Cookie Monster Cookies

Cookie Monster Cookies from @KatrinasKitchen at www.inkatrinaskitchen.com

I mentioned that my baby turned 1 a few weeks ago. Lots of family joined us to celebrate all the joy he has brought to us this past year. But really they just came for cake. That’s why we go to birthday parties, right? And let’s face it: there is a whole lot of sitting around staring at a {cute} baby going on at a first birthday party. All that pressure to make the cake stellar forced me to cave in and buy a cake from our local grocery store.

I consoled myself by making Cookie Monster Cookies.

Cookie Monster Cookies from @KatrinasKitchen at www.inkatrinaskitchen.com

You see I’ve been making this basic sugar cookie recipe for 10 years. The paper it is written on is well worn and has lots of updates added to it. I like it just the way it is now. And buttercream? Well, I think I could make that in my sleep.

Is there anything more enticing than a cookie that is eating another cookie? I love 2-for-1 cookies! The Wilton grass tip #233 made the hair on this fun and easy to squeeze out. It has 11 tiny holes that the frosting pushes through at once (think back to your Play Doh days).

Cookie Monster Cookies from @KatrinasKitchen at www.inkatrinaskitchen.com

I used a basic flower cookie cutter. You could easily substitute a circle cutter. Pipe the blue hair buttercream. Add white chocolate and M&M eyes. Eat all of the other M&M colors. Insert a broken chocolate chip cookie. Multiply and you’re done! (I am by no means the first person to come up with this idea. If you google it you will see many other people’s take on this design.)

Cookie Monster Cookies from @KatrinasKitchen at www.inkatrinaskitchen.com

Basic Sugar Cookies and Basic Almond Buttercream Frosting Recipe

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No-spread cut out cookies frosted with a crusting almond buttercream icing

Ingredients:

For the Cookies:

  • 2 cups of butter, softened
  • 2 cups of sugar
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of almond extract
  • 2 eggs
  • 4 teaspoons baking powder
  • 6 cups flour

For the Frosting:

  • 2 Cups shortening
  • 1 Tablespoon vanilla extract
  • 1 teaspoon almond extract 
  • 8 Cups powdered sugar
  • 1/8 Cup heavy cream (more or less to desired consistency)
  • food coloring, if desired

 

Directions:

For the Cookies: 

  1. Preheat oven to 350 degrees.
  2. In the bowl of your mixer cream butter and sugar until smooth.
  3. Beat in extracts and eggs.
  4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
  5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
  6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

For the Frosting:

  1. In the bowl of your mixer beat shortening until smooth and creamy.
  2. Mix in vanilla (and almond extract if using).
  3. Add powdered sugar (1 cup at a time) until combined, then add  cream & mix until smooth and spreading consistency. Adjust cream to desired frosting thickness
  4. Add a few drops of color, if desired.

Notes:

For the Cookies:

  • If you must chill the dough just leave it on the countertop for 10 minutes before rolling or work the dough with your hands for a few minutes.
  • I hesitate to put a recipe yield on cut out cookie recipes because the yield varies with the size of cookie cutters being used. This recipe makes a LARGE amount of dough. It can easily be halved to meet your needs.

For the Frosting:

  • This frosting dries soft but firm- okay for stacking (may crush a little).  You can let the frosted cookies dry uncovered on the countertop overnight (the frosting acts as a barrier and will keep the cookies soft and fresh.
  • Use clear vanilla in the frosting if you need pure white.
  • Half the shortening may be replaced by half butter but it will change the consistency and not dry as firm.
  • Use more or less cream (or milk) to reach your desired consistency for piping or spreading.
  • To get this color of blue I used Americolor gel paste in Electric Blue.

Cookie Monster Cookies from @KatrinasKitchen at www.inkatrinaskitchen.com