorporating well. Don't forget to scrape the bowl frequently! :).
- Add vanilla and 2 tablespoons of half and half. Check consistency for frosting, add more half and half until you are happy with the thickness of your frosting.
- Frost and enjoy.
THE VERY BEST CUT-OUT COOKIE FROSTING EVER!!
This frosting is the key to keeping the cookies moist and delicious!
Provided by Jessica Pack
Categories Other Desserts
Number Of Ingredients 4
Steps:
- 1. Divide Powdered sugar in smalls bowls to equal the number of colors you are planning on using for frosting your roll out cookies.
- 2. Add 1-2 tablespoons of milk in each bowl.
- 3. Add 3-4 drops of almond extract and stir together well. Consistency should be creamy not too runny. If you poured too much milk just add more powdered sugar.
- 4. Add 1-3 drops of desired food coloring to each bowl. stir well and frost! Sprinkle with desired decorative sprinkles.
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