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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I’m so glad you enjoyed yesterday’s Caramel Gingersnap Cookies. I think that Fall Cookie Week is off to a great start!

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Today’s cookie is a little invention of mine. My mom gave me a recipe for pudding cookies last week and I wanted to give them a try. I also did some online searching and found a few other pudding cookie recipes.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

I combined elements from several of the recipes to create my own version. Since I also had a bag of Pumpkin Spice Hershey’s Kisses on hand (which are amazingly delicious), I decided to wrap the dough around the kisses.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

The resulting creation is what I like to call Chocolate Pumpkin Spice Cookies.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

They are soft, chewy, and have a delightfully pumpkin-y surprise in the middle. That’s pretty much everything a cookie needs to have, right?

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Chocolate Pumpkin Spice Cookies

Here’s what you will need:
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant chocolate pudding
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups flour
1 tablespoon cocoa powder
1/2 teaspoon salt
1 bag of pumpkin spice Hershey Kisses, unwrapped

Let’s get baking:
In a large bowl, stir together flour, cocoa powder, salt, and baking soda and set aside.

Then in a bowl of a stand mixer (you can also use a hand mixer here), cream butter and sugars together.
 Add the dry pudding mix and beat until well blended. Add eggs and vanilla and mix until smooth.

Slowly incorporate flour mixture, being careful not to over mix.

Preheat oven to 350 degrees F.

Take a tablespoon of dough, roll it into a 1” ball, then flatten it with your hand. Place a Pumpkin Spice Hershey Kiss in the middle and form the dough around the kiss. Re-roll the dough into a uniform ball and place on an ungreased baking sheet.

Bake for 8-12 minutes. Remove cookies from the baking sheet and place on a wire rack to cool completely.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Not too bad for my first pudding cookie! I was actually expecting them to spread out a little more, but was pleased they held their shape.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

That wraps up Day 2 of Fall Cookie Week on IBC. Another delicious reason to celebrate the season!

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Will you be whipping up a batch of these cookies? Do you love those Pumpkin Spice Kisses as much as I do?

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

I’m so glad you enjoyed yesterday’s Caramel Gingersnap Cookies. I think that Fall Cookie Week is off to a great start! Today’s cookie is a little invention of mine. My mom gave me a recipe for pudding cookies last week and I wanted to give them a try. I also did some online searching and found […]




THIS POST HAS 8 COMMENTS
Join the conversation.