These Soft Buttercream Frosted Sugar cookies are marvelous! Delicious pillowy cookies partnered perfectly with a rich buttercream frosting that melts in your mouth. Today we adorned them with halloween themed Candy melt toppers and sprinkles. Use any theme, sprinkles or just plain. These are the BEST!
Kayti and I played a bit for the Halloween Holiday. I had a Basket of various candy melts that needed using. She found some stencils she liked. We made you a video to show you how she created Candy Melt Toppers for these scrumptious sugar cookies.
The minimalist primitive look suits our technique level and this Holiday perfectly. We had fun with it and the cookies tasted great! The buttercream frosting has a really good flavor and compliments these Large soft cookies like a dream! Aren’t they delightful party food?! Yes! And for all ages.
I LOVE these huge sugar cookies! Of course, I’m a cookie fanatic. So these tasty treats suit me very well. I cut these cookies out with a 3 inch WIDE MOUTH canning screw band. So I only got about two dozen cookies out of this batch. Perfect party food! If you cut them out as a two inch circle you will get at least 30.
UPDATE: These Sugar cookies are also very cute made with Pie stamps without any frosting or toppers at all. This is an excellent baking with kids activity!
The grandgirls and I created these PLUNGER cookies. Dough plungers are fun and easy for kids to handle. These cookies were made by a 5, 7 and 10 year old in just a few minutes. They were so proud to take their cookies home and share with Mom And Dad. They tasted great even with no frosting.
Here are some handy Cookie Plunger ideas for you.
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We made about 60 cookies with the pie plungers. Great result!
Now for the frosted cookies…
Soft Buttercream Frosted Sugar Cookies Recipe Notes:
Coconut oil is my preferred baking oil. I substitute if for shortening, butter and other oils quite often. In this recipe I used it instead of the shortening called for one to one. I NEVER use shortening anymore. I highly recommend you use coconut oil too. We love the flavor and it’s much better for you than shortening.
I used Silicone mats on my baking sheets when I baked these cookies. I never have cookies stick with silicone sheets. LOVE them!
Instructions For the cookies:
- Preheat oven to 350 degrees F.
- Mix together with an electric mixer on medium low softened coconut oil, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
- Whisk flour, salt, and baking soda in a separate bowl.
- Slowly beat flour mixture into wet mixture to make a smooth dough.
- Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
- Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool
To make the Buttercream Frosting:
- Beat butter, confectioners’ sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy.
- Frost cooled cookies.
- Do NOT stack them or the frosting will smush.
To decorate with the Candy Melt Toppers:
- Melt the candy melts EXACTLY as each candy melt bag instructs or they will not work properly.
- Using a Stencil under a transparent silpat mat as we did or parchment paper outline and fill in as desired the stencils.
- Let them cool at room temperature.
- Roll them carefully off the mat or paper.
- Place the topper on your frosted cookies. I recommend you frost each cookie just before you place the topper so the topper will adhere properly to the cookie.
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Here’s The Printable Recipe: