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Ingredients
- CREAM CHEESE FROSTING:
- 3 sticks of salted butter softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 5 cups of all purpose flour
- 1 stick softened butter (1/2 cup) Tips #1 and #2 apply
- 1 brick softened cream cheese (8 oz) Tip #2 applies
- Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
- Add 4-5 cups powder sugar, one cup at a time, (I use 4 1/2 cups). Beat until smooth. Add your favorite food coloring to tint it your desired color.
Details
Servings 1
Adapted from allthingsthrifty.com
Preparation
Step 1
Tip #1: Don’t use margarine. Use the good ‘ol fattening BUTTER. I like to use salted butter.
Tip #2: Don’t use the microwave to soften the butter. Let it sit out on the counter at room temperature until it is softened. If you use the microwave, you may melt it too much, which will impact the texture of your dough and make it too sticky.
*Cream the softened butter and sugar together until it is nice, smooth, and fluffy.
*Next, add the eggs one at a time to the butter mixture. I use a hand mixer on low for this.
*Add the vanilla.
*Gradually add the flour and baking powder. I use my hand mixer for this also. Make sure that all the flour is mixed into the dough.
*Chill dough for 1-2 hours to stiffen up the dough. (very important step)
*When your dough has been chilled for the alloted time, preheat your oven to 400 degrees.
*On a clean counter top, generously sprinkle powdered sugar (yep…not flour) onto the counter and begin rolling the dough with a rolling pin. Make sure to add some powdered sugar to your rolling pin and to the top of the dough to prevent it from sticking. (Keep adding a little powdered sugar as needed throughout this process).
Tip #3: I roll out about a third of the dough at a time so that I can carefully gauge the thickness of the dough. I like mine to be on the thick side (about 1/2 inch thick).
*Use cookie cutters to cut out your desired shapes and set them on an ungreased cookie sheet. Make sure there is at least 1 inch or so in between each cookie.
*Bake at 400 degrees for 6-8 minutes depending on the size of your cookies. As you can see in my pictures, my cookies were extra large (almost as big as the napkin) so I cooked them for 8 minutes.
Tip #4: Do NOT overcook. They may not look done, but they are.
*Let them cool a bit before removing them from the pan.
Tip #5: Chill in the refrigerator before frosting or serving. This helps the cookies to be moist and delicious.
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