Cream Cheese Cutout Cookies

Chewy sugar cookies with decadent strawberry buttercream frosting are perfect for any occasion!


Strawberry Cream Cheese Buttercream:


In bowl of stand mixer beat cream cheese and butter until creamy, about 2 minutes, scraping sides as necessary. Add sugar and beat for an additional 3 minutes. Mixture should be fluffy and pale in color. Turn mixer to medium-low and add in egg yolks, vanilla and salt and mix until combined. Finally turn mixer to low and slowly add in flour. Mix just until all flour is incorporated.

Chill dough for at least 2 hours.

When ready to bake, preheat oven to 350° and line baking sheet with parchment paper.

Remove dough from fridge and in portions, roll dough to 1/2 inch thick on a floured surface. Using cookie cutters cut dough and place onto prepared baking sheet. Cookies won’t spread too much.

Bake for 10-12 minutes, depending on how large the cookies you are baking are.

Transfer to a wire rack to cool completely before icing.

For the Strawberry Cream Cheese Buttercream:

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add 4 cups powdered sugar, beating on low speed (stir), until well combined. Add additional powdered sugar until desired consistency for spreading and level of sweetness is reached. Add desired amount of pulverized (powdered) strawberries and mix on low speed (stir) until blended.

Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes.

If needed, beat in heavy cream by the ½ to 1 teaspoonful to reach the ideal consistency