Ms. B wanted to make Valentine's Sugar cookies to use our collection of sprinkles, but how do you adhere them without frosting? I found this recipe and we ran with it. Well, she did. I just smiled and cleaned up some of the mess afterwards. She made up a batch and colored it a few different colors - and happily frosted cookies while her brother loaded them up with sprinkles in between eating many many sprinkles and candies. This frosting isn’t sickly sweet and is a great addition to sugar cookies. She was amazed how much work making cut out frosted cookies is. But she stuck with it. She did it all the way through, I did help with some clean up. She's planning to share them with her friends at school instead of valentines. I fully support this idea.
Sugar Cookie Frosting
1 cup unsalted butter, softened to cool room temp (still cool to the touch)
3 cups powdered sugar*, sifted if lumpy
1 tablespoon half and half or milk*, plus more as needed
1 ¾ teaspoons pure vanilla extract
¼ teaspoon almond extract
pinch salt
Sugar cookie frosting:
Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and half of the powdered sugar until well-combined (starting out the mixer low and increasing to medium-high). Slowly add the remaining powdered sugar (while beating), followed by extracts, pinch of salt, and 1 tablespoon milk. Continue to add more milk, a little bit at a time, until you get a creamy spreadable frosting. If desired, you can add food coloring at this point.
Turn the mixer to medium-high and beat well. Depending on how thick you want the frosting, you can easily adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin).
Frosting to spread or pipe:
Use a piping bag, small knife, or spreader to add the frosting to baked and cooled sugar cookies. Immediately top with sprinkles, if using.
Melted dippable frosting:
Prepare the frosting above adding extra powdered sugar and milk (see note).
Working with half of the frosting at a time: Place frosting in a wide shallow bowl and microwave for 15-20 seconds. Stir really well. The frosting should be melty and thin. Microwave for a few more seconds, and add a splash of milk, if necessary, to get it thin enough.
Working quickly, dip each sugar cookie face down into the frosting. Move the cookie around a bit, then flip it over and jiggle it back and forth to get the frosting to settle into an even layer. Top with sprinkles, if using, then set aside to allow the frosting to set.
Note: The frosting will firm up as it cools, so you might need to microwave it again to thin it out. Once you have used the first half of the frosting, proceed with microwaving the second half.
1 cup unsalted butter, softened to cool room temp (still cool to the touch)
3 cups powdered sugar*, sifted if lumpy
1 tablespoon half and half or milk*, plus more as needed
1 ¾ teaspoons pure vanilla extract
¼ teaspoon almond extract
pinch salt
Sugar cookie frosting:
Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and half of the powdered sugar until well-combined (starting out the mixer low and increasing to medium-high). Slowly add the remaining powdered sugar (while beating), followed by extracts, pinch of salt, and 1 tablespoon milk. Continue to add more milk, a little bit at a time, until you get a creamy spreadable frosting. If desired, you can add food coloring at this point.
Turn the mixer to medium-high and beat well. Depending on how thick you want the frosting, you can easily adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin).
Frosting to spread or pipe:
Use a piping bag, small knife, or spreader to add the frosting to baked and cooled sugar cookies. Immediately top with sprinkles, if using.
Melted dippable frosting:
Prepare the frosting above adding extra powdered sugar and milk (see note).
Working with half of the frosting at a time: Place frosting in a wide shallow bowl and microwave for 15-20 seconds. Stir really well. The frosting should be melty and thin. Microwave for a few more seconds, and add a splash of milk, if necessary, to get it thin enough.
Working quickly, dip each sugar cookie face down into the frosting. Move the cookie around a bit, then flip it over and jiggle it back and forth to get the frosting to settle into an even layer. Top with sprinkles, if using, then set aside to allow the frosting to set.
Note: The frosting will firm up as it cools, so you might need to microwave it again to thin it out. Once you have used the first half of the frosting, proceed with microwaving the second half.
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