This is hands down my favorite sugar cookie recipe. They always turn out so soft and smooth! I think the secret is the fact that there is cream cheese in the batter. My mom found this from a Taste of Home magazine, years ago! And I still make them, because they're that good.
*SCROLL TO BOTTOM FOR RECIPE*
Emily enjoyed helping me!
- 2 cups butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups sugar
- 2 egg yolks
- 1 teaspoon Spice Islands® pure vanilla extract
- 4-1/2 cups all-purpose flour
BUTTER CREAM FROSTING:
- 3-1/2 cups confectioners' sugar, divided
- 3 tablespoons butter, softened
- 1 tablespoon shortening
- 1/2 teaspoon Spice Islands® pure vanilla extract
- 3 to 4 tablespoons 2% milk, divided
- Red and/or green food coloring, optional
- In a large bowl, cream the butter and cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually add flour and mix well. Cover and chill 2 hours or until firm.
- Roll out on a floured surface to 1/4-in. thickness. Cut into 3-in. shapes; place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set (not browned). Cool 5 minutes; remove to wire racks to cool.
- For frosting, combine 1-1/2 cups confectioners' sugar, butter, shortening, vanilla and 3 tablespoons milk in a large bowl; beat until smooth. Gradually add remaining sugar; beat until light and fluffy, about 3 minutes. Add enough remaining milk and food coloring until frosting reaches desired consistency. Frost cookies. Yield: about 7 dozen.
Now, I don't know if it's because I make them too thick, but this only seems to make about 4 dozen for me. Only, hahha.