Browsing Tag

sugar cookies


Frosted Sugar Cookie Pumpkins

September 16, 2014

Pumpkin Sugar Cookies 1 | Espresso and Cream


It’s not often, but every once in a while I get the urge to bake something cute. I should clarify that “cute food” really isn’t my thing, but sometimes it’s pretty hard to resist the seasonal section at Target and I leave with, say, a pumpkin cookie cutter and fall-colored sprinkles that I didn’t even know I needed. Dang you, Target. Thankfully, the cookie cutter was only $1, meaning you, too, can easily get caught up in the excitement of fall, cute food and all things pumpkin.

Since everyone is posting pumpkin-flavored desserts, I decided to go with something that looked like a pumpkin rather than tasting like one. Although these cookies may look like a lot of work, they really aren’t too much of a pain to make since the decorating is on the simple side. And for a little extra time and effort, it’s worth it for the adorable end result.

This frosting is incredibly easy to work with and very versatile. The key to getting the glassy look on the cookies is to outline with a stiffer frosting, then thin the remaining frosting with a bit more milk so it spreads easily when put in the center of the cookie. The border you piped around the edge will prevent the thinner frosting from dripping out all over the cookies and give you a polished, perfect look. I could easily see this recipe be adapted for other Halloween shapes, like a bat or ghost. The sky’s the limit!

Pumpkin Sugar Cookies | Espresso and Cream

Frosted Sugar Cookie Pumpkins
Recipe adapted slightly from Bon Appetit Dec. 2013.
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 3 cups all-purpose flour
  • 1¼ cups butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla or almond extract
  • Decorator Frosting
  • 4 cups powdered sugar
  • 4 tablespoons butter, melted
  • 3 to 5 tablespoons milk, plus more for thinning
  • 1 teaspoon vanilla or almond extract
  • Orange and green food coloring
  1. Heat oven to 325°F. In large bowl, combine salt, baking powder and flour until well combined.
  2. In a separate bowl, using an electric mixer on high speed, beat butter and sugar until smooth and well combined. Beat in the egg, egg yolk and vanilla or almond extract. Add flour mixture to wet mixture and beat until just combined.
  3. Place on lightly floured surface and roll to ¼-inch thickness. Cut into pumpkin shape using a pumpkin cookie cutter and place on parchment-lined baking sheets. Bake 10 to 12 minutes or until edges are just lightly golden brown. Cool 5 minutes on cookie sheets. Transfer to wire cooling rack to cool completely.
  4. Meanwhile, prepare the frosting. In a large bowl, combine the powdered sugar, butter and milk until smooth and well combined. Use enough milk to create a frosting that is smooth but firm enough to pipe through a pastry bag.
  5. Place ¼ of the frosting in a small bowl and color with green food coloring. Color remaining frosting in large bowl with orange food color. Place a small amount of the orange and green frostings in pastry bags or zip top bags with the end snipped off. Use orange frosting in pastry bag to pipe a border around the edge of the pumpkin.
  6. Add an additional 1 to 3 tablespoons milk to the remaining icing until it is slightly softer and runs a little more freely. Spoon a small amount of icing into the center of each lined cookie. Tilt the cookies around so icing in center completely fills the outlined cookie.
  7. Repeat process with the green frosting on the stem. Allow cookies to set, about 30 minutes.



Super Simple Sugar Cookies and A Surprise Shower for Stephanie!

April 9, 2014

Super Easy Sugar Cookies (1) | Espresso and Cream

First off, thank you so much for your kind words about our recent miscarriage. I plan on responding to each and every comment and have done my best to stay up-to-date with e-mails. I so greatly appreciate each word you’ve said to me and cherish each one. This post, a baby shower for my friend Stephanie, was planned months ago. Although the timing feels a bit forced in light of our recent news, I want to be able to celebrate with Stephanie in her time of joy. -Madison

One of my blogging friends turned real life friend, Stephanie of Girl Versus Dough, is having a little baby girl and today I’m getting together with a bunch of other bloggers to throw Stephanie a virtual baby shower. Unfortunately, I wasn’t able to attend Stephanie’s real-life baby shower since I was out of town but I wouldn’t miss getting in on the virtual celebrations!

It’s been so great getting to know Stephanie in real life now that we both live up in the cities. She is, without a doubt, one of the sweetest people I know and that little girl is going to be born into such an amazing family!

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The cookies I made for Stephanie’s shower are my new go-to sugar cookie recipe. I love baking that doesn’t require a lot of fuss and these cookies certainly fit the bill. One of the things I hate most about sugar cookie dough is the fact that you have to refrigerate the dough before you bake it. I struggle with patience, so refrigerating dough is a challenge for me.

Thankfully, this recipe doesn’t require the dough to be refrigerated before you bake it. Major win in my book! And it requires just a handful of ingredients you probably have on hand, which is another major bonus. For those of you out there who don’t consider yourself much of a baker, I would suggest starting with a recipe like this. Adding a few colored sprinkles on top gives these cookies a decorative touch without much extra fuss.

Super Simple Sugar Cookies (2) | Espresso and Cream

Check out all the other ladies who are participating in the shower:

Mini Strawberry Cheesecakes from Sarcastic Cooking

Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate

Super Chewy M&M Blondies from The Realistic Nutritionist

Strawberry Cinnamon Twist Knots from A Kitchen Addiction

Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl

Chocolate Cherry Ice Cream from A Zesty Bite

Blackberry and Mango Curd Pie from Joanne Eats Well With Others

Pecan Sticky Buns from Warm Vanilla Sugar

Strawberry Rhubarb Muffins from Garnish with Lemon

Chocolate Chip Pancakes from Susie Freaking Homemaker

Super Simple Sugar Cookies from Espresso and Cream

Raspberry Acai Frozen Margarita from Nutmeg Nanny

Berry Coconut Frozen Yogurt from The Law Student’s Wife

Pretty in Pink Buttercream Cups from Keep it Sweet Desserts

Broccoli Salad with Honey Toasted Walnuts from The Roasted Root

Neapolitan Baked Doughnuts from Climbing Grier Mountain

Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite

No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida

Strawberry Rhubarb Crisp from A Cedar Spoon

Freckled Strawberry Rhubarb Lemonade from Take a Megabite

Vanilla Anise Cupcakes from Blahnik Baker

Mini Vanilla Bean Layer Cakes from The Baker Chick

Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out

Super Simple Sugar Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
This sugar cookies come together quickly and don't need to be refrigerated before you slice and bake them. That's a major win in my book! This makes about two dozen small cookies, but feel free to double if you want a bigger batch!
  • 1 cup butter (2 sticks), softened
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2½ cups all-purpose flour
  • Colored sprinkles, if desired
  1. Heat oven to 350°F. Spray a large cookie sheet with cooking spray. Set aside.
  2. In bowl of an electric mixer, cream together butter and sugar until fluffy, about 1 to 2 minutes. Add egg and beat until just combined. Add in the vanilla, salt and baking powder and beat until combined.
  3. Add flour to butter mixture and beat until just combined. Transfer dough to floured work surface. Roll dough to ¼ inch thickness. Use cookie cutter to cut shapes from dough, rolling and re-rolling as necessary to use up dough. Top dough with colored sprinkles, if desired.
  4. Place cookies on baking sheet, about 1 inch apart. Bake 8 minutes or just until light golden brown around the edges. Do not over bake. Remove immediately and transfer to wire rack to cool completely.


Raw Sugar Cookie Dough in a Jar

February 6, 2014

By the time Friday rolls around, Joe and I are both in the mood for a low key night, which means a workout together at the gym, eating Chipotle and watching something on TV. Maybe not the most exciting routine around, but I love it so much. Last week when were were watching Shark Tank on ABC, one of our favorite shows, I was drawn to a particular business idea that was being pitched to the sharks on the show. The company, Cookie Dough Cafe, was talking about their line of edible raw cookie dough in a jar. Um, yum!

Although I loved the business idea, one thing that struck me as strange was the fact that they went on and on about the fact that this product was safe because it didn’t contain eggs, meaning no risk of salmonella. However, they didn’t say a thing about the flour that was being used in the cookie dough. What a lot of people don’t know is that eggs aren’t the only source of contamination and that raw flour can also pose a risk of E. coli. I’m assuming that the ladies who own The Cookie Dough Cafe have this figured out and are just not mentioning it, but I thought that I would talk about it briefly. Better safe than sorry, right?

Well, friends, be prepared to have your world rocked by this recipe. If it’s not one of the best recipes to date on E&C, I don’t know what is. To make this Raw Sugar Cookie Dough in a Jar, you start by toasting your flour on a baking sheet in the oven. Doing so makes it safe to use your flour in any manner of raw forms, including this recipe. It takes about 10 minutes and doesn’t impact the taste but will give you peace of mind when serving this treat to your friends, kiddos and when you eat it yourself.


This recipe makes a small batch of cookie dough, about a cup. It’s just enough to keep in the fridge when the craving strikes but not too much that you’ll make yourself sick eating a huge batch at one time. I would suggest, for the sake of your stomach and your waistline, to stick to a spoonful of this magical mixture, then return it to the fridge for safe keeping. For someone who always has to end the night on something sweet, this has proven to be the perfect solution!

Edible Raw Sugar Cookie Dough
Recipe type: Dessert
Prep time: 
Total time: 
What most people don't know is that uncooked flour can be a source of E.coli. To make this cookie dough safe to eat raw, toasting the flour is key.
  • ¾ cup all-purpose flour
  • ¼ cup butter, softened
  • ⅓ cup sugar
  • 2 tablespoons milk
  • ½ teaspoon high-quality vanilla
  • ⅛ teaspoon salt
  1. Heat oven to 300°F. Place flour on ungreased cookie sheet. Toast flour in oven for 10 minutes, stirring twice during baking.
  2. Meanwhile, with an electric mixer, cream together butter and sugar 2 to 3 minutes or until well combined and fluffy. Beat in the milk, vanilla and salt until well combined.
  3. Cool flour 10 minutes after toasting. Add to butter mixture and beat until well combined. Spoon into a jar with lid. Cover and store in the refrigerator until ready to eat.

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