'Tis the season for soft, buttery, cake-like cookies! We love these little puffs of deliciousness. Especially with a tangy frosting made with butter AND cream cheese. For such a little cookie, they have so much flavor! We know you'll love them too!
1 cup (2 sticks) salted butter, softened
¾ cup white sugar
1 large egg
1 tsp vanilla bean paste (or extract)
1 tsp almond extract
2 ½ cups all-purpose flour
½ tsp kosher salt
1 tsp baking powder
1 Tbsp heavy cream
Sprinkles of choice
4 oz cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar, plus more if needed
1 tsp vanilla
¼ tsp kosher salt
Preheat oven to 375 degrees.
In the bowl of an electric mixer, cream together butter and sugar until smooth.
Add egg, vanilla bean paste (or extract), and almond extract mixing on medium speed until incorporated, and scraping sides as needed. Slowly add flour, salt, and baking powder, and mix on low just until combined. Stir in heavy cream.
Using a small cookie scoop or 1 Tbsp roll dough into balls. Using two fingers, gently press down on the rounded part on the top of the cookie to slightly flatten. You don't want to flatten the whole cookie, just the top so you have a flat surface to frost once they are done.
Place on baking tray and bake 8-10 minutes on upper rack in oven, or until just cooked through.
For the frosting cream together cream cheese and butter. Slowly add powdered sugar ½ cup at a time until all incorporated. Mix in salt and vanilla until combined. Check consistency of buttercream, and add additional powdered sugar if needed.
Spread on cookies and top with sprinkles of choice. Enjoy!