Bite size butter rich cookies are truly a Christmas favorite. A butter cookie topped with a caramel frosting make these irresistible!
These bite size butter rich cookies are one of my all time favorite Christmas cookies. This is a family recipe that has been made every Christmas for as long as I can remember. They are a butter cookie made with brown sugar instead of white sugar, and frosted with a caramel frosting made with sweetened condensed milk. These cookies are relatively quick to make, too. This recipe makes 8 dozen (96) little cookies which is great if you are looking for something to share with neighbors or friends. I encourage you to give these a try because they are truly irresistible!
After mixing together the cookie dough, scoop out the dough by 1/2 tablespoonfuls and roll them into balls with your hands. I use a small cookie scoop to ensure uniform size. If you don’t have one that is ok, too. Each dough ball should be about the size of a gumball. Then flatten each ball with a fork in a criss cross pattern. Bake the cookies at 375 for 10 minutes. These cookies don’t really brown until they are overcooked, so don’t wait for them to be golden brown. Cool the cookies completely on a cooling rack.
For the frosting, melt the butter in a small pot. Whisk in the brown sugar and bring to a boil. Boil the butter and brown sugar for 2 minutes. Remove it from the heat and whisk in the vanilla and sweetened condensed milk. Sift and stir in the powdered sugar a 1/4 cup at a time. The powdered sugar needs to be sifted to prevent lumps. Once the powdered sugar is all mixed in, you are ready to frost. This frosting needs to be warm when frosting these cookies. You can keep your pot of frosting on the stove top over the lowest heat setting. Just remember to stir it here and there to prevent it burning on the bottom. I, personally, prefer to pour the frosting into my chocolate dipping crockpot. If you have one of these or a little dipper crockpot I highly recommend using it to keep this frost warm. They work fantastically.
After frosting each cookie, allow the frosting to cool and set up. Store these cookies in an airtight container with wax paper separating the layers of cookies.
Makes about 96 bite size cookies
- 1 1/2 Cups Butter room temperature
- 1 Cup Brown Sugar
- 1/2 Cup White Sugar
- 2 Egg Yolks
- 2 tsp Vanilla
- 1 tsp Salt
- 3 1/2 Cups Flour
- 3/4 Cup Butter
- 1 1/2 Cups Brown Sugar
- 3/4 Cup Sweetened Condensed Milk
- 1 tsp Vanilla
- 1 1/4 Cups Powdered Sugar sifted
Preheat the oven to 375 degrees. Spray baking sheets with non stick cooking spray or line them with parchment paper.
In a mixing bowl, cream the butter and the sugars. Mix in the egg yolks, vanilla and salt. Stir in the flour, mixing well.
Scoop out the dough by 1/2 tablespoonfuls and roll into balls. Each ball should be the size of a gumball. Place on prepared baking sheets. I was able to cook 20 cookies per pan.
Flatten each cookie with a fork in a criss cross pattern. Bake at 375 degrees for 10 minutes. These cookies won't brown until they are overdone, so don't wait for them to brown or they will be crispy.
Cool the cookies completely on a cooling rack.
While the cookies are cooling prepare the frosting. In a small pot melt the butter. Whisk in the brown sugar and bring to a boil. Boil for 2 minutes. Remove from the heat and whisk in the vanilla and sweetened condensed milk.
Whisk in the sifted powdered sugar a 1/4 cup at a time. It is important that the powdered sugar be sifted to avoid lumps.
This frosting needs to kept warm as you are frosting the cookies. You can leave the pot of frosting on the stovetop over the lowest heat. Make sure to stir it here and there so it doesn't burn. OR if you have a chocolate dipping crockpot or a little dipper crockpot for dips you can put the frosting in one of these to keep the frosting warm while you frost.
Frost each cookie and allow the frosting to cool and set. Store in an airtight container with wax paper separating the layers of cookies.