These tender cookies are even better when topped with cream cheese icing. Make the dough up to 2 days ahead. It will be easier to roll when it's very cold.

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Credit: Iain Bagwell; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

30 mins
3 hrs
Makes about 1 1/2 dozen cookies (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • Prepare the Cookies: Beat butter with an electric mixer on medium-low speed until creamy. Add powdered sugar, egg, egg yolk, and vanilla; beat on medium speed until light and fluffy, about 5 minutes.

  • Whisk together flour, baking powder, and salt in a bowl. Add flour mixture to butter mixture; beat on low speed until combined, about 2 minutes. (Dough will be very soft and sticky.)

  • Transfer half of dough onto plastic wrap, and wrap tightly, shaping into a 4-inch disk. Repeat process with remaining half of dough. Chill 2 to 12 hours.

  • Preheat oven to 350°F. Unwrap 1 dough disk, and roll to 1/4-inch thickness on a lightly floured surface. Cut with a 5- x 3 1/2-inch tree-shaped cutter, rerolling scraps once. Place cookies, 2 inches apart, on parchment paper-lined baking sheets.

  • Bake in preheated oven until set, 8 to 9 minutes, switching pans top rack to bottom rack halfway through baking. (Cookies should not brown.) Cool on pans 2 minutes. Remove cookies to wire racks, and cool completely, about 30 minutes. Repeat process with remaining dough disk.

  • Prepare the Icing: Beat cream cheese and butter on medium speed until well combined and smooth, about 2 minutes. Add powdered sugar, vanilla, and salt; beat on medium-low speed until smooth, about 3 minutes. Add sour cream, and beat until incorporated.

  • Spread icing over cookies, and sprinkle evenly with green sparkling sugar.