White Velvet Sugar Cookies

I have a confession to make.  Sugar cookies and I just don't get along. (gasp!) This has been going on for more than 20 years.

We've tried everything to make the relationship work. Don't get me wrong -- I love them! They are scrum-dilly-umptious with frosting on them. I can just never, never re-create the magic at home that I find buying them at the store. (hanging head) I cannot make good sugar cookies.

All that is over now! Through a great recipe and an even better sister, I have found sugar cookie heaven. My gourmet cook sister, Debbie, strikes again. She let me know about this recipe, that came via this blog. Find the original recipe here. This is my sister's take on the recipe. I'm telling you, this will become your go-to recipe for sugar cookies. Even I can make these perfectly! They bake very well and taste light and delicious. Don't hate me when you gain ten pounds.

Enjoy!

 

White Velvet Sugar Cookies

2 cups unsalted butter, softened
1 (8 oz) package cream cheese, softened
2 cups sugar
2 egg yolks
1 tsp vanilla
4 1/4 to 4 3/4 cups flour (I used the 4 3/4 cup, but I live in a very dry climate)

Cream butter and cream cheese together until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft, but will get firm as it cools in the fridge. Wrap in plastic wrap and chill in the fridge (I split it up into thirds to chill) for 2 hours or until firm. Roll out on a floured surface to 1/4 inch thickness. Cut into shapes; place on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes until set, but not browned. Place on wire racks to cool.

Sugar Cookie Frosting

1 cup unsalted butter, softened to room temperature
1 tsp vanilla
a pinch of salt
4 cups powdered sugar, sifted
4-6 tablespoons milk
Food Coloring (if desired) (Using the food coloring drops might thin your frosting, so just add more powdered sugar, or use the food coloring gel, Wilton's is the brand Melanie recommends)

Combine butter, vanilla, salt and beat until light and fluffy. Add powdered sugar in 1-2 cup increments until combined. Add milk and food coloring until you reach your desired consistency.

Whipped Frosting

1 (8 oz) pkg cream cheese, softened
1 1/2 cup powdered sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In a separate bowl, beat whipping cream until stiff peaks form. (Using a chilled bowl and beaters help) Fold whipping cream gently into the cream cheese mixture. This frosting is not sickly sweet and stays soft so all the little sugars and stuff stick very well.

deliciously frosted sugar cookie picture credit: My Kitchen Cafe blog