These are the best rolled sugar cookies, the only down side, is that you have to make the dough two hours before baking. The cookies turn out crispy and delicious. They also never break when you try to put frosting on them (the most important part for my kids when they decorate cookies).
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
4 oz cream cheese
4 oz butter, softened
2 cup confectioners’ sugar
1 tsp vanilla
In a medium bowl, mix together flour, baking powder, and salt. Set aside. Separately, beat together butter and sugar in large bowl until creamy. Add egg and milk and beat together. Gradually add flour mixture, and beat until the dough pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375F degrees.
Sprinkle surface where you will roll out dough and the rolling-pin with flour. Remove 1 wrapped pack of dough from refrigerator at a time, cut each pack on 4 pieces. Take each piece and roll quickly until the dough is about 1/2 inch thick. Cut into desired shapes and place the cookies on the baking sheet. Repeat the same with all 8 parts. The reason you want to roll small parts because you want to dough to stay cold while you rolling and cutting it. If the dough become sticky and warm, place it back in a refrigerator for 10-15 minutes.
Place the cookies 1-inch apart on greased baking sheet or parchment and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges. Let the cookies rest on baking sheet for 5 minutes.
When cookies are completely cooled down they are ready for frosting.
Cream Cheese Frosting
Beat butter, cream cheese, vanilla until creamy. Slowly start adding confectioners’ sugar while beating. When the frosting become creamy and uniformed apply it on the cookies. Sprinkle the frosted cookies with holiday sugars or coconuts.
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