Ingredients
1 cup butter, softened
1 cup + 2 tablespoons sugar
2 ounces cream cheese, softened
1 egg
2 teaspoons pure vanilla extract
2 3/4 cups flour (plus more for rolling out)
1 teaspoon Baking Powder
½ teaspoon Salt
Buttercream Frosting:
1 cup Butter, softened
4 cups Powdered Sugar
2 Tablespoons Heavy Cream or Whole Milk
2 teaspoons Vanilla Extract (or ½ teaspoon almond or peppermint extract)
Optional: 4 ounces Cream Cheese, softened (adds a little creamy tang and makes the frosting less sweet)
INSTRUCTIONS
In a large mixing bowl, cream butter and sugar for 4 minutes, until light and fluffy.
Add cream cheese and beat for 2 minutes.
Add egg and vanilla and cream together.
Stir in flour, baking powder, and salt. Stir just until combined.
Wrap dough tightly in plastic wrap and place in refrigerator to chill for at least 30 minutes - 1 hour.
Sprinkle flour over a surface where you will be rolling out cookie dough. Roll out sugar cookie dough to desired thickness. Cut out into unicorn shapes.
Place on parchment paper or Silpat lined baking sheet. Bake at 350 degrees for 7-9 minutes or until lightly golden on edges but still soft in the center.
Let cool.
To make buttercream frosting:
Cream butter for 4 minutes. If adding optional cream cheese, add and beat for 1 minute. Add powdered sugar, cream, and vanilla and beat for 2 minutes.
Spread over cookies.
Now you've made your very own scrumptious unicorn cookies! Yum!