10 tablespoons butter (that’s one stick plus 2 tablespoons), softened
1 cup sugar
1 egg
½ of an 8-ounce package cream cheese, softened and stirred until creamy (you’ll be using half of one “brick” of cream cheese…do not use anything in a tub)
1/2 teaspoon lemon juice (yes, this matters)
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
Cream together the butter, sugar, egg, cream cheese, and lemon juice in a large mixing bowl. This is easiest using an electric mixer. Beat until fluffy but do not overbeat or the cream cheese will get runny.
Mix together the dry ingredients and beat them into the butter mixture just until incorporated.
Divide the dough into 2 equal portions, wrap in wax paper, and place dough portions in a plastic storage bag. Refrigerate at least 2 hours or up to a couple days, or freeze for up to a few months.
If dough is frozen, transfer it to the refrigerator to thaw for several hours before working with it.
When you’re ready to bake, preheat your oven to 350° and line 2 baking sheets with parchment paper or coat them with nonstick cooking spray. Remove one portion of dough from the refrigerator (keep the rest of the dough chilling until you need it) and place on a well-floured work surface.
Roll out to about ¼” thickness and cut into desired shapes with floured cookie cutters. This dough can be very sticky, especially as it warms up, so if it sticks to your counter or pastry board, just gather it up, re-flour your work surface, and start again. It will be worth it!
Bake cookies at 350° for 6-8 minutes or until just set but not browned. Cool on cookie sheets for 2 minutes, then carefully remove to wire racks to cool completely before decorating or freezing (unfrosted).
Makes approximately 1-2 dozen cookies, depending on the size of your cookie cutters, how thick you roll out your dough, and how many scraps of dough you and your helpers eat! Frosted cookies can be stored airtight for up to a week—if they last that long.
From www.guiltychocoholicmama.blogspot.com.