Old-Fashioned Butter Cookies with Cream Cheese Frosting
Take a trip down memory lane with these classic butter cookies topped with tangy cream cheese frosting. Indulge in a nostalgic treat that will satisfy your sweet cravings.
Take a trip down memory lane with these classic butter cookies topped with tangy cream cheese frosting. Indulge in a nostalgic treat that will satisfy your sweet cravings.
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon baking powder
- ---butter cookies
- 3 cups all purpose flour
- 1 cup (2 sticks) butter softened slightly
- 3/4 cup sugar (granulated)
- 2 tablespoons milk (i use nonfat)
- 1 1/2 teaspoon vanilla extract
- ---cream cheese frosting
- 16 tablespoons (1 stick) regular cream cheese softened
- 8 tablespoons (1 stick) butter softened
- 1/4 teaspoon (or to taste) pure vanilla extract
- 1 1/2 cups (or to taste) powdered sugar
- Carbohydrate 9.08865732606228 g
- Cholesterol 15.3052083331262 mg
- Fat 5.86751043907055 g
- Fiber 0.314805445806671 g
- Protein 1.38157232617501 g
- Saturated Fat 3.66145537979781 g
- Serving Size 1 1 Serving (22g)
- Sodium 4.20459931758943 mg
- Sugar 8.7738518802556 g
- Trans Fat 0.440220791031076 g
- Calories 95 calories
Step-by-step
- Stir together flour, baking powder, and salt in a large bowl.
- Cream the butter in a mixer.
- Mix the sugar into the creamed butter.
- Stir the egg, milk, and vanilla into the butter, mixing well.
- Add the dry ingredients (flour mixture) to the butter mixture, mixing until combined.
- Refrigerate dough for at least 30 minutes.
- Roll out the dough on a floured surface (or with parchment paper) to about an 1/8 inch thickness.
- Cut into desired shapes and place on ungreased cookie sheets.
- Bake at 400 degrees for about 8 minutes or until delicately browned.
- Cool on a wire rack.
- Frost with cream cheese frosting.
- Beat butter, cream cheese, and vanilla until well combined.
- Mix in sugar a little at a time until combined, tasting as you go.
Swapping the granulated sugar for an equal volume of unrefined coconut sugar shifts these delicate butter cookies from crisp and pale to earthy and caramelized, altering both the structural spread and the surface sheen. Achieving the right texture relies entirely on visual cues rather than internal temperature probes, since baking these small rounds at 400 degrees Fahrenheit demands rapid intervention. Pull the sheets from the oven the moment the edges show a faint golden rim while the centers remain matte and pale yellow. Allowing the rounds to sit on the hot aluminum cookie sheet for two full minutes after removal completes the internal setting process before transferring them to a wire cooling rack. Working with chilled dough rolled strictly to an eighth of an inch ensures even heat penetration during the eight-minute bake window. Softening both the butter and the cream cheese to proper room temperature before beating prevents graininess in the rich dairy topping. Powdered sugar incorporates smoothly when added gradually rather than all at once. Anyone needing to adjust the recipe for dietary preferences can easily substitute standard all-purpose flour with a measured one-to-one gluten-free baking blend containing xanthan gum. Stored in an airtight container at cool room temperature, the frosted treats maintain their structural integrity for up to three days.
