June Bug Cookies
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- 3 1/2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups butter, softened
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
Cream Cheese Frosting
- 1 (8 ounce) package cream cheese or light cream cheese (do not use fat-free)
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Red food coloring
- Small tube black frosting
- Licorice strings
- Mini chocolate chips
- M&Ms ®
- Cookies: Heat oven to 350 degrees F.
- In a medium bowl, combine flour, cocoa,
baking powder and salt. In large bowl, beat butter with both sugars until light
- Beat in eggs and vanilla extract. 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 for 13 to 15 minutes or until set.
- Cool for 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
- Decorations: 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.
Yield: 36 cookies
Recipe and photo credit (used with permission):
Dairy Farmers of Wisconsin
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