Cream Cheese Sugar Cookies

 These pillowy soft cookies with dreamy buttercream frosting will make you question why you’ve ever made any other type of sugar cookie. Adding cream cheese to the cookie dough creates an ultra-tender cookie that pairs perfectly with homemade vanilla buttercream frosting—totally essential to this recipe. Color your frosting based on the season and sprinkle on fun and festive decors for a sweet finish. Bake up a batch for your next cookie swap and watch them disappear! 



Ingredients

Cookies

  • 2 1/2
    cups Gold Medal™ all-purpose flour
  • 1
    teaspoon baking powder
  • 1/2
    teaspoon baking soda
  • 1/2
    teaspoon salt
  • 1 1/2
    cups granulated sugar
  • 1
    package (8 oz) cream cheese, softened
  • 1/2
    cup butter, softened
  • 1
    egg
  • 2
    teaspoons vanilla

Frosting

  • 2 1/2
    cups powdered sugar
  • 1/4
    cup butter, softened
  • 2
    to 4 tablespoons milk
  • 1/2
    teaspoon vanilla
  • Betty Crocker™ gel food colors, as desired
  • Betty Crocker™ candy sprinkles, as desired

Steps

1 Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.

2 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.

3 Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. 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.

4 Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk and 1/2 teaspoon vanilla with spoon 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.

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