frosted cookies

Jello Sugar Cookies are delicious cookies that can be made with any flavor of jello! This sugar cookie recipe is easy to make in any color and the simple buttercream frosting can be flavored to match. You can choose if you want regular shaped cookies or if you prefer cut out sugar cookies, you can make those instead.&nbsp;&nbsp;

Jello Sugar Cookies

butter (softened to room temp)

sugar

pkg Jello* (3 oz. box)

eggs

flour

baking powder

salt

sour cream ((or plain yogurt))

tsp vanilla extract

milk

Tbsp Jello powder*

Cream butter and sugar together for about 2 minutes with an electric mixer.

Add Jello and continue to mix for 1-2 minutes.&nbsp;

Add eggs and mix well.

Mix flour, baking powder and salt together in a separate bowl and then add to the Jello mixture. Mix just until thoroughly combined.&nbsp;

If rolling into ball, scoop the dough out by tablespoons and roll into smooth balls. Place on prepared cookie sheet. Spray the bottom of a measuring cup with cooking spray and then press the measuring cup onto a plate with a thin layer of sugar on it. Press each cookie ball with the bottom of the measuring cup, dipping into the sugar in between each cookie.&nbsp;

If making cut-out cookies, chill the dough for at least 2 hours. Divide in half and roll out each half to about 1/4" thick. Cut out shapes and place on a prepared cookie sheet.

Bake cookies at 375° for 8-9 minutes.&nbsp;

Let cool and then add frosting if desired.&nbsp;

Mix butter, sour cream, 2 cups powdered sugar, 1 tsp vanilla and reserved Jello power with an electric mixer until smooth. Add milk 1/2 Tbsp at a time until the mixture reaches desired consistency.&nbsp;

FROSTING:

These glorious soft cranberry shortbread cookies have a sweet vanilla icing and sugared dried cranberries on top. Perfect for the holidays!

Frosted Cranberry Cookies

all purpose flour

(1.5 sticks) unsalted butter, room temperature

cranberry jelly/sauce

vanilla extract

craisins, chopped

Zucchini Cookies with Cream Cheese Frosting are a great way to use fresh zucchini! Pillow-soft cookies filled with zucchini and cinnamon and topped with whipped cream cheese frosting and a dusting of nutmeg--this is one really delicious cookie!

Zucchini Cookies with Cream Cheese Frosting

all-purpose flour

baking soda

cinnamon

nutmeg

ginger

unsalted butter (softened)

brown sugar (packed)

zucchini

cream cheese (softened)

Preheat oven to 375F.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy.

Add the egg and vanilla extract and mix well.

With an electric mixer on low speed, mix half of the dry ingredient mixture into the batter. Fold in the zucchini, then blend in the remaining dry ingredients.

Scoop the batter onto cookie sheets covered with waxed paper or lined with a silicon baking mat. Leave 2-3 inches between each cookie as they will spread.

Bake the cookies at 375F for 10-12 minutes until set. Remove from the oven and transfer the cookies to a wire cooling rack to cool completely to room temperature.

Cookies

In a medium mixing bowl, beat the cream cheese and butter together with an electric mixer until smooth. Add the vanilla extract and powdered sugar and beat on low speed until combined.

Frost the cookies generously with the cream cheese frosting. Add a very light sprinkle of nutmeg or cinnamon, if desired.

Cream Cheese Frosting

A copycat Walmart sugar cookie. Soft, frosted and covered in sprinkles.

Soft Frosted Sugar Cookies

cake flour, bleached

unsalted butter

egg eggs

heavy cream

Food coloring (red, green, blue, yellow, etc.)

Sprinkles (Christmas

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

Sift dry ingredients. Sift the cake flour and baking powder into a medium bowl and whisk a few times.

In a measuring cup or small bowl, whisk together the egg whites, cream, and vanilla extract until well combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until the mixture looks pale, creamy, and fluffy, about 5 to 6 minutes.

With the mixer running, add the egg white-cream mixture in multiple additions until combined. Using a rubber spatula, scrape down the sides of the mixing bowl halfway through. Decrease the speed to low and add the cake flour mixture. Keep mixing until a soft dough forms and there are no more streaks of flour.

Using a 2 tablespoon, or #40, cookie scoop, drop portions of dough onto the prepared baking sheets. Leave 2 inches between each dough ball as it spreads a bit.

Bake the cookies in the preheated oven for 12 to 15 minutes. The cookies should look puffy, pale, and barely golden around the edges. Let the cookies cool completely on the baking sheet before frosting.

Store them in a single layer in an airtight container if you will frost them later. The container helps to seal in the moisture.

Add the softened butter, powdered sugar, heavy cream, and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low speed to incorporate the powdered sugar. Continue mixing for 2 to 3 minutes on high speed until the frosting is light and fluffy. Stop the mixer and scrape the sides of the mixing bowl down. Continue mixing.

Frost the cookies when cool and decorate them with sprinkles. The frosting sets quickly, so add sprinkles immediately after icing a cookie.

Store the cookies in a single layer in an airtight container. They will last for up to 5 days at room temperature. If you must stack them, let the frosting set and place waxed paper between layers of cookies.

Frost the Cookies:

These Lofthouse-style, soft Lemon Lavender Cookies are full of flavor! They are super easy to bake and made beautiful with lavender frosting.

Soft Lemon Lavender Cookies

(280 grams) all-purpose flour

cornstarch

tsp baking powder

tsp baking soda

tsp fine sea salt

lavender

lemon

sour cream (or Greek yogurt)

Preheat the oven to 375°F. In a small mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside. Line two baking sheets with parchment paper and set aside.

Grind the lavender with about 1/4 cup of the sugar using a mortar and pestle, spice grinder, or mini food processor until small pieces.

Add the lavender, lemon zest, and remaining sugar to the bowl of stand mixer fitted with the paddle attachment (or a large mixing bowl and a hand mixer). Massage everything together between your fingertips until very fragrant and smells super lemony.

Add the butter and mix on medium speed until light and fluffy, 2 to 3 mintues.

Add the egg, sour cream, and vanilla. Mix again until fully combined.

Stop the mixer and add all of the flour mixture. Mix on low speed to incorporate some of the flour, then mix on medium-low until the dough comes together into a smooth ball.

Roll out about half of the dough at a time until 1/4-inch thick. You can lightly dust with flour or roll on a silicone baking mat.

Use a 2 1/2 to 3-inch round cookie cutter to cut out the cookies from the dough. Carefully move them to the lined baking sheets, about an inch apart. They do not spread very much.

Bake the cookie for 8 to 9 minutes. When done, they will be light brown on the bottom and set around the edges. Cool on a wire rack.

Repeat with the remaining dough. Decorate as desired!

Top 5 frosted cookies recipes from across the web

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Jello Sugar Cookies

Frosted Cranberry Cookies

Zucchini Cookies with Cream Cheese ...

Soft Frosted Sugar Cookies

Soft Lemon Lavender Cookies

Top 5 frosted cookies recipes from across the web

The most viewed frosted cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jello Sugar Cookies

Frosted Cranberry Cookies

Zucchini Cookies with Cream Cheese ...

Soft Frosted Sugar Cookies

Soft Lemon Lavender Cookies

The most viewed frosted cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine