At our house, the whole “holiday season” starts with all this Halloween stuff. We decorate the house, we watch the spooky movies–nothing too scary, and we always, ALWAYS make Molasses Crinkles.
It’s important I tell you—a tradition you might say, and as such, must not be taken lightly. If done properly you would make royal icing and glue candy on to make a Jack o’ Lantern face on it. They were always kinda ugly, but fun to make. Trouble is, I never actually liked royal icing because I think it tastes like dirt–
so I devised a plan.
I kinda figure that a tradition is only good if…you know…you actually like it. So I…changed it just a tad. I made a fluffy cream cheese frosting and tinted it a pale orange and swirled it on each and every cookie.
Yum–now we’re talking.
Oh, don’t worry–I could still make them as ugly as ever…without hardly trying. Here’s proof.
It is a tradition…after all.
Cream Cheese Frosting
- 1 (8 ounce) packages cream cheese, softened
- ½ cup butter, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- In a medium bowl, cream together the cream cheese and butter until creamy.
- Mix in the vanilla, then gradually blend in the confectioners’ sugar.
- If it’s too stiff or you’d like it a bit more light, add 1 T milk and mix well.
- Store in the refrigerator after use.
1 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually blend in the confectioners’ sugar. If it’s too stiff or you’d like it a bit more light, add 1 T milk and mix well. Store in the refrigerator after use.