Buttercream Bikini Cookies

Buttercream Bikini Cookies | Domesticated Academic

You’ll love these because they’re entertaining, can be super fun to make, and can share your love this Valentine’s Day. I started making these a few years ago and sent the idea to my mom and we’ve been making them for fun since. I’m not one for Valentine’s Day in general because of the commercialization of it, but some cookies never hurt. These freeze really well so if you’ll be short on time before, make them in advance and freeze them up tight.

Buttercream Bikini Cookies | Domesticated Academic

I had a lot of fun making them this year. I pulled out my frosting supplies and joked that I would make tramp stamps. Picture the whole, “i like big butts and i cannot lie” theme here. I won’t spare you many more details other than: make these cookies, you’ll be the most popular person around….. ūüėČ

Buttercream Bikini Cookies | Domesticated Academic

For the cookies:

  • 1¬†stick (1 cup)¬†butter flavored crisco
  • 1¬†cup sugar
  • 1¬†large egg
  • 2¬†tablespoons milk
  • 1¬†tablespoon vanilla extract
  • 3¬†cups¬†Flour
  • 1/2 cup cocoa (for chocolate cookies)
  • 1 1/2¬†teaspoons baking powder
  • 1/2¬†teaspoon salt
  1. BEAT shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy.
  2. Beat in egg, milk and vanilla until well blended.
  3. COMBINE flour, baking powder and salt in medium bowl.
  4. Gradually add flour mixture to shortening mixture at low speed until well blended.
  5. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
  6. HEAT oven to 375¬ļF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness.
  7. Cut dough with 2 to 3-inch floured heart shaped cookie cutters.
  8. Take a knife and cut the tail, or pointed edge of the heart off before or after baking. Your choice.
  9. Place 1 inch apart on ungreased cookie sheets.
  10. BAKE 5 to 9 minutes or until edges begin to brown.
  11. Cool 2 minutes on baking sheet.
  12. Transfer cookies to cooling rack. Frost and decorate as desired.

For the buttercream icing:

  • 1 cup unsalted butter (2 sticks or ¬Ĺ pound), softened (but not melted!) Ideal texture should be like ice cream.
  • 3-4 cups confectioners (powdered) sugar, SIFTED
  • ¬ľ teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream
  1. Beat butter for a few minutes with a mixer  on medium speed.
  2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) untilthe sugar has been incorporated with the butter.
  3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes.
  4. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
  5. Separate into small bowls to add food coloring of choice.
  6. Pipe and decorate your cookies!

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