Ingredients
Scale
- 1 cup of softened butter
- 2 tablespoons of softened cream cheese
- 1/2 teaspoon of vanilla extract
- 1/2 cup of powdered sugar
- 1 cup of flour
- 1/2 cup of cornstarch
- 1/4 teaspoon of salt
- 8 ounces of softened cream cheese
- 1/2 cup of softened butter
- 2 teaspoons of vanilla extract
- 2 cups of powdered sugar
Instructions
- Preheat and prep: Start by preheating your oven to 350°F and lining two baking sheets with parchment paper or silicone mats. This gives you a nonstick surface and ensures an even bake.
- Cream butter and cream cheese: In your mixer, cream the butter, cream cheese, and vanilla together for about 2 minutes, or until the mixture is smooth and fluffy. This step is crucial for achieving a light cookie texture. Don’t rush it—let everything get nice and airy.
- Add powdered sugar: Slowly add the powdered sugar and mix until smooth. At this stage, the mixture should be soft and creamy.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this dry mixture to the butter mixture. Keep mixing until everything is just combined and the dough starts to pull away from the sides of the bowl.
- Portion and flatten: Scoop rounded spoonfuls of dough onto your prepared baking sheets. Take a flat-bottomed glass, dip it in powdered sugar to prevent sticking, and gently press down on each dough ball to flatten it slightly.
- Bake: Bake for 10-12 minutes, or until the edges are just barely golden. These cookies shouldn’t brown much, so don’t overbake. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Frosting time! Once the cookies are completely cool, beat together the frosting ingredients: cream cheese, butter, vanilla, and powdered sugar. If you want a pop of color, add a drop of food coloring.
- Decorate and enjoy: Spread a little frosting on each cookie, and if you like, add a sprinkle of colored sugar or sprinkles on top.
Notes
These cookies keep well in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator, where they’ll last for about a week. If you need to freeze them, store the cookies (unfrosted) in a single layer, then frost them once they’re thawed. Frosting can be stored separately in the fridge and piped on just before serving.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert