Butter Cream Cookies with Chocolate Fudge Icing

By Nanadi-2

Ingredients

• 2 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. butter, softened
• 1 c. sugar
• 1 large egg
• 1 tsp. vanilla
• Butter Cream Frosting
• 1 1/2 c. butter, softened
• 1 c. unsweetened cocoa
• 5 c. confectioner's sugar
• 1/2 c. milk
• 2 tsp. vanill
• 1/2 tsp. espresso powder

Details

Servings 2
Adapted from welcome-home-blog.net

Preparation

Step 1

Preheat oven to 350 degrees. Add flour, baking powder, and salt to a medium bowl. Whisk to combine. Set aside.
Cream together butter and sugar until light and fluffy. Add egg until well-combined. Slowly spoon in flour mixture mixing on medium speed until well-combined, then add vanilla and mix just until combined.
Scoop cookie dough by the tbsp. and roll with your hands before dropping them on to a large baking sheet, leaving about 2" between each cookie. Press down on cookie dough ball lightly with the palm of your hand or the bottom of a glss until about 1/2" thick. Bake 10-13 minutes until lightly browned. Cool completely before icing.

Butter Cream Frosting:
Add cocoa to a large bowl or bowl of stand mixer. Cream together butter and cocoa powder until well-combined. Add sugar and milk to cocoa mixture by adding 1 c. of sugar followed by about a tbsp. of milk. After each addition has been combined, turn mixer onto a high speed for about 1 minute. Repeat until all sugar and milk have been added.
Add vanilla and espresso powder and combine well. If frosting appears too dry, add more milk, a tbsp. at a time until it reaches the right consistency. If you need to add more powdered sugar you can add a little at a time to get the right consistency. Using a piping bag and tip, ice the cookies and allow to set.