If you, too, like your sugar cookies to have golden brown edge but soft, chewy insides and a deliciously creamy, not-too-sweet icing, than BUCKLE UP – you’re in a for a sweet treat. 🙂

First thing’s first: preheat your oven to 350. Next, in a large mixing bowl, cream together your butter + sugar until smooth.  Then add the vanilla, eggs, baking powder and salt and blend again until smooth.

NEXT PART IS KEY: Add flour one cup at a time, blending between additions.

Roll it out to be about 1/4 inch-thick cookies – this thickness allows them to have nice golden brown edges and a still-soft middle. Too thin is too crispy of a cookie and too soft is too shortbread-y.

Bake for about 13 minutes While your cookies cool, time for frosting! So for your frosting, beat together the cream cheese and butter until smooth. Now slowly add a few generous pinches of powdered sugar, as well as the vanilla extract.

Now you’re ready to decorate! My handy helper – the three-year-old Olivia Grace – opted for an obscene amount of sugar crystal sprinkles and I’m here for it. Really, it’s whatever makes you happy. ENJOY!!!

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