White Velvet Sugar Cookie

Growing up, Sunday afternoons meant making something sweet with Mom in the kitchen and fighting off siblings for the chance to lick the spoon, or better yet, the whole bowl. Yesterday we spent the afternoon making cookies, (reminding the kids about a million times that they have to cool before we could frost them) and decorating them just in time for a bedtime snack. They are the best sugar cookies I have had, and I thank Melanie G. from her blog My Kitchen Cafe for finding a sugar cookie recipe that I couldn't mess up! Now I just have to work on my decorating skills.

White Velvet Sugar Cookie

2 cups unsalted butter, softened
1 (8 oz) pkg cream cheese, softened
2 cups sugar
2 egg yolks
1 tsp vanilla
4 1/4 to 4 3/4 cups flour (I used the 4 3/4 cup, but I live in a very dry climate)

Cream butter and cream cheese together until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft, but will get firm as it cools in the fridge. Wrap in plastic wrap and chill in the fridge (I split it up into thirds to chill) for 2 hours or until firm. Roll out on a floured surface to 1/4 inch thickness. Cut into shapes; place on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes until set, but not browned. Place on wire racks to cool.


Sugar Cookie Frosting

1 cup unsalted butter, softened to room temperature
1 tsp vanilla
a pinch of salt
4 cups powdered sugar, sifted
4-6 Tbsp milk
Food Coloring (if desired) (Using the food coloring drops might thin your frosting, so just add more powdered sugar, or use the food coloring gel, Wilton's is the brand Melanie recommends)

Combine butter, vanilla, salt and beat until light and fluffy. Add powdered sugar in 1-2 cup increments until combined. Add milk and food coloring until you reach your desired consistancy.


Whipped Frosting

1 (8 oz) pkg cream cheese, softened
1 1/2 cup powdered sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In a separate bowl, beat whipping cream until stiff peaks form. (Using a chilled bowl and beaters help) Fold whipping cream gently into the cream cheese mixture. This frosting is not sickly sweet and stays soft so all the little sugars and stuff stick very well.