I often find that now that the word has gotten out that I actually can cook, people want me to cook for them. Recently our friends got married and we were asked to make a special dessert. After trying a spoonful of white chocolate buttercream frosting from a friend, I was hooked. HOOKED.
I really don't need to say much about these cookies. They kind of just speak for themselves. They are gorgeous, and even more so topped with the pretty frosting. They were perfect for a wedding.
The recipe is actually a really simple one. I'm kind of lazy when it comes to sugar cookie dough. I don't like refrigerating my dough for hours. This recipe always works great in a pinch!
To make the really fun white chocolate figures on top? Print out or draw by freehand the design that you want to use on a piece of paper. Place a piece of waxed paper over the top of the paper. Fill a squirt bottle with melted white chocolate and squeeze the white chocolate over the design. Allow to cool for several hours before placing on the cookies. You can see our White Chocolate Ballerina Cake here.
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 tsp baking powder
- 3 cups all-purpose flour
- 1 cup butter, softened
- 2 ½-3 cups powdered sugar
- 6 oz chocolate, melted (we used Ghiradelli White Chocolate chips)
- ¼ cup heavy whipping cream or milk
- ½ tsp vanilla
- Preheat oven to 400 degrees. Lightly grease a cookie sheet and set aside.
- In a mixing bowl cream together the butter and sugar until light and fluffy (2-3 minutes). Add in the egg and vanilla and continue mixing until smooth.
- Add in the baking powder and flour and continue stirring until smooth. (The dough will be stiff). Add in some water to the dough a tablespoon at a time if the dough is crumbly. You want it to form a stiff ball.
- Roll the dough out on a lightly floured surface to ⅜ inch thickness. Cut dough into shapes and place on the cookie sheet leaving 1-2 inches of space between cookies. Bake at 400 degrees for 8-10 minutes or until cookies are lightly browned around the edges.
- Remove from oven and move to a cooling rack to finish cooling completely. Frost when cooled.
- Melt the chocolate in the microwave using your microwave preset (thank HEAVENS for that button!!) or at 50% power at 30 second increments until melted. Set aside and allow to cool while you continue to make the rest of the frosting.
- In a bowl, mix the butter for 2-3 minutes until light and fluffy on medium speed. Turn the mixer speed to low, scrape the bowl if necessary and add in the powdered sugar, heavy whipping cream (or milk) and vanilla. Slowly add in the melted chocolate. When frosting is mixed, turn the mixer to medium and stir for 1-2 minutes until frosting is light and fluffy. Frost cookies.
Sugar Cookie Recipe Adapted from Wilton. Frosting Recipe Adapted from Comfortably Domestic.
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