Soft Lofthouse Style Frosted Cookies. Soft Lofthouse Style Frosted Cookies Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles. You can find them in almost every bakery section of the grocery stores here in the United States. The cookies themselves are not overly sweet, but pair it with the delicious buttercream frosting and you have a delicate soft cakelike cookie. Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles.
Yield: 4 1/2 dozen cookies Ingredients: For the Cookies: 6 cups flour, divided 1 teaspoon baking soda 1 teaspoon baking powder 1 cup butter, at room temperature 2 cups granulated sugar 3 eggs 1 teaspoon vanilla extract 1 1/2 cups light sour cream For the Frosting: 1 cup butter, at room temperature 1 teaspoon vanilla extract 4 cups powdered sugar 6 tablespoons heavy cream Several drops food coloring Sprinkles Directions: Espresso-chocolate shortbread cookies. In my mind, there are few higher callings in the baking world than cookies, and simply no higher cookie callings than shortbread, so I cannot think of a better place to start my Week-O-Cookies. They are firm enough to pack in a tin but manage to taste soft. Bites seem to dissipate in your mouth, but not so quickly that you feel you were shorted.
They get better with age–and really, who doesn’t want that? And while I will never, ever (ever) complain about a plain one made with some of that Danish butter with sea salt flecks, I’m continually impressed by the myriad of ways shortbread can be adapted and still be as delicious as the original. Dorie Greenspan’s Espresso-Chocolate Shortbread are an awesome example of this, and were the first time I have had a coffee-flavored cookie that really, truly tasted first and foremost like coffee. But here is where I tell you the secret that I hope will blow your mind, even though I haven’t tried it myself–yet. One year ago: Zucchini Latkes 1. 2. 3. The decorated cookie: plaid cookies for St. Patricks Day. Not martha - tiny gingerbread houses, a few variations. Earlier I made gingerbread houses meant to perch on the edge of a mug, but I wanted to work on a few more things.
First, since these are meant to be eaten I wanted to cut down on the amount of royal icing. I still used it to assemble the houses, but to get sugar decorations to stick to the roofs I decided to use simple syrup. I heated one part water and one part sugar and let it bubble for a while on the stove just so it would thicken. After it was thoroughly cooled I put a dot on the roof and spread it around using a small brush I keep to use as a mini pastry brush. Then I sprinkled sanding sugar or nonpareils. Second, I added a chimney. I think it turned out very cute, though I found that the taller chimneys looked incongruous, so I’ll stick to very short chimneys. Third I decided to see what whole happen if I moved the door shape, the part that fits over the mug, off to one side to allow more of the house to hang on the outside of the mug.
How to Decorate Cookies with Royal Icing - Top 10 Tips. I’ve had many questions regarding decorated cookies since I began 7-ish years ago, so I thought I’d share some of my favorite decorating tips I’ve learned over time. By no means am I an expert, but I hope you find my top 10 suggestions helpful. There are so many ways of decorating cookies; you can cover them with fondant, rainbow sprinkles, delicious melted chocolate… I could go on, but one of my favorite ways is to flood a cookie with royal icing (flood icing).
To basically cover the cookie with a smooth, glossy, sugary coating; piped in such a way that your icing becomes a design – instant sugar art! My tips today refer to decorating cookies with flood icing. I’ve got an in-depth tutorial here, which goes over how to flood in detail. How to Flood Cookies with Royal Icing – Top 10 Tips 1. 2. Drag a butter knife through the surface of your royal icing and count to 10. 3. 4. 5. 6. 7. 8. 9. 10. Happy cookie decorating! Xo, Marian Related Content. The Motherlode Layered Cookie Bars! Good Thursday folks! I know this cookie should absolutely be illegal, but let me tell you it is so much fun!
Just imagine all of your favorite cookies layered into one bar of fabulousness! Now, don’t go and eat this on a regular basis, but do bring it to your next party or gathering and watch them disappear! At first glance it may look like a lot to prepare, but each cookie dough can be made in under 10 minutes, so don’t be turned off by the steps below. I like to make the cookie dough in advance and have it in the refrigerator ready to go. See the picture below for all the incredible cookie layers. The pictures speak for themselves, so I can leave now! The Mother Load Layered Cookie Bars Layer 1: Sugar Cookie 1 Roll of Pillsbury Sugar Cookie Dough 1. Layer 2: Double Chocolate Chip Cookie (the recipe below makes double what you’ll need for the bars, use extra for cookies) 1. 2.
Layer 3: Peanut Butter Cookie 1 Cup creamy peanut butter 1/2 Cup granulated sugar 1 egg 1. Layer 4: Chocolate Chip Cookie. Giant Chocolate Chip Cookie Baked in a Skillet - Recipe (Oh Nuts Blog) You’ve had milk. You’ve had cookies. You’ve probably even had milk and cookies together. But I’ll bet you’ve never had milk and cookies like this. Allow me to introduce you to the skillet Giant Chocolate Chip Cookie Cookie, also known as My New Best Friend. This ingenious recipe is a variation of your basic chocolate chip cookie, with one huge (pun intended) difference. Skillet Cookie Recipeyield: 8-12 cookie slices or one big ole cookie for a big appetite! Ingredients 2 cups all-purpose flour 1 tsp baking soda 3/4 tsp salt 3/4 cup (6 oz) butter, softened 1/2 cup granulated sugar 3/4 cup packed brown sugar 1 large egg, room temperature 2 tsp vanilla extract 1.5 cups chocolate chips1.5 cups chopped walnuts or pecansvanilla ice cream, to serve (optional) Oh yes!
Preheat your oven to 350 degrees F. Place the softened butter and the two sugars in a large bowl or the bowl of a stand mixer. Scrape down the paddle and the sides and bottom of the bowl, then add the egg and vanilla extract. Irish Car Bomb Cupcakes Recipe. As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake.
The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot. Toffee White Chocolate Chip Oatmeal Cookies. I love oatmeal cookies and I think they’re perfect for the holiday season. They’re very versatile; you can add almost any combination of things to them. I decided that toffee and white chocolate chips pair together really well, so I thought, why not throw them into some oatmeal cookies?
The toffee melts a bit while it bakes, mixing in with the rich white chocolate chips and soft, chewy oatmeal cookie base, which has a hint of cinnamon and nutmeg. These cookies are absolutely heavenly, believe me! Combine the flour, baking soda, cinnamon, salt, and nutmeg and set aside. Beat together the butter and sugars, then add in the vanilla and eggs, one at a time. Add in the flour gradually. Fold in the oats, then the white chocolate chips and toffee bits.
Drop by spoonfuls onto a greased and/or lined baking sheet and bake at 350 for 10-12 minutes, until lightly golden and set. Allow to cool on the cookie sheet for a bit before moving to another surface to finish cooling. Enjoy! Cook time: Total time: