Sugar Cookie Frosting

Sugar Cookie Frosting

Halloween-Sugar-Cookies_8506_webIngredients

3 cups powdered sugar, sifted
3-4 Tablespoons milk
2 Tablespoons light corn syrup
1/2 teaspoon vanilla extract
Gel food coloring

 

Optional: Sprinkles and other candies for decorating
Additional: Piping bags or Ziploc bags, piping tips

 

To a medium-sized bowl, add sugar, 2 Tablespoons milk, corn syrup, and vanilla extract and mix until thoroughly blended.

If the frosting is too thick, add more of the milk. If it is too thin, add more powdered sugar.  Do this until it is the consistency that you want it to be.

Divide the frosting into separate bowls and mix with the food coloring of your choice, if you plan to color it.

Add frosting to the piping bags or Ziploc bags (cut off a small piece of a corner).  Using your desired tip size, pipe frosting onto the cookies. Add other decorations as desired.

Let the frosting harden before you eat the cookies. (Good luck with that!)  It may take awhile.

Store cookies at room temperature in an airtight container.

Click here to see Sugar Cookie recipe.

 


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From the Kitchen of McClendon Villa is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Sugar Cookies

Sugar Cookies

Halloween-Sugar-Cookies_8506_webIngredients

1 cup unsalted butter softened to room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
1 large egg
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt

Additional: Plastic wrap and parchment paper
Note: This recipe can be successfully doubled.

In a large bowl, add the butter and sugar.  Mix together until thoroughly blended. It should be fluffy, but the butter should not be separating.  You can use either an electric hand mixer or a stand mixer.

Beat in the egg and vanilla extract until completely incorporated into the butter-sugar mixture.

In a medium-sized bowl, add the flour, salt, and baking powder. Mix well.  Add the flour mixture gradually to the butter mixture.

Once the mixture is completely blended, divide the dough in half. Place half of the dough on a large piece of plastic wrap.  Cover and shape into a ball. Repeat with other half of dough. Chill in refrigerator for at least 3 hours.

Remove dough from refrigerator.  Preheat oven to 350°F. Line cookie sheet with parchment paper.

On a clean, floured surface, place one ball of the chilled cookie dough. Lightly flour the cookie dough.  If you want thin, crisp cookies, roll it out to a thickness of approximately ⅛”. If you want thick, soft cookies, roll it out to about ¼” thickness.  Add flour as needed to the dough and the rolling pin (and your hands!) so that the dough doesn’t stick.

Use your favorite cookie cutter shapes to cut out the cookies. To prevent the shapes from going all wonky, use a spatula to move the cut cookies to the cookie sheet.

Bake at 350°F for 9-10 minutes, or until edges start to lightly brown.

Cool completely before moving or frosting.

Click here to see Sugar Cookie Frosting recipe.

 


Notice: This post contains affiliate links. If you click a link and make a purchase, we may financially benefit from your transaction, at no additional cost to you. Thank you for your support.

From the Kitchen of McClendon Villa is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.