These Lofthouse Frosted Sugar Cookies are great during the holidays because they just aren’t like other sugar cookies.
For the cookie – 1 cup unsalted butter softened – 4 oz cream cheese softened – 1 cup granulated sugar – 3 Tbsp light corn syrup – 1 tsp vanilla extract – 1 large egg – 3 1/4 cups flour spooned and leveled off – 1/2 tsp salt – 1/4 tsp baking soda For the frosting – 1 cup unsalted butter softened – 1 tsp vanilla extract – 4 1/2 cup powder sugar – 1- Tbsp milk – 1/4 tsp salt – Food coloring
Beat the butter, cream cheese, and sugar. In a large bowl, beat the softened butter, room-temperature cream cheese, and granulated sugar together using an electric hand mixer. Beat on high until everything is well-creamed, about 2-3 minutes.
Sift in the dry ingredients. With a fine-mesh sieve over the mixing bowl, add in the flour, salt, and baking soda. Then mix everything together.
Chill the dough. Form the cookie dough into a disk and wrap it in plastic wrap. Refrigerate it for 1-2 hours, or until firm.
Roll out the dough. Place the dough disk on a sheet of parchment paper, then place another on top. Roll the dough out with a rolling pin to 1/4-inch thickness.
Cut out the cookies. Using a 2 1/2 inch cookie cutter or glass cup, cut out shapes. Then roll out the scraps and cut more shapes until the dough is all used up.
Make the frosting. In a large bowl, add the softened butter and beat it. Then add in the vanilla, powdered sugar, milk, and salt. Mix well. If you plan to color the frosting, then add the food coloring at this time.
Decorate. When the Lofthouse sugar cookies have completely cooled, frost them and decorate with sprinkles on top. Enjoy!