Description
Recipe adapted from this one.
Notes:
- For best results, make the dough at least 12 hours in advance. This allows the flour to fully hydrate and makes rolling the dough out much easier.
- Depending on how generous you are with the frosting, you made need to make more to accomodate the full batch of cookies.
Ingredients
For the Cookies:
- 16 tablespoons (8 ounces | 227 g ) unsalted butter
- 8 ounces (227 g) cream cheese, softened
- 1½ cup (330 g) granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3½ (448 g) cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
For the icing/decorating:
- 1 cup (134 g) confectioner’s sugar, or more as needed, see notes above
- 1 – 3 tablespoons milk
- sprinkles of your liking
Instructions
- Make the dough: 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 the dough: Chill the dough for at least 1 hour (but ideally for 12-18 hours) and up to 3 days.
- Roll & cut: Preheat your oven to 325º F. On a lightly floured work surface, roll out the dough to a thickness of 1/4 inch. Use flour as needed on the surface and rolling pin. Cut out your cookies with cookie cutters of your choice, dipping them into flour as needed to help prevent sticking. Gather scraps, re-roll, and repeat the process. Transfer the cut cookies to a parchment-lined baking sheet as you work. For reference, I get roughly 15 cookies from each quarter portion of dough, and I’m using cutters roughly 3-inches wide/tall.
- Bake the cookies: Bake the cookies for 15 to 18 minutes, or until the edges just begin to turn golden—cookies will be pale with light golden edges — this may take more like 20 minutes, so do rely on those visual cues. Remove the cookies from the pan and transfer to a wire rack. Cool completely. Repeat with another sheet pan of cookies. Note: I don’t like baking more than one sheet of cookies at a time, but do as you like.
- 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
