Cream Cheese Sugar CookiesIngredients:
2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
1/2teaspoon baking soda
1-1/2 cups granulated sugar
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
Frosting:2 1/2 cups powdered sugar
2-1/2 to 4 tablespoons milk
1/4 cup butter, softened
- 1 teaspoon vanilla
- Dash of salt
food colors, as desired
candy sprinkles, as desired
- Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
- Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Slightly press dough balls so they don't bake so puffy. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk, 1/2 teaspoon vanilla , and a dash of salt with electric mixer until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature