Buttercream Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 93.8
- Total Fat: 2.8 g
- Cholesterol: 5.2 mg
- Sodium: 32.7 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 0.4 g
- Protein: 1.1 g
View full nutritional breakdown of Buttercream Cookies calories by ingredient
Introduction
I was faced with a rather gratuitous amount of homemade buttercream left over from school, and rather than freeze it all I scooped a few cups of it into a bowl with cocoa, flour, an egg and all the dregs in my pantry to create these rich, moreish treats! Adapted from http://angrybakery.com/cookies/drop-cookies/what-can-i-do-with-leftover-frosting
-make-cookies/ I was faced with a rather gratuitous amount of homemade buttercream left over from school, and rather than freeze it all I scooped a few cups of it into a bowl with cocoa, flour, an egg and all the dregs in my pantry to create these rich, moreish treats! Adapted from http://angrybakery.com/cookies/drop-cookie
s/what-can-i-do-with-leftover-frosting
-make-cookies/
Number of Servings: 36
Ingredients
-
2 cups vanilla buttercream frosting (your favourite recipe or canned), room temperature
2 tbsp unsweetened cocoa powder
pinch salt
1 egg
2 cups flour
⅓ cup quick cooking oats
1 tsp baking soda
up to 1 1/2 cups "additions" (I've used craisins, pretzel bits, peanut M&Ms, chocolate chips, sesame seeds... you name it!)
Directions
In a bowl, beat together the frosting, cocoa, salt and egg until well blended.
Add the flour, oats and baking soda, mixing until combined.
The dough at this point should resemble standard chocolate chip cookie dough. If it is too soft, add a touch more flour. If it’s too dry, add a splash of milk.
Fold in the additions until well blended.
Cover and chill at least 1 hour.
Preheat the oven to 350F and line a baking sheet with parchment.
Scoop the cookie dough by heaping tablespoons onto the sheets about 2” apart. Flatten slightly with damp fingers.
Bake for 10-11 minutes. Cool on the sheets for 10 minutes, then move to a cooling rack.
Serving Size: Makes 3 dozen cookies
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Add the flour, oats and baking soda, mixing until combined.
The dough at this point should resemble standard chocolate chip cookie dough. If it is too soft, add a touch more flour. If it’s too dry, add a splash of milk.
Fold in the additions until well blended.
Cover and chill at least 1 hour.
Preheat the oven to 350F and line a baking sheet with parchment.
Scoop the cookie dough by heaping tablespoons onto the sheets about 2” apart. Flatten slightly with damp fingers.
Bake for 10-11 minutes. Cool on the sheets for 10 minutes, then move to a cooling rack.
Serving Size: Makes 3 dozen cookies
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.