If you take a peek at the post previous to this one, you will see that I baked 200 mini cupcakes and, as a result, had a lot of frosting leftover from those cupcakes so what’s a girl to do? Make sugar cookies of course!
The cookies are Bakery Style Sugar Cookies from this recipe.
The frosting is Basic Buttercream icing found here.
For the top Coconut Cookie, I added 1 teaspoon of coconut extract to the frosting and then topped it with a sprinkle of toasted coconut.
Going clockwise, the next cookie is a Mint Chocolate Chip and for this one I added 1 teaspoon of peppermint extract to the frosting and a generous squirt of green gel food coloring and then topped it with a sprinkle of mini chocolate chips.
Next in the circle is a Cinnamon and Sugar Cookie, it has the basic buttercream icing and then a sprinkle of Alison’s Pantry Cinnamon Vanilla French Toast Sugar found here.
Then we have a Lemon Cookie and for this one I simply added one teaspoon of lemon extract to the frosting as well as a generous squirt of yellow gel food coloring.
The last cookie, and my personal favorite, is a Salted Caramel, which has salted caramel flavoring from the Wilton Treatology Flavor System added to the frosting, topped with a drizzle of caramel ice cream topping and a sprinkle of sea salt.