These cookies hold their shape when baked, they’re sweet, tender, and tasty, and most important, the children love them.
Total Time
1hr 38min
4.7
3 Ratings
Author: Alexandra's Kitchen
Servings:
10
Ingredients
Cookies
•
1
cup
Unsalted Butter
•
1
cup
Cream Cheese
, softened
•
1 1/2
cups
Granulated Sugar
•
1
Eggland's Best Classic Egg
•
2
tsp
Vanilla Extract
•
3 1/2
cups
All-Purpose Flour
•
1
tsp
Baking Powder
•
1/2
tsp
Kosher Salt
•
1
cup
Powdered Confectioners Sugar
Icing/Decorating
•
1
Tbsp
Milk
•
to taste
Sprinkles
Cooking Instructions
1.
Combine Unsalted Butter (1 cup) and Cream Cheese (1 cup) in the bowl and of a stand mixer and beat until fluffy. Add Granulated Sugar (1 1/2 cups), beat until even fluffier. Add Eggland's Best Classic Egg (1), Vanilla Extract (2 tsp) and mix well.
2.
In a separate bowl combine the All-Purpose Flour (3 1/2 cups), Baking Powder (1 tsp), and Kosher Salt (1/2 tsp). Add it to the butter and cream cheese mixture and beat until just combined.
3.
Transfer a quarter of the dough to the center of a piece of a wax paper.
4.
Pat into a disk, wrap tightly, and chill for at least an hour and up to three days.
5.
Preheat your oven to 325 degrees F (160 degrees C).
6.
Roll out our dough on a lightly floured surface or in between parchment paper to 1/2-inch thick.
7.
Cut out your cookies with cookie cutters of your choice. Gather scraps, re-roll, and repeat process.
8.
Bake on a parchment paper sheet for 15 to 18 minutes, or until the edges just begin to turn golden—cookies will be very pale.
9.
Remove them from the pan and transfer to a wire rack. Cool completely.
10.
Meanwhile, stir together the Powdered Confectioners Sugar (1 cup) with Milk (1 Tbsp). You may add more milk a tablespoon at a time to achieve a thick but pourable consistency. Spoon icing onto the cookie, spreading to cover. Shower with Sprinkles (to taste). Enjoy!
Author's Notes
Yields 50 cookies.
Nutrition Per Serving
CALORIES
570
FAT
26.4 g
PROTEIN
6.6 g
CARBS
75.9 g
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