Are you ready for an easy recipe that makes the best fudgy brownie cookies? Brownie lovers and chocolate lovers will obsess over the simple ingredients and love their first bite of that fudgy center. 

Not only are these delicious cookies, but they’re also made from a boxed mix, which means that they’re fast, simple, and the best thing since sliced bread. 

The first batch will be gone before you know it, so the second batch is the one that you’ll get to slow down and enjoy. 

Pay attention to the delicious chewy edges, the chewy fudge center, and the way that these rich cookies literally just melt in your mouth. 

They’re like homemade brownies meet the best cookies, and create the most delicious easy brownie mix cookie recipe ever. 

They’re perfect for any chocolate cravings, and I know that everyone will love these chewy brownie cookies. They’re easy cookies, made with a mix – and are always a hit! 

Brownie Mix Cookies

Longtime readers of the blog know just how much I love cookies. They’re my go-to for an easy dessert and I like having them on hand for Chad and Munchkin. 

I also always have some sort of cookie swap/bake sale/get-together on the calendar. 

I’m kind of obsessed with having an arsenal of recipes on hand so I never run out of ideas!

And so this brownie mix cookies recipe was born. I don’t know about you guys, but I have always loved Cosmic Brownies from the supermarket. 

I got the bright idea to turn them into cookies… and I think I found yet another obsession!! 

This cosmic brownie cookies recipe starts with brownie mix, which means it’s incredibly easy to make. 

Chewy and fudgy cookies are decorated with homemade frosting and those sprinkles you all know and love!

Don’t miss my recipes for Raspberry Cookies, these triple chocolate beauties, and these uniquely sweet and chewy Butterscotch Oatmeal Cookies too!

Ingredient Notes and Substitutions

• Brownie Mix – I love Pillsbury brownie mix myself, but you can use your preferred brand. 
  
  A lot of people love the Betty Crocker Fudge Brownie mix as well but use what you want for your own personal consumption.
  
  And if you’re feeling super duper fancy, you can use other options like the Ghirardelli brownie mix. All mixes will give these cookies that rich chocolate flavor. 
  
• Cocoa Powder – I dress up the brownie mix with a few yummy extras, including cocoa powder. The results? 
  
  A rich, fudgy, and oh-so-chocolatey batter that you’ll want to eat straight from the mixing bowl.
  
• Powdered Sugar – For that homemade frosting! I prefer powdered over granulated sugar as it mixes up a lot better. 
  
• Chocolate Syrup – Use a bottle from the store or my homemade version — up to you! 
  
• Vanilla – You’ll need it for the cookie batter and for the chocolate frosting.
  
• Multi-Colored Sprinkles – A Cosmic Brownie cookies recipe would not be complete without rainbow sprinkles! 
  
  You could always add chocolate chips to these rich chocolate cookies as well. 
  
  You can use the same kind you add to ice cream, or opt for the rainbow chip sprinkles that are found on original Cosmic Brownies.

Tips for Making Cosmic Brownie Cookies

• Use the right tools.

You may be tempted to use a large spoon to portion out your Cosmic Brownie cookies, but I can’t say enough good things about using a cookie scoop!

It’s the ultimate hack for evenly sized chocolate frosted cookies. 

I also love using a rubber spatula and a medium bowl for mixing so that I make sure it all gets stirred and combined. 

• Don’t overmix!

Baking is a science, so you need to make sure to complete every step with care. 

Overmixing will result in a very dense and possibly dry treat. Make sure that everything is combined, but don’t overdo it.

• Be patient.

I know you’ll be tempted to frost these brownie mix cookies as soon as they come out of the oven. But, you need to wait for about 10 minutes before you do.

Pull your cookies out of the oven when the edges are set but the center is still soft. 

Leaving them on the baking sheet ensures that they finish baking without becoming hard!

Storing Chocolate Frosted Cookies

Once your treats are completely cool, you can store leftover cookies in an airtight container on the countertop or in the fridge. They will keep for up to 1 week.

I suggest adding a piece of parchment paper in between each layer of cookies to keep the frosting and sprinkles relatively intact. 

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. Large mixing bowl, medium, and small. 
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
• Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time. I find that I use the medium cookie scoop a lot. 

You can also have a wire rack or cooling rack to let the cookies cool.

Cosmic Brownie Cookies Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Amazing Cookie Recipes

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Easy Cosmic Brownie Cookies (Brownie Mix Cookies)

If you love Cosmic Brownies, you’re going to go crazy for my Brownie Mix Cookies! Using boxed brownie mix saves you so much time!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 14 -16 cookies

Calories 136cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• cookie scoop

Ingredients

Cookie Ingredients:

• 1 box of dark chocolate brownie mix I used Pillsbury 18.4 ounce box
• 2 tablespoons cocoa powder
• 2 eggs
• 1/4 cup unsalted butter melted
• 1 tablespoon chocolate syrup
• 1 teaspoon pure vanilla extract

Frosting Ingredients:

• 2 cups powdered sugar
• 1/2 cup cocoa powder
• 1/4 cup water + extra if needed
• 2 teaspoons pure vanilla extract
• 1/3 cup multi colored sprinkles

Instructions

• Line two baking sheets with parchment paper and preheat the oven to 375 degrees.
• In a medium or large bowl, combine the brownie mix and cocoa powder.
• Stir in the eggs, melted butter, chocolate syrup, and vanilla extract until mixed well – but don’t over mix.
• Use a two tablespoon cookie scoop and create heaping cookie dough balls and place them at least 2” apart on the baking sheet – do NOT press down or flatten.
• Bake for 8 minutes or until the edges are set. The center may still be a little soft.
• Remove from the oven and let cool for at least 10 minutes on the baking sheet.
• While one batch cools, bake the other 1-2 batches depending on the size of the baking sheet.
• After the cookies are cooled, whisk together the frosting by combining the powdered sugar and cocoa powder.
• Add the water and mix well.
• Stir in the vanilla until smooth.
• Spoon the frosting on top of each cookie and then sprinkle with the multi-colored sprinkles.
• Let the frosting cool completely before storing.

Notes

I like to use a heaping 2 tablespoon scoop of cookie dough which will yield about 14 cookies. If your cookie dough balls are exactly 2 tablespoons the recipe will yield about 16 cookies.

The cookies can be made a day or two before and then add the frosting when you’re ready to serve.

Store the cookies in an airtight container at room temperature for up to 1 week or in the refrigerator.

Cookie dough balls can be frozen for up to 3 months before baking and adding the frosting.

Nutrition

Serving: 1 | Calories: 136cal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 12mg | Sugar: 21g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published October 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Cosmic Brownie Cookies (Brownie Mix Cookies) appeared first on The Slow Roasted Italian.

There’s a helpful video in this post that you can watch to see the cookies being made! Watching the electric mixer combine the simple ingredients is soothing.

What I love about these easy sugar cookies is that they’re simple and fun to make!

One of my favorite things to do is make different cookie cutter shapes and cutout cookies as part of our baking Christmas tradition. 

All that’s left is to whip up some easy sugar cookie frosting – and you’re set! You’re about to find out that all it takes is a little bit of effort to make what is certain to be your new favorite sugar cookie recipe! Seriously easy cookies! 

Christmas Sugar Cookies

I love that there’s so much that you can do with sugar cookies: have a cookie decorating party, package them as a gift for your loved ones, or leave them out for Santa on Christmas Eve. 

The holiday season simply isn’t complete without Christmas sugar cookies!  Top them with festive sprinkles and don’t forget to use your favorite cookie cutters. 

Nothing beats the aroma of freshly baked cookies or the joy of decorating and sharing them with others.

I use this recipe every year, and it is the best sugar cookie recipe for decorating. The cookies hold their shape well and don’t spread out while baking. 

With my best tasting sugar cookie icing, you can decorate the cookies with a delicous glossy shine.

Your soft sugar cookies will look professional and taste absolutely amazing. If you love this Christmas sugar cookie recipe, try my Christmas Pinwheel Cookies next!

Love sugar cookies? Our Circus Animal Cookies are a fun year-round version with pink frosting, white chocolate, and sprinkles in every bite!

Serve these christmas sugar cookies with our Boozy Rum Balls! They come together in minutes with no oven required and they’re a treat the adults will get to enjoy!

And for a perfectly giftable Christmas treat, my Christmas cookie dough is irresistibly chewy!

Christmas Sugar Cookies Ingredient Notes and Substitutions

• Unsalted Butter – Using unsalted butter gives you more control over how much salt is in the overall recipe. 
  
  But if you only have salted butter on hand, you can use that instead – just omit additional salt from the recipe.
  
• Granulated Sugar – Cream sugar with the butter, softened at room temperature.
  
• Eggs – This will bind your dough together.
  
• Vanilla Extract and Almond Extract – These add flavor to the dough. You can skip the almond extract or use imitation, if allergies are a concern. 
  
  Other flavors, including lemon or maple, make great replacements!
  
• Flour – Regular all-purpose flour is recommended, but you can use any cup-for-cup all-purpose gluten free flour with this sugar cookie recipe, and they will turn out amazing
  !
• Salt – Omit this ingredient if you decide to use salted butter.
  
• Best Ever Sugar Cookie Icing – Ready in just 5 minutes, you’ll love how easy this icing is to whip up!

Christmas Sugar Cookies – Step by Step Instructions

Make The Dough

Start by creaming the softened butter and granulated sugar together. The texture should be light and fluffy, and the color will change to pale yellow.

Mix in the eggs and extracts until combined. Then, add the dry ingredients and blend until smooth.

Divide the dough into two even discs. Wrap in plastic and chill for at least one hour.

Roll It Out

Working with one disc at a time, roll out the dough on a lightly floured surface.

Use cookie cutters to cut out your shapes, then carefully transfer them to lined baking sheets.

Next, place the trays in the refrigerator to chill for another 15 minutes before baking. This helps them to hold their shape.

Bake, Cool, and Decorate

Transfer the baking sheets from the refrigerator straight to the oven, and bake until the cut out sugar cookies start to brown around the edges.

Let them sit on the pan for a few minutes to finish baking, then transfer to a wire rack to cool.

Finally, decorate them with my Sugar Cookie Icing for a beautiful glossy finish! You can use any colors, sprinkles, or sugar pearls to get your desired look.

Use Decorating Squeeze Bottles for easier decorating and minimal clean up.

Tips and Tricks for Cut Out Sugar Cookies 

• Prevent Sticky Dough. Keep adding a little more flour until the dough is tacky, meaning it doesn’t stick to your finger when touched. 
  
• Space Cookies Out. Place cookie cutouts at least one inch apart so that the heat of the oven has space to move and the cookies can bake evenly.   
  
• Rotate Halfway Through. Not all ovens have perfectly even heat. 
  
  Rotating your cookie tray halfway through the baking time will help ensure that no cookies end up burnt or undercooked.
  
• Time Batches Carefully. Allow each baking sheet to cool a bit before placing new cut-outs on the tray. 
  
  This guarantees that the heat doesn’t melt your dough or cause it to lose its shape before it can start baking.
  
• Cool Completely. The cookies will firm up as they cool. Make sure they are completely cooled before you decorate or transfer them to a container.

How to Prevent Sugar Cookies From Spreading

First, don’t use any leavening agents! That means no baking soda or baking powder — it’s the secret to get cut out cookies to hold their shape. 

This is a tip I picked up from a bakery over 20 years ago. Makes them perfect every time.

Next, allow your butter to soften before creaming it with the sugar for a smooth consistency. But, don’t use melted butter! 

This will thin your dough and create flat cookies.

I also recommend letting your eggs sit out at room temperature for about 30 minutes before you use them. 

Room temperature eggs are best for baking as they are easier to mix and incorporate into a dough.

Finally, chill your dough twice. Refrigerate it for at least an hour before rolling and cutting, then chill your shapes again on the trays for about 15 minutes before baking them — this will ensure that the cookies hold their shape. 

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer for making the dough.
• Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
• Silpat Mat – There are so many uses! Roll out doughs, cut out cookies and biscuits, or make other desserts. It even provides a non-slip surface for transporting pots and pans.
• Cooling Racks – I like these because you can cool a large batch of treats without taking up a lot of counter space.
• Adjustable Rolling Pin with Removable Rings – flattens dough to ensure uniform baking. 

Christmas Sugar Cookies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Christmas Cookie Recipes

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Best Easy Christmas Sugar Cookies Recipe + Video

Christmas Sugar Cookies are delicious! These no spread cut out sugar cookies are perfect to leave out for Santa or take to a cookie swap.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Chill Time 5 minutes minutes

Total Time 26 minutes minutes

Servings 36 Cookies

Calories 121cal

Author Donna Elick

Equipment

• stand mixer OR
• electric hand mixer
• mixing bowls
• measuring spoons
• measuring cups for dry ingredients
• heat-resistant silicone spatula
• silicone baking mat

Ingredients

• 1 cup unsalted butter 2 sticks, room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 4 cups all purpose flour
• 1/2 teaspoon salt
• Best Ever Sugar Cookie Icing
• Pearl Sugar Balls dragees

Instructions

• In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
• Add the eggs, vanilla and almond. Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
• Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.
• Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)
• Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.
• Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.
• Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
• Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)

Video

Nutrition

Serving: 1 | Calories: 121cal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 37mg | Sugar: 6g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published December 2012, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Easy Christmas Sugar Cookies Recipe + Video appeared first on The Slow Roasted Italian.

Making your own sugar cookie frosting is the perfect way to add flavor and flair! All you need are simple ingredients – and I promise it’s the easiest way to get that glossy finish on top of your cookies! 

You can use this perfect sugar cookie icing to top gingerbread cookies, sugar cookies, and more!

Don’t forget to take it to the edges of the cookies so that you get that additional flavor in every single bite.

This literally is the easiest sugar cookie icing, and it’s what I use when I’m on a mission for decorated cookies. 

This homemade sugar cookie icing is a must for frosted cookies because it’s the perfect type of icing to harden, stay in place, and have great flavor!

Add this to the top of your favorite sugar cookie recipe! 

Sugar Cookie Icing

Sugar cookies are a delightful treat for any special occasion, but I especially enjoy them during Christmas time. 

They are soft, chewy, and slightly crispy on the edges, plus they go perfectly with my best tasting icing recipe.

The best part? This cookie icing recipe comes together in just 5 minutes with a handful of ingredients! It has the right consistency to make the perfect icing! 

Decorating sugar cookies is a great way to get creative in the kitchen and to soak up the magic of the season. 

Put on a festive music playlist in the background and gather your loved ones for some Christmas cookie decorating.

Add them to your dessert table with a few more of my best ever Christmas cookies, or put together treat boxes for your neighbors!

If you love frosted cookies, our Circus Animal Cookies turn them into a nostalgic copycat treat that’s impossible to have just one of!

Cookie Icing Recipe Ingredient Notes

• Powdered Sugar – Also known as confectioners sugar or icing sugar, this has the perfect texture for sugar cookie icing.
  
• Whole Milk – This helps to thin the icing and give it the perfect consistency. You can also use low fat milk or even water if you prefer.
  
• Light Corn Syrup – Not only does this help to dissolve the sugar, but it gives your sugar cookie icing a gorgeous glossy appearance!
  
• Almond Extract – In my opinion, the flavor of almond extract balances out the vanilla in the sugar cookies. 
  
  You could also substitute vanilla extract or use a mix of both. Just be sure to use clear vanilla extract if you want a bright white icing. 
  
• Gel Food Coloring – You can use any color that you’d like, or mix different colors together to create the perfect shade. 
  
  A little bit of gel color goes a long way (and won’t change the consistency!), so start with a few drops and add more if needed.

Frosting vs Icing

You may have heard these terms used interchangeably, but they are actually not the same! 

Frosting is known to be thick and fluffy and is commonly spread on cakes or cookies. It can have different textures and consistencies depending on the preparation. 

Buttercream is one of the most popular, but whipped cream and cream cheese frosting are tasty too! You can also try our strawberry glaze.

On the other hand, icing is thinner and glossier than frosting. It dries hard, shiny, and smooth and is typically made with just powdered sugar and liquid. 

It’s often used to decorate cookies or drizzle over pastries.

Homemade icing is also typically used on the top of the cookie and the edge of the cookie, making it a great go-to recipe for adding color and taste quickly to plain sugar cookies. 

How to Make the Best Icing For Decorating

• Eliminate Clumps. Sift your powdered sugar through a fine mesh sieve before mixing it with the liquid ingredients. 
  
  You’ll get perfectly smooth results every single time!
  
• Use Two Consistencies. Pipe a thin line along the outside of the cookie with thicker icing. Then, use a thinner batch to fill the middle (flood) the cookies. 
  
  Aim for the same consistency as corn syrup, so it spreads easily but isn’t too watery.
  
• Make It Glossy! The icing will already dry with a lovely shine, but you can use a heat gun to guarantee that it turns out glossy.
  
• Keep It Covered. Because the sugar cookie icing will start to harden when exposed to air, be sure to cover it when you’re not using it. 
  
  Or, simply store it in squeeze bottles or piping bags until it’s time to decorate!
  
• Dry Completely. Yes, this is a cookie icing that hardens quickly, but I still recommend giving it time to dry overnight. 
  
  Store your cookies in a single layer on cookie sheets, tenting them with foil to keep the bottoms from drying out.

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer.
• Sieve – Great for sifting your powdered sugar to prevent clumps.
• Decorating Squeeze Bottles are perfect for icing cookies and there’s less mess too! 
  
  Or, make your own Piping Bag by filling a plastic storage bag and snipping off the corner opposite from the zippered top. 

Sugar Cookie Icing FAQ 

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Sugar Cookie Icing (4-Ingredient Recipe) + Video

This is the best sugar cookie icing! It dries hard but melts in your mouth + tastes great!! This recipe makes icing for decorating cookies.

Course Dessert

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 24 Ounces

Calories 129cal

Author Donna Elick

Ingredients

• 6 cups powdered sugar
• 1/4 cup whole milk, plus more as needed
• 1/4 cup light corn syrup
• 2 teaspoons almond extract or clear vanilla extract
• gel food coloring in desired colors

Instructions

• In the bowl of a stand mixer (or using an electric mixer), combine sugar and ¼ cup milk. Mix until combined, then add more milk, one tablespoon at a time, as needed to create a smooth consistency. Add corn syrup and almond extract.
• To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.
• Add food coloring one drop at a time until desired color is reached. Pour into bottles, decorator bags or a cup. Keep unused icing sealed until ready to use.

Video

Notes

The icing will dry hard. It can take up to overnight before I would recommend stacking them. I store mine on cookie sheets tented with foil to keep the cookie bottoms from drying out while they are drying.

 

You absolutely can substitute vanilla extract (or any other extract). Keep in mind, it will give your icing a slightly off white hue but if you are coloring it anyway it won’t matter.

This icing will keep for several weeks on the countertop, in a sealed container. I actually keep mine much longer than that.

We have received some questions about cloudy spots on the iced cookies. I have never had to deal with spots, I live in Arizona and it is a very dry climate and we use air conditioning to cool (which is also very dry). I know that too much humidity can cause icing to get spots. Do you live in a humid climate or use a swamp cooler? I would try a dehumidifier while you are making cookies to help the issue or stick to white icing (actually add white color to the icing) or try working with thicker icing. Or try using thicker icing. That will remove some of the water content and allow the cookies to dry faster. Also make sure the cookies are 100% dry before closing them in a container.

Nutrition

Serving: 1 | Calories: 129cal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Sugar: 32g | Calcium: 4mg | Iron: 1mg

Originally published December 2013, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Sugar Cookie Icing (4-Ingredient Recipe) + Video appeared first on The Slow Roasted Italian.