Generally when it comes to frosting, most frosting works great with both cakes and cookies.
Some however do not. This is one of them. This chocolate cookie frosting isn’t a cake frosting and really shouldn’t be considered for one.
This frosting goes on creamy and smooth, however it does harden. It’s the perfect frosting to use with cookies with sprinkles or other decorations, and though I’ve never tested the theory, I would think would be a good gingerbread house frosting too.
This is my Grandma Donna’s recipe. She started making it in her mothers kitchen at the ripe age of 6, which was over 70 years ago, and has used it ever since.
My grandmother is an amazing cook and baker. You can’t go to Grandma’s without her trying to feed you and fatten you up. And rightfully so. She is a great cook and everything you eat confirms that.
I have a few recipes on this website that are hers and over time more will appear as she knew what she was doing in the kitchen. If you like strawberries, I highly recommend her strawberry marshmallow crumb bars – both versions – version 1 and version 2.
If you love cookies, and you love frosting that doesn’t stay gooey forever then this is a tasty chocolate frosting that is perfect for you!
Chocolate Cookie Frosting
Ingredients
- 3 Cups powdered sugar
- 3 Tablespoons of cocoa powder, don't level
- 1/3 cup butter, room temperature
- 1 teaspoon of vanilla
- 1/4 cup milk
- 1 Tablespoon sugar
Instructions
In a medium bowl combine 1 cup powdered sugar and cocoa powder.
Using an electric mixer add butter and mix well.
Add additional 2 cups of powdered sugar slowly until combined as well as vanilla. Mixture will be thick, set aside.
In a small pot, heat milk and 1 Tablespoon sugar on stove until warm but not hot and sugar is dissolved.
While mixer is on, slowly add milk to powdered sugar mixture and blend until smooth and creamy and desired consistency.
Use immediately or store in an airtight container. If storing, you'll need to whisk it up again before spreading over cookies.
Aimee Toth
Friday 18th of March 2022
Great tasting frosting. I’ve had and made other chocolate frosting.This by far has the richest most wonderful chocolate flavor. However, this is too thick for my use in decorating bags. I know this is not the intended use. So, this IS NOT a criticism. I must confess, I made some modifications. Not wanting to wait for butter to soften, I used Crisco which probably makes it thicker. I threw the heated milk and sugar in with cocoa powdered sugar mix, but just one cup. I slowly added the last 2 cups and it tastes wonderful. Now I’m going to add just a little softened butter (from microwave) until the frosting is more pliable. But not too pliable. Because melted butter is like adding 1.5 to 2 times the amount of softened. Anyway if these notes help someone else, that’s great.
Janelle
Wednesday 31st of August 2022
Aimee Thank you so much for your review. If the frosting is too thick, you can thin it out with a teaspoon of milk at a time until you get the desired consistency. However as you stated, it's not meant for piping. Thanks for the helpful comment!
Linda Wagner
Saturday 4th of December 2021
Does this frosting do well if you freeze the cookies after frosting them? Thanks!
Janelle
Monday 13th of December 2021
Yes. It should do fine in the freezer. Enjoy!
Linda
Wednesday 22nd of September 2021
Can this frosting be piped onto cookies for decoration?
Janelle
Monday 11th of October 2021
I've never tried piping it. In theory it should work. If you try it, let me know how it turns out.
Stacy
Tuesday 8th of December 2020
Would this work as a vanilla frosting without the cocoa powder too?
Janelle
Saturday 12th of December 2020
I've never tried it as a vanilla, but in theory yes! Though now I want to make cookies and try it out as vanilla!
Shelley
Saturday 2nd of December 2017
Can I freeze the cookies?, if so frosted or unfrosted.
Thank you
Janelle
Friday 21st of August 2020
You should be able to freeze the cookies with and without frosting. :) Enjoy!