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%)
- Preheat oven to 350°F
- In a large bowl, beat butter and cream cheese together until well mixed.
- Add sugar, egg whites and vanilla extract and beat until well mixed.
- In a separate bowl, combine flour, salt and baking soda.
- Gradually beat flour mixture into the wet mixture. Mix just until combined.
- Form dough into one-inch balls and place on an ungreased cookie sheet at least 1.5 inches apart from each other.
- 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.
- Bake for 9-12 minutes just until the top is slightly set and the bottom is a light golden brown.
- Allow cookies to cool completely before icing.
- Frosting: In a medium bowl, beat shortening and butter together until well mixed.
- Add vanilla and beat until well mixed.
- Gradually add confectioner’s sugar and beat until well mixed.
- Add heavy cream and beat for approximately 5 minutes.
- You could add food colouring to this icing if desired.
- Pipe the icing over cooled cookies and top with sprinkles if desired.
- 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 https://www.momsandmunchkins.ca/cream-cheese-cookies/
3.5.3208