Baked-On Cookie Frosting

"Cookies with this baked-on frosting store well and can be stacked, and even frozen, once they have cooled. This works best with cutout cookies and best when it is piped on, as opposed to spread. This is also a great way to decorate delicate-textured cookies that could break by spreading frosting on. I found this recipe on the Land O' Lakes website, and I made up the variations myself. The yield depends on how you pipe the frosting and how big the cookies are, of course, so I just put that it makes enough frosting for 2 dozen cookies. Have fun!"
photo by Greeny4444 photo by Greeny4444
photo by Greeny4444
Ready In:
2 dozen




  • Combine all of the frosting ingredients in small bowl, with a hand mixer, until smooth.
  • Spoon the frosting in plastic resealable food bag.
  • Cut a very small tip from one corner. Decorate cookies with frosting to create desired designs. Sprinkle with sugar, if using.
  • Bake as directed on the cookie recipe. If desired, sprinkle with sugar again while still warm.
  • Tip: If frosting is too thick, stir in 1/8 to 1/4 teaspoon hot water; if too thin, stir in 1 to 2 teaspoons flour.
  • For cinnamon-vanilla frosting: Substitute vanilla extract for the hot water and add 1/4 teaspoon ground cinnamon.
  • For lemon frosting: Substitute fresh lemon juice for the hot water. You can add 1/2 teaspoon lemon zest for extra flavor, if desired.

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I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?
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