Easily Turn Leftover Frosting Into Cookies | Cupcake Project

Easily Turn Leftover Frosting Into Cookies

Leftover Frosting Cookies

When frosting a batch of twenty-four cupcakes, I always end up with one unfrosted cupcake (fine by me as I love plain cake) or gobs of leftover frosting in the bowl.  Leftover frosting gets pawned off to be used as a vegetable dip (That makes it healthy, right?) or to be slathered on crackers.  Once, I even made a cupcake entirely of frosting (Gross or awesome? Your call!).  Sometimes, I freeze my leftover frosting.  In my freezer, it typically dies behind a carton of ice cream and a bag of bones Jonathan plans to use for soup stock.  I now have a new solution for leftover frosting – use it to make leftover frosting cookies!

Easily Turn Leftover Frosting Into Cookies

Smart Baker Apron

The Smart Baker "As Seen on Shark Tank" 3 Tier Flower PVC Cupcake Tower Stand

I also use and love The Smart Baker’s cupcake stand.

View on Amazon.com

Not only does The Smart Baker make excellent products, but Stephanie, one of the founders of The Smart Baker, writes a wonderful food blog called Ice Cream Before Dinner (I like how she thinks!).  She was the winner of the most recent round of Cupcake Roulette on the Cupcake Project Facebook page; I spin the virtual wheel and if I pick your blog, I bake something inspired by it.  I read (OK, I skimmed) Stephanie’s entire blog.  Like me, she’s been writing since 2007, so it was quite the task.  There were so many great recipes to choose from, but I got most excited about her post, Frosting in My Cookie Dough.  In that post, Stephanie explains how to make cookies using leftover frosting!  I had to try the technique!

I experimented with both leftover vanilla bean buttercream frosting (a basic American-style buttercream) and leftover chocolate cream cheese frosting and made cookies by simply adding an egg, flour, baking soda, and salt to each variety.  These will not be the best cookies that you have ever eaten, but if you put a plate of them on the counter, they will disappear.  Any cookie is better than no cookie.  Truth!

The cookies have a cake-like texture and take on the flavor of the frosting they are made from.  I haven’t yet tried this technique with a meringue buttercream, but I don’t see why it wouldn’t work.  I’m making one later this week so I’ll give it a go and update this post.  Check back!

Update 7/14/14:  I tried this with my mocha almond fudge meringue buttercream.  Because the meringue buttercream isn’t as sweet as American buttercream, the cookies weren’t as sweet.  We all still enjoyed them, but they tasted more like sweet biscuits.  If you want a sweeter cookie and are using a meringue buttercream, I’d suggest adding a touch of sugar to the cookie recipe.

Here’s my version of Stephanie’s recipe.

Easily Turn Leftover Frosting Into Cookies

Yield: 12 small cookies

Easily Turn Leftover Frosting Into Cookies


  • 1/2 cup of leftover frosting
  • 1 cup flour
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 350 F.
  2. Mix everything together.
  3. Place 12 roughly even scoops of cookie dough on a cookie sheet lined with a Silpat or parchment paper.
  4. Bake for 13 minutes or until the edges of the cookies are lightly browned.
  5. Cool on a cooling rack and eat!


If the frosting recipe contains salt, you can leave that out of the cookie recipe. Feel free to play around with the recipe by adding chocolate chips or other mix-ins to the cookies.


What do you think?  Would you try leftover frosting cookies?

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22 Responses to Easily Turn Leftover Frosting Into Cookies

  1. Karla Baker July 7, 2014 at 10:29 am #

    Sounds interesting, but most frosting is so sweet I can’t eat it anyway, so not sure I’d try making cookies. I might just to see what it does, but not sure about that. Did sound interesting though.

    • Stef July 7, 2014 at 10:59 am #

      It’s not as sweet in the cookies because of the addition of the flour.

  2. Kittish July 7, 2014 at 1:21 pm #

    Does sound interesting. Next time I make frosting I may well give this a try. Well, if I have any left. =)

  3. Mummy Made It July 7, 2014 at 8:13 pm #

    I’ve been working on a Chocolate Sweet Potato frosting that would work perfectly as a cookie!! Thanks…now I get to eat more frosting!!!!!

  4. Alison July 8, 2014 at 7:58 am #

    I have a batch of minis on hand in the freezer and the leftover frosting usually goes onto those. Perfect for the lunchbox when school is in session!

  5. Anna July 8, 2014 at 10:28 pm #

    I ALWAYS have extra frosting in Tupperware or ziplock bags in my fridge, and it’s scary how much of it gets eaten straight from the tub or thrown away. I just cleared two containers of cream cheese frosting into a bowl for a triple batch of your recipe with some cinnamon and crushed toffee. My coworkers will eat anything, but I’m really hoping these come out good. I love repurposing leftovers. Thank you for sharing!

    • Stef July 8, 2014 at 10:35 pm #

      Keep me posted! I’d love to hear how it went and what your coworkers thought!

  6. AnonyMouse July 11, 2014 at 6:05 am #

    Would this work with a (failed) marshmallow buttercream frosting? I made a batch yesterday but added wayyyy too much marshmallow fluff, and the ‘frosting’ ended up just… marshmallow tasting glaze, really. Do you think I could rescue it by turning it into cookies?

    • Stefani July 11, 2014 at 8:03 am #

      I think it would definitely be worth a shot!

  7. monica July 14, 2014 at 12:53 pm #

    I used the above recipe with leftover lemon buttercream frosting (http://sweetapolita.com/2011/02/triple-lemon-blueberry-layer-cake/) and the cookies were a hit.

    • Stef July 14, 2014 at 6:27 pm #

      Yay!! Thanks for letting me know! That cake looks amazing, btw!

  8. H July 19, 2014 at 3:36 pm #

    Just made two versions of these with canned store bought frosting. Added coconut to cream cheese frosting and instant coffee and chocolate chips to chocolate frosting. I was worried because I accidentally added an entire cup of cream cheese frosting in, but they turned out fine, just baked a little longer. I was also worried that there wasn’t enough fat in the cookies, so I buttered the parchment paper, which worked out great. I just knew I had to make them when I saw the recipe. Thank you!!!

  9. Vyzance October 10, 2014 at 11:49 am #

    Ok, that was just brilliant. I had one full cup of chocolate buttercream leftover in the fridge, I turned them into cookies and they are absolutely delicious! You are my hero. I never throw anything.

    • Stefani October 10, 2014 at 6:00 pm #

      Yay!!! So glad it worked out for you!

  10. Nicole October 28, 2014 at 1:37 pm #

    I made too much frosting for my already sweet brownies, and ended up with a full cup of leftover too sweet frosting. Yuck. I followed this recipe, then sprinkled some shredded coconut on top and tiny dusting of salt on each cookie, then double baked them to make salted chocolate coconut biscotti! Needless to say it was a hit. Thanks for the awesome recipe! I am never going to have left over frosting again! <3

  11. SuperWifey May 14, 2015 at 12:59 am #

    My mother bought 3 cans of Cotton Candy Flavored frosting on clearance. She used one on cupcakes and they were awful! She was going to throw out the other 2 cans but I took them to see if I could do anything with them. After some online searching, I stumbled across your recipe. Fabulous idea and wonderful cookies, even with awful frosting. :)
    I followed your recipe exactly and added rainbow sprinkles to the batter (as Stephanie suggested in her original recipe.) They turned out great but I wanted to mention a few things that might help others.
    1. The batter is gooey! Don’t worry, it will still make cookies.
    2. Space the cookie scoops out… These bad boys expand! I ended up with 2 sheets of cookies melted into one another before I figured how far apart they needed to be.
    3. Cook them thoroughly and let them cool completely before removing them from the parchment paper. If not, they are too soft and fall apart. Once they were properly spaced, the suggested 13 minutes was perfect. They were a little crunchy but not burnt.


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