Classic Cream Cheese Cutouts

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.

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.

Transfer a quarter of the dough to the center of a piece of a wax paper.

Pat into a disk, wrap tightly, and chill for at least an hour and up to three days.

Preheat your oven to 325 degrees F (160 degrees C).

Roll out our dough on a lightly floured surface or in between parchment paper to 1/2-inch thick.

Cut out your cookies with cookie cutters of your choice. Gather scraps, re-roll, and repeat process.

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.

Remove them from the pan and transfer to a wire rack. Cool completely.

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!