Best. Frosting. Ever.


Yes I do see the irony in posting a frosting recipe right after I posted about eating healthy and doing the Whole30. But seriously. I am not even kidding you right now. This is the best frosting I’ve had in my whole entire life. (And I’ve had a lot of frosting, my friends.)

This is my go-to frosting for cookies, cakes, cupcakes, and even just to put on graham crackers when I want a sweet treat but don’t feel like doing any actual baking. This stuff is so good and delicious and one time at my 22nd birthday party my friend liked this frosting so much she ate too many treats and went into a sugar coma. (Really she just said she was going to take a nap at like 8pm and then slept for 12 hours, but same thing.) It. Is. So. Good. It has a nice almond flavor to it- oh you’re going to love it!

recipeIt’s that easy! You should probably go make this frosting right now! It is SUPER easy to make a double batch (I usually do, just so I have plenty of frosting to work with!), and is pretty easy to spread on all your baked goodies! This frosting also makes a delicious breakfast item when on a birthday cake. Everyone knows cake is best for breakfast. I made this four-layer chocolate cake with this delicious almond frosting for a roommate’s birthday cake and we ate it for breakfast for like, a solid week. No joke. Also no regrets, it was so delicious. We still talk fondly about this cake to this day. (And yes, I did use a cutting board as a serving platter. Whatev.)


Now that I have this recipe on my brain, I want to find an excuse to make it and eat it all myself share the deliciousness! I’m going to a BBQ at a co-worker’s house this weekend- I should probably make and bring cupcakes, right?!? I thought so, too.


Sugar Cookies and Amazing Glaze

One of my favorite things to do in life is to bake. I love making a mess in the kitchen, creating something delicious, and then sharing my homemade treats with friends and family. Decorated sugar cookies are always a big crowd-pleaser (not to mention that the cookie dough tastes delicious!) but I don’t make them too often because they tend to take a lot of time and energy. But this time around, it was worth it!

I found a great recipe for big batch sugar cookies on the fabfood website and it was fantastic! This particular recipe made 53 total cookies of mostly medium size and in fun fall shapes. That last part really doesn’t have anything to do with the recipe, I just thought I’d throw it in for good measure. My favorite part was that the entire recipe could fit in my KitchenAid, which is always a bonus!

  • Big Batch Sugar Cookies
  • 2 cups butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 6 cups flour

Pre-heat your oven to 350 degrees. Cream butter and sugar together. Add eggs and vanilla. Mix dry ingredients and add to the butter mixture, mix well. Chill for 1 hour. Roll out the dough to 1/4 inch thickness and cut with cookie cutters. Bake for 8-10 minutes. Cool 2 minutes on the baking sheet before removing to cool completely on wire racks.

Quick side note about the cookies, I ended up baking them for about 8 minutes and 30 seconds. You don’t want then to bake for too long or they’ll get to crunchy. When you take them out of the oven, they might look like they still need some cooking time but trust me, they’ll be perfect once they cool!

Next step- add the perfect glaze on top of your cooled cookies. I got this particular recipe from my mother and it is my all-time favorite thing to go on top of sugar cookies. It sets up hard so you can stack them once completely dry, but it stays smooth and creamy on the inside. Not to mention it tastes amazing!

  • Sugar Cookie Glaze
  • 1/4 cup warm water
  • 1 tablespoon corn syrup
  • 1/4 teaspoon almond extract
  • 3 cups powdered sugar

Mix water, corn syrup, and almond extract until the corn syrup is dissolved. Add the powdered sugar and mix until smooth.

The yellow batch is the consistency that you get from the recipe above. Very easy to work with, but runs off the sides a bit. For the orange glaze I added a teensy bit more corn syrup to the original recipe. It was still really easy to spread on the cookie and I like that it didn’t run off the sides at all. You’ll just have to experiment with it yourself and see what you like best! I let mine sit out overnight so that they would be ready to stack and put in a container in the morning, but letting them sit for just a few hours should also be sufficient.

These turned out so wonderfully- and yes I did do ‘poison control’ and try a few to make sure they were yummy enough to bring to my small group at church. And yummy they were. In fact, I think I might just need to go have another one… or seven…