If you add a little too much milk, you may be able to correct it by adding more powdered sugar. If the frosting seems soft enough without all the milk that’s called for, don’t worry about adding in the rest. It’s easy to overdo with milk in frosting, so start with half of what is called for and add the rest slowly. Both the butter and the cream cheese should be at room temperature or slightly softened enough that you can beat them together to make a smooth frosting, but melted butter will turn your fluffy frosting into runny frosting. Two things will help you get the perfect consistency: You want it smooth and spreadable, but not so soft it will lose its definition. The key to really great cream cheese frosting is getting consistency right. But if you’re shooting for cookie perfection, err on the side of barely underdone instead of overdone. That’s ok, because once the cookies are cooled and frosted most people won’t be able to tell the difference. Ten to eleven minutes is just right for sugar cookies in my oven, but it may take you a tray or two to figure out what’s perfect in your oven. But even the bottoms of the cookies should still be white. When you touch an outside edges it will feel set. When done they’ll be nice and puffed and firm enough to come off the cookie sheet pretty easily. Keep a close eye on the first tray of cookies to figure out how long they will take in your oven. This can be a little tricky the first time you make sugar cookies, as you don’t want them browned AT ALL (see photos below). Watch the cookies carefully to ensure you don’t over bake them.

As you roll out more dough you may need to add a little more flour, just enough to ensure the dough doesn’t stick to the rolling pin. You will need some flour when you begin rolling out your cookies, so liberally flour your work surface, scoop out some dough, and add more flour on top.

If you don’t have a rolling pin like that, I recommend grabbing a ruler and actually measuring the dough until you get a feel for what 3/8 feels like. I love this rolling pin with thickness guides to get perfectly rolled dough. I shoot for just barely under 3/8 on an inch myself. Anything under 1/4 inch is definitely too thin.

Be careful not to roll the dough out too thin.

There are a few things to think about that will help you make the perfect sugar cookie: People love these sugar cookies because they are soft and cakey. After you’ve frosted the cookies, quickly add any decoration you like, such as sprinkles or colored sugar. It’s easy to spread on top of cookies with a butter knife, or you can place it in a ziplock bag and snip off a corner to “pipe” the frosting over the cookies. It’s soft and fluffy and tastes oh-so-much better than boring royal icing. It features both butter and cream cheese for the perfect amount of richness and flavor. The real star here is the best cream cheese frosting you’ve ever tasted. This is a simple, classic sugar cookie recipe with mild flavors of butter and vanilla. I’d rather just mix them up and get them baked, and that’s exactly what you can do with this recipe. The best thing about this recipe is that unlike most recipes for cut out sugar cookies, you don’t have to chill the dough before rolling it out! I don’t know about you, but I don’t really like making cookies to be an all-day affair. Our family has been making these sugar cookies for years! They are one of our favorite treats to make for holidays like Christmas and Valentine’s Day because you can make them in fun shapes with pretty colored frosting. They’re perfect for making for holidays or anytime you want sugar cookies – and you don’t even need to chill the dough! Easy Recipe In today’s post: These homemade sugar cookies are so much better than anything you’ll buy at the store, and the star of the show is the easy cream cheese frosting! The cookies are soft and the frosting is thick and rich.

Healthy cream cheese icing recipe