I don’t like to waste food. If I have something in my kitchen that I’m not going to eat, I’ll use it to make something else (and eat that instead).
I always somehow end up with extra frosting. Just like a half cup or something that I’m probably not going to need in the near future. Why should it go to waste? Leftover frosting should be turned into leftover frosting cookies.
Frosting Cookies from The Caramel Cookie
- 1 1/2 cups flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 3/4 cup frosting
- 1/2 tsp vanilla
- 1/4 cup sugar
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and grease.
- Combine flour, salt, and baking soda in a stand mixer.
- Beat egg and add in frosting, vanilla, and sugar.
- Add wet ingredients to dry and mix well until combined.
- Use a cookie scoop or tablespoon to drop dough onto the baking sheet. Bake 10-12 minutes or until lightly browned. These cookies will not spread!
Conclusions: This was a very worthy experiment. I was surprised that the cookies didn’t spread at all, so they ended up in neat, rounded cookie balls that were soft on the inside. I used leftover peanut butter buttercream, so my cookies hinted of peanut butter, but the taste wasn’t overwhelming. My lucky friend whose house was chosen to recieve these informed me that they were gone within just a few hours 🙂 These aren’t the most fantastic cookies in the world, but they’re light and airy and tasty and a really tasty way to use up extra frosting.