My husband loves sugar cookies. Since I promised to make him some over Christmas and then got sick, I decided to make them this week. So much for starting a diet for the new year. I made the dough ahead of time and let it chill in the refrigerator over night. They came out perfect and the cream cheese frosting was the icing on the cake…well in this case cookie. This is another great recipe to try out while you are stuck inside this week waiting for January to end.
The Ultimate Sugar Cookie
2/3 cup butter, softened
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 Tbsp. milk
1 tsp. vanilla
2 cups flour
For the frosting:
1 (8 oz.) package cream cheese, softened
1/2 cup butter, softened
2 tsp. vanilla
5-6 cups powdered sugar
For the cookies: Preheat oven to 375 degrees. In a mixing bowl, beat butter and sugar until creamed together. Add in sugar, baking powder, and salt. Beat until combined. Beat in egg, milk, and vanilla. Add the flour in gradually until combined. Chill the dough in the refrigerator for at least thirty minutes. Cut the dough in half. Take half of the dough and on a floured surface use a rolling pin to roll out the dough until 1/8 inch thick. Leave the other half of the dough in the refrigerator while you do this. Using a cookie cutter, cut dough into desired shapes, Place on a cookie sheet. Bake for 7-8 minutes. Transfer cookies to a wire rack and let cool. Repeat with the rest of the dough.
For the frosting: In a mixing bowl, beat cream cheese, butter, and vanilla until light and fluffy. Gradually add in powdered sugar to reach a spreading consistency. When the cookies are cooled, frost the cookies and sprinkle with sprinkles. EAT!
Makes about 2 dozen cookies. You may have extra frosting.
*Let butter and cream cheese come to room temperature before using. This will make the frosting and cookie dough nice and smooth.
*If you don’t have cookie cutters, use the top of a juice glass. That’s what I did.