Cream Cheese Cookies with Buttercream Icing
  • 1 cup unsalted butter, softened
  • ½ cup cream cheese
  • 1 cup granulated sugar
  • 3 tablespoons & 2 teaspoons Burnbrae Farms Naturegg Simply Egg Whites
  • 1 teaspoon vanilla extract
  • 2 ½ cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • Frosting:
  • ½ cup vegetable shortening
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla
  • 2 cups confectioner’s sugar
  • 2 tablespoons heavy cream (35%)
  1. Preheat oven to 350°F
  2. In a large bowl, beat butter and cream cheese together until well mixed.
  3. Add sugar, egg whites and vanilla extract and beat until well mixed.
  4. In a separate bowl, combine flour, salt and baking soda.
  5. Gradually beat flour mixture into the wet mixture. Mix just until combined.
  6. Form dough into one-inch balls and place on an ungreased cookie sheet at least 1.5 inches apart from each other.
  7. Using the bottom of a glass (dipped in water so the batter doesn’t stick to it), slightly flatten the top of each cookie ball.
  8. Bake for 9-12 minutes just until the top is slightly set and the bottom is a light golden brown.
  9. Allow cookies to cool completely before icing.
  10. Frosting: In a medium bowl, beat shortening and butter together until well mixed.
  11. Add vanilla and beat until well mixed.
  12. Gradually add confectioner’s sugar and beat until well mixed.
  13. Add heavy cream and beat for approximately 5 minutes.
  14. You could add food colouring to this icing if desired.
  15. Pipe the icing over cooled cookies and top with sprinkles if desired.
  16. Store cookies in the refrigerator. These cookies also freeze well if you want to bake some in advance for the holiday season.
Recipe by Moms & Munchkins at