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A few freshly baked chocolate buttercream cookies arranged on a wooden board.

Leftover Buttercream Cookies

Got a bowl of buttercream sitting in the fridge? Don’t let it go to waste. These soft, buttery Leftover Buttercream Cookies make the most of every bit — simple, quick, and incredibly good.

Course: Cookies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 35 -40
Author: Manuela Zangara

Ingredients

  • 2 cups buttercream – at room temperature
  • 1 egg
  • 2 cups flour
  • 1 tsp baking soda

Instructions

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat together the leftover buttercream and the egg.
  2. Add the flour and baking soda, and mix well.
  3. Drop spoonfuls of batter onto a baking tray lined with baking paper, and use a fork to press the batter down a bit.
    Step-by-step process of mixing, shaping, and pressing chocolate cookie dough before baking.
  4. Bake in a preheated oven at 175°C – 350°F for about 10 minutes.
  5. Let them cool for a couple of minutes, then transfer to a wire rack to cool completely.