Leftover Buttercream Frosting Cookies

I’m always trying new recipes for frosting in the quest for finding the perfect one…the one that everyone in my family will like! So there is always a lot of extra frosting in my fridge. Since I don’t believe in throwing food away, I decided to find a way of using it instead. Thus the Leftover Buttercream Frosting Cookies were born. The recipe will work for pretty much any type of american frosting and any flavor, although the texture may vary slightly.

Servings: Approx 12 cookies for every 1/2 cup of frosting

2/3 cup of leftover frosting
3/4 cup flour
1 large egg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 cup ground almonds


  1. Preheat oven to 350ºF, and grease a large baking/cookie sheet.
  2. Mix all ingredients together in a medium bowl with a spatula/spoon.
  3. Place even scoops of the cookie dough on the sheet pan, making sure there is adequate room between each. Sprinkle the ground almond on top of each.
  4. Bake for 15-20 minutes or until the edges of the cookies are lightly crisp.



  1. These cookies have more of a caky texture, however if you want crunchier ones then use 1/3 cup of frosting instead.

3 Comments Add yours

  1. bookbakeblog says:

    What a creative way to use leftover frosting! Never thought of that before, but it totally makes sense 🙂


    1. Rabia says:

      Glad you liked the idea. I find that the frosting keeps in the fridge well for a few days so I just take it out and make a quick cookie batch whenever I need it!


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