Sweet Cream Sugar Cookies
Looking for the perfect sugar cookie recipe? These sweet cream sugar cookies are soft, chew and hold their shape during frosting! This is hands down the only sugar cookie recipe you will ever need!
Equipment
- baking sheets & parchment or silpat
- stand mixer
- Rolling Pin
- cookie cutters
Ingredients
- 1 ⅓ cup butter room temperature
- 1 ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons heavy whipping cream room temperature
- 4 ¼ cups All-Purpose flour
cream cheese frosting
- 2 pounds powdered sugar
- 2 teaspoons vanilla extract
- ½ cup butter room temperature
- 8 ounces cream cheese room temperature
- 1½-2½ tablespoons heavy whipping cream room temperature
Instructions
sweet cream cookies
- Preheat oven to 375 degrees Fahrenheit. In a large mixing bowl beat butter on medium to high speed for thirty seconds. Add granulated sugar, baking powder and salt. Beat until combined, scraping the bowl occasionally. Beat in egg, cream and vanilla. Beat in the flour, a little at a time.
- Divide dough into two balls. Wrap the dough balls in plastic wrap and place them in the fridge for at least thirty minutes to chill.
- On a lightly floured surface, roll the first ball of dough until it is about ⅛ - ¼ inch thick. I like my sugar cookies to be closer to ¼ inch. Using cookie cutters, cut into desired shapes and place on parchment lined cookie sheet. The cookies will grow during the baking process, so leave plenty of space between them!
- Bake for 9-10 minutes or until edges are firm and the bottoms are barely light brown. Transfer to a wire rack and let cool.
- Frost and decorate! The cookies can be stored in an airtight container and are best when eaten within three days. They can also be refrigerated for up to two weeks or frozen for up to three months.
cream cheese frosting
- Combine the butter and cream cheese in a mixer with the whisk attachment. After about two minutes, it will look smooth and fluffy.
- Slowly mix in the powdered sugar, scraping the sides as needed.
- Pour in the sweet cream and vanilla and whisk thirty seconds more.
Notes
how to store sweet cream sugar cookies
Store the cookies in a single layer in an air tight container. They will last for a week, but by day three they will begin drying out.tip about the frosting
This recipe makes a generous amount of frosting! Perfect for dividing into multiple bowls and adding food coloring, but also can be saved for later! This frosting is delicious on cakes, quick breads, cookies and I even like to add a spoonful to a cup of coffee for a decadent treat!Nutrition
Calories: 448kcalCarbohydrates: 68gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 63mgSodium: 232mgPotassium: 50mgFiber: 1gSugar: 50gVitamin A: 612IUVitamin C: 0.01mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!