I loooove today’s recipe: Leftover Buttercream Cookies! As you know, I hate to waste food and I love recipes that transform leftovers into new amazing dishes, and this one is a fantastic idea!
Whenever I make cupcakes, I always have some leftover buttercream and I never know what to do with it, so it keeps sitting in my freezer for months! But not anymore! Now I know exactly what to make with it: Leftover Buttercream Cookies.
In fact, I can’t believe I had never thought of this before… at the end of the day, buttercream is simply an eggless cookie dough base, right?
I made these with the chocolate buttercream from my Double Chocolate Cupcakes, but you can use ANY buttercream you have!
The cookies were so good that my kids asked me to make them again! Can you believe leftovers could be so yummy? Do yourself a favour and save this recipe to have on hand the next time you are making cupcakes, you won’t regret it!
Also, if you like cookies, check out my other recipes here!
These Condensed Milk Cookies too, for example, use up your left-over condensed milk!
And these Coconut Banana Cookies help you finish your over-ripe bananas!
Enjoy and don’t forget to let me know how you like this recipe by leaving a comment in the section below!
Leftover Buttercream Cookies
Ingredients
- 2 cups buttercream at room temperature
- 1 egg
- 2 cups flour
- 1 tsp baking soda
Instructions
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In the bowl of an electric mixer fitted with the whisk attachment, beat together the leftover buttercream and the egg.
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Add the flour and baking soda and mix well.
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Drop spoonfuls of batter on a baking tray covered with baking paper and use a for to press the batter down a bit.
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Bake in a pre-heated oven at 175°C – 350°F for about 10 minutes.
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Let them cool down for a couple of minutes, then transfer to a wire rack to cool down completely.
Don’t forget to pin these Leftover Buttercream Cookies! They are so good!
I love the idea!
I just made sugar cookies and now I have a ton of butter cream left over! My kids are always complaining that they “need” something sweet! This seems like an amazing idea, thank you for sharing this recipe!
Hi !! So I had 2 cups of vanilla Swiss meringue buttercream leftover! Was looking for something other than cupcakes to make . I whipped up this in under 5 minutes , added 1 cup flour , 1/4 cup unsweetened dark cocoa & 1/4 cup unsweetened regular cocoa ; Plus some chopped dark chocolate to the batter at the end ! Let me tell you they turned out wonderful! Fluffy on the inside & crispy at the outside!! 🙂
Yeah!! I am so glad to hear this! I love this recipe as you can turn it into something amazing and new every time! Thank you for yet another variation!! <3
Hi, we do not eat egg. Do you think your recipe will work without egg too??
Hi Deepti! You could use a flax egg made with 1 Tbsp of flaxseed meal (ground raw flaxseed) and 2 1/2 Tbsp of water. Or just don’t add anything. In this case, your cookies may not hold their shape perfectly, but they’d still taste great! To make them retain their shape a bit better, omit the baking soda and place them in the fridge for 30 minutes after shaping them and before baking them. If you bake the cookies from cold (they will harden a bit in the fridge), they will spread out less while baking. Let me know!
I just made the with my leftover chocolate buttercream and they were great! I feel like mi e needed a lil more sugar but that’s probably bc I tend to eye the powdered sugar in my buttercream recipe so mine is probably not as drop dead sweet as most people’s. Thank You for this recipe!!
I am very happy you like them! You could always sprinkle some powdered sugar on the top. 😉 Enjoy!
I had 1 cup of vanilla buttercream leftover from a cake. I used a whole egg, 1 cup flour, and 1/2 tsp. baking soda. The cookies came out as light as a cloud and just the right sweetness. They are so delicious that I may make this my default sugar cookie recipe!
Hey Manu! Any substitute for the egg in the recipe? As I’m allergic to them.
Hi Rhia! You could use a flax egg made with 1 Tbsp of flaxseed meal (ground raw flaxseed) and 2 1/2 Tbsp of water. Or just don’t add anything. In this case, your cookies make not hold their shape perfectly, but they’d still taste great! To make them retain their shape a bit better, omit the baking soda and place them in the fridge for 30 minutes after shaping them and before baking them. If you bake the cookies from cold (they will harden a bit in the fridge), they will spread out less while baking. Let me know!
What if you don’t have baking soda?
You can still make them. Just follow the recipe without using the baking soda. The taste won’t change, they will just be a bit more crunchy. 🙂