Banana flavored sugar cookie with strawberry cream cheese butter cream frosting. What a mouthful huh? Sure is. Mmmmmm. Valentine’s Day is just around the corner if you missed my Chocolate Raspberry filled cupcakes with Raspberry Butter Cream Frosting go check it out. Now you can also make these heart-shaped cut outs for your sweetie or family.
Banana Flavored Sugar Cookie Recipe
2 sticks unsalted butter
2 cups sugar
2 teaspoons banana extract
3-4 cups flour
2 teaspoons baking powder
2 teaspoons sea salt
Directions: Cream butter and sugar then add eggs and banana extract. Mix. Then add baking powder, sea salt, and flour. Add 1/2 cup of flour at at time and mix into wet mix. If need be, use more flour but add small amounts. If using stand mixer use dough hook. When dough becomes one big ball and doesn’t stick to the side of bowl or your hands and is not gummy it’s ready. Place into air tight bowl or big Zip-Lock bag and place into refrigerator for at least 2 hours or overnight. I prefer overnight.
When ready to roll dough preheat oven to 375 and coat cookie sheets with nonstick spray. Take dough out of refrigerator and slice with knife into quarters. Work dough in hands into balls first to soften up dough. It makes it easier to work with. Sprinkle a little flour on the counter and your rolling-pin. Roll dough out to about 1/2 inches thick. Don’t make cookie too thin. Use favorite Valentine cut outs. Place on cookie sheets and bake for 6 to 10 minutes or until right before cookie begins to brown. Try not to brown your cookie. Keeping a close eye one them is the trick. Cool cookie wire racks or waxed paper. Yields 3 to 4 dozen depending on the size of your cut outs and how thick or thin you roll your dough.
Strawberry Cream Cheese Butter Cream Frosting Recipe (I doubled this recipe since I had about 4 dozen cookies)
5 tablespoons soft salted butter
2 cups powered sugar
4 tablespoons heavy whipping cream
2 tablespoons soft cream cheese (use light if you want)
1 and 1/2 teaspoons of strawberry extract
Directions: Mix in stand mixer or with hand mixer until smooth and creamy. Icing will have a light pink tinge.
Next use red food coloring to tint your icing a pink or red. Add as little or much as you want until you achieve your desired shade of pink or red. I keep icing I’m not using in the fridge so it doesn’t get warm as I’m decorating. Spatula icing into piping bag and choose tip. I used # 18 star tip and just made a zig zag design. Then sprinkle with toppings. If keeping treats around for a few days put in air tight container and refrigerate. (has cream cheese remember?)
Your sweeties will lovingly thank you for these tasty treats!
Don’t forget to head over to TidyMom and link up what you’re lovin’ this week on your blog. I shared this link.