Best Sugar Cookie Cups With Coconut Buttercream Frosting Recipes
THE BEST BUTTERCREAM FROSTING FOR SUGAR COOKIES
The only buttercream frosting recipe you will ever need for Sugar Cookies! Two special ingredients make this the most vanilla-y recipe you ever did taste.
Provided by Karen
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl or stand mixer, use the whisk attachment* to beat the softened butter until it is fluffy, about 2-3 minutes. Remember to scrape down the sides and bottom of the bowl!
- Add half of the powdered sugar and 2 tablespoons cream**. Beat well. Scrape the sides and bottom of the bowl.
- Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
- Add salt, vanilla, coconut, and almond extracts. Beat well. Scrape the sides and bottom of the bowl.
- Add remaining 1-2 tablespoons of cream, if needed.
- Add gel food coloring if you want to tint the frosting. (liquid food coloring can mess with the consistency.)
- This is enough frosting to do about 2 dozen cookies, but that totally depends on your cookie shape. Frost the cookies (Here's the cookie recipe) and store in a tupperware on the counter for 2-3 days.
- Leftover frosting is great on graham crackers!
Nutrition Facts : ServingSize 24 cookies, Calories 155 kcal, Fat 9 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 93 mg, Carbohydrate 20 g, Sugar 20 g, Protein 1 g, TransFat 1 g, UnsaturatedFat 3 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
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