Best 5 Karens Favorite Cookie Frosting Recipes
In the realm of culinary delights, there lies a treasure called "Karen's Favorite Cookie Frosting," a delectable concoction that transforms ordinary cookies into heavenly treats. This frosting, whispered among dessert enthusiasts, is renowned for its rich flavor, velvety texture, and ability to elevate any cookie to a masterpiece. Whether you're a seasoned baker or a novice in the kitchen, embarking on a journey to discover the best recipe for this frosting is an adventure worth taking. From classic buttercream to tantalizing chocolate ganache, the possibilities are endless, and the results are sure to impress your taste buds. In this article, we'll take you on a culinary exploration to uncover the secrets behind the perfect Karen's Favorite Cookie Frosting, providing you with expert tips, tricks, and a curated selection of recipes that will satisfy your sweet cravings and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
KAREN'S ROLLED SUGAR COOKIES
These classic cut-out cookies are easy when you use parchment paper to wrap and chill the dough, then roll out and bake the cookies.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 36
Number Of Ingredients 8
Steps:
- Combine flour, baking powder and salt in large bowl; set aside.
- Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
- Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
- Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
- Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
- Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
- Decorate as desired. Store in airtight containers for up to 5 days.
Nutrition Facts : Calories 96.3 calories, Carbohydrate 10.9 g, Cholesterol 24.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 37.8 mg, Sugar 4.2 g
KAREN'S COOKIE DOUGH BROWNIES
Combining cookie dough with rich chocolate brownies will give you a new twist on your two favorite indulgences. The raw cookie dough does not contain any eggs, so you can enjoy this treat without fear. Just don't think about the calories. The recipe is my own creation using the brownie recipe my mother has been using for decades.
Provided by Karen Merrick
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 2h25m
Yield 40
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
- Melt vegetable oil, 3/4 cup margarine, and cocoa in a large pot over medium heat. Remove from heat, and stir 2 1/2 cups sugar and the salt into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then add the vanilla. Stir 1 3/4 cup flour into the chocolate mixture. Spread the batter evenly into the prepared pan.
- Bake for 20 minutes in the preheated oven. Allow to cool completely.
- Beat 1 cup margarine, 1 cup brown sugar, and 1 cup white sugar with an electric mixer in a large bowl until smooth. Add milk and 2 teaspoons vanilla extract; beat well. Mix in the flour until just incorporated.
- Place chunks of the cookie dough over the cooled brownies; then place a piece of plastic wrap between your hand and the dough and squish it down into place. This gives an even layer of dough and helps "stick" it to the top of the brownies. Refrigerate until firm, about 30 minutes.
- Melt the chocolate chips with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until the chocolate is warm and smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Spread over the chilled brownies. Refrigerate uncovered until set, about 30 minutes, before cutting into squares.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 38.3 g, Cholesterol 28 mg, Fat 15.8 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4 g, Sodium 135.3 mg, Sugar 27.7 g
KAREN'S MAGIC CAKE MIX COOKIES
Make this recipe your own by adding your favorite additions such as nuts, toffee, white/milk/dark chocolate chips. Store in an airtight container.
Provided by Gail Cobile
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 23m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cake mix, white chocolate chips, toffee chips, eggs, vegetable oil, and brown sugar in a large bowl; mix until dough comes together. Form dough into 2-inch balls.
- Pour confectioners' sugar into a shallow bowl. Roll each ball of dough in the confectioners' sugar until coated. Arrange on an ungreased baking sheet.
- Bake in the preheated oven until edges are firm, 8 to 10 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 23.5 g, Cholesterol 22.2 mg, Fat 9.4 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 179.8 mg, Sugar 17 g
MY FAVORITE COOKIE ICING/FROSTING
I have used several different icing recipes on my cookies over the years and this is by far my favorite. I find that cookie glaze, while simple and easy, doesn't have enough flavor and is almost impossible to do any real decorating with. My 4-yr-old DS loves to help me decorate cookies and this frosting even stands up when piped on, just like you would decorate a cake.
Provided by Melanie2590
Categories Dessert
Time 5m
Yield 2 cups, approx, 24 serving(s)
Number Of Ingredients 6
Steps:
- Cream together butter and sugar. Slowly mix in milk, then vanilla and almond.
- Whisk until fluffy.
- Can be spread or piped onto cookies.
- Icing will begin to harden in less than 30 minutes. Wait a few hours before stacking iced cookies.
KAREN'S FAVORITE COOKIE FROSTING
Categories Cookies Dessert Christmas Low Fat Kid-Friendly
Number Of Ingredients 6
Steps:
- Mix water and gelatin. Let stand 5 minutes. Add granulated sugar over low heat until sugar and gelatin dissolve. Transfer to mixing bowl, and add powdered sugar, baking powder, and vanilla. Beat about 10 minutes. You'll know it's done when it turns white and the consistency changes. Should be sort of marshmellowy.
Tips:
- Use unsalted butter and allow it to come to room temperature before creaming it with the powdered sugar.
- Sift the powdered sugar to remove any lumps and ensure a smooth frosting.
- Add the milk or cream a little at a time until the desired consistency is reached. For a thicker frosting, use less liquid; for a thinner frosting, use more liquid.
- Flavor the frosting with extracts, such as vanilla, almond, or peppermint. You can also add spices like cinnamon or nutmeg.
- For a more colorful frosting, add food coloring. Gel food coloring is more concentrated than liquid food coloring, so you will need less of it.
- Use the frosting immediately or store it in an airtight container in the refrigerator for up to 2 weeks.
- Before using the frosting, let it come to room temperature for about 30 minutes.
- If the frosting is too thick, add a little more milk or cream.
- If the frosting is too thin, add more powdered sugar.
- Spread the frosting on cooled cookies or cakes.
Conclusion:
With these tips and tricks, you can easily make a delicious and versatile cookie frosting that will add a touch of sweetness and flavor to your favorite treats. Whether you prefer a classic vanilla frosting or something more adventurous, like a chocolate or peanut butter frosting, you can find a recipe in this article that will suit your taste. So get creative and have fun experimenting with different flavors and colors to create your own unique frosting masterpiece.
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