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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.
Cream together butter and cream cheese until smooth. Slowly add in powdered sugar and turn the mixer up to medium high and beat until smooth and creamy.
Color with food coloring if desired.