Sugar Cookies with Cream Cheese Frosting
Classic sugar cookies topped with cream cheese frosting, customizable with essential oils like Peppermint, Lemon, Copaiba, or Lime for a unique flavor twist.
Ingredients
- 170 g powdered sugar
- 230 g unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 egg
- ½ teaspoon almond extract
- 270 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 85 g cream cheese, softened
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 230 g powdered sugar (add up to ½ cup more as needed)
- food coloring (optional)
Instructions
Use a stand mixer with a paddle attachment to beat the powdered sugar and butter until well combined.
Add the vanilla extract, egg, and almond extract, and mix until well combined.
In a separate bowl, whisk the flour, baking soda, and cream of tartar together.
Slowly add this dry mixture to the standing mixer and mix until well combined, scraping down the sides of the bowl as needed.
Divide the dough in half, forming each half into a disk. Cover each disk tightly with plastic wrap and refrigerate for at least two hours, or up to 24 hours.
Preheat the oven to 375 degrees Fahrenheit (190°C) when you are ready to bake the cookies. Line baking sheets with parchment paper or silicone mats.
Lightly flour your countertop or workspace. Roll the dough until it is ¼-inch thick. Cut the cookies into desired shapes and place on prepared baking sheets, spacing a few inches apart.
Place the cookies in the refrigerator for 15-30 minutes before baking to reduce spreading.
Bake at 375 degrees for 6-8 minutes until the cookies are slightly golden on the bottom. Let cool completely before frosting.
Use an electric mixer to beat the cream cheese, milk, and vanilla together.
One cup (120 g) at a time, add the powdered sugar, beating until you reach the desired consistency and sweetness.
If desired, add food coloring to color the frosting.
Add essential oil(s) to the frosting mixture and stir well to combine.
Spread frosting in an even layer on cookies. Enjoy!
