Sugar Cookies with Luscious Red Apple Frosting

It was nearly 100 degrees Monday afternoon when I tried to escape the sun in little Troy, Idaho's empty downtown on my way to pick blackberries in Kendrick. Without a pressing schedule, I wandered about exploring a bit looking for shelter inside a shop. Any shop would have been fine, but few places still exist among the empty storefronts and the sandwich place was closed for remodeling. My options came down to a couple bars and a state liquor store.

I road the Vespa that day, so the bars were out unless I wanted to look like an idiot drinking a coke. Which I do from time to time. So, I escaped inside the liquor store to browse the ?extracts?. Extracts meaning anything I think I can get away baking with.

There were lots of fun options, but with a small trunk I choose just one. Something new to me, DeKuyper Luscious Red Apple Schnapps. When I got home, I threw around a few baking ideas, but in the end used the liquor to flavor this whipped frosting. It?s so good; I caught myself eating the darn stuff out of the bowl. Yikes!

My only problem now is this giant bottle of brilliant red schnapps sitting in my ever growing liquor collection.

Sugar Cookies Printer Version
1 cup butter, softened
1 1/2 cups white sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder

Preheat oven to 375 degrees. Line cookie sheets with parchment paper.

In a large bowl, cream together butter, sugar and salt. Beat in egg and vanilla. Mix in baking soda and baking powder. Add flour and beat until just combined.

With a mini cookie scoop (size 60), scoop out dough and place on cookie sheets 2 inches apart. Bake for 8 minutes or until no longer wet looking. Rest on cookie sheets for 4 minutes, then move to cooling racks.

Once cool, thinly spread cookies with frosting.

Whipped Luscious Red Apple Frosting
2 sticks unsalted butter, softened slightly
1 pound powdered sugar
¼ cup DeKuyper Luscious Red Apple Schnapps
1/8 teaspoon salt
1/2 teaspoon vanilla


With a mixer, slowly beat together all the ingredients. Once combined, turn the mixer to high and beat for 3 minutes until fluffy. Spread frosting in a thin layer over cookies.

Yield 2 1/2 cups. Prep time 7 minutes.

Makes 64 cookies

Recipe & photograph by Laura Flowers.