Bakery-Style Frosted Butter Cookies
Melt in your mouth butter cookies with a thick chocolate fudge topping
Ingredients
- ¾ cup unsalted butter slightly softened
- ½ tsp vanilla extract
- ½ tsp almond extract
- 1 tsp cornstarch
- ¾ cup sugar
- ½ tsp cream of tartar
- 1 large egg
- 2-1/4 cups sifted all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- FUDGE FROSTING
- ¾ cups unsalted butter
- ½ cup unsweetened cocoa
- 3 cups confectioner’s sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder optional
- ¾ cup semi-sweet chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven to 375 degrees
- In a large bowl, whisk flour, baking powder, cornstarch, cream of tartar and salt
- In the bowl of a stand mixer, cream butter and sugar until light and fluffy
- Beat in the egg, almond, and vanilla extracts until fully combined
- Gradually add flour mixture until well blended
- Allow batter to set for 10 minutes
- Using a medium-sized cookie scoop, drop the cookie dough onto a well-greased baking pan or parchment paper.
- Bake in the oven at 375 degrees for 10-12 minutes. You want to remove them from the oven when they feel undercooked. You don't want them to get brown or crisp around the edges.
- Place on a wire rack until fully cooled
- FUDGE FROSTING
- In the bowl of a stand mixer on medium speed, cream butter, and cocoa powder, and espresso powder if using, until well combined.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat at 30-second intervals until fully melted, stirring in between eac. Allow the chocolate to cool.
- Mix in the melted chocolate chips until fully blended
- Add powdered sugar and milk, alternating between each, and mix on high for 1 minute after each addition.
- Add about 1 tbsp of frosting to the top of each cookie.
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