The Children and Children-at-Heart in Your Life Will Love These!
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If you don’t over-bake these cookies, they are delightfully soft, chewy, and loaded with sweet, buttery, vanilla, and cherry goodness. I think that they’re easy and classically delicious enough to have for most any occasion, though they are a great idea for birthdays and the holidays. Hey, maybe you can talk the little ones into leaving one or two of these for “Santa” at Christmas, so that you have a nice snack after they have gone to bed on Christmas Eve. Enjoy!
Ingredients
For the Cookies:
1-½ cup butter or 3 sticks (I used unsalted Land O’Lakes)
2 cups granulated sugar
3 eggs
4 teaspoons vanilla extract
2 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
For the Buttercream Frosting:
3 cups powdered sugar (confectioners sugar)
1/2 cup (1 stick) butter
1/2 teaspoon almond extract
1/4 cup maraschino cherry juice
Instructions:
Beat butter and sugar until well combined.
Add in 3 eggs, the extracts and mix until just combined.
In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. Try not to over mix.
Put dough in some Saran wrap and refrigerate for at least one hour. (If your dough is sticky, add more flour, up to 1 cup.) When you are ready to bake, heat oven to 350 degrees. (325 for convection)
Roll dough out, use a 4-inch round cookies cutter to cut out cookies, and bake for 6-8 minutes on a parchment lined baking sheet. The cookies are better when slightly under-done, not golden around the edges.
Buttercream:
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
Top with sprinkles.
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Quick tip: Serve with a tall glass of milk!