Whatcha Makin' Now?: Red Hot Frosted Sugar Cookies


Saturday, December 20, 2014

Red Hot Frosted Sugar Cookies

Red Hot Frosted Sugar Cookies - WhatchaMakinNow.com

These Red Hot Frosted Sugar Cookies are the bee's knees. I love the punch of cinnamon mixed with a creamy frosting and sugar cookie. These are a prefect compliment to a Christmas Cookie Plate of sugar filled goodies.

Red Hot Frosted Sugar Cookies - WhatchaMakinNow.com

This recipes make a nice big batch too - over 4 dozen cookies. I made these cookies the same weekend I baked my most favorite of all the cookies. The result was me hauling nearly 6 dozen cookies to work on Monday Morning. I don't think anyone minded...they were gone shortly after lunch...

Now that we have cookies covered. Who wants to come over and wrap all our Christmas presents???

Red Hot Frosted Sugar Cookies - WhatchaMakinNow.com

Red Hot Frosted Sugar Cookies - WhatchaMakinNow.com

Red Hot Frosted Sugar Cookies

1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoon vanilla extract
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar – used for flattening cookies before baking

1/2 cup butter; at room temperature
1/2 cup shortening (I used butter flavored)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
pinch of salt
4 cups powdered sugar
2-3 tablespoons milk (more/less for desired consistency)
food coloring, if desired
Bag of Red Hots

Preheat oven to 350 degrees. In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add in vanilla.

In a separate bowl whisk together flour, salt, and baking soda. Gradually add to wet ingredients and mix just until combined.

If the dough is too sticky, place in the refrigerator to firm up a bit. (I put in the frig while I cleaned up the counter.) Then, use cookie scooper or tablespoon to drop dough onto cookie sheet. Using a drinking glass, dip bottom in bowl with sugar, and lightly flatten cookie with cup. This puts a nice sugary topping on the cookie.

Bake at 350 degrees for 8-12 min, until light golden brown. Cool completely before frosting.

In a large bowl beat butter and shortening together until smooth and creamy, at least a couple minutes. Mix in vanilla, almond extract, and salt. Add powdered sugar (1 cup at a time) until combined, then add milk (1 tablespoon at a time, you might not need all 3) and mix until smooth and spreading consistency (about 5 minutes or so). Frosting will be white, but you can dd food coloring, if desired. (I like Wilton’s icing gel.) Spread frosting over cooled cookies, sprinkle with Red Hots and enjoy!

Makes 4 1/2 dozen frosted cookies.

Source: Adapted from Recipe Girl

Printer Friendly Recipe