The BEST Soft Sugar Cookies With Buttercream Frosting

I have a sweet tooth. That should come as no surprise to you. I prefer sweet to salty typically (though I do love sweet AND salty a la peanut M&Ms and chocolate covered pretzels) and believe that there is ALWAYS room for dessert. So I typically like almost all dessert recipes. But – let me tell you – this cookie recipe is AMAZING. If you like soft sugar cookies with frosting, this recipe is for you.

icrashedtheweb-sugar cookies with buttercream frosting

Seriously. I typically have a hard time eating my baked goods after I bake them. Don’t get me wrong, I’ll have a cookie a little bit later, but these … these, I ate 3 of these in one day – that’s how good they were. Even B, a non-sugar cookie lover, who was hesitant to try them out, really liked these cookies.

I made mine with Halloween-theme and cut them out with pumpkin and other cookie cutters – you can just roll them with your hand into a ball and flatten them out so that they’re even easier to make. Make these cookies now. They are soft and the frosting is so good. You won’t regret it.

sugar cookies with buttercream frosting

The BEST Soft Sugar Cookies With Buttercream Frosting

Here’s what you need:

For the cookie dough

  • 1 cup butter, at room temperature
  • 2/3 cup vegetable oil
  • 1 1/4 cup sugar
  • 3/4 cup powdered sugar
  • 2 Tablespoons water
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 5 1/4 c flour

For the amazing buttercream frosting (from this recipe)

  • 1/3 cup butter, at room temperature
  • 2 ½ cups powdered sugar
  • ½ tsp vanilla
  • ¼ tsp almond extract
  • 2 ½ to 3 Tablespoons half-and-half

Here’s what you do:

For the cookies

  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • In a small bowl, combine flour, baking soda, cream of tartar and set aside.
  • In a large bowl of a standing mixer, cream together butter, oil, sugars, water, eggs and vanilla.
  • Add in flour mixture about 1 cup at a time, mixing as you add it to the wet mixture. Mix until everything is combined.
  • If you’re making regular (not cookie-cutter) cookies, use your hands to roll about healthy size (a.k.a not exact) round Tablespoon of dough and place it on a cookie sheet. Flatten dough to about ¼ inch tall. If you’re using cookie cutters, you can roll out the dough at this step. Dough should be about ¼ inch tall when you use the cookie cutter. Then place dough on cookie sheet.
  • Bake at 350 for about 15 minutes.  The cookies should be just browning when you take them out. Let cool on the baking sheet for a few minutes before moving to a cooling rack. Once they are cooled, store them in the fridge and cool completely before frosting

For the vanilla buttercream frosting

  • Combine all ingredients in a large mixing bowl and whip until frosting is smooth and fluffy.
  • Frost and decorate cooled cookies. If decorating with sprinkles, add immediately after frosting each cookie so that they stick. I added orange food coloring to make the pumpkins. After frosting was dry I also decorated with black gel icing to make jack-0-lanterns.

sugar cookies with buttercream frosting

 

Candy Corn White Chocolate Peanutty Bars

Got a sweet tooth? Love candy corn? Or do you just really like Halloween? Then these cookies are for you! They’re festive and perfect for this time of year. Even my husband, who typically is not a candy corn fan (and who has a “meat tooth, not a sweet tooth”), enjoyed these. Well he was able to eat one and enjoy it!

A note on the name. It’s just descriptive. Someone told me they’re also called Hello Dolly bars? Call them what you like – just bake them and enjoy!

Candy Corn White Chocolate Peanutty Bars - I Crashed The Web

Candy Corn White Chocolate Peanutty Bars 

Here’s what you need:

  • 3/4 cups graham cracker crumbs
  • 3/4 cups Rice Krispies crumbs
  • 1/2 cup butter, melted
  • 3/4 cups white chocolate chips
  • 3/4 cups candy corn M&Ms (if you don’t have these on hand feel free to use regular m&ms or extra white chocolate chips)
  • 1 cup peanut butter chips
  • 1/2 cup chopped peanuts
  • 1 cup coconut
  • 1 cup candy corn
  • 1 can sweetened condensed milk (14 ounces)

Here’s what you do:

  1. Preheat oven to 350. Line a 9×13 pan with parchment paper.
  2. Prepare graham and Rice Krispies crumbs! Process both graham crackers and Rice Krispies into a food processor and grind until they make a smooth powder/crumb. You can probably use all graham crackers (or even better, a box of already made graham cracker crumbs) but I like using Rice Krispies to cut the sweetness. And then you can use leftover Krispies for Candy Corn Rice Krispie Treats! But that’s a story for another day 🙂
  3. Mix crumbs with melted butter and combine until thoroughly moistened. Press crumb/butter mixture into bottom of pan.
  4. Sprinkle white chocolate chips, peanut butter chips, candy corn M&Ms, peanut butter chips, peanuts, coconut, and candy corn over the top.
  5. Pour the can of condensed milk evenly over the top of the bars.
  6. Bake for 25-30 minutes, until bars start to get darker brown at the corners.  Cool completely before cutting into bars. I popped mine in the fridge to harden first and speed up the process.
  7. Enjoy! You probably won’t be able to eat more than one because they’re pretty sweet. But perfect for this sweet holiday!
Candy Corn White Chocolate Peanutty Bars - I Crashed The Web

Look at all that goodness that goes on bars! Peanuts, put butter chips, white chocolate chips, candy corn M&Ms … YUM!

Candy Corn White Chocolate Peanutty Bars - I Crashed The Web

Enjoy!

Pumpkin Pie Dip

Happy Halloween! ‘Tis the season for pumpkin! As you may have noticed, I’ve been busy whipping up some pumpkin recipes these past few weeks. Soft pumpkin cookies with cream cheese frosting, pumpkin blondies – yum!

Now, for the easiest pumpkin pie recipe of all – and still delicious – pumpkin pie dip. My friend Ali shared a version of this recipe with me a few years ago and it’s become a staple in my stomach house every fall. Serve it with apples, pears, ginger snaps, nila wafers, or cinnamon sugar pita chips. Or eat it with a spoon – it’s THAT good!

easy pumpkin pie dip

Pumpkin Pie Dip

Here’s what you need:

  • 1 (8 ounce) package cream cheese, softened (I used half full fat and half 1/3 less fat cream cheese)
  • 2 cups powdered sugar
  • 1 (15 ounce) can pumpkin
  • 2 tablespoon pumpkin pie spice

Here’s what you do:

  • Make sure cream cheese is fully softened – I left mine out of the fridge for 30+ minutes before starting the recipe. Once softened blend cream cheese and powdered sugar until smooth.
  • Gradually add in the canned pumpkin. Stir in pumpkin pie spice.
  • Chill until serving. I served mine with apples and cinnamon & sugar pita chips!

easy pumpkin pie dip