Description
Recipe adapted from this one.
Ingredients
For the Cookies:
- 16 tablespoons (8 ounces) unsalted butter
- 8 ounces cream cheese, softened
- 1½ cup (330 g) granulated sugar
- 1 Â egg
- 2 teaspoons vanilla extract
- 3½ (448 g) cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
For the icing/decoriating:
- 1 cup (134 g) confectioner’s sugar, or more as needed
- 1 – 3 tablespoons milk
- sprinkles of your liking
Instructions
- Combine butter and cream cheese in the bowl and of a stand mixer and beat until fluffy. Add sugar; beat until even fluffier. Add egg and vanilla and mix well.
- In a separate bowl combine the flour, baking powder, and salt. Add it to the butter and cream cheese mixture and beat until just combined. Transfer a quarter of the dough to the center of a piece of plastic wrap or wax paper. Pat into a disk, and wrap tightly. Repeat with the remaining three quarters. Chill for at least an hour and up to three days.
- Preheat your oven to 325º F. Roll out our dough on a lightly floured surface or in between two sheets of parchment paper to 1/2-inch thick. Cut out your cookies with cookie cutters of your choice—I like 2-inch circular cutters. Boring, I know. Gather scraps , re-roll, and repeat process.
- Bake on parchment-lined cookie sheets for 15 to 18 minutes, or until the edges just begin to turn golden—cookies will be very pale. Remove them from the pan and transfer to a wire rack. Cool completely. Note: I don’t like baking more than one sheet of cookies at a time, but do as you like.Â
- Meanwhile make the frosting: Stir together the confectioner’s sugar with 1 tablespoon of the milk. Add more milk a tablespoon at a time to achieve a thick but pourable consistency. Spoon icing onto cookie, spreading to cover. Shower with sprinkles.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
Keywords: classic, cream, cheese, cutout, cookies, sugar, sprinkles, decorative, Christmas