The Best Sugar Cookies Ever!
2 c. sugar
4 sticks unsalted butter, softened
2 tsp. vanilla paste, you can substitute with vanilla extract
2 ½ Tbsp. milk
½ tsp. salt
6 tsp. baking powder
6 c. flour
Cream Cheese Frosting:
1 ½ cubes of cream cheese, (12 oz.) softened
¾ c. unsalted butter, softened
3 tsp. vanilla extract
6 c. Powdered sugar
Preheat the oven to 400 F. In a stand mixer, blend the butter and sugar until fluffy. Add eggs, one at a time. Add the vanilla paste, milk and baking powder. Mix well. Add the flour and the salt. Combine.
Divide dough into thirds (form in a disk) and wrap in plastic wrap and refrigerate for 30 minutes.
Take chilled dough out of the refrigerator (one at a time). Form each portion of cookie dough into a thick disk. Generously flour the surface and flour the top of the disk of dough well. Roll out to about 1/3 inch thickness. Cut out with desired cookie cutter shapes. Lay on cookie sheets leaving ½ inch space between cookies. Bake for 5-7 minutes. Do not over bake! Transfer to parchment paper to cool. Frost and decorate. Make sure to store frosted cookies in a tightly sealed container to keep them moist!)
Makes a lot…..number depends on the size of your cookie cutter shapes.
In a stand mixer, with paddles, mix the butter and cream cheese until well combined and fluffy. Add the powdered sugar; mix well. Add the vanilla and mix well.
Makes enough to frost one rollout sugar cookie recipe.