A decadent and easy sugar cookie base with delicious vanilla bean frosting! This combination of flavors is perfect for holidays year-round!


For the sugar cookies

  • 1 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 2 cup granulated sugar
  • 2 tsp Rodelle Almond Extract
  • 2 lemons, zested
  • 1 tsp kosher salt
  • 1 tbsp baking powder
  • 2 large eggs
  • 6 cups all-purpose flour

For the vanilla bean frosting

  • 1 1/2 cup unsalted butter, softened
  • 6 cups powdered sugar
  • 1/4-1/2 cup milk
  • 2 Rodelle Vanilla Beans, split and scraped
  • Sprinkles, food coloring, for decoration
  1. For the cookies, cream butter and sugar together for several minutes, until well combined. Add in extracts, lemon zest, salt, baking powder and eggs. Beat until well-blended.
  2. Add in flour, mix until just combined.
  3. Drop dough onto a lightly floured surface, knead with hands. Divide dough into four parts, making it easier to roll out. Wrap the dough you are not using in plastic wrap to keep it fresh.
  4. Roll dough to about 1/4 inch thickness. Press cookie cutters into dough and transfer them to a parchment paper lined baking sheet (using a wide spatula).
  5. Bake in preheated 350 degree F oven for about 8-10 minutes. Don't over bake! Repeat for remaining dough.
  6. Cool completely before frosting.
  7. For the frosting, beat butter for 3 minutes until pale in color. Add in powdered sugar, milk and vanilla beans. Beat for an additional 3 minutes until fluffy. Add food coloring if desired.
  8. Add sprinkles and decorations immediately after frosting cookies. Enjoy!