Sugar cookie and icing recipe?

Question

Does anyone have any recipes for soft sugar cookies and chocolate icing?

I don't have chocolate for the chocolate icing though. I have some chocolate powder. Will that work?

Answer 1

yea chocolate powder would work fine

as for the cookies and icing, I tried these, they came out soft and chewy

http://allrecipes.com/Recipe/The-Best-Ro...

http://allrecipes.com/Recipe/Sugar-Cooki...

Answer 2

Tender Sugar Cookies  



Ingredients

1  cup butter, softened

1-1/4  cups sugar

1  teaspoon baking powder

1/4  teaspoon salt

1  egg

1  teaspoon vanilla

2-1/4  cups all-purpose flour

Directions

Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Butter Cream Frosting

2 sticks of butter, softened

2 cups powdered sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

3-4 tablespoons milk

With an electric mixed whip butter until creamy; add powdered sugar, lemon juice and vanilla. Combine until well mixed. Add milk by the tablespoonful until desired constancy is reached.

For chocolate:

Melt 2 squares of semi-sweet baking chocolate or 1/2 cup unsweetened baking cocoa and add to the sugar butter mixture before adding milk. Then add milk by the tablespoonful until desired constancy is reached.

Cream Cheese Frosting

1 8-ounce package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla

1 teaspoon lemon juice

5-3/4 to 6-1/4 cups sifted powdered sugar

Directions

Beat cream cheese, butter, vanilla and lemon juice with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. Cover and store the frosted cake in refrigerator. Makes about 4 cups.

Chocolate Cream Cheese Frosting: Prepare frosting as above, except beat 1/2 cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5-1/4 to 5-3/4 cups.

If frosting is too stiff, add milk by the tablespoonful until desired consistency is reached.

You can use other flavors of extracts, juices such as orange juice or liqueurs if you want a more exotic flavor of frosting/icing.

By using lemon juice you eliminate the need for salt and it also cuts down on the sweetness of the frosting - I have been doing it this way for years and everybody loves my frosting.

WA

Answer 3

I tried a LOT of recipes before I found this one.  They are so good!  

Chewy Sugar Cookies

1 ¼ c. butter    

2 c. sugar

2 eggs    

2 t. vanilla

½ t. salt

1 t. baking soda

2 ¾ c. flour

¼ c. sugar for decoration

Preheat oven to 350°.  In a large bowl, cream together butter and 2 cups sugar until light and fluffy.  Beat in the eggs one at a time, then the vanilla.  Gradually stir in the dry ingredients until just blended.  Roll the dough into walnut sized balls and roll the balls in the remaining ¼ cup of sugar.  Place cookies 2" apart onto ungreased cookie sheets and flatten slightly.

Bake for 8-10 minutes, until lightly browned at the edges.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.



                            **********************

The chocolate directions are at the end of the recipe.  This chocolate frosting is to die for!

Buttercream Icing

½ c. shortening

½ c. butter

1 t. vanilla

4 c. powdered sugar (approx. 1 lb)

2 T. milk

Cream butter & shortening with mixer.  Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar had been mixed in, icing will appear dry.  Add milk and beat at medium speed until light and fluffy.  Keep icing covered with a damp cloth until ready to use.  For best results, keep icing bowl in refrigerator when not in use.  Refrigerated in an airtight container, this icing can be stored 2 weeks.  Rewhip before using.   Yield: 3 cups

For chocolate icing:

Add 6 T. unsweetened cocoa & 1 T. additional milk to each 1 ½ c. white icing.  Mix until well blended.