June Bug Cookies
- Yield: 3
- 3 1/2cups all-purpose flour
- 2/3cup unsweetened cocoa powder
- 1teaspoon baking powder
- 1teaspoon salt
- 2cups butter, softened
- 2cups granulated sugar
- 1cup packed light brown sugar
- 2large eggs
- 2teaspoons vanilla
- To decorate:
- Red food coloring
- Small tube black frosting
- Licorice strings
- Mini chocolate chips M&Ms ®
- Cookies: Preheat oven to 350F.
- In a medium bowl, combine flour, cocoa, baking powder and salt. In large bowl, beat butter with both sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in flour mixture on low speed until well blended.
- For each cookie, scoop up heaping tablespoon of dough; roll into 1 1/2 inch ball. Place on ungreased cookie sheets 3 inches apart. DO NOT flatten dough. Bake 13 to 15 minutes or until set. Cool 2 minutes on cookie sheets; carefully transfer to wire cooling racks; cool completely.
- Cream Cheese Frosting: Cut cream cheese and butter into chunks and place in bowl of food processor fitted with the steel blade. Add vanilla and powdered sugar. Use on/off pulses to process ingredients until well blended. (Can also be made with a mixer.)
- To Decorate: Prepare the cream cheese frosting. Transfer 1/4 of the frosting to a small bowl to use for the June Bug “face.” Add enough red food coloring to the remaining frosting to create a bright color. Decoratively frost cookies to resemble a ladybug, using the white (round face), red (wings/body) and black (dividing lines) frostings. Use mini chocolate chips to create the ladybug “dots” on the wings and mini M&MS for “eyes.” Cut, bend and place licorice strings in face frosting to form antennas. Store cookies loosely covered at room temperature for up to 3 days.
Recipe courtesy of the Wisconsin Milk Marketing Board