Cream Cheese Cut-Out Sugar Cookies

• Vegetarian

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 5 1/4 cups Flour
  • 2 cups Granulated sugar
  • 3 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1 (8 oz brick philadelphia cream cheese
  • 2 cups Butter
  • 4 oz Butter
  • 4 oz Cream cheese

Found on cookiesandcups.com

Ingredients

• 1 (8 oz) brick PHILADELPHIA Cream Cheese, room temp
• 2 cups butter, room temperature
• 2 cups granulated sugar
• 2 egg yolks
• 2 tsp vanilla
• ½ tsp salt
• 5¼ cups flour
• 4 oz cream cheese, room temperature
• 4 oz butter, room temperature
• 3 cups powdered sugar

Directions

• In bowl of stand mixer beat cream cheese and butter until creamy, about 2 minutes, scraping sides as necessary.
• Add sugar and beat for an additional 3 minutes. Mixture should be fluffy and pale in color. Turn mixer to medium-low and add in egg yolks, vanilla and salt and mix until combined.
• Finally turn mixer to low and slowly add in flour. Mix just until all flour is incorporated.
• Chill dough for at least 2 hours.
• When ready to bake, preheat oven to 350° and line baking sheet with parchment paper.
• Remove dough from fridge and in portions, roll dough to ½ inch thick on a floured surface. Using cookie cutters cut dough and place onto prepared baking sheet. Cookies wont spread too much.
• Bake for 10-12 minutes, depending on how large the cookies you are baking are.
• Transfer to a wire rack to cool completely before icing.
• Cream together butter and cream cheese until smooth. Slowly add in powdered sugar and turn the mixer up to medium high and beat until smooth and creamy.
• Color with food coloring if desired.