Best Cookie Frosting Recipes

COOKIE ICING/FROSTING THAT HARDENS

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.

CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING

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

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!

EASY COOKIE FROSTING

Steps:

• Place all ingredients in a mixing bowl.
• Beat on medium to high speed until all is combined and fluffy.
• You're done!

SUGAR COOKIE CUPS WITH COCONUT BUTTERCREAM FROSTING

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.

JUST LIKE LOFTHOUSE EASY PINK SUGAR COOKIE FROSTING - COPYCAT

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

Steps:

• Mix together sugar, butter or margarine and apricot preserves until well blended.

CHOCOLATE CHIP COOKIE DOUGH FROSTING

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.

CHOCOLATE COOKIE FROSTING

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.

COOKIE CUPCAKES WITH RASPBERRY FLUFF FROSTING

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.)

CHOCOLATE COVERED CHERRY COOKIE FROSTING

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.

OREO COOKIE AND CREAM CHEESE FROSTING

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.

SUGAR COOKIE FROSTING

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.

HEALTHIER SUGAR COOKIE FROSTING

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.

SUGAR COOKIE FROSTING-ANNETTE'S

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 BUTTERCREAM FROSTING

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.

CREAM CHEESE FROSTING FOR GINGERBREAD-COOKIE TREES

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.

COOKIE DOUGH CUPCAKES WITH GANACHE FROSTING

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.

THE VERY BEST CUT-OUT COOKIE FROSTING EVER!!

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.

HALF MOON COOKIE FROSTING

Steps:

• Cream the butter in a small bowl.
• Blend in the confectioners sugar, vanilla, alternately with the 1/3 cup milk.
• Beat until the consistency is creamy, with no lumps!
• Remove just over half the frosting into a separate bowl, leaving the remainder to be turned into chocolate frosting.
• To the mixing bowl, add 1/3 cup cocoa powder, plus 1-2 Tbsp of additional milk.
• Beat until the cocoa is all mixed in and the frosting is nice and smooth.
• Frost the BOTTOM of the half-moon cookies. Half of the cookie should be frosted with the white frosting. Half the cookie should be frosted with the chocolate.