Frosted Sugar Cookies 2.0

It’s Hospital Week! Time to celebrate all those who work so hard to mend, heal, and tend us when we can’t do it ourselves. Thank goodness we have somewhere to turn.

This sugar cookie is not rolled out and cut with cookie cutters, it’s rolled into balls and rolled in sugar. I love the little crunch the sugar gives on the outside but it’s still soft on the inside.

• 1 cup butter, softened
• 1/2 cup canola oil
• 1 cup sugar
• 1 1/2 cups powdered sugar
• 2 large eggs, room temp
• 2 tsp real vanilla
• ½ tsp almond extract
• 4 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup sugar for rolling

Preheat oven to 350^o. In electric mixer, cream butter and oil, whip until light and fluffy. Add sugar and powdered sugar, mix until thoroughly combined. Mix in eggs, vanilla and almond extracts. In a separate bowl, stir together flour, baking powder and salt. Slowly mix dry ingredients into creamed mixture, just until combined, do not over mix.

Using cookie scoop, scoop dough, make a ball, roll in sugar and place on cookies sheet. Place balls about 2”-3” apart and press down slightly with flat bottomed glass. Bake about 10-12 minutes, watch and remove just before they start to brown. (I bake mine 10 minutes). Cool cookies on baking sheet until they are firm to move to cooling rack. Cool completely before frosting. Makes approximately 24-26 cookies.

• 3/4 cup (12 Tbl) butter softened
• 3 cups powdered sugar
• 1 tsp vanilla (or 1/2 tsp almond extract)
• 2-3 Tbl heavy cream
• gel coloring (your desired color)

With electric mixer, cream butter until lighter in color. Slowly mix in powdered sugar, add extract and heavy cream to make desired consistency. Mix in desired coloring. Whip until smooth and fluffy. Frost completely cooled cookies.

Advertisement

Glazed Old fashioned Donut Cake

I was so mad at my Bundt pan! Refused to use it again, definitely close to buying a new one. OK, it was probably my fault, I did spray it but should have also dusted with flour. I made a banana bread recipe that you bake in a Bundt pan. When I turned it over, half of the cake came out and the top half we ate out of the pan…delicious but ugly. Today I decided to give the Bundt another chance. I love love love donuts, so why not a giant donut. I also love nutmeg and nutmeg is the dominant flavor, besides the tender vanilla cake and drizzled glaze. Everything came out to my satisfaction, so the Bundt pan was lovingly washed and put in it’s place in the cupboard. All is well.

Cake:
1 cup butter, softened
1½ cups sugar
4 large eggs
2 tsp vanilla
3½ cups flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp nutmeg
1 tsp salt
1 cup buttermilk

Glaze:
2 cups powdered sugar
1/4 cup water

Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray and dust with flour. Beat butter and sugar in stand mixer using paddle attachment until fluffy. Add eggs 1 at a time, beating after each addition. Add vanilla. In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt. Add flour mixture to butter mixture alternately with buttermilk, beating until just combined after each addition. Spoon batter into prepared pan; gently tap on counter 3 to 5 times to release air bubbles.

Bake about 50 minutes, until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Invert cake out of pan onto a cutting board or platter, then gently flip cake back over so rough side is facing up. Let cool on wire rack completely, about 1 hour. Whisk together powdered sugar and water in a medium bowl until smooth. Brush over cooled cake. Recipe from southernliving.com

One Dozen White Cupcakes

This recipe makes 12 tender, fluffy white cupcakes, just the right size batch for the Fam while in quarantine! There are so many things to be grateful for, make cupcakes to celebrate! Also, it’s our 35th Wedding Anniversary!

Cupcake Batter:
1½ cups flour
1 cup sugar
1½ tsp baking powder
1/2 tsp salt
3/4  cup milk (can use water)
1 Tbl oil
1 tsp vanilla
1/2 cup sour cream
1 egg

Vanilla Buttercream:
1/2 cup butter, softened
2½ cups powdered sugar
1/2 tsp vanilla
1½-3 Tbl whole milk or cream

Preheat oven to 350°. Put 12 cupcake papers in a 12 cup pan. In a large bowl, stir together flour, sugar, baking powder, and salt. In another smaller bowl, whisk together milk, oil, vanilla, sour cream, and egg. Add liquid mixture to dry ingredients and mix together with electric mixer until well incorporated. Scoop mixture into prepared cupcake pan. Bake for 16-20 minutes, watch them and take them out just as cupcakes start to get a little golden and the top of the cupcakes are set. Transfer cupcakes to a wire cooling rack to cool completely.

To make buttercream, whip butter with electric mixer until light in color. Mix in powdered sugar, vanilla, and 1½ Tbl milk and whip together. Add more milk to achieve desired piping consistency. Pipe or spread frosting on completely cooled cupcakes and sprinkle!

More Cupcakes:

Sugar Cookies

This is kingarthurflour.com Best Basic Recipes’ #5. How are you doing with the “Stay at Home” or “Shelter in Place” order, depending on where you live, do you need a cookie? There’s something about a homemade cookie and a glass of milk. Well, I actually ate many of these cookies and a Diet Coke ;o). These sugar cookies have a crisp, sugary outside and a tender inside. I made half of the batch rolled in sugar and the other half rolled in cinnamon sugar, both are delicious! Wishing everyone happy baking and good health!

 

Dough
3 cups flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 cup (16 Tbl) butter, softened
1¼ cup sugar
1/4 cup cream cheese, softened
1 tsp vanilla extract
1/4 tsp almond extract
1 large egg

Topping
3/4 cup sugar (add 1 tsp cinnamon, optional)

Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar. Place on the prepared baking sheets, leaving 2″ between them. Using a flat-bottomed glass, flatten the cookies to about 1/4″ thick. Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

More Comforting Cookies!
Peanut Butter Fudge Oatmeal Cookies
Fruity Pebbles Cookies
Brownie Cookies with Chocolate Fudge Frosting
Oatmeal Butterscotch Cookies
Peanut Butter Oatmeal M&M Cookies
Biscoff Spread Cookies
Chunky Oatmeal Cookies

Vanilla Caramel Macchiato Cupcakes

Have some fun with flavor!

Vanilla Caramel Macchiato Cupcakes:
1 box french vanilla cake mix
1 cup flour
3/4 cup sugar
1/4 cup Coffee Mate Caramel Macchiato Powder
3/4 tsp salt
1¹/3 cups water
2 Tbl oil
2 tsp vanilla
1 cup sour cream
2 eggs

Preheat oven to 325°. Place cupcake liners in cupcake pans (makes approx 24 cupcakes).  In large bowl, whisk together cake mix, flour, sugar, Coffee Mate Caramel Macchiato powder, and salt. Stir together water, oil, vanilla, sour cream, and egg white. Add liquid mixture to dry ingredients and beat with electric mixer for 2 minutes, or until well blended. Scoop batter into prepared cups, filling 3/4 full. Bake 18-22 minutes. Cool Completely.

Vanilla Caramel Macchiato Buttercream:
1 cup butter, softened
4½ cups powdered sugar
2 Tbl Coffee Mate Caramel Macchiato Powder
1 tsp vanilla
3-4 Tbl whole milk or cream (milk works)

With electric mixer, whip butter until light and creamy. Add powdered sugar, Coffee Mate Caramel Macchiato powder, vanilla and 3 Tbl milk. Whip until well combined, add more milk if needed to make desired frosting consistency. Pipe onto completely cooled cupcakes. Garnish with vanilla chips and toffee bits if desired.

More Cupcake Ideas:

 

Cinnamon Blondies

A flavorful ribbon of cinnamon sugar running through tender vanilla blondies, frosted with whipped buttercream. A new favorite!

                

Blondies:
1 cup butter, melted
1 cup sugar
1 cup brown sugar
3 eggs
2 tsp vanilla
2¼ cups flour
1 tsp baking powder
3/4 tsp salt

Filling:
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup vanilla chips

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and brown sugar. Mix in eggs one at a time, and stir in vanilla. Add flour, baking powder, and salt; mix just until combined. In small bowl, stir together sugar, brown sugar, and cinnamon for the filling. Spread half the batter (about 2 cups) in prepared pan. Sprinkle cinnamon sugar filling over batter. Sprinkle vanilla chips over cinnamon sugar, press down gently. Drop remaining batter by scoopfuls over the top and gently spread (I used my fingers sprayed with nonstick spray, it takes a minute with patience but it works). Bake 30-32 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Buttercream Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1/4 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

One Year Ago: Giant Chocolate Chunk Cookies

Two Years Ago: Caramel Nut Bars

Three Years Ago: Raspberry Chocolate Chip Muffins

Four Years Ago: Cinnamon Streusel Muffins

Cinnamon Sugar Sheet Cake

Cinnamon Sugar Sheet Cake…say that five times fast! It’s my daughter Rachel’s birthday and she is far away from me in another state. The only way I know to feel better about that situation (without getting on a plane), is to bake a cake.

Cake:
1 cup butter
1 cup water
2 cups sugar
2¼ cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
2 eggs
1 tsp vanilla
1/2 cup sour cream

Preheat oven to 375°, spray 12’x17″ sheet pan. In large microwave proof bowl, heat butter and water for about 2½-3 minutes on 50% power in the microwave; whisk until butter is melted. Add sugar, flour, baking soda, cinnamon, salt, and nutmeg; whisk until smooth. Add eggs, vanilla, and sour cream. Whisk until well combined and smooth batter. Pour batter into prepared pan. Bake 20-25 minutes, test center with pick. Make frosting right before cake is baked.

Frosting:
1/2 cup butter
6 Tbl milk
4 cups powdered sugar
1 tsp vanilla
cinnamon sugar
crystal sugar

In saucepan, heat butter and milk to melt butter and just after mixture starts to boil remove from heat. Whisk in powdered sugar and vanilla. Spread evenly over warm cake. Sprinkle cinnamon sugar and crystal sugar evenly over frosting. Garnish with chopped pecans, walnuts, sprinkles, white chocolate curls, if desired.

One Year Ago: Pear Pecan Bread

Two Years Ago: CHOCOLATE!

Three Years Ago: Pumpkin Spice Cake

Spiced Pecan Cookies

I am all for loading a cookie with pecans, vanilla, and pumpkin pie spice. Perfect cookie on a fall day, plus your kitchen will smell wonderful. Bake some and have a nibble!

1/2 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 Tbl vanilla
2 Tbl cream or half-and-half
2 cups flour
1 Tbl pumpkin pie spice
2 tsp corn starch
1 tsp baking soda
pinch salt
2 cups pecan halves

Cream butter, sugar, and brown sugar with electric mixer. Add egg, vanilla, and cream; mix well. Add flour, pumpkin pie spice, corn starch, baking soda, and salt. Mix just until combined. Mix in pecans, the mixer will break them up a bit but leave large chunks (you can chop them if you want smaller pieces).

Original recipe at averiecooks.com says to scoop into balls and refrigerate at this point, click on link if you want to go that route. I am a rebel, not really, just wanted a cookie faster, and baked them immediately. Scoop onto silpat lined or sprayed baking sheet. I baked them at 375° for 8-9 minutes, don’t let them brown if you want a soft cookie. I smashed mine with the spatula as they came from the oven. Let cool.

One Year Ago: Pineapple Coconut Coffee Cake

Two Years Ago: Sweet Bread Rolls

Three Years Ago: Apple Raisin Pecan Muffins

Vanilla Malt Cake

This is a big twist on a recipe I posted last year for Dark Chocolate Snack Cake. I made substitutions and this moist, tasty Vanilla Malt Cake was born. It was a friend’s birthday and I wanted to take her some cake…and that’s the story! Yummy ending.

Cake:
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/4 cup Carnation Malted Milk powder
1½ cups mini marshmallows
1 cup water
1/2 cup oil
1/2 cup butter
2 eggs, beaten
1/2 cup buttermilk
1½ tsp vanilla

Preheat oven to 350°. In large bowl, stir together flour, sugar, baking soda, salt, and Malted Milk powder. Stir in marshmallows; set aside. In small saucepan, bring water, oil, and butter to boil. Pour over flour mixture and mix well to melt marshmallows. Stir together eggs, buttermilk, and vanilla; beat into batter. Pour into sprayed 9″x13″ baking pan. Bake for 38-40 minutes or until done in center. Cool.

Frosting:
1/2 cup butter, softened
3 Tbl Carnation Malted Milk powder
3 cups powdered sugar
1½ tsp vanilla
3 Tbl milk

Whip butter with electric mixer until light and fluffy. Add Malted Milk powder, powdered sugar, vanilla, and milk; whip until creamy. Spread evenly over completely cooled cake. Sprinkle with chopped nuts, sprinkles or other garnish.

One Year Ago: Key Lime Cupcakes

Two Years Ago: Pumpkin Pie Granola

Three Years Ago: Oreo Truffles

Mini Wedding Cupcakes

My daughters and I had a fun day baking together to make these mini cupcakes for their best friend’s wedding reception. Oh how I wish my sweet girls lived closer! We have learned to make the most of every second we have together and time in the kitchen talking and laughing is some of the best quality time there is.

My girls are the two on the far right.

White Wedding Cake Cupcakes
1 box white cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
1¹/3 cups water
2 Tbl oil
1 tsp vanilla
1 cup sour cream
2 egg whites

Preheat oven to 325°. Place cupcake liners in cupcake pans (makes approx 80 mini or 36 regular).  In large bowl, whisk together cake mix, flour, sugar and salt. Stir together water, oil, vanilla, sour cream, and egg white. Add liquid mixture to dry ingredients and beat with electric mixer for 2 minutes, or until well blended. Scoop batter into prepared cups, filling 3/4 full. Bake 15 minutes for mini cupcakes, 18 for regular size cupcakes. Frost completely cooled cupcakes with buttercream frosting. Batter can be baked as 13″x9″ cake or 8″x8″/9″x9″ layer cake. Recipe from recipegirl.com.

One Year Ago: Oreo Sweet Rolls

Two Years Ago: Dark Chocolate Cream Pie

Three Years Ago: Sticky Pecan Muffins

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.