I ended up making about six different types of cookies over Christmas. However, being under a bit of a time crunch and needing a break from the Internet, I failed to blog about any of them. Sorry about that.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

With Valentine’s Day on the horizon I thought this would be a good time to revisit one of my favorite cookies, but with a little twist. So, today I’m sharing a classic sugar cookie recipe with you. I feel that sugar cookies are a little like pie crust. Everyone has a favorite. Some people like them thicker; others prefer them thin. Some folks have to have them frosted; others just want a little sugar sprinkled on top. My dad likes his plain, thick, and heated up in the microwave. Today, I’m going to share my mom’s sugar cookie recipe that I’ve come to know and love. My great uunt also has a recipe for a much thicker cookie that I’ve actually never made. I will share that recipe as soon as I can get my hands on it.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

When I was growing up, my mom, grandma, and I made these cookies every Christmas. My mom made the dough and was in charge of the rolling and baking. Grandma frosted the cookies and I decorated them. The frosting was always white and the decorations were always a variety of sprinkles. It was cold outside when we made them, so after they were frosted and decorated we’d put them on trays, cutting boards, and whatever else we could find and put them in the garage so the frosting could set before we packed them away. I always looked forward to that day. Always.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

Nowadays, things have changed, I’m the one in charge of making the sugar cookies. And, while they are a tad time consuming, there’s something wonderfully nostalgic about them, so I’ll continue to make them with joy year after year.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

However, this time around I decided to give them a fun little twist. A few months ago I bought a couple bottles of cotton candy extract (you can find it on Amazon) for another recipe which I ended up making. So, I thought I’d try out the extract in the recipe. While it doesn’t drastically alter the flavor, it definitely adds something different and delicious to these cookies. Plus, they smell even more heavenly than your typical sugar cookie.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

I opted to add a little color to my frosting as well to emphasize the cotton candy theme.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

The cookies turned out pretty cute, didn’t they? Of course, how can a sugar cookie covered in frosting with sprinkles on top be anything but cute.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

If your mouth is watering, it’s understandable. Let me help you by showing you how to make them.

Sugar Cookies with Cotton Candy Frosting

makes about 3 dozen cookies

Here's what you will need:
Sugar Cookies:
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup Crisco
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk

Cotton Candy Frosting:
1/2 cup Crisco
1/2 cup butter (softened)
5 cups confectioners' sugar
6 tablespoons milk
1/2 teaspoon cotton candy extract
1/2 teaspoon vanilla
Food coloring (optional)

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a stand mixer, with the paddle attachment, cream together the Crisco, sugar, eggs, and vanilla. Once combined, add in half of the dry ingredients. Begin to mix and then add in the buttermilk. Then add in the rest of the dry ingredients and mix until just combined. Refrigerate the dough for at least four hours or overnight.

For the frosting, cream together the Crisco and butter. Slowly add in the confectioner's sugar, alternating with the milk as necessary. Before completely combined add in the cotton candy extract and the vanilla extract. Food coloring can be added at this time as well. If you prefer a stronger flavor, add more extract until you achieve the desired flavor. More milk can be added if you feel the frosting is too thick. The frosting does not need to be refrigerated before use.

After your dough has properly chilled, preheat your oven to 300 degrees F.

On a well-floured surface, roll out about 1/4 of the dough. You'll want the dough to be about 1/8- to 1/4-inch thick, depending on your preference. Cut the dough out with your favorite cookie cutters. Transfer to an ungreased cookie sheet. Bake for 10 minutes or until the first sign of browning appears on the surface of the cookie. Remove from the oven and allow to cool completely, then add the frosting and sprinkles.

Print

And that’s it.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

I feel that part of making a good sugar cookie is practice. The first time I made them I rolled out my dough too thin and baked them for too long. They were about as crunchy as a Nilla Wafers. Just take your time and have patience.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

Old family recipes are often based on weird factors like “how the dough feels” or “the right consistency of the frosting.” These things will make absolutely no sense until you do it a few times. And eventually it will make perfect sense. This is why our parents’ and grandparents’ recipes were always the best. They knew those secret little touches that were really never explained in the recipe.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

Anywho, I really hope you enjoy this recipe! It was a pleasure sharing it with you. Happy baking, my friends!

By the way, the amazing cutting board above is from RedEnvelope. I’m kind of obsessed with it. You can check it out here.

Inspired By Charm

I ended up making about six different types of cookies over Christmas. However, being under a bit of a time crunch and needing a break from the Internet, I failed to blog about any of them. Sorry about that. With Valentine’s Day on the horizon I thought this would be a good time to revisit […]




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In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with  a soft pumpkin cookie and topped with cream cheese frosting that guaranteed to be a winner!

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Okay, so these are officially one of my favorite cookies. They are so amazingly soft they practically melt in your mouth, plus they are pumpkin so that clearly makes them a 10 out of 10. I kid you not.

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

And don’t even get me started on the frosting. It’s basically butter and sugar whipped up to creamy decadence. How can you go wrong!?

I also love this recipe because it’s simple. There is no need to wait for the dough to cool or spend time rolling out the dough. You just scoop it on to the cookie sheet and pop it into the oven. Love that!

How to Make Frosted Pumpkin Cookies:

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Easy, pumpkin, melt-in-your mouth delicious – the recipe for a perfect cookie. And that’s why they are one of my new favorites!

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

All righty, onto the recipe!

 

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Want more? The best fall cookie recipes:

 

Frosted Pumpkin Cookie Recipe:

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

 

Frosted Pumpkin Cookies


Course: Dessert
Cuisine: American
Keyword: cookies, frosted pumpkin cookies, pumpkin cookies
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with  a soft pumpkin cookie and topped with cream cheese frosting that guaranteed to be a winner!

Ingredients

Cookies:
  • 2 cups butter - softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 15- ounce can pumpkin
  • 4 cups all-purpose flour
Frosting:
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar - add until desired consistency / firmness
  • extra ground cinnamon sprinkled on top - optional

Instructions

  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer beat butter on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cloves and nutmeg. Beat until combined.
  • Beat in the eggs and vanilla until combined. Then, add the pumpkin. Beat in as much of the flour as you can using the mixer. Stir in remaining flour with a wooden spoon.
  • Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
  • For frosting, in a small saucepan heat butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth. (I made a double batch of the frosting and ended up using all of it. I recommend doing the same.)
  • Spread frosting on the cooled cookies. Sprinkle with additional cinnamon, if desired.

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In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with  a soft pumpkin cookie and topped with cream cheese frosting that guaranteed to be a winner! Okay, so these are officially one of my favorite cookies. They are so amazingly soft they practically melt in your […]




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Join the conversation.






In case you are wondering, I’m not sitting at home surrounded by cookies and holding a big glass of milk. I wish. I estimate that during the past five days I have made about 27 dozen cookies. That’s a lot of freakin’ cookies.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

I actually ended up giving almost all of them away. Most went to my BFF and her family; the rest are being enjoyed by my mom, dad and grandparents. I did keep a handful of personal favorites for myself. There’s nothing wrong with that, right?.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

Today’s cookie is what I consider an adult cookie. That simply means that as a kid I would have turned my nose up at it because it’s basically a nut-based cookie, As an adult I think it’s pretty darn fabulous, but unfortunately that also makes me feel old.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

Anyway, this cookie has some of the quintessential flavors of fall. The pecan, almond, and maple work together so nicely to create a little flavor party in your mouth.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

This cookies are finished off with a glaze of pure maple syrup right when they come out of the oven. The syrup is such a genius and delicious idea. It adds a great depth of flavor.

Are you salivating yet? Good. Let me show you how to make these.

Butter Pecan Maple Crisps

Here’s what you will need:
1 cup butter
1 cup sugar
1 teaspoon vanilla
1 1/2 teaspoons almond extract
1/2 cup toasted chopped pecans
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup

Let’s get baking:

Preheat your oven to 300 degrees F.

In a medium bowl, whisk together the flour, salt, baking powder, and nutmeg. Set aside.

In another bowl, using the paddle attachment on your mixer, beat together the butter and sugar until pale. (A hand mixer and a bowl would work just fine.)

Into the mixer bowl, add the vanilla and almond extract and beat until smooth. Add the pecans and beat until blended.

With the mixer going at low speed, gradually add the flour mixture until a stiff dough is formed.

Using a cookie scoop, shape dough into 1” balls. Place the dough balls on a baking sheet covered with parchment paper or a silicone baking mat.

Bake for 20-25 minutes.

Remove from the oven, and while hot, brush them with the pure maple syrup.

Remove cookies from the baking sheet and place on a wire rack to cool completely.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

And that’s a wrap for Butter Pecan Maple Crisps!

I absolutely love any baked goods that use almond extract. There is something about that flavor that is just so comforting.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

These are another great cookie for tea or coffee dunking. A few of these and a big cup of coffee could be my breakfast any fall day!

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

Be sure to stop back tomorrow for an extra special Fall Cookie Week treat!

Inspired By Charm

And don’t forget to check out the rest of the cookies in IBC’s Second Annual Fall Cookie Week:

Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – Peanut Butter Cup Cookies // Fall Baking Link Party

In case you are wondering, I’m not sitting at home surrounded by cookies and holding a big glass of milk. I wish. I estimate that during the past five days I have made about 27 dozen cookies. That’s a lot of freakin’ cookies. I actually ended up giving almost all of them away. Most went […]




THIS POST HAS 24 COMMENTS
Join the conversation.