Classic Cream Cheese Cutout Cookies

• porsi: 50 servings
• waktu aktif: 1 hour 20 minutes
• total waktu: 1 hour 35 minutes

Bahan-bahan

16 tablespoons (8 ounces | 227 g ) unsalted butter

8 ounces (227 g) cream cheese, softened

1½ cup (330 g) granulated sugar

1 egg

2 teaspoons vanilla extract

3½ (448 g) cups all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup (134 g) confectioner’s sugar, or more as needed, see notes above

1 – 3 tablespoons milk

sprinkles of your liking

Petunjuk

Make the dough

Combine butter and cream cheese in the bowl and of a stand mixer and beat until fluffy. Add sugar; beat until even fluffier. Add egg and vanilla and mix well.

In a separate bowl combine the flour, baking powder, and salt. Add it to the butter and cream cheese mixture and beat until just combined. Transfer a quarter of the dough to the center of a piece of plastic wrap or wax paper. Pat into a disk, and wrap tightly. Repeat with the remaining three quarters.

Chill the dough for at least 1 hour (but ideally for 12-18 hours) and up to 3 days.

Roll & cut

Preheat your oven to 325º F. On a lightly floured work surface, roll out the dough to a thickness of 1/4 inch. Use flour as needed on the surface and rolling pin. Cut out your cookies with cookie cutters of your choice, dipping them into flour as needed to help prevent sticking. Gather scraps, re-roll, and repeat the process. Transfer the cut cookies to a parchment-lined baking sheet as you work. For reference, I get roughly 15 cookies from each quarter portion of dough, and I’m using cutters roughly 3-inches wide/tall.

Bake the cookies for 15 to 18 minutes, or until the edges just begin to turn golden—cookies will be pale with light golden edges — this may take more like 20 minutes, so do rely on those visual cues. Remove the cookies from the pan and transfer to a wire rack. Cool completely. Repeat with another sheet pan of cookies. Note: I don’t like baking more than one sheet of cookies at a time, but do as you like.

Make the frosting

Stir together the confectioner’s sugar with 1 tablespoon of the milk. Add more milk a tablespoon at a time to achieve a thick but pourable consistency. Spoon icing onto cookie, spreading to cover. Shower with sprinkles.