INGREDIENTS
COOKIES
1/2 cup unsalted butter, softened (1 stick)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 tablespoons cream
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt, or to taste
FROSTING
6 ounces cream cheese, softened
1/4 cup (half of 1 stick) unsalted butter, softened
1 1/2 cups confectioners’ sugar, sifted
1/4 teaspoon salt, or to taste
sprinkles, to taste
DIRECTIONS:
COOKIES
1. In the bowl of a stand mixer fitted with the paddle attachment,
add the butter, sugars, and beat on medium-high speed until
creamed and well combined, about 3 to 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the egg, vanilla,
and beat on medium-high speed until well combined, about 2
minutes.
3. Stop and scrape down the sides of the bowl, and add the cream,
and beat on medium-high speed until well combined, about 1
minute.
4. Scrape down the sides of the bowl, and add the flour, baking
soda, salt, and beat on low speed until just combined, about 1
minute.
5. Using a 2-tablespoon cookie scoop or your hands, form
approximately 15 equal-sized mounds of dough. Place mounds
on a large plate or tray, cover with plastic wrap, and refrigerate
for at least 3 hours, up to 5 days. After chilling, flatten each
mound about half the original height.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray
with cooking spray. Place dough mounds on baking sheet, spaced
at least 2 inches apart and bake for about 8 minutes or until edges
have set and tops are just set, even if slightly undercooked and
glossy in the center. Allow the cookies to cool on baking sheet
completely before frosting.
FROSTING:
1. In a large bowl add the cream cheese, butter, and beat with an
electric mixer on high-speedy until fluffy, about 2 minutes.
2. Add the confectioners’ sugar, salt, and beat until smooth and
incorporated, about 2 minutes.
3. Add about 2 to 3 tablespoons of frosting to each cookie, and
spread into a smooth, flat layer using a knife, keeping a bare 1/4
inch perimeter.
4. Add sprinkles to each cookie, to taste.
