I love these cookies! Not only because they are so wonderfully decadent, but because they are a show stopper. They turn heads whenever I walk across the room with a tray filled with these beautiful little morsels! They are simple to make and yet they look like you took hours to make them.
Butter Cream Cookies With Chocolate Fudge Icing
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1½ sticks (3/4 cup) butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
Preheat oven to 350 degrees. Add flour, baking powder, and salt to a medium bowl. Whisk to combine. Set aside.
Cream together butter and sugar until light and fluffy. Add egg until well-combined. Slowly spoon in flour mixture mixing on medium speed until well-combined, then add vanilla and mix just until combined.
Scoop cookie dough by the tablespoon and roll with your hands before dropping them on to a large baking sheet, leaving about 2-inches between each cookie. Press down on cookie dough ball lightly with the palm of your hand or the bottom of a glass until about ½-inch thick. Bake 10-13 minutes until lightly browned. Cool completely before icing.
Butter Cream Frosting
1½ cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder
Add cocoa to a large bowl or bowl of stand mixer. Cream together butter and cocoa powder until well-combined. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If you need to add more powdered sugar you can add a little at a time to get the right consistency. Using a piping bag and tip, ice the cookies and allow to set. Makes two dozen.
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