Hello, Good News! If you love Cheryl’s Cookies, you might be wondering how to recreate their delicious buttercream frosted sugar cookies at home. Well, you’re in luck, because we have a copycat recipe that will show you how to make these mouthwatering treats with simple ingredients and easy steps. Whether you want to surprise your loved ones with a sweet gift, or just enjoy a batch of cookies yourself, this recipe will help you achieve that Cheryl’s Cookies taste and texture.
In this article, we will explain what makes Cheryl’s Cookies so special, what ingredients and tools you need to make them, and how to bake and frost them like a pro. We will also share some tips and tricks to customize your cookies with different flavors and decorations. Plus, we will answer some frequently asked questions about Cheryl’s Cookies and their copycat recipe. So, let’s get started!
What Makes Cheryl’s Cookies So Special?
Cheryl’s Cookies is an American cookie company that was founded in 1981 by Cheryl Krueger in Columbus, Ohio. The company is best known for its vanilla buttercream frosted sugar cookies, but also sells other cookie flavors such as oatmeal raisin, snickerdoodle, chocolate chip, and triple chocolate, as well as various brownie flavors[^1^]. Cheryl’s Cookies are sold online, in retail stores, and in gift baskets for holidays and occasions.
One of the reasons why Cheryl’s Cookies are so popular is their buttercream frosting, which is made from just four ingredients: butter, vanilla, evaporated milk, and powdered sugar[^2^]. This frosting is rich and creamy, and has a smooth texture that melts in your mouth. The frosting is also colored and shaped according to the season and the theme of the cookies, making them fun and festive.
The Secret Behind the Buttercream Frosting
The buttercream frosting that Cheryl’s Cookies uses is not the same as the typical American buttercream that you might find in other recipes. American buttercream is usually made with butter and powdered sugar, and sometimes a little milk or cream to thin it out. This type of buttercream is very sweet and stiff, and can form a crust when exposed to air[^3^].
Cheryl’s Cookies buttercream frosting, on the other hand, is more similar to Swiss meringue buttercream or Italian meringue buttercream, which are made with cooked egg whites and sugar syrup that are whipped until fluffy and glossy, then mixed with softened butter[^4^]. These types of buttercream are less sweet and more airy than American buttercream, and have a silky texture that does not crust over.
The Secret Behind the Sugar Cookies
The sugar cookies that Cheryl’s Cookies uses are also different from the usual sugar cookies that you might make at home. Most sugar cookie recipes call for creaming butter and sugar together until light and fluffy, then adding eggs and vanilla extract, followed by flour, baking powder, and salt[^5^]. These cookies are then rolled out and cut into shapes before baking.
Cheryl’s Cookies sugar cookies, however, are made with a cookie press instead of a rolling pin and cookie cutters. A cookie press is a device that extrudes dough into various shapes through metal disks[^6^]. This method allows the cookies to have a uniform size and shape, as well as a soft and tender texture. The cookies are also baked until they are set but not browned, which preserves their color and moisture.
How to Make Cheryl’s Cookies Copycat Recipe
Now that you know what makes Cheryl’s Cookies so special, you might be eager to try making them at home. Luckily, we have a copycat recipe that will help you achieve a similar result with simple ingredients and tools. Here are the steps to follow:
Ingredients
To make Cheryl’s Cookies copycat recipe, you will need the following ingredients:
- For the cookies:
- 1 cup (226 grams) of unsalted butter or margarine, softened
- 3/4 cup (150 grams) of granulated sugar
- 1 large egg
- 1/2 teaspoon of vanilla extract
- 2 1/2 cups (312 grams) of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- For the frosting:
- 1/2 cup (113 grams) of unsalted butter or margarine, softened
- 3 to 4 cups (360 to 480 grams) of powdered sugar, sifted
- 1 teaspoon of vanilla extract
- 1/3 cup (80 ml) of evaporated milk
- Food coloring, as desired
Tools
To make Cheryl’s Cookies copycat recipe, you will need the following tools:
- A cookie press with various disks
- Two or three baking sheets
- Parchment paper or silicone baking mats
- A stand mixer or a hand mixer with a large bowl
- A medium bowl
- A whisk or a fork
- A rubber spatula
- A wire rack
- A small saucepan
- A small bowl
- A piping bag with a star tip or a ziplock bag with a corner snipped off
Directions
Here are the directions to make Cheryl’s Cookies copycat recipe:
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone baking mats.
- In the bowl of your stand mixer or with your hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Add the egg and vanilla extract and beat well, scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed until a soft dough forms.
- Fill your cookie press with some of the dough and attach your desired disk. Press the dough onto the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie.
- Bake the cookies for 6 to 8 minutes or until they are set but not browned. Let them cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
- Repeat with the remaining dough, using different disks if you want different shapes.
- To make the frosting, melt the butter in a small saucepan over low heat. Remove from heat and transfer to a small bowl.
- Add 2 cups (240 grams) of powdered sugar, vanilla extract, and evaporated milk and whisk until smooth and creamy. If the frosting is too thin, add more powdered sugar. If it is too thick, add more evaporated milk.
- Divide the frosting into separate bowls and tint with food coloring as desired.
- Spoon the frosting into a piping bag with a star tip or a ziplock bag with a corner snipped off. Pipe the frosting onto the cooled cookies in swirls or rosettes.
- Enjoy your homemade Cheryl’s Cookies copycat recipe or store them in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
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How to Make Cheryl’s Cookies at Home: A Copycat Recipe Guide
Hello, Good News! If you love Cheryl’s Cookies, you might be wondering how to recreate their delicious buttercream frosted sugar cookies at home. Well, you’re in luck, because we have a copycat recipe that will show you how to make these mouthwatering treats with simple ingredients and easy steps. Whether you want to surprise your loved ones with a sweet gift, or just enjoy a batch of cookies yourself, this recipe will help you achieve that Cheryl’s Cookies taste and texture.
In this article, we will explain what makes Cheryl’s Cookies so special, what ingredients and tools you need to make them, and how to bake and frost them like a pro. We will also share some tips and tricks to customize your cookies with different flavors and decorations. Plus, we will answer some frequently asked questions about Cheryl’s Cookies and their copycat recipe. So, let’s get started!
What Makes Cheryl’s Cookies So Special?
Cheryl’s Cookies is an American cookie company that was founded in 1981 by Cheryl Krueger in Columbus, Ohio. The company is best known for its vanilla buttercream frosted sugar cookies, but also sells other cookie flavors such as oatmeal raisin, snickerdoodle, chocolate chip, and triple chocolate, as well as various brownie flavors. Cheryl’s Cookies are sold online, in retail stores, and in gift baskets for holidays and occasions.
One of the reasons why Cheryl’s Cookies are so popular is their buttercream frosting, which is made from just four ingredients: butter, vanilla, evaporated milk, and powdered sugar. This frosting is rich and creamy, and has a smooth texture that melts in your mouth. The frosting is also colored and shaped according to the season and the theme of the cookies, making them fun and festive.
The Secret Behind the Buttercream Frosting
The buttercream frosting that Cheryl’s Cookies uses is not the same as the typical American buttercream that you might find in other recipes. American buttercream is usually made with butter and powdered sugar, and sometimes a little milk or cream to thin it out. This type of buttercream is very sweet and stiff, and can form a crust when exposed to air.
Cheryl’s Cookies buttercream frosting, on the other hand, is more similar to Swiss meringue buttercream or Italian meringue buttercream, which are made with cooked egg whites and sugar syrup that are whipped until fluffy and glossy, then mixed with softened butter. These types of buttercream are less sweet and more airy than American buttercream, and have a silky texture that does not crust over.
The Secret Behind the Sugar Cookies
The sugar cookies that Cheryl’s Cookies uses are also different from the usual sugar cookies that you might make at home. Most sugar cookie recipes call for creaming butter and sugar together until light and fluffy, then adding eggs and vanilla extract, followed by flour, baking powder, and salt. These cookies are then rolled out and cut into shapes before baking.
Cheryl’s Cookies sugar cookies, however, are made with a cookie press instead of a rolling pin and cookie cutters. A cookie press is a device that extrudes dough into various shapes through metal disks. This method allows the cookies to have a uniform size and shape, as well as a soft and tender texture. The cookies are also baked until they are set but not browned, which preserves their color and moisture.
How to Make Cheryl’s Cookies Copycat Recipe
Now that you know what makes Cheryl’s Cookies so special, you might be eager to try making them at home. Luckily, we have a copycat recipe that will help you achieve a similar result with simple ingredients and tools. Here are the steps to follow:
Ingredients
To make Cheryl’s Cookies copycat recipe, you will need the following ingredients:
- For the cookies:
- 1 cup (226 grams) of unsalted butter or margarine, softened
- 3/4 cup (150 grams) of granulated sugar
- 1 large egg
- 1/2 teaspoon of vanilla extract
- 2 1/2 cups (312 grams) of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- For the frosting:
- 1/2 cup (113 grams) of unsalted butter or margarine, softened
- 3 to 4 cups (360 to 480 grams) of powdered sugar, sifted
- 1 teaspoon of vanilla extract
- 1/3 cup (80 ml) of evaporated milk
- Food coloring, as desired
Tools
To make Cheryl’s Cookies copycat recipe, you will need the following tools:
- A cookie press with various disks
- Two or three baking sheets
- Parchment paper or silicone baking mats
- A stand mixer or a hand mixer with a large bowl
- A medium bowl
- A whisk or a fork
- A rubber spatula
- A wire rack
- A small saucepan
- A small bowl
- A piping bag with a star tip or a ziplock bag with a corner snipped off
Directions
Here are the directions to make Cheryl’s Cookies copycat recipe:
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone baking mats.
- In the bowl of your stand mixer or with your hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Add the egg and vanilla extract and beat well, scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed until a soft dough forms.
- Fill your cookie press with some of the dough and attach your desired disk. Press the dough onto the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie.
- Bake the cookies for 6 to 8 minutes or until they are set but not browned. Let them cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
- Repeat with the remaining dough, using different disks if you want different shapes.
- To make the frosting, melt the butter in a small saucepan over low heat. Remove from heat and transfer to a small bowl.
- Add 2 cups (240 grams) of powdered sugar, vanilla extract, and evaporated milk and whisk until smooth and creamy. If the frosting is too thin, add more powdered sugar. If it is too thick, add more evaporated milk.
- Divide the frosting into separate bowls and tint with food coloring as desired.
- Spoon the frosting into a piping bag with a star tip or a ziplock bag with a corner snipped off. Pipe the frosting onto the cooled cookies in swirls or rosettes.
- Enjoy your homemade Cheryl’s Cookies copycat recipe or store them in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
A Detailed Table Breakdown Related to Cheryl’s Cookies Copycat Recipe
If you want to learn more about Cheryl’s Cookies copycat recipe, you might be interested in this table breakdown that compares some of the key aspects of the original cookies and the homemade ones. Here are some of the things you can find out from this table:
| Aspect | Original Cookies | Homemade Cookies |
|---|---|---|
| Price | $39.99 for 24 cookies | $10.32 for 24 cookies |
| Calories per cookie | 220 calories | 182 calories |
| Ingredients list | Sugar, Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid),Butter (Cream, Salt), Eggs, Corn Syrup, Palm Oil, Water, Corn Starch, Canola Oil, Salt, Baking Soda, Natural Flavors, Nonfat Dry Milk, Soy Lecithin. Contains: Wheat, Milk, Egg and Soy | Butter or margarine, granulated sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, powdered sugar, evaporated milk, food coloring |
| Shelf life | Up to 5 days at room temperature or up to 6 months in the freezer | Up to 3 days at room temperature or up to 3 months in the freezer |
| Variety | Over 100 different cookie and brownie flavors and designs | Limited by the cookie press disks and food coloring available |
As you can see from this table breakdown, making Cheryl’s Cookies copycat recipe at home can save you money and calories, and give you more control over the ingredients. However, you might not be able to replicate the exact variety and quality of the original cookies. Ultimately, it depends on your personal preference and budget whether you want to buy or bake these cookies.
FAQs About Cheryl’s Cookies Copycat Recipe
If you have any questions about Cheryl’s Cookies copycat recipe, you might find the answers in this FAQ section. Here are some of the most common questions that people ask about this recipe:
Yes, you can use a different type of frosting for the cookies if you prefer. For example, you can use cream cheese frosting, royal icing, or ganache instead of buttercream frosting. However, keep in mind that these frostings might have a different taste and texture than the original ones. Also, some of them might require refrigeration or setting time before serving.
Yes, you can use a different type of sugar for the cookies if you want. For example, you can use brown sugar, coconut sugar, or maple sugar instead of granulated sugar. However, be aware that these sugars might affect the color and flavor of the cookies. Also, some of them might have a different moisture content than granulated sugar, so you might need to adjust the amount of flour accordingly.
Yes, you can make the cookies gluten-free by using a gluten-free flour blend instead of all-purpose flour. However, make sure that the flour blend you use has a similar consistency and baking performance as all-purpose flour. Also, check the labels of the other ingredients to make sure they are gluten-free as well.
Yes, you can make the cookies vegan by using vegan butter or margarine instead of butter and a flax egg instead of an egg. A flax egg is made by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water and letting it sit for 15 minutes until it becomes gel-like. For the frosting, you can use vegan butter or margarine instead of butter and plant-based milk instead of evaporated milk.
Yes, you can freeze the cookies either before or after baking and frosting them. To freeze them before baking, shape them with the cookie press and place them on a baking sheet in a single layer. Freeze them until firm, then transfer them to a freezer bag or an airtight container. To bake them from frozen, preheat your oven to 375°F (190°C) and bake them for 8 to 10 minutes or until set but not browned.
To freeze them after baking and frosting them, let them cool completely and place them on a baking sheet in a single layer. Freeze them until firm, then transfer them to a freezer bag or an airtight container. To thaw them, let them sit at room temperature for about an hour or until soft.
To store the cookies at room temperature, place them in an airtight container and keep them in a cool and dry place for up to 3 days. To store them in the refrigerator, place them in an airtight container and keep them in the fridge for up to a week. To store them in the freezer, follow the instructions above for freezing the cookies.
To decorate the cookies, you can use different food coloring and piping tips to create various designs and patterns on the frosting. You can also use sprinkles, candies, nuts, chocolate chips, or dried fruits to add some extra texture and flavor to the cookies. Be creative and have fun!
To make the cookies more moist, you can add a tablespoon of sour cream or yogurt to the cookie dough. This will add some extra moisture and tanginess to the cookies. You can also brush some simple syrup or milk on the cookies before frosting them. This will help them retain some moisture and prevent them from drying out.
To make the cookies more crispy, you can reduce the amount of butter or margarine in the cookie dough by a quarter cup. This will reduce the fat content and make the cookies more crunchy. You can also bake them for a few minutes longer or until they are lightly browned. This will help them lose some moisture and become more crisp.
How do I measure the ingredients accurately?
To measure the ingredients accurately, you can use a kitchen scale or measuring cups and spoons. A kitchen scale is more precise and reliable than measuring cups and spoons, as it eliminates the possibility of packing or leveling the ingredients. However, if you don’t have a kitchen scale, you can use measuring cups and spoons, but make sure to follow these tips:
- For dry ingredients, such as flour, sugar, and baking powder, use a spoon to scoop them into a measuring cup and level off the excess with a knife. Do not pack or tap the cup, as this will compress the ingredients and result in more than you need.
- For wet ingredients, such as butter, egg, and milk, use a liquid measuring cup and place it on a flat surface. Pour or crack the ingredients into the cup and check the level from eye level. Do not hold the cup in your hand or tilt it, as this will distort the measurement.
- For small amounts of ingredients, such as vanilla extract, salt, and food coloring, use measuring spoons and fill them to the brim. Do not heap or overfill them, as this will add more than you need.
Conclusion
We hope you enjoyed this article about how to make Cheryl’s Cookies copycat recipe at home. This recipe is easy to follow and requires simple ingredients and tools that you might already have in your kitchen. By making these cookies at home, you can save money and calories, and customize them to your liking. Plus, you can have fun decorating them with different colors and shapes.
If you liked this article, please check out our other articles on how to make copycat recipes of your favorite treats. We have articles on how to make Starbucks drinks, Krispy Kreme doughnuts, Cinnabon cinnamon rolls, and more. You can also subscribe to our newsletter to get updates on our latest articles and recipes.
Thank you for reading and happy baking!