Cheryls Cookies Frosting Recipes

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COPYCAT CHERYL & CO. BUTTERY SUGAR COOKIES



Copycat Cheryl & Co. Buttery Sugar Cookies image

These tasty little cookies melt in your mouth. They taste just like he Cheryl & Co. sugar cutouts, however these are made with a cookie press (much easier!!). So good!!

Provided by Sassy Lassie

Categories     Dessert

Time 16m

Yield 36 cookies, 2-3 serving(s)

Number Of Ingredients 12

1 cup butter or 1 cup margarine, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or 1/2 cup margarine, softened
3 -4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup milk
desired food coloring

Steps:

  • In mixing bowl, cream together butter and sugar. Add egg, vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
  • Put dough into cookie press with desired plate; form cookies onto ungreased cookie sheets. Bake at 375 degrees for 6-8 minutes or until set, not brown (this part is important! DO NOT OVER COOK!). Cool on wire racks.
  • Beat together butter, vanilla and 2 cups powdered sugar in mixing bowl. Add milk. Continue adding sugar in 1/2 cup increments until desired consistency is reached. Add food coloring to all or a portion of frosting and frost cookies. Enjoy!

Nutrition Facts : Calories 2851.9, Fat 143.5, SaturatedFat 89.4, Cholesterol 464.7, Sodium 1751, Carbohydrate 376.9, Fiber 4.2, Sugar 251.9, Protein 22.1

SUGAR COOKIES WITH BUTTERCREAM FROSTING



Sugar Cookies with Buttercream Frosting image

These cookies are melt-in-your-mouth delicious. They are simple to make and kids love to lick the frosting off the tops. Butter flavoring is in the buttercream for added flavor. You can find it in most supermarkets, in the baking aisle, where there are other flavorings such as vanilla.

Provided by diane

Categories     Desserts     Cookies     Sugar Cookies

Time 2h20m

Yield 60

Number Of Ingredients 14

1 cup butter
1 cup white sugar
2 eggs
½ teaspoon vanilla extract
3 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shortening
1 pound confectioners' sugar
5 tablespoons water
¼ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon butter flavored extract

Steps:

  • In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
  • Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
  • Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 16.1 g, Cholesterol 14.3 mg, Fat 5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 68 mg, Sugar 10.8 g

COPYCAT CHERYL & CO. BUTTERY SUGAR COOKIES RECIPE - (3.8/5)



Copycat Cheryl & Co. Buttery Sugar Cookies Recipe - (3.8/5) image

Provided by pjones-2

Number Of Ingredients 12

1 cup butter or 1 cup margarine, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or 1/2 cup margarine, softened
3 - 4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup milk
Food coloring, as desired

Steps:

  • In mixing bowl, cream together butter and sugar. Add egg, vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Put dough into cookie press with desired plate; form cookies onto un-greased cookie sheets. Bake at 375 degrees for 6-8 minutes or until set, not brown (this part is important! DO NOT OVER COOK!). Cool on wire racks. Beat together butter, vanilla and 2 cups powdered sugar in mixing bowl. Add milk. Continue adding sugar in 1/2 cup increments until desired consistency is reached. Add food coloring to all or a portion of frosting and frost cookies. Enjoy!

CHERYL & COOMPANY'S FROSTED CUT-OUT COOKIES RECIPE - (3.7/5)



Cheryl & Coompany's Frosted Cut-Out Cookies Recipe - (3.7/5) image

Provided by jray11

Number Of Ingredients 13

6 egg yolks
4 eggs
2 cups butter, softened
2 1/2 cups white sugar
7 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract
3/4 teaspoon almond extract
4 cups confectioners' sugar
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 tablespoon hot water or as needed

Steps:

  • In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Add almond extract and beat until just combined. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least 1 hour. Preheat the oven to 375°F. Grease cookie sheets or line with parchment or baking sheet liners. On a floured surface, roll the dough out to 1/2-inch-thick and cut into desired shapes using cookie cutters. Place 2-inches apart on to the prepared baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the frosting, mix together the confectioners' sugar, oil, and 1 teaspoon vanilla until smooth. Gradually add enough hot water to achieve a spreadable consistency. Once cookies have completely cool, frost, and serve.

CHERYL'S COOKIE COPYCAT RECIPE



CHERYL'S COOKIE COPYCAT RECIPE image

Categories     Chocolate

Number Of Ingredients 17

2 1/2 cups cake flour
2 teaspoons cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup salted butter, at room temperature
1/4 cup all vegetable shortening (unflavored), at room temperature
1 cup granulated sugar
1 large egg
1 large egg white
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/3 cup salted butter, at room temperature
2 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 drops of almond extract
2 1/2 to 3 tablespoons half-and-half
food coloring, optional

Steps:

  • Sift flour, cornstarch, baking powder and salt into a large bowl. Whisk a few times; set aside. In the bowl of an electric stand mixer whip butter, shortening and sugar on medium speed until pale and fluffy; about 4 minutes. Scrape down sides of bowl and mixing paddle as needed. Add in egg and mix until well combined. Add in remaining egg white, vanilla and almond extract and mix thoroughly. With mixer running on medium-low, slowly add in dry ingredients and mix just to incorporate. Transfer dough to an airtight container and refrigerate 2 hours. Pre-heat oven to 375 degrees F during the last 10 minutes of refrigeration. Scoop dough out an even 1/4 cup at a time, or portion with a scale (mine were about 64 grams each), and roll into a ball. Place dough ball on lightly floured surface, sprinkle top lightly with flour. Flatten dough to 1/2″ thick using a smooth, flat object (cookie will be about 2 5/8″ - 2 3/4″ after flattening). Transfer cookie to a parchment lined, or buttered cookie sheet and repeat process with remaining dough (use 2 cookie sheets). Bake in pre-heated oven for 9 - 11 minutes, until centers just puff, and do not indent when lightly touched. Allow cookies to cool 5 minutes on baking sheet before removing to a wire rack to cool. Cool completely. Frost and decorate.

DEVIL'S FOOD COOKIES WITH FROSTING



Devil's Food Cookies With Frosting image

I got these at a cookie swap a few years ago and these have been among the favorite cookies in my family ever since! I believe the recipe may have come from Southern Living. I use canned frosting, zapped a few seconds in the microwave to speed up prep time. A favorite chocolate frosting, made with simisweet chocolate bits, can also be used.

Provided by Wineaux

Categories     Dessert

Time 55m

Yield 40 Dozen cookies, 40 serving(s)

Number Of Ingredients 14

1/2 cup shortening
1 cup sugar
2 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon butter flavoring
20 large marshmallows, cut in half
1/2 cup semisweet chocolate morsel
2 tablespoons butter
1/4 cup milk
2 cups sifted confectioners' sugar

Steps:

  • Cream shorteing in a large mixing bowl, gradually add sugar, beating until well blended.
  • Add eggs one at a time, beating well after each.
  • Sift together flour, soda, salt and cocoa in a medium mixing bowl, add to creamed mixture, beating until well blended.
  • Stir in flavorings, blending well. (dough will bwe stiff).
  • Cover and chill at least 30 minutes.
  • Shape dough into 1-inch balls.
  • Place 2 inches apart on greased cookie sheets.
  • Bake at 350 degrees for eight minutes.
  • Place a marshmallow half on top of each cookie and bake an additional 2 minutes.
  • Remove to wire racks and spread chocolate frosting evenly over each cookie.
  • Leave on wire racks to set.
  • Frosting: melt semisweet chocolate morsels with butter and milk. add 2 cups sifted sugar, beating until well blended.
  • Store in air-tight containers.

CHOCOLATE COVERED CHERRY COOKIE FROSTING



Chocolate Covered Cherry Cookie Frosting image

Frosting for Chocolate Covered Cherry Cookies III.

Provided by Mellan

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 18

Number Of Ingredients 6

½ cup milk
¼ cup butter
2 (1 ounce) squares unsweetened chocolate
⅛ teaspoon salt
1 teaspoon vanilla extract
2 ¼ cups sifted confectioners' sugar

Steps:

  • In double boiler, over boiling water, cook the milk, butter, chocolate and salt until thick.
  • Remove from heat and stir in the vanilla and confectioner's sugar until of spreading consistency. Spread on Chocolate Covered Cherry Cookies III.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 16.9 g, Cholesterol 7.3 mg, Fat 4.3 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 38 mg, Sugar 15.7 g

GERMAN CHOCOLATE CAKE



German Chocolate Cake image

Coconut, pecans, and chocolate-this German chocolate cake satisfies any sweet tooth. Learn pastry chef Cheryl Day's recipe for the classic.

Provided by Cheryl Day

Yield Makes 1 9-by-13-inch cake

Number Of Ingredients 20

1 cup (114 g) pecans
½ cup whole milk
1 cup cream of coconut, such as Coco López
4 Tbsp. (57 g) unsalted butter
1 tsp. pure vanilla extract
3 large egg yolks
½ cup (100 g) granulated sugar
2 Tbsp. cornstarch
½ tsp. fine sea salt
1 cup (85 g) sweetened shredded coconut
5 ounces (142 g) unsweetened chocolate, finely chopped (about ¾ cup)
1 cup hot brewed coffee
2 tsp. pure vanilla extract
1½ cups (188 g) cake flour (not self-rising)
2 cups (400 g) granulated sugar
¾ tsp. (4 g) baking soda
½ tsp. fine sea salt
2 large eggs, at room temperature
½ cup vegetable oil
½ cup sour cream, at room temperature

Steps:

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
  • Scatter the pecans evenly over the baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Cool the nuts completely and chop.
  • In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. Remove from the heat and stir in the vanilla.
  • In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until smooth. Slowly pour in about ¼ cup of the hot milk mixture to temper the eggs, so they won't curdle, and then, whisking constantly, add the remainder of the milk in a steady stream. Continue to whisk until the mixture thickens, 10 to 12 minutes. Stir in the coconut and pecans.
  • Let cool completely before frosting the cake. The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
  • Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Butter a 9-by-13-by-2-inch baking pan or coat with nonstick spray. Line the pan with parchment, leaving an overhang on two opposite sides.
  • Put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then stir until smooth.
  • While the chocolate is melting, in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.
  • In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
  • Pour in the melted chocolate mixture and mix until just combined.
  • With the mixer on medium speed, add the chocolate-sour cream mixture to the dry ingredients in thirds, mixing until well blended. Remove the bowl from the mixer stand (if using) and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
  • Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter.
  • Bake for 35 to 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, then use the parchment "handles" to lift the cake out of the pan and set it on the rack to cool completely.
  • Transfer the cake to a serving platter (you can keep the edges of the platter clean while you frost the cake by sliding strips of parchment underneath the cake). Frost the top and sides of the cake with the frosting.
  • The cake can be stored, loosely covered, in the refrigerator for up to 3 days. Bring to room temperature before serving.

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