Polar Bear Cookies (Print Version)
# Ingredients:
01 -
3/4 cup soft butter, unsalted.
02 -
1/2 cup soft cream cheese, full-fat.
03 -
1 1/2 cups white sugar.
04 -
1 large egg, room temp.
05 -
2 teaspoons pure vanilla.
06 -
3 cups plain flour.
07 -
1 tablespoon cornstarch.
08 -
1/2 teaspoon baking powder.
09 -
1/2 teaspoon fine salt.
10 -
For Frosting: 1 cup soft butter, unsalted.
11 -
1 tablespoon pure vanilla.
12 -
1/2 teaspoon fine salt.
13 -
3 1/2 cups powdered sugar.
14 -
1/4 cup heavy cream.
15 -
1 cup white sparkle sugar.
16 -
30 large chocolate chips.
17 -
Black round sprinkles for eyes.
18 -
Red or pink round sprinkles for cheeks.
# Instructions:
01 -
Beat butter with cream cheese until smooth. Mix in sugar until fluffy. Add egg and vanilla.
02 -
Blend flour, cornstarch, baking powder and salt. Slowly mix into wet ingredients.
03 -
Split dough in half, wrap in plastic. Put in fridge for 2 hours.
04 -
Roll dough 1/3-inch thick. Cut big circles for faces, small ones for ears. Join them together and chill 15 minutes.
05 -
Cook at 350°F for 12-14 minutes until edges set. Let cool fully.
06 -
Whip butter until fluffy. Add vanilla, salt, sugar and cream. Beat until smooth.
07 -
Cover cookies with frosting, dip in sparkle sugar. Add muzzle, chocolate chip nose, and sprinkle eyes and cheeks.
# Notes:
01 -
Must chill dough to prevent spreading.
02 -
Keeps 2 days on counter, 5 days in fridge.
03 -
Watch closely to avoid overbaking.