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Categories:
all-purpose cocoa baking soda salt buttermilk vanilla unsalted butter brown sugar egg _____ Frosting unsalted butter powdered sugar
Viewed: 81 - Published at: 2 years agoIngredients
- FOR THE COOKIES:
- 2 cups All-purpose Flour
- 1/2 cups Unsweetened Cocoa Powder
- 1-1/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Well-shaken Buttermilk
- 1 teaspoon Vanilla Extract
- 1/2 cups Unsalted Butter, Softened
- 1 cup Packed Light Brown Sugar
- 1 whole Large Egg
- _____
- FOR THE FROSTING:
- 1 cup Unsalted Butter, Softened
- 4 cups Powdered Sugar
- 1/4 cups Milk
- 1/2 teaspoons Mint Extract
- 4 drops Green Food Coloring
Method
- Preheat oven to 350 degrees F. Whisk together flour, cocoa, baking soda, and salt in medium bowl until combined. In a separate bowl, stir together buttermilk and vanilla. Set aside.
- In a large bowl with an electric mixer, beat together the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and beat until well combined. Reduce speed to low and alternately mix in flour mixture and buttermilk mixture, beginning and ending with the flour. Scrape down the bowl between additions and mix until smooth.
- Spoon tablespoonfuls about 2 inches apart onto a large parchment-lined baking sheet. Bake 11 minutes in the preheated oven. Transfer to a cooling rack to cool completely.
- To make the buttercream frosting, beat the butter until creamy. Add powdered sugar 1 cup at a time. Then add milk, mint extract and food coloring and beat until combined. Put frosting in a piping bag or plastic baggie (if using a plastic baggie, cut one of the corners off) and pipe onto cookies, topping with a similar sized/shaped cookie. Enjoy!
