Start a tradition of decorating Easter cookies with the kids or grandkids. This dough is easy to work with and the cookies are sturdy enough for little hands to do the decorating.
Hands-on Time: 1 hr. 25 min. | Total Time: 2 hrs. 45 min. | Serves: 48 | Difficulty: Medium
- 1 1/2 cups sugar
- 3/4 cup butter, softened
- 4 oz. Philadelphia® Cream Cheese, softened
- 1 egg
- 1 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1/2 tsp. salt
- 2 cups powdered sugar
- 1/4 cup shortening
- 1 Tbsp. light corn syrup
- 2-3 Tbsp. milk
- Kroger Sanding Sugar
- In large bowl, beat sugar, butter and cream cheese with electric mixer on medium speed until creamy. Beat in egg and vanilla until mixed. Add flour, baking soda, cream of tartar and salt; mix on low speed until mixed.
- Cover dough and refrigerate at least 1 hour or until firm. Heat oven to 375°F. Roll out half of the dough on floured work surface to 1/8" thickness; cut out shapes with floured cookie cutters.
- Place on ungreased shiny cookie sheets. Bake 7-9 minutes or just until edges start to brown. Cool 2 minutes on cookie sheets, then cool completely on cooling rack.
- In medium bowl, beat powdered sugar, shortening, corn syrup and 2 tablespoons milk with electric mixer on low speed until mixed; beat on medium speed until creamy, adding milk if necessary for spreading consistency. Frost cookies and sprinkle with decorating sugars.