Skip to main content

Small Batch Recipe: Sugar Cookies with Buttercream Frosting

Another small batch recipe was in order when my husband and I recently celebrated our 5th wedding anniversary.  I wanted to make him some goodies, just not too many of them!



Sugar Cookies with Buttercream Frosting
Yield:  1 dozen cookies

Cookie Ingredients:

1/4 cup sugar
1/4 cup coconut oil or butter
1/4 cup plain yogurt
1/8 teaspoon vanilla extract
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon baking soda

Frosting Ingredients:

3/4 cup powdered sugar
1/4 cup butter
1/4 teaspoon vanilla extract
1/2 - 2 Tablespoons milk

Directions:

1.  Preheat oven to 400 degrees F.

2.  In a medium bowl, cream together sugar and coconut oil.  Mix in yogurt and vanilla.

3.  In a small bowl, combine the flour, salt, and baking soda.  Add the dry ingredients to the medium bowl and mix well.

4.  Shape the dough into a ball, cover, and refrigerate for an hour or more.  This will make the dough easier to handle for rolling out.

5.  Once the dough is firm, place it on a floured surface and roll it out to 1/4" thick.  Using floured cookie cutters, cut out the cookies and place them a couple inches apart on a cookie sheet.

6.  Bake for 6 to 8 minutes.  Remove cookies from oven, and allow to cool on the cookie sheet for one minute.  Then, remove the cookies to a wire rack to cool completely.

7.  While cookies are cooling, prepare frosting:  cream butter on medium speed for a minute, then gradually add the powdered sugar and mix on low until combined.  Increase speed to medium, and add the vanilla and 1/2 Tablespoon milk.  If frosting is too thick, add more milk, 1/2 Tablespoon at a time, until it reaches desired consistency.

8.  Once cookies are cooled, frost and enjoy.

Comments

  1. Replies
    1. The yogurt is acidic, so when combined with the baking soda, it produces air bubbles, which allow the cookies to rise. The only possible substitute I can think of is sour cream, or possibly buttermilk.

      Delete

Post a Comment

I will just take a quick peek at your comment before it posts to avoid getting bombarded by spam. Please don't take it personally, I'm sure you're a lovely person.

Popular posts from this blog

Soapmakers: Why You Shouldn't Use Vinegar if You Come into Contact with Lye

It was one of the first things I learned when I began making my own soap; I read it in books and on the internet: "Always keep a jug of vinegar on hand when you are working with lye.  Vinegar neutralizes lye." Soapers, have you heard this?  Do you practice the habit of keeping vinegar nearby when you make your soaps?  So did I, until recently, when I read an interesting post on a soap forum, and then decided to research the claim myself.

Khachapuri: A Delicious Cheese and Egg Filled Bread

If you love the taste of freshly baked bread, cheese, and eggs, this recipe is for you!  It is based on a dish called Khachapuri ( pronunciation here ), which comes from the beautiful country of Georgia, located at the boundary of Eastern Europe and Asia.  The name Khachapuri translates to "curd bread," owing to the heavenly combination of melted cheeses inside a soft, fluffy bread boat.

Summer Squash and Wild Rice Casserole

Squash season will soon be upon us. Yellow Crookneck Squash The time will come when I will make my daily trek out to the garden and be delighted to see that my first yellow crooknecks and zucchinis  are ready for picking...and then there will be more the next day, and the next, and the next. It will eventually get to the point where I have grown weary of eating squash sauteed in butter, I've frozen enough of it to last me the winter, and even dehydrated thin slices of it into chips, and still, it continues to produce, and begs for me to pick it. Which is why I wanted to share this recipe--it was a winner (even my oldest son, who is not much into squash, said that it was good). Summer Squash and Wild Rice Casserole