Cream Cheese Sugar Cookies

• Vegetarian

• Produce

  • 2 Lemons

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 6 cups All-purpose flour
  • 1 tbsp Baking powder
  • 2 cup Granulated sugar
  • 1 tsp Kosher salt
  • 6 cups Powdered sugar
  • 2 tsp Rodelle almond extract
  • 1 Sprinkles
  • 1 Vanilla beans

• Dairy

  • 3 cup Butter, unsalted
  • 4 oz Cream cheese
  • 1/4 cup Milk

Found on shugarysweets.com

Ingredients

• 1 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 2 cup granulated sugar
• 2 tsp Rodelle almond extract
• 2 lemons, zested
• 1 tsp kosher salt
• 1 Tbsp baking powder
• 2 large eggs
• 6 cups all-purpose flour
• 1 1/2 cup unsalted butter, softened
• 6 cups powdered sugar
• 1/4-1/2 cup milk
• 1 or 2 vanilla beans (scrape out seeds)
• sprinkles, food coloring, for decoration

Directions

• For the cookies, cream butter, cream cheese and sugar together for several minutes, until well combined. Add in extracts, lemon zest, salt, baking powder and eggs. Beat until well blended. Add in flour, mix until just combined. Drop dough onto a lightly floured surface, knead with hands. Divide dough into four parts, making it easier to roll out. Wrap the dough you are not using in plastic wrap to keep it fresh. Roll dough to about 1/4-inch thickness. Press cookie cutters into dough and transfer them to a parchment paper lined baking sheet (using a wide spatula). Bake in preheated 350 degree F oven for about 8-10 minutes. Dont over bake. Repeat for remaining dough. Cool completely before frosting. For the frosting, beat butter for 3 minutes until pale in color. Add in powdered sugar, milk and vanilla beans. Beat for an additional 3 minutes until fluffy. Add food coloring if desired. Add sprinkles immediately after frosting the cookies. ENJOY.