Best Frosted Tulip Cookies Recipes

ORIGINAL LOFTHOUSE COOKIE (COPYCAT RECIPE)

Steps:

• In the bowl of your stand mixer with the whisk attachment (or you can use a hand mixer) cream together the butter, margarine and powdered sugar until light and fluffy
• Add in your vanilla, almond extract and egg and mix on medium until combined
• Add in your baking soda, baking powder, salt, cream of tartar and cornstarch and mix until combined
• Switch to the paddle attachment and mix in your cake flour just until combined. Do not overmix (or you can do this by hand)
• Scoop your batter onto a parchment-lined baking sheet with a medium-sized cookie scoop (or you can use a spoon)
• Cover with plastic wrap and chill in the fridge for 2 hours (or up to 24 hours)
• Preheat your oven to 375ºF
• Roll the chilled dough into balls and then flatten with your fingers into cookies that are about 1/2" thick and 3" wide. Arrange on a cookie sheet lined with parchment paper.
• Bake your cookies for 8-9 minutes or just until the sheen disappears from the top of the cookie. Place onto a cooling rack to cool fully before frosting with buttercream and finishing with sprinkles
• Store leftover cookies in an airtight container for up to a week or freeze
• In the bowl of your stand mixer (or using a hand mixer) cream your butter until smooth using the whisk attachment
• Start adding your powdered sugar while mixing on low until it's all incorporated.
• Add in your vanilla, milk, salt, and food coloring and mix until smooth.
• Pipe on top of the cookies with a round tip (I used an 804) and top with sprinkles

COPYCAT LOFTHOUSE COOKIES

Steps:

• For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
• Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
• Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
• Frost the cookies with the frosting and sprinkle with confetti sprinkles.

FROSTED BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in flour.Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., Tint frosting with food coloring if desired. Frost cookies. Decorate as desired.

SOFT FROSTED SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
• Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
• Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

FROSTED HOLIDAY SUGAR COOKIES

Steps:

• In a large bowl, whisk together flour, baking soda, cream of tartar and salt.
• In the bowl of an electric mixer, cream the butter and sugar until fluffy. Beat in vanilla, then beat in egg.
• Add flour mixture and beat until just combined. Divide the dough in half, pat into flat rectangles, wrap in plastic and chill for at least 2 hours.
• Divide each dough parcel in half, and roll out to 1/8-inch thickness between two sheets of parchment paper or plastic wrap. Repeat with remaining dough. Chill until firm, about 20 minutes.
• Heat the oven to 350 degrees. Line four cookie sheets with parchment paper, sprinkling with a little flour if the dough seems sticky. Cut out shapes from the rolled and chilled dough and place on prepared sheets 1-inch apart. Bake until golden around the edges, 8 to 13 minutes. Let cool.
• Meanwhile, prepare the royal icing: in the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar, and salt. Whisk until stiff and glossy.
• To tint the frosting, divide into small bowls. Cover the ones you aren't using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color - one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline. Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best).
• Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.

PANERA SUGAR COOKIES RECIPE - (3.8/5)

Steps:

• Preheat oven to 325 degrees. Combine all ingredients; use hands to knead until ingredients are blended. Roll out the dough with a little flour. Cut into shapes, or you can cut into rectangles, like shortbread. Place on cookie sheet and bake for about 20 minutes. Check after 15 minutes. They are done when they are lightly browned. Don't over bake. You can frost with a basic sugar frosting. Combine the sugar, shortening milk and vanilla with a mixer. Separate the frosting into multiple bowls and add food coloring of your choice. Decorate your cookies!

SHORTBREAD COOKIES JUST LIKE PANERA'S! DELICIOUS!

Steps:

• Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes).
• Before cooking, mark rectangle cookie lines with knife.(I even made diamonds by cutting them on a diagonal to make them look like Panera's!) Bake at 325° for about 20 minutes, or until lightly browned.