Buttercream Cookies: The Best Way to Use Leftover Frosting


So I made the most delicious Red Velvet Cake with Chocolate Buttercream for Valentine’s Day – all from scratch! It was out of this world, if I do say so myself, but I had one teeny, tiny problem: I ended up with so much extra homemade buttercream frosting. Usually this is not a problem because I can polish off the leftovers with a spoon and a glass of milk. But this was a lot of leftovers, and I didn’t feel right wasting any of it. So in the fridge it went, marked with the date it was made so I wouldn’t forget (the buttercream has butter and milk, which both have a shelf life, so it needed to be used up in the near future). I could spread it on graham crackers, or bake another cake and use it up, but then I discovered that I could add a few ingredients to turn it into cookies! I followed the simply steps on The Angry Baker, and, to my amazement, ended up with perfectly baked, wonderful tasting, devilish little cookies.


  • 2 cups (chocolate) buttercream frosting
  • 1 egg
  • 2 cups flour
  • 1 tsp baking soda
  • optional: chocolate chips, coconut, nuts, etc.


  1. Make sure the frosting is room temperature.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. In a mixer, beat the frosting with the beater for a minute.
  4. Add the egg, beat into the frosting.
  5. Combine the flour and the baking soda and slowly add to the frosting mix.
  6. Beat until combined. Scrape sides and beat some more.
  7. If it feels too soft, add more flour.
  8. Add your optional toppings and mix.
  9. Scoop the cookie dough onto cookie sheets and bake for 10 minutes.
  10. Let the cookies cool on a rack for a minute before moving to a cooling rack.

With leftover buttercream, a handful of other ingredients that I already had on hand, and a little imagination, I turned a glob of deliciousness into an entirely new dessert! When I placed these “Buttercream Cookies” in my cookie jar, no one even knew they started out as something completely different. Now that’s recycling at its finest. 😉

Even if you don’t have buttercream, the lesson here is to think how else you may be able to use leftovers. When you can, it always feels good to give something a new life!

Buttercream Cookies: The Best Way to Use Leftover Frosting | Positively Smitten



  1. Crystal Maldonado March 2, 2015 at 11:48 am

    These look delicious! I would never have thought to put buttercream frosting in a cookie. Yum! 🙂

    • Crystal, they were amazing! I couldn’t believe I could “recycle” buttercream frosting either! Imagine the world of possibilities this just opened up for us!

  2. I had lots of leftover buttercream from a cake decorating class and thought I would try these. I really didn’t have a good result with them. They are lacking in cookie “goodness” for sure. I would suggest at least adding some salt, that might help, but the texture is odd. I tried flattening the balls before baking and that helped some. I won’t do this recipe again.

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