Sugar Cookies w/ cream cheese icing

I don't make many desserts because, well...I suck at it. But I seem to do cookies and pies pretty good and these sugar cookies have taken MANY batches (and taste testing) to get just right. They are soft with a slightly crispy edge and the icing...OMG! So good. The icing recipe does make quite a bit, but I freeze the extra so next time I want sugar cookies I don't have to make icing too. I can usually do 3 rounds of cookies with one batch of icing. So if you don't want to make as much you can trim the icing recipe, but it's so good....just freeze it!

Side note: I don't have many pictures of the finishes cookies because

1. We eat them so fast

2. I'm not Cake Boss and they aren't that "pretty".

But I will post what I have.

Seriously....just make these and shove them in your food hole!!

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Servings: about 24 cookies, depending on cookie cutter size

For the dough:

-- 3/4 cup butter, softened *I like to let my butter sit out for 1-2 days; the softer, the better

--3/4 cup sugar

--1 large egg

--1 tsp vanilla extract

--1/2 tsp almond extract

--2 1/4 cups all-purpose flour

--1/2 tsp baking powder

--1/2 tsp salt

For the Cream Cheese Frosting:

--8 oz cream cheese, softened *again; the softer, the better

--1/2 cup butter, softened *you know...softest is bestest

--4 cups powdered sugar

--2 tsp vanilla extract

--food coloring, if desired

Additional:

--sprinkles!!

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**I use a stand mixer, so the instructions are based on that, but if you use a handheld mixer instead, the speeds will be the same.

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. In your stand mixer with the paddle attachment, beat the butter on medium speed (3), until smooth and creamy; about one minute. Add the sugar and continue to beat until creamy; about 2 minutes. Add the egg, vanilla, and almond extract and continue to beat until well mixed. Use a rubber spatula to scrape the sides and set back to medium speed for another minute.

3. Slowly add your dry ingredients to the creamed mixture, while on medium speed (3), until the dough comes together. For the last 30 seconds turn speed to medium-high (4) and let the dough really come together. Form the dough into a ball, using your hands, and chill in the fridge for one hour. (can be chilled overnight)

4. Preheat oven to 350 degrees F.

5. Clean your stand mixer bowl and attach the whisk attachment.

6. To make the cream cheese frosting: whisk together the cream cheese and butter, on high speed (6), until smooth. Slowly, add powdered sugar, one cup at a time and vanilla, 1/2 tsp at a time, and continue to whisk on high (6) until it is smooth and creamy. Make sure your place a towel over your stand mixer or it'll look like you're bagging cocaine in your kitchen.

7. Line a large cookie sheet with parchment paper. Remove dough from the fridge and let it sit at room temperature until softens a little, this will make it easier to roll; about 20 minutes or so.

8. Roll dough out to approx. 1/4 inch thickness and cut with cookie cutters. Transfer to the lined baking sheet.

9. Bake for 8 minutes; the time is important. 8 minutes if perfect for the inside to remain soft and the edges to be slightly crispy.

10. Let cookies cool completely before frosting.

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