3TBSheavy whipping cream(whole milk can be substituted)
4 tsplight corn syrup
½ tspvanilla extract
3-4TBSwater
gel food coloring(optional)
sprinkles(optional)
Instructions
Cookies
Using hand or stand mixer, cream together butter and cream cheese.
Add sugar, salt, egg, and vanilla to butter/cream cheese mixture and mix well.
Slowly add flour and baking powder and mix well.
Divide dough in half and wrap each half in plastic wrap then refrigerate for 1 hour.
Once dough is chilled, preheat oven to 375°F and line baking sheets with parchment paper. Lightly flour working surface and dough.
Roll dough out to 1/4" thickness then cut with a cookie cutters. Place cut dough on prepared baking sheet.
Bake for 8-9 minutes until the bottoms start to brown slightly. Let cool on baking sheet for 5 minutes, then transfer to cooling rack to finish cooling.
Icing
While cookies are cooling, make the icing by combining powdered sugar, heavy whipping cream, light corn syrup, vanilla, and 2 tablespoons water and mix well. If needed, add 1 - 3 tablespoons more water until icing is desired consistency.
To color icing, use a toothpick to transfer food coloring to icing and mix well until desired color is achieved.
Transfer icing into zippered bag and cut off one corner, then drizzle over cookies and garnish with sprinkles as desired.
Notes
Work with half of the dough at a time so that the dough stays chilled and doesn’t get too soft. Put the cookies in the refrigerator for 5-10 minutes before baking if the dough gets soft while cutting them out.Use a gallon size plastic bag to refrigerate the dough if you don’t have plastic wrap available. Plastic wrap is just a much cheaper option.Enjoy cookies within five days or freeze using instructions in the FAQs section below.Nutrition Note: The nutrition facts for this recipe are calculated for the cookies only, the icing recipe is included for convenience but if you want nutrition facts for that, check out the sugar cookie icing recipe on its own.