Ingredients
3cupsall purpose flour,spoon & leveled
1½tspbaking powder
½tspsalt
1cupunsalted butter,softened to room temperature
2ozblock cream cheese,softened to room temperature
1cupgranulated sugar
1large egg,at room temperature
2tsppure vanilla extract
½tspalmond extract
½cup granulated sugar for rolling
4ozblock cream cheese,softened to room temperature
¼cupunsalted butter,softened to room temperature
2cupsconfectioner’s sugar
1tsppure vanilla extract
sprinkles
Preparation
Whisk the flour, baking powder, and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together for 2 minutes on high speed until completely smooth and creamy.
Add the granulated sugar and beat on medium-high speed until fluffy and light in color.
Beat in the egg, vanilla, and almond extract at high speed. Scrape down the sides and bottom of the bowl as needed.
At low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick.
Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 3 days.
Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 to 4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll.
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Pour the ½ cup of granulated sugar into a bowl.
Scoop and roll balls of dough, about 1.5 tablespoons of dough each. Roll each ball into granulated sugar, then place on the baking sheets about 3 inches apart.
Using the back of a measuring cup or drinking glass, gently press down on each.
Bake the cookies for 13 to 15 minutes, or until very lightly browned on the edges. Rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven.
Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely before frosting.
In a medium bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium-high speed for about 2 minutes until creamy and no lumps remain.
Add the confectioners’ sugar and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy.
Taste. Add a pinch of salt if the frosting is too sweet. Spread on each cooled cookie, then decorate with sprinkles.
Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
