Tuesday, February 14, 2012


I love Valentine’s day goodies, and chocolate sugar cookies sounded really fun to make.

I found a good recipe on this blog: http://glorioustreats.blogspot.com/2011/01/chocolate-rolled-cookies-recipe.html Her cookies are gorgeous! Glory uses royal icing for her cookies and it produces perfect looking designs but I decided to go for a soft Butter-cream frosting instead.  The butter makes the frosting soft and creamy.  I adapted my recipe from memories of mother’s frosting we made for cakes and cookies.  

The recipe is:
1 lb confectioner’s sugar (powdered sugar)
¼ cup softened butter
1 tsp vanilla extract
Milk, add a Tbsp. at a time until you have a smooth creamy consistency.
Food coloring or cocoa powder for color
Decorative toppers and sprinkles

Use a mixer and cream the butter and vanilla with the powdered sugar.  Add the milk a little at a time until the frosting is smooth and creamy.  For sugar cookies I make the frosting a bit thinner than I would for cake.  It should spread easily with a knife.  If it is too thin it will drip off the edge of the cookie.  Too thick and it leaves lots of texture which is ok but the sprinkles won’t stick.  Frost a few cookies at a time and sprinkle decorative sugar on top while the frosting is still sticky.

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