Cupcake Sugar Cookie Cutouts
Baking and decorating isn’t the same if I don’t step on sprinkles of crunchy rainbows that fell on my kitchen floor tiles, find frosting in my curly hair, and wonder if I should ever wash my pants again, because smears of glittery frosting on my pants from a fun night of baking looks so pretty!
For those that prefer sugar cookies but love frosting swirls, I made sugar cookies that are inspired by cupcakes, layered with sprinkles, white whipped buttercream frosting, and topped with a bright red sparkly cherry! My cupcake sugar cookies resemble the cupcakes I made last year (they were filled with sprinkles)!
This was really easy. You push a hole down into the middle of the cupcake with a cupcake corer and fill that empty spot with any sprinkles you wish).
The sugar cookies I make are soft, not crunchy. (I leave the crunchy texture up to the sprinkles). I cut the sugar cookie dough with a cupcake cookie cutter about 1/4″-1/2″ thick and bake them just until they are done on a lower oven temperature. This cookie is the perfect BFF with a fluffy marshmallow cream frosting! I don’t believe in a thin glaze of frosting (that’s just my own cupcake religion). I firmly believe in piling on puffy swirls of frosting. Isn’t that what dreams are made of?
4. Frost the cupcake liner section of the sugar cookie. While the frosting is still creamy, dip the frosting in a bowl of rainbow sprinkles. The rainbow sprinkles will stick to the frosting to create an edible cupcake liner!
5. Swirl your frosting on to the top of the cupcake, and top with a real cherry!
6. Sprinkle edible glitter or pixie dust on the Maraschino Cherry for some extra sparkle and shine.
Minnie Mouse Sugar Cookies (I cut shapes out using a Mickey/Minnie Mouse Cookie Cutter and swirled on Electric Pink Frosting!)
Lucky Charms Sugar Cookies! (I swirled the cookie with frosting and sprinkled Lucky Charms cereal on top)
Rainbow Sugar Cookies (to learn how to pipe a rainbow swirl, click here for my tutorial)
Lemonhead Sugar Cookies!(just add 2-4 teaspoons of lemon extract to your buttercream recipe–listed below–for a lemony buttercream). Top with a lemonhead or two..or three!
I Love You Sugar Cookies, Sprinkled with Love and Disco Dust.(I used a cookie cutter for the shape).
A Garden of Sugar Cookies
Unicorn sugar cookies! (the horn is a bugle and the nose is a marshmallow!) Every single one inspired by a cupcake!RECIPES:
Amanda Cupcake Sugar Cookies:
Ingredients:
6 Cups Flour
3 tsp Baking Powder
1 tsp salt
2 Cups Softened Butter
2 Cups Sugar
2 Eggs
2 Tsp Vanilla
Instructions: In stand mixer, cream butter, sugar, eggs, and vanilla together. Combine dry ingredients-flour, baking powder, and salt in a separate bowl. Gradually add dry ingredients to creamed ingredients. Now roll your sugar cookie dough out on parchment paper and lay out on a large pan. Cover sugar cookie dough with parchment paper and refrigerate for 20 minutes. After 20 minutes you are ready to cut out your shapes using cookie cutters. (I make my shapes really thick, about 1/4″ to 1/2″ so they are like “cupcake” tops). Bake shapes in the oven at 325-350 for only about 10-15 minutes (I always underbake them a little so they are soft instead of hard).
Amanda Cupcake Marshmallow Cream Buttercream Frosting:
13 oz Marshmallow Cream
1 lb softened butter
4 T Vanilla Extract
appx 8 Cups of Powdered Sugar (depending on how thick you want your frosting to be)
Instructions: Use a rubber spatula to scrape the Marshmallow Cream and the butter out into your stand mixer. Mix well until fluffy and well blended. Add vanilla extract.Now add your powdered sugar, slowly until the frosting reaches desired consistency. Don’t be afraid to add more powdered sugar-there is a lot of butter and marshmallow cream so it may take awhile to reach the stiffness desired for piping pretty swirls on your cupcake inspired cookies. ♥
