Rosette Sugar Cookies Recipe

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These Rosette Sugar Cookies are such a soft and chewy sugar cookie topped with a yummy buttercream icing. A classic cookie recipe with simple decoration – I love them!

So you may or may not figured this out by now, but I have a sweet tooth. 😉

I have always loved my cake, cookies, you name it – with icing. That’s just how I roll. In fact, often the cake, cookie, etc is really just the delivery method for a delicious icing.

Case in point: Betty Crocker recently brought back their Rainbow Chip icing. Please tell me you know what it is and have had it before! It is the best!

Yes, yes, I know. How can I possibly say that a canned icing is the best?! I bake from scratch (mostly). But I tell you – I have been eating that icing since I was a kid and it’s the only canned icing I really eat. And you guys I die for it. Die!

When I saw it back on shelves a week or so ago, I bought six cans of it. You read that right – six.

I mean, much like a chipmunk I feel the need to store that stuff up in case they ever take it away from me again. I don’t know what I’d do. It’s really self preservation.

And ever since then, I’ve been eating a little bit at a time. I’ve been pulling out vanilla wafers and dipping them in the icing. It’s the salsa to my chip. 🙂 Just a few at a time.

So you see, icing and cookies are like peanut butter and jelly to me. Not for all cookies, but definitely for sugar cookies. No icing? No sugar cookie.

So I had a little fun with them and iced them with rosettes. They are the easiest thing to do but look so great and like you put in plenty of effort. All you need is an icing bag and tip. I use Ateco tip 844, my favorite tip, but the Wilton 1M is more readily available in stores and would work as well. I made a quick little animation for you below showing the piping motion so you can recreate these easily at home. You start at the center of the cookie and squeeze the piping bag with the same pressure throughout, moving from the center in a circular motion all the way until you reach the edge.

The cookies are nice and easy to make as well. A pretty straight forward cookie dough.

How to Frost Sugar Cookie Rosettes

You start by creaming the butter and sugar together. I use a combination of regular white sugar and light brown sugar. The brown sugar not only adds some extra moisture to the cookies, it also adds some depth of flavor. The hubs totally dug it.

Then add the egg and vanilla to the creamed butter and sugar and mix until smooth.

The final step is to add the dry ingredients and mix until well combined. It makes quite a thick cookie dough, so don’t be alarmed.

One ingredient you might think seems a little odd is the cornstarch. It is a must in these cookies to get the right result. Cornstarch is typically used for thickening and in these cookies, it serves a similar purpose. As the cookies bake and everything heats up and would normally spread into a larger cookie, the cornstarch keeps the cookie “thick”. It doesn’t spread nearly as much and maintains it’s thickness, resulting in a denser, chewier and yummy cookie!

These cookies were a big hit with the hubs and his coworkers. Gone in a flash! And they’re so easy to make, there’s really no excuse not to. 🙂

You Might Also Like These Cookie Recipes:

Fruit Cheesecake Sugar Cookie Cups
Moist and Chewy Banana Oatmeal Cookies
Soft and Chewy Eggnog Cookies
Classic Chewy Snickerdoodle Cookies
Coconut Sugar Cookies

Recipe

Rosette Sugar Cookies

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• Author: Lindsay
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 28-30 Cookies
• Category: Cookies
• Method: Oven
• Cuisine: American

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Description

These Rosette Sugar Cookies are such a soft and chewy sugar cookie topped with a yummy buttercream icing. A classic cookie recipe with simple decoration – I love them!

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Ingredients

COOKIES

• 3/4 cup salted butter, room temperature
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup sugar
• 1 egg
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda

ICING

• 1/2 cup butter, softened
• 1/2 cup shortening
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp water or milk
• pink icing color*

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Instructions

1. Preheat oven to 350 degrees and prepare cookie sheets with parchment paper.

2. Cream butter and sugar together until light and fluffy, about 3-4 minutes.

3. Mix in egg and vanilla extract.

4. With the mixer on low speed, add flour, cornstarch and baking soda. Mix until well combined. Dough will be thick.

5. Make balls of dough that are about one big tablespoon in size. Press them down slightly onto cookie sheet.

6. Bake for 7-8 minutes, or until edges are just starting to brown.

7. Remove from oven and let cool for 2-3 minutes, then remove to cooling rack.

8. To make icing, combine butter and shortening and mix until smooth.

9. Add 3 cups of powdered sugar and mix until smooth.

10. Add vanilla extract and 2 tbsp of water or milk and mix until smooth.

11. Add remaining powdered sugar and mix until smooth.

12. Add more water or milk until desired consistency is reached.

13. Pipe icing onto cookies using the animated tutorial above to make a rosette.

*I used Wilton Icing Gel color for the icing. I used mostly Rose color, with a touch of Violet.

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Nutrition

• Serving Size: 1 cookie
• Calories: 212
• Sugar: 19.2 g
• Sodium: 86 mg
• Fat: 11.6 g
• Carbohydrates: 26 g
• Protein: 1.4 g
• Cholesterol: 27.3 mg

Enjoy!

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