Soft Iced Sugar Cookies
Soft Sugar Cookies with Cream Cheese Frosting are thick buttery sugar cookies slathered with a creamy frosting and lots of colorful sprinkles. These big bakery style cookies are perfect for Easter baskets and everyday spring snacking.
Servings: 14 large cookies
Ingredients
- 1 cup granulated sugar
- 1 cup Crisco Butter Flavored Shortening
- 1 extra large egg
- 3 Tbsp milk, or a little more if needed
- 2 tsp vanilla extract (use almond if you prefer)
- 1/2 tsp salt
- 2 tsp baking powder
- 3 cups flour (fluff/scoop/level)
frosting
- 1/2 cup whipped cream cheese (or regular cream cheese, at room temperature)
- 1/2 cup unsalted butter, at room temperature
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract, almond extract, or lemon juice
- food coloring as needed
Instructions
- Preheat oven to 350F Line a baking sheet with parchment paper
- Beat the sugar and shortening together until pale and fluffy, about 5 minutes, scraping down the bowl as necessary. I do this in a stand mixer.
- Beat in the egg, then the milk and extract. Beat in the salt and baking powder, then turn the mixer to low and fold in the flour, just until the dough comes together. If it is still very dry and crumbly, add a tiny bit more milk to moisten.
- Turn the dough out onto a lightly floured surface and bring it together with your hands. Pat into a smooth round disk and wrap in plastic. Set aside at room temperature for 15 minutes while you clean up.
- Roll out the dough to about 1/2 inch thickness and cut with a 3 inch round cookie cutter. Place the cookies 2 inches apart on the baking sheet and bake in the center of the oven for 10 minutes or just until set. Let cool a few minutes on the baking sheet before transferring to a rack to cool completely before frosting.
- To make the frosting, whip the soft cream cheese and butter together until combined. Whip in the powdered sugar and extracts until everything is smooth and lump free. If you want to make it thicker, add more sifted sugar, and if it's too thick, add a little milk. Add food coloring if you like.
- Frost each cooled cookie liberally, and top with sprinkles.
Notes
For smaller cookies, use a 2 inch round cookie cutter.
*cookie recipe from Crisco