FROSTED CHOCOLATE DROP COOKIES RECIPES

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FROSTED CRANBERRY DROP COOKIES RECIPE: HOW TO MAKE IT



Frosted Cranberry Drop Cookies Recipe: How to Make It image

I started making these treats after tasting a batch my friend whipped up. I immediately requested the drop cookie recipe and have been baking them by the dozens ever since. The icing is an ideal complement to the tart berries in the cookies. —Shirley Kidd, New London, Minnesota

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield about 5 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/2 cups chopped fresh or frozen cranberries
1 cup chopped walnuts
FROSTING:
1/3 cup butter
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

Steps:

  • In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool on wire racks., For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.

Nutrition Facts : Calories 102 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 56mg sodium, CarbohydrateContent 16g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

SOFT LOFTHOUSE STYLE FROSTED SUGAR COOKIES WITH SOUR CREA…



Soft Lofthouse Style Frosted Sugar Cookies with Sour Crea… image

Perfectly Soft Lofthouse Style Frosted Sugar Cookies made from scratch with an easy frosting and full of pretty sprinkles! Best treat to serve with a tall glass of milk.

Provided by Kelly

Categories     Dessert

Total Time 103 minutes

Prep Time 30 minutes

Cook Time 13 minutes

Yield 22

Number Of Ingredients 19

1/2 cup unsalted butter (, softened )
3/4 cups sugar
1 large egg (, room temperature)
1/3 cup sour cream
1 teaspoon pure vanilla extract
1/8 tsp pure almond extract (, recommended to give it that signature sugar cookie flavor but leave out if you prefer)
1 3/4 cups all purpose flour (, measured correctly using spoon and level method)
1 1/2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 tsp cream of tartar
1/8 teaspoon salt
1/2 cup unsalted butter (, softened)
2/3 teaspoon pure vanilla extract
2.5 cups powdered sugar (, plus more as needed to reach desired consistency)
pinch salt
2-3 tablespoons heavy cream (, plus more as needed to reach desired consistency)
food coloring to color frosting (, optional)
candy sprinkles to decorate (, optional)

Steps:

  • Using your hand mixer or a stand mixer, beat the butter and sugar on medium-high speed until nice and fluffy. Add egg and beat until incorporated. Reduce speed to low and add sour cream and vanilla and beat, until well combined, scraping down the bowl with a silicone spatula.
  • In a separate bowl, sift in the flour, cornstarch, baking soda, baking powder, cream of tartar and salt and whisk together. Turn the mixer on low and slowly add the dry ingredients to the wet ingredients and mix until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 375 degrees F.
  • Line two baking sheets with parchment paper and set aside.
  • Remove half of the dough from the fridge. Working with a 1-tablespoon-sized piece of dough at a time, roll into a round ball. Place dough ball onto the prepared baking pan (spacing about 2 inches apart) and use the bottom of a glass cup or the back of a large spoon to press and evenly flatten.
  • Bake on middle rack in preheated oven for 9-13 minutes or until the cookies are just starting to turn golden (NOT brown) on the edges (switching and rotating baking sheets about halfway through). Remove from oven and allow to cool completely on the sheet. Cookies will continue to cook while they cool. Repeat with any remaining dough.
  • To make the butter cream frosting: Cream butter in a stand mixer or using your hand mixer for 3 minutes until light and fluffy. Add salt, vanilla then slowly add 2 cups of powdered sugar and beat until smooth. Add heavy cream, 1 tablespoon at a time then add the remainder of powdered sugar until desired consistency and taste is reached (you may not need it all) and continue to beat until smooth.
  • Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.

Nutrition Facts : ServingSize 1 cookie, Calories 159 kcal, CarbohydrateContent 15 g, FatContent 10 g, SaturatedFatContent 6 g, CholesterolContent 36 mg, SodiumContent 48 mg, SugarContent 12 g

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Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup. —Pat Habiger, Spearville, Kansas
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