I have one son who will actually tell you that he doesn’t really like cookies. WHAT??? Who does this child belong to? He is the only person I know that turns down hot, fresh from the oven, chocolate chip cookies. He refuses peanut butter, red velvet, and oatmeal cookies. However when I made these French Buttercream Cookies, he ate the biggest part of them!
These super soft, melt in your mouth sugar cookies have been one of my sister’s staple Christmas cookies for years! The cookie alone is delish, but with the added buttery, cream cheese frosting, they are over the top good! I didn’t add food coloring this time, but wouldn’t these cookies be perfect tinted pink for Valentine’s day or green for St. Patrick’s day? Super cute and SO much tastier than store bought cookies for your kids holiday parties! But why wait for a holiday? They can turn a plain, old Monday into a party!
- 1 1/2 cups powdered sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup softened butter
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
With mixer, combine all ingredients except flour, beating for 1 minute.
Add flour, beating until blended.
Chill 15-20 minutes.
Shape into balls.
Bake at 350 degrees for 5-8 minutes.
Cool before icing.
For the Frosting:
- 2-1/2 cups powdered sugar, sifted
- 3 tablespoons butter, melted
- 2 tablespoons cream cheese, softened
- 1 tablespoon vanilla
- 4 tablespoons milk (plus more, as needed)
- Food coloring (optional)
- Sprinkles (optional)
Place the powdered sugar in a medium bowl.
Add the melted butter, cream cheese, vanilla, and milk to the bowl and beat until smooth.
Beat in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.
Tint with food coloring if desired.
Use a spatula or spoon to frost the cooled cookies.
Top with sprinkles if desired.