Sugar Cookie Frosting

Posted on December 17, 2016 by prairiemoonquilts in Recipes

I’m afraid this post is gonna make me give in and go bake some sugar cookies, especially since we’re right in the middle of an ice storm, so it’s a good day for baking. My hips don’t need cookies, but I’m posting this recipe anyway.

I love my Aunt Ruby’s Sugar Cookies recipe, and over the years I’ve experimented with many different frosting recipes, yet I could never get that part quite right. I’m very particular about my frosting, since to me, that’s the most important part. The cookie is just the carrier!

This fall, I decided that if I was gonna rack up calories eating cookies, then by darn, I was gonna finally find the perfect frosting recipe to make those calories worth it. So I experimented some more, and finally came up with a combination of about three different recipes mangled together to make what I think is THE perfect recipe for Sugar Cookie Frosting — and you can make it in two different flavors!

So here goes . . .

Sugar Cookie Frosting

1/4 cup butter, melted

2 cups powdered sugar

1 teaspoon vanilla extract (or almond extract)

1/4 cup of Half & Half

Mix the first three ingredients together, then add in the Half & Half gradually till it’s the consistency you want it. It may not take all the Half & Half, or you can add more if you need to.

You can also add food coloring to make it any color you want.

And you can double this recipe if you need more frosting, but go easy on the flavoring if you do that.

I personally like the almond-flavored one the best, but I’ve tried them both, and they’re both wonderful! And this is my own opinion, too, so I urge you to try it out and see what you think.

The cookie recipe can be found HERE. Enjoy!

5 responses to “Sugar Cookie Frosting”

  1. Liz says:

    Sound wonderful. These hips don’t need it either but what the heck, it’s the holidays. Thank you. Stay warm!

  2. randy says:

    in a snow storm here…..need more butter tho and I am not going out LOL

  3. Susan says:

    Sounds perfect in almond to me! I put almond in my French toast egg mix, too. Everyone loves it! Thanks for sharing this and the sugar cookie recipe.

  4. Donna says:

    Thanks for sharing the frosting recipe. I’m glad you perfected this one. I’ll bet the half & half is the secret. I’ll save it to use when my granddaughters make sugar cookies.

  5. Mary says:

    I don’t think I’ve ever seen a recipe for frosting where the butter is melted. Is this stiff enough to put in a decorating bag and make designs or is it strictly a spread-with-a-knife icing?

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