Polar Bear Cookies (Print Version)

# Ingredients:

01 - Unsalted butter, room temp—3/4 cup.
02 - Full-fat cream cheese softened—1/2 cup.
03 - White sugar—1 1/2 cups.
04 - 1 large egg at room temperature.
05 - Pure vanilla extract—2 teaspoons.
06 - All-purpose flour—3 cups.
07 - Cornstarch—1 tablespoon.
08 - Baking powder—1/2 teaspoon.
09 - Fine salt—1/2 teaspoon.
10 - For the frosting: 1 cup butter, soft and unsalted.
11 - Vanilla extract—1 tablespoon.
12 - Salt—1/2 teaspoon.
13 - Powdered sugar—3 1/2 cups.
14 - Heavy whipping cream—1/4 cup.
15 - White crystal sprinkles—1 cup.
16 - 30 large chocolate chips.
17 - Black sprinkles for eyes.
18 - Red or pink round sprinkles for cheeks.

# Instructions:

01 - Cream together the butter and cream cheese until it’s smooth. Add sugar and whip until light. Stir in the egg and vanilla.
02 - Stir the flour, baking powder, cornstarch, and salt in a bowl. Gradually fold it into your wet dough.
03 - Divide the dough into two parts, wrap in cling film, and set in the fridge to chill for 2 hours.
04 - Roll dough to 1/3 inch. Cut out larger rounds for faces, smaller ones for ears, then combine. Let them chill 15 minutes.
05 - Bake on a sheet at 350°F for 12 to 14 minutes till edges are firm. Cool completely before decorating.
06 - Whip butter till fluffy, then add vanilla, cream, sugar, and salt. Blend until smooth and creamy.
07 - Frost cookies, dip them in sparkly sugar, then add noses with chocolate chips, and use sprinkles for details.

# Notes:

01 - Chilling the dough keeps it from spreading.
02 - Good for 2 days at room temp or 5 days in the fridge.
03 - Don’t let them overbake!

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