I think both of my kids love cookies but I think they like dipping them in the frosting.  We tried this sugar cookie and they just loved them. Talk about chaotic night trying to frost cookies with my six year old and my 3 year old was crazy but a lot of fun.

Ingredients:

• 1 1/2 cups white sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup sour cream
• 5 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Directions:

1. Cream together 1 1/2 cups white sugar, butter, 1 teaspoon vanilla, and eggs.
2. Add sour cream.
3. Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda.
4. Gradually add to the egg-sugar mixture.
5. Cover and chill dough for 1 hour.
6. Preheat oven to 375 degrees F
7. Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 – 12 minutes.

To make frosting:

Ingredients:

•  1 cup confectioners’ sugar
•  2 tablespoons milk
•  2 tablespoons light corn syrup
•  1/4 teaspoon vanilla extract
•  assorted food coloring

Directions:

1. In a small bowl, stir together confectioners’ sugar and milk until smooth.
2. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
3. Divide into separate bowls, and add food coloring to each to desired intensity. Dip cookies, or paint them with a brush.

Here is the next cookie well, it is a brownie not a cookie.  My daughter loves brownies and both my dad and daughter loves mint. So, a came across a recipe for mint brownie called Grasshopper.  Instead of keeping them as big square brownies I cut them into small bite size pieces. I did that so you did not get too much mint in each bite.  Plus, you could just throw the small piece in your mouth and go.

Ingredients:

• 1 box of brownie mix
• 1 bag of chopped Andes Chocolate
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1/2 tsp mint extract
• 3 Tbls milk
• green food coloring

Mint Buttercream:

• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1/2 tsp mint extract
• 3 Tbls milk
• green food coloring

Direction:

1. Preheat oven to 350 degrees. Line an 8-inch baking dish with foil or parchment paper. Set aside.
2. Bake for 20-25 minutes until a tooth pick comes out mostly clean.
3. Remove from oven and cool completely.
4. Meanwhile, mix together the buttercream.
5. In a bowl, mix together butter, sugar, mint extract and milk until you get the desired consistency. Add more sugar or milk if necessary. Add a few drops of green food coloring, mix until you get the desired color.
6. Frost cooled brownies and add the chopped Andes chocolate.