It’s hard for me to believe that our little angel turns one month old today. In celebration, I made sugar cookies … because every one month old loves sugar cookies … well at least I know one mommy that does. Happy Birthday E!


I used my tried-and-true sugar cookie recipe and cut them in the shapes of E’s (I need to order an E cookie cutter). Instead of the traditional Royal Icing, I piled them high with pale pink cream cheese frosting. Cause it tastes good …


Deluxe Sugar Cookies
1 cup butter, softened
1 1/2 cups confectioners’ sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Mix thoroughly butter, confectioners’ sugar, egg, vanilla and almond extract. Blend in remaining ingredients. Cover the dough and chill for at least 1 hour.

Preheat oven to 375 degrees. Divide the dough in half. Roll each half about 1/8 inch thick on a lightly floured surface. Cut into desired shapes. Place on a lightly greased baking sheet and bake for 7 to 8 minutes or until golden. Do not over bake (cookie will get hard). Immediately remove cookies from baking sheet and place on a wire cooling rack.
Cream Cheese Frosting
1/2 cup unsalted butter (1 stick), softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

In the bowl of an electric mixer fitted with the whisk attachment, beat together the butter and cream cheese until fluffy and smooth. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Add food coloring if desired. Frost cooled cookies immediately. Add sprinkles or sanding sugar to each.



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