Sugar Cookie Frosting Annettes Recipes

SUGAR COOKIE FROSTING

Steps:

• In a medium bowl, combine the butter, shortening, powdered sugar, 1/4 cup milk, the vanilla extract and almond extract with an electric hand mixer. Add a bit more milk at a time, if needed, until it's the desired consistency - it should be thick, but spreadable.
• If coloring the frosting with different colors, divide into bowls and color as desired at this point.
• Spread on top of cookies with a dull knife or transfer to a piping bag.
• Top with sprinkles , if desired (they need to be added right away before the frosting sets.)

SUGAR COOKIE FROSTING

Steps:

• 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).
• Use a piping bag, small knife, or spreader to add the frosting to baked and cooled sugar cookies. Immediately top with sprinkles, if using.
• 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.

SUGAR COOKIES WITH BUTTERCREAM FROSTING

Steps:

• In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
• Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.

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.