Cream Cheese Sugar Cookies

This scratch-made sugar cookie is incredibly soft and perfectly sweet, thanks to real vanilla buttercream frosting. ...MORE + LESS -

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups granulated sugar

1 package (250 g) cream cheese, softened

1/2 cup butter, softened

1 egg

2 teaspoons vanilla

2 1/2 cups icing sugar

1/4 cup butter, softened

2 to 4 tablespoons milk

1/2 teaspoon vanilla

Gel food colours, as desired

Candy sprinkles, as desired

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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 icing 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 colour. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature.

Short on time? Use Betty Crocker™ frosting instead of the icing sugar frosting.
Having at least 2 cookie sheets is helpful. When one batch of cookies is finished baking, another batch is ready to go.