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Prep 50min
Total1hr40min
Servings60
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Ingredients
Cookies
2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1 1/2
cups granulated sugar
1
package (8 oz) cream cheese, softened
1/2
cup butter, softened
1
egg
2
teaspoons vanilla
Frosting
2 1/2
cups powdered sugar
1/4
cup butter, softened
2
to 4 tablespoons milk
1/2
teaspoon vanilla
Betty Crocker™ gel food colors, as desired
Betty Crocker™ candy sprinkles, as desired
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Steps
1
Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
2
In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
3
Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4
Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk and 1/2 teaspoon vanilla with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature.
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The best way to measure flour is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping and then sweep the excess off the top with the flat edge of a butter knife.
This recipe makes about 60 soft cream cheese sugar cookies, perfect for any baking occasion. If you are planning on baking all 60 at once, use two cookie sheets. When one batch of cookies is finished baking you can have another batch ready to go on the next tray. Remember to wait for the cookie sheet to cool down before placing your dough.
Freeze any uneaten and unfrosted cookies in an airtight freezer container. Label and freeze for up to three months. When you are ready to decorate and eat, take out your cookies and decorate right away, no need to wait for them to thaw! By the time you are done decorating they should be finished thawing and ready to serve.
Do you want a big batch of melt-in-your-mouth cream cheese sugar cookies but don’t have enough time to make homemade powdered sugar frosting? Use a container of delicious and easy-to-spread Betty Crocker™ frosting instead and you will be ready to frost and eat sooner!
For more amazingly decadent cream cheese cookie recipes, take a look at a few of these favorites. We love our highly-rated and addicting Cranberry Cream Cheese Snickerdoodles as well as this recipe for Strawberry Cream Cheese Heart Cookies that are perfect for Valentine’s day but also perfect for anytime you could use a delicious cream cheese and strawberry treat.
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