These are the only sugar cookies that are better the next day. Soooooo good.
One tool I highly recommend for anyone, especially for making rolled cookies, is a small offset spatula. You can use it to help scoop up cookies and put them on the baking sheet and for frosting. It's an indispensable tool in my book.
8 tablespoons unsalted butter, room temp
4 ounces cream cheese, room temp
1 1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
3 cups all purpose flour
Powdered sugar for dusting & rolling
Cream butter, cream cheese and sugar until well combined. Add eggs vanilla, salt and baking powder. Add flour.
Dough will be soft, so you will need to work in a little powdered sugar when you're rolling out the cookies. Chilling the dough for 30 minutes will help, though I don't usually do that.
Roll cookies to 1/4 inch and cut into desired shapes. Bake on parchment lined cookie sheets at 325 on the top rack for 9 minutes.
*tip* for super accurate sprinkle placement, try a pair of (clean) tweezers.
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