Ingredients
2 1/4 c. all-purpose flour, plus more for surface
1/4 c. cornstarch
1 tsp. baking powder
1 tsp. kosher salt
1/2 c. (1 stick) butter, softened
4 oz. cream cheese, softened
1 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1/2 tsp. almond extract
3/4 c. (1 1/2 sticks) butter, softened
2 3/4 c. powdered sugar
1 tbsp. heavy cream
1 tsp. pure vanilla extract
Pinch of kosher salt
Food coloring
Sprinkles, for decorating
Preparation
Step 1In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Step 2In another large bowl using a hand mixer, beat butter, cream cheese, and sugar together until light and fluffy. Add egg and extracts and beat until well combined. Add dry ingredients and beat until just combined. Transfer dough to plastic wrap and smooth into a disc. Dough will still be soft and sticky at this point. Refrigerate until well chilled, at least 1 hour. Step 3Preheat oven to 350° and line 2 large baking sheets with parchment. Lightly flour surface and place dough on counter. Dust top of dough with flour as well. Roll dough out to ½” thick. Use a 3” round cookie cutter to cut cookies and place on prepared baking sheets 2” apart. Gather scraps and re-roll to cut to cut out more cookies. Step 4Bake until edges are just set, but centers are still slightly underdone, 10 to 12 minutes. Cookies shouldn’t gain much color on top. Let cool completely on baking sheets. Step 5Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until completely smooth and creamy, 2 minutes. Add powdered sugar and beat again until light and fluffy, about 3 minutes more. Add heavy cream, vanilla, and a pinch of salt and beat until combined. Add desired food coloring and beat again to combine. Step 6Use an offset spatula to frost tops of cooled cookies with a thick amount of frosting, then top with sprinkles.
Looking for cutout sugar cookies? We have a perfect sugar cookie recipe for that too. Have you made these yet? Let us know how it went in the comments below!
