Sprinkles Cookies

Sprinkle cookies

Hello!  I’m sorry to have been gone so long.  I’ve really missed you and my blog….and I just had to share these sprinkles cookies from Confessions of a Cookbook Queen.  I was scanning through Pinterest and the cuteness of these cookies caught my eye.  You know I’m always a sucker for sprinkles. Reading through the recipe, I was intrigued by the buttery sweet dough emulsion it called for.  Have you ever heard of this?  No?  Me neither.  Kristan said you could find it at Michael’s or Hobby Lobby, but I could not.  And, while she said the ingredient was optional, it was not going to be for me.  I get my mind set on something and that’s it, it’s happening.  So, I just ordered it on Amazon and thank goodness with Prime I only had to wait 2 days.  Was it worth it?  Yes!  I loved the flavor it gave the cookies.  It’s the flavor of bakery cookies, you know the one you just can’t put your finger on and can’t seem to replicate? This is it.

At first, I thought these cookies were too sweet and I was disappointed. But, I swear, overnight some magical transformation took place and they were just perfect.  The cookie is buttery and soft.  The glaze hardens, adding sweetness and serving as glue for all those crunchy sprinkles.  My kids and husband went crazy for these, eating a fistful at a time.  I got about 50 adorable cookies, but that was not nearly enough. These cookies barely made it a day in this sugar-cookie-loving house.  Note to self: double recipe next time, okay?

Sprinkles Cookies

Yield: ~ 3 dozen ( I got 50)


1 1/2 sticks unsalted butter, slightly softened

1 cup sugar

2 eggs

1 tsp vanilla

1 tsp buttery sweet dough emulsion  optional

2 1/2 cups flour

1 tsp baking powder

1/2 tsp salt


2 1/2 cups powdered sugar

1/4 cup water

1/2 tsp almond or vanilla extract  – clear if you want white glaze

3 oz jar rainbow nonpareils

Combine flour, baking powder, and salt in a medium mixing bowl. Set aside.

In the bowl of your Kitchenaid, beat butter and sugar, on medium, until light and fluffy, ~ 3 minutes. Add eggs, vanilla, and buttery sweet dough emulsion, if using. Beat until combined.

On low, slowly add the flour mixture. Mix until a smooth dough forms.

Cover and refrigerate for 1 hour minimum.  I took the dough out of the bowl, shaped it into a thick rectangle and wrapped it in Saran Wrap.

Preheat oven to 400F.  Line a cookie sheet with parchment paper.

Roll dough to 1/4 inch thickness on lightly floured counter or pastry mat. I found this dough to be crazy sticky- be liberal with the flour.  

Cut using a 2 1/2 inch round cutter. I used a 2 1/4 inch scalloped cutter.  Place on baking sheet ~1 inch apart. They don’t spread so you can fit a lot of cookies on a sheet.

Bake for 6 minutes. Watch carefully. There should be little to no color.  Remove and let cool completely on wire rack.

For the glaze:

In a large bowl, whisk together the powdered sugar, water and vanilla extract until smooth.  You may need to add water to get the glaze consistency you want.

Dip the cookies in the glaze face down, letting the excess drip off.

Place the dipped cookies on a wire rack set over wax paper and sprinkle liberally. Let set for about an hour before serving.

Source:  Confessions of a Cookbook Queen

Sprinkles cookies

Soft Frosted Sugar Cookies

If you haven’t noticed already, my family loves soft cookies, frosted, with pretty sprinkles.  So, I tend to make lots of different recipes fitting these three criteria.  I actually made the original recipe for these cookies about a year ago, and while they were good, the frosting was a bit too thin for my taste.  In this house, we like lots of frosting, especially when it is piped on all pretty like.  But, it wasn’t possible with this particular frosting recipe as written.  I suppose I could have added more powdered sugar.  But with the melted butter instead of softened butter in the recipe, I think I would have had to add lots of it, changing the taste of the frosting.  When I saw these soft frosted cookies on my beloved Pinterest (Gosh, sorry, I know I am obsessed), I knew this was exactly the recipe I was looking for.  It uses the same, soft vanilla flavored base but then the cookie is frosted with a thick, pipeable, buttercream frosting.  I mean, you gotta love those perfect swirls of frosting. Okay, maybe not so perfect.  I just realized I need to work on that.

Originally I had something else planned to make this morning, but I decided today was the kind of day that could use some uplifting from sprinkles.  It just isn’t possible to see this bright colored confetti and not smile.  Especially if it is the topping to a big, fat sugar cookie, with so much frosting it is almost too much…Almost. 😀  These are so delicious, they put those always enticing grocery store cookies to shame.  Sorry Lofthouse, we don’t need you anymore.

Soft Frosted Sugar Cookies

For the Cookie:

4 1/2 cups all-purpose flour

4 1/2 tsp baking powder

3/4 tsp salt

3 sticks unsalted butter, at room temperature

1 1/2 cups sugar

3 large eggs

5 tsp vanilla extract

Sift together the dry ingredients: flour, baking powder and salt.   I didn’t sift. Instead I mixed it and fluffed it well with a whisk. 

Add the butter and sugar in the bowl of an electric mixer.  Beat them together with the paddle on medium-high speed until soft and fluffy, ~ 2-3 minutes

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.  Blend in the vanilla.

With the mixer on low, slowly pour in the dry ingredients.  Mix just until incorporated and evenly mixed.

Cover and chill the dough for 1 hour.  Preheat the oven to 350F about 20 minutes before removing the dough from the fridge.

When you are ready to bake the cookies, scoop a scant 1/4 cup of dough (I used a medium cookie scoop) and roll into a ball.

Flatten the ball slightly with your fingers and place on baking sheet lined with parchment.

Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart to allow for some spreading.

Bake at 350°F for about 10-12 minutes or just until set.  Do not overbake!  The edges should be no more than very lightly browned (if at all).  The cookies should stay very white in color on top, with some browning on the underside.

Let cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely before frosting.

For the frosting:

2 1/2 sticks unsalted butter, softened

2 1/2 cups confectioners’ sugar, sifted   I did not and it was fine

1/8 tsp salt

1 tsp vanilla extract

Food coloring   optional

Sprinkles  optional

In a stand mixer, beat the butter on medium-high speed with the whisk attachment, until smooth, ~ about 20 seconds

Add confectioners’ sugar and salt.  Beat on medium-low speed until most of the sugar is moistened, ~ 45 seconds

Scrape down the bowl with a spatula. Beat on medium speed until mixture is fully combined, ~ 15 seconds

Scrape bowl again and add vanilla. Beat on medium speed until incorporated, ~10 seconds.  Increase the speed to medium-high and beat until light and fluffy, ~ 4 minutes, scraping down bowl once or twice as needed.

If you want too add in the food coloring do so now.  Mix until it is well combined and one solid color.  I find it easiest to put the frosting in a Ziplock bag and pipe it on.  Add the sprinkles and let dry for a few hours for the frosting to set.

Source:  Cookies from Deliciously Declassifed, as seen on Annie’s Eats, originally from Hostess with the Mostess  and the buttercream frosting is from Deliciously Declassified, originally from Cook’s Illustrated.

Soft Sugar Cookies with Cookie Dough Frosting

I have to admit that I love those Lofthouse cookies at the grocery store.   You know the ones.  The soft sugar cookies with thick frosting and sprinkles to coordinate with each holiday.  So delicious.  Even with all the baking I do, I have a hard time resisting them.  But, I think next time it will be a little bit easier.  Why?  Because I have found some cookies that blow those out of the water.  I came across a recipe for sugar cookies in The Cookie Dough Lover’s Cookbook that were described as tasting like the grocery store cookies only better with the addition of chocolate chip cookie dough frosting.  How could they not be better?

I must warn you that these cookies are a bit time consuming because of all the steps: making the dough, refrigeration, roll and cut the dough, bake them, make the frosting and frost them.  But, each step is easy and the end result is oh so very worth it.   Upon tasting them, both my son and husband exclaimed oh my god, which was barely discernible with their mouths stuffed with cookies.  My daughter said they were the best thing I ever made.  Now, these three are some very tough critics.  If they say they are good, you can believe it.  But really, what’s not to like?  This is a super soft, not too sweet sugar cookie, smeared with cookie dough frosting and generously topped with chocolate chips.  Sounds (and tastes) pretty perfect to me. 😀

Soft Sugar Cookies with Cookie Dough Frosting

Yield: 24 cookies

For the cookies:

1/2 cup vegetable shortening, at room temperature  Use the sticks- easier to measure and less messy

1 cup granulated sugar

2 eggs

1/4 cup heavy cream

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

4 cups all-purpose flour (or more as needed)

For the frosting:

3/4 cups unsalted butter, at room temperature

1/3 cup light brown sugar, packed

1/3 cup all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

4 cups powdered sugar, or more as needed

1/3 cup heavy cream

1/2 cup mini semisweet chocolate chips


In a large mixing bowl, beat together shortening and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Add heavy cream and vanilla and beat until smooth. Add salt, baking soda, and baking powder, followed by the flour, 1 cup at a time, mixing until dough comes together. Dough should be soft but not sticky.  If it is sticky, add more flour, 1 tablespoon at a time as needed. Cover and refrigerate at least 30 minutes or overnight.  I put the dough on Saran wrap and shaped it into a disk to make it easier to roll later.

Preheat oven to 350F. Roll out dough to 3/8 inch thick. I had to use a small bit of flour.  Cut it into 3-inch circles (I used a biscuit cutter) and transfer to baking sheets lined with parchment paper. Bake 8-10 minutes, or until tops are puffed and no longer shiny and bottoms are just barely golden brown. Do not overbake. Transfer cookies to a wire rack to cool completely.

To prepare frosting, beat together butter and brown sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Mix in flour and salt, followed by vanilla. Add 4 cups of the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream and beat until fluffy. Add more powdered sugar as necessary, 1/4 cup at a time, until frosting is thick yet spreadable.  I had to add more cream to thin it out a bit. 

With an offset spatula, spread 1 heaping tablespoon of frosting onto each cookie. You can be generous with the frosting. Sprinkle with chocolate chips, pressing lightly so chips adhere to frosting. Refrigerated in an airtight container, frosted cookies will keep for up to 3 days.

Source:  The Cookie Dough Lover’s Cookbook

Chocolate Brownies with Peanut Butter Frosting

Fudgy brownies with peanut butter frosting.  The End.  😀  Ha!

I love Bon Appetit and since I love to bake, I especially love the Bon Appetit Dessert Cookbook.  It has more than 600 of the magazine’s best dessert recipes from over 50 years.   600!  How the heck was I going to choose where to start?  I was flipping through the book, when I got drawn in, yet again, to my favorite combination and I just had to make chocolate brownies with peanut butter frosting.  Although the brownies come together quickly, the problem is waiting for them to cool so you can slather them with the peanut butter frosting.  My son loved these so much, I think he had at least 5 brownies yesterday, making mmm noises with each bite.  I love that!  It reminds me of the hilarious dinner scene in What About Bob?.  And really, who ever asks for a salt substitute?  😀

Anyways, these are too dangerous to have in the house, so I had to send most of them away with my husband for his first period students.  The kids are so funny.  They check my blog and see if I made something that Justin might bring to school.  They’ll come to class and say, “We saw that your wife made cookies. Where are they?”.  Then, they are so sad if Justin comes to school empty handed.  But, not today.  Today they will be so happy because Justin brought peanut butter frosted brownies and they are fabulous! 😀


5 ounces unsweetened chocolate, coarsely chopped

4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped     I used Callebaut Semisweet

1/2 cup (1 stick) unsalted butter

1 1/2 cups sugar

4 large eggs

1 teaspoon vanilla extract

1/2 cup all purpose flour

1/4 teaspoon salt

1 cup creamy peanut butter (do not use old-fashioned or freshly ground)
3 tablespoons unsalted butter, room temperature
2/3 cup powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil, leaving 2-inch overhang on both short sides. Spray foil with nonstick spray. Combine both chocolates and butter in heavy small saucepan. Stir over low heat until melted and smooth. I melted the chocolate and butter in the microwave.  Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla extract in large bowl on high speed until mixture thickens and is pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture. Transfer mixture to prepared baking pan.
Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 20 minutes. Transfer baking pan to rack; cool 15 minutes. Press gently on edges of brownies to level with center. Cool completely in baking pan.
Combine peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add powdered sugar and vanilla extract and beat until well blended and smooth. Spread frosting evenly over brownies in pan. I found an offset spatula to work best.  Refrigerate at least 1 hour. Using foil as aid, lift out brownies from pan. Cut into squares. Clean the knife as necessary to keep your slices neat.
DO AHEAD Can be prepared 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.

Flour Bakery’s Homemade Oreos

I’ve said before that I don’t like crispy cookies, but there is one exception. Oreos.  When I have a taste for something sweet and on the rare occasion there are no baked goods in the house, there are always Oreos.  A handful of Oreos and a talk glass of ice cold milk always hit the spot.  There are two types:  those for baking and those for eating.  Baking Oreos, AKA regular Oreos,  are used to make pie crust or added to cake and cookie batters.  If you are going to eat an Oreo, it must be Double Stuff. No exception.  😀  I never really thought to make an Oreo, since the store bought ones are so delicious. But, I looked at the picture of Flour Bakery’s Homemade Oreos and I thought they looked good enough to give them a try.  I’m so glad I did.   They may look like whoopie pies, but looks are deceiving.  The cookie is more crisp, like an Oreo, but so much more intense in chocolate flavor.  The cookies are then sandwiched with a thick and creamy vanilla flavored filling.  Are you a milk dipper, like me?  Do you twist and eat the frosting?  Do you just eat them straight up as is?  Everyone thinks they eat Oreos the best way.  I know I did. But, we were wrong.  Eating a homemade Oreo from Flour Bakery is the best way to enjoy an Oreo.  Are you doubtful?  I can’t blame you.  If I didn’t know first hand, I would be too. 😀

Flour Bakery’s Homemade Oreos

Yield: 16 to 18 sandwich cookies ( I got 15…but I ate more dough than I should have- it was delicious)  Embarrased smile


1 cup (2 sticks/228 grams) unsalted butter, melted and cooled slightly
3/4 cup (150 grams) granulated sugar
1 tsp. vanilla extract
1 cup (200 grams) semisweet chocolate chips, melted and cooled slightly
1 egg
1-1/2 cups (210 grams) unbleached all-purpose flour
3/4 cup (90 grams) Dutch-processed cocoa powder
1 tsp. kosher salt
1/2 tsp.baking soda

In a medium bowl, whisk together the butter and sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.  Set aside.

In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon or spatula, stir the flour mixture into the chocolate mixture. The dough will start to seem too floury and you may find it easiest to switch to mixing it with your hands until it comes together. It will have the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.

Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into a rough log about 10 inches long and 2-1/2 inches in diameter. Place the log at the edge of the sheet of parchment paper, and roll the parchment around the log. With the log fully encased in parchment, roll it into a smoother log, keeping it at 2-1/2 inches in diameter. Refrigerate for at least 2 hours, or until firm. The log may settle and sink a bit in the fridge, so reroll it every 15 minutes or so to maintain a nice round log, if you like. If not, your cookies will be more oblong than round, which is not a bad thing taste-wise, though they won’t look like the famous packaged cookie. (At this point, the dough log can be well wrapped in plastic wrap and stored in the refrigerator for up to 1 week or in the freezer for up to 1 month. If the dough is frozen, thaw overnight in the refrigerator before proceeding.)

Position a rack in the center of the oven, and heat the oven to 325°F. Line a baking sheet with parchment paper or butter it.

Cut the dough log into 1/4-inch-thick slices. Place the slices about 1 inch apart on the prepared baking sheet.

Bake for 20 to 25 minutes, or until the cookies are firm to the touch. Check them frequently after 16 or 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven. You can’t judge by color because they start out black. Let cool on the baking sheet on a wire rack to warm or room temperature. They don’t have to cool completely before you fill them, but you can’t fill them while they are hot.


1/2 cup (1 stick) unsalted butter, softened
1-2/3 cups confectioners’ sugar
1 tsp. vanilla extract
1 Tbs. milk
Pinch of kosher salt

While the cookies are cooling, make the frosting. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the butter on low speed for about 30 seconds, or until completely smooth and soft. Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and again beat until smooth. It will look like white spackle and feel about the same—like putty. You can also mix this frosting by hand. Make sure the butter is very soft, and use your hands to mix and knead the confectioners’ sugar into the butter. You should have about 1 cup. (The filling can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.)

Scoop about 1 rounded tablespoon of the filling onto the bottom of 1 cookie. Top with a second cookie, bottom side down, then press the cookies together to spread the filling toward the edges. Repeat until all of the cookies are filled.

Source: Flour: Spectacular Recipes From Boston’s Flour Bakery + Cafe

Helpful Hints:

  • These cookies are very rich. When I make them again, I would make them smaller and increase the filling.
  • When I was cutting the roll, I had some cracking. I just reshaped them into more perfect circles before baking.  No big deal.
  • Plan ahead for lots of down time- 1 hour for the dough to rest at room temperature and 2 hours of refrigeration.

Kimmie Cookies

I just adore all the books by the Pastry Queen, Rebecca Rather.  The photos are amazing, most recipes aren’t too difficult, and they all sound really delicious.  Everything I have made from her books has been amazing.  So, I started flipping through and flagging The Pastry Queen Parties, and then gave up because it’s ridiculous to flag every single page.  It kind of defeats the purpose.  😀   So, what should I make first?  Well, since my name is Kim…how could I not make the Kimmie cookies?  😀  The base is a simple shortbread, made up of butter (a whole pound- no this is not a Paula Deen recipe), sugar and flour, flavored with almond or vanilla.  While they are slightly warm, they are frosted with butter frosting.  Sounds delicious right?  Usually, I am more of a soft or chewy cookie kind of girl.  But, these just melt in your mouth and they are just so buttery…they had me sold!

Kimmie Cookies

Yield:  6 dozen cookies


2 cups (4 sticks) unsalted butter at room temperature

1 cup sugar for the cookies, plus 1/2 cup sugar for sprinkling (optional)

2 tsp almond extract (I used vanilla)

1/2 tsp kosher salt

4 cups all-purpose flour

Preheat the oven 350°F.  Line 2 baking sheets with parchment. (or spray with cooking spray).

In a mixer bowl with a paddle, beat the butter and 1 cup of sugar on medium-high until light and fluffy, about 2 minutes.  Beat in the almond or vanilla extract and salt.  Add the flour and beat on low until just thoroughly combined.  Using your hands, roll into 1 inch balls (if you have a 1 inch cookie scoop, this is much easier!).  Put 1/2 cup of sugar into a shallow bowl and roll each ball in the sugar (optional- but I recommend it).  Place the cookies 1/2 inch apart on the cookie sheets- I got 16/sheet because they don’t spread much.  Flatten the dough by pressing them down with a juice glass to 1/4 inch thick.   Bake until the bottoms become golden brown, about 10 to 12 minutes.  If the tops brown, they are overdone- so start watching carefully at about 7 to 8 minutes.  Transfer the cookies to a wire rack and frost while the cookies are slightly warm.

Butter Frosting

1/3 cup unsalted butter, at room temperature

1 tsp vanilla extract

Pinch of kosher salt

4 Tbsp (or more) whole milk, slightly warmed

2 cups (or more) powdered sugar

Food coloring (optional)

In a mixer bowl with a paddle, beat the 1/3 cup butter, vanilla , salt, and warm milk on low speed until combined.  Add the powdered sugar and beat on medium until combined.  If the icing seems to runny to spread, add some more powdered sugar.  If it seems to thick to spread, add more milk until it you like the consistency.

Source:Pastry Queen Parties:  Entertaining Friends and Family, Texas Style

Helpful Hints:

  • Rebecca Rather says they are best the day they are baked….I don’t know yet, I’ll have to see tomorrow.  I made them this afternoon and by bedtime I thought they tasted better. I think the cookies softened a bit from the frosting and the flavors melded together.
  • You can make the dough and store it in the fridge for up to a week before baking.
  • Use a 1 inch cookie scoop to portion the dough if you have one.


I’ll admit it. I have a hard time passing by the Lofthouse Cookies at the grocery store without putting a package in my cart.  I am such a sucker for soft sugar cookies with creamy buttercream frosting.  But, knowing that the homemade version tastes so much better, I can usually convince myself not to buy them when I can make them at home.   This recipe for cakies isn’t supposed to be a Loftthouse copycat, but they really remind me of them.  The cookie base is super soft, but less like a cookie and more like cake as the name implies.   There is no rolling involved, as the dough is just dropped on the cookie sheets. That’s a bonus!  Although these are supposed to be Christmas cookies, the frosting and the decorations can change color to coordinate with different holidays.  So, they can easily be made year round.  That’s a good thing, because once you try these cakies, you won’t be able to wait until Christmas to make them again! 😀


Yield: 6 dozen by the recipe, I got about 4 dozen.


1/2 cup Crisco Butter Flavor Shortening

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 cup sour cream

1 tsp vanilla

2 3/4 cups all-purpose flour

1/2 tsp baking soda

1 tsp salt

Sprinkles, food coloring, and other decorations optional

Day 1:  Put shortening, brown sugar and sugar in a mixer bowl, and beat with the paddle on medium until creamy.  Reduce the speed to low and blend in the eggs one at a time.  Add the sour cream, blending until just combined.  Add the vanilla and mix until smooth, about 1 minute.  Cover tightly with plastic wrap and refrigerate overnight.

Day 2:  In a large bowl, mix the flour, baking soda and salt. Set aside. Remove the mixer bowl from the fridge and lock it onto the stand.   With the mixer on low, blend in the flour mixture a bit at a time, until just incorporated.  The dough will look thick and sticky like tapioca pudding.  Cover tightly with plastic wrap and refrigerate for at least 4 hours.

Preheat the oven to 375°F.  Line baking sheets with parchment or spray with Pam.  When the dough is cold, drop it by rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between cookies.  I got 12 cookies/sheet.  Place the remaining dough in the fridge between batches.  Bake for 11 to 13 minutes, until the cookies just begin to turn golden on the edges.  Remove from the oven and cool for 2 minutes.  Transfer to a wire rack to cool completely.  Frost when cool.  Add the decorations while the frosting is still warm.


2 cups powdered sugar

1/2 cup (1 stick) butter, melted

1 tsp vanilla

2 to 4 Tbsp hot water

Place the powdered sugar in a mixer bowl with a whisk attachment.  Slowly add the butter and vanilla, mixing on medium-low until well combined, ~ 1 minute.  Add 2 Tbsp of water and mix until blended.  Add more water, a small bit at a time, until you reach desired spreading consistency.

Source:  Sugar, Sugar:  Every Recipe Has a Story

Helpful Hints:

  • Note this is a 2 day process
  • Make sure you apply colored sugar or other decorations right after applying the frosting. The frosting will harden a bit and the sugar won’t stick.
  • You may have to add more powdered sugar and/or water to get the right consistency to spread.
  • If the frosting thickens too much in the middle of frosting the cookies, whisk in a bit more water.
  • I had a hard time getting them to keep a circular shape with 1 Tbsp of batter.  I used about 1.5 tsp of batter instead and it made for better shaped cookies.  Reduce baking time accordingly.
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