cream cheese sugar cookie

2 1/2

cups Gold Medal™ all-purpose flour

1

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1 1/2

cups granulated sugar

1

package (8 oz) cream cheese, softened

1/2

cup butter, softened

1

egg

2

teaspoons vanilla

Frosting

2 1/2

cups powdered sugar

1/4

cup butter, softened

2

to 4 tablespoons milk

1/2

teaspoon vanilla

Betty Crocker™ gel food colors, as desired

Betty Crocker™ candy sprinkles, as desired

Steps

• 1

  Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• 2

  In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
• 3

  Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• 4

  Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk and 1/2 teaspoon vanilla with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature.