After last weeks frigid temps, we were pleasantly surprised with some spring-like weather this week. Spring fever is definitely in the air! And it’s certainly spreading into our Saturday sweet treat. Mini Frosted Sugar Cookie Sandwiches are what we will be creating this weekend. Bright colored frosting and sugar sprinkles will give us all feels of sunshine and rainbows. Bye bye winter blues! Hello spring!
Our favorite sugar cookie recipe
Roll out the dough and use a small glass or round cookie cutter to cut out circles of dough. Bake at 350 degrees for 6-7 min. Allow to cool.
Our favorite buttercream frosting
Mix with food coloring to create different smilk pring colors. Apply frosting between two cookies. Cover with sugar sprinkles. Then sandwich together and indulge!
Spring has sprung! Not only outside, but in the kitchen too! Just like our flower gardens, the oven is full bloom. Delightfully sweet Cookie Butter Blossoms are brightening up our day. They are best enjoyed outside on this lovely spring Saturday. Cookie Butter Blossoms
1 ¾ cup sifted flour
1 tsp baking soda
½ tsp salt
½ cup melted there butter
¾ cup cookie butter
½ cup sugar
¾ cup brown sugar
1 tsp vanilla
1 cup Heath bits
3 dozen Hershey’s Kisses
Mix together flour, soda and salt and set aside. Cream together cookie butter and Crisco. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Stir in Heath bits. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes. Immediately place a chocolate kiss on top of each cookie until it cracks around the edges.
After a long February, March is FINALLY here. Yesssss!!! For the shortest month, February sure felt super looooong with too many cold, snowy days. March brings hope of sunshine and warmer weather. We are celebrating you, March, by making a special treat with your favorite color in mind. Green Velvet Cupcakes topped with gold coins and sugar sprinkles are perfect for honoring the beginning of springier days ahead.
For the Cupcakes:
- 2 cups + 2 tablespoons unbleached flour
- 4 1/2 tablespoons corn starch
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter room temperature
- 1 1/2 cups sugar
- 3 eggs room temperature
- 1 1/4 cup sour cream
- 1 tablespoon vanilla
- 1 1/2 tablespoons green liquid food coloring
For the Frosting:
- 1/2 cup Crisco
- 8 tablespoons butter
- 3 3/4cups powdered sugar
- 5 tablespoons almond milk
- 1/2 teaspoon vanilla
- Gold sugar crystals
- Chocolate gold coins
For the Cupcakes:
Preheat oven to 350 degrees F and line 24 muffin tins with paper liners. In a mixing bowl, combine flour, corn starch, cocoa powder, baking powder, baking soda, and salt.
In the bowl of a standing electric mixer, beat butter and sugar until light and creamy. Add in the eggs one at a time, beating to incorporate each. Mix in the sour cream, vanilla, and food coloring. Mix in the flour until just combined, scraping the sides of the bowl as needed.
Spoon batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out with only a few crumbs or clean. Cool completely before adding frosting.
For the Frosting:
Cream the butter and Crisco together until smooth. Mix in the sugar and then the almond milk and vanilla. Place frosting in a piping bag fitted with a star tip (1M) and pipe onto cupcakes. Add sprinkles and top with a chocolate coin.
*recipe inspired by Garnish and Glaze