• 1 cup (226 grams) Finlandia unsalted butter, room temperature
• 1 cup (200 grams) sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 2 3/4 cups (330 grams) all-purpose flour
• 1/2 cup (62 grams) cornstarch
• 1 1/2 teaspoons baking powder

• 1/2 cup (114 grams) Finlandia unsalted butter, room temperature
• 1/2 cup (114 grams) cream cheese, room temperature
• 2 teaspoons vanilla extract
• 2 cups (240 grams) powdered sugar

1. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and creamy, about 3 minutes.
2. Stir in the vanilla extract and the two eggs, one at a time, mixing well after each addition.
3. In a separate bowl, whisk together the flour, cornstarch and baking powder. Gently fold the flour mixture into the butter mixture. Beat until just combined.
4. Remove the cookie dough from the mixing bowl and, with floured hands, shape it into two 2-inches thick log. I use wax paper to roll the dough in, is not as sticky as plastic wrap or parchment paper. Chill the dough overnight. (when i’m in a rush, I place the cookie dough in the freezer for 2-3 hours)
5. Slice the cookie dough into 1/4 – 1/3 inch thickness and place on two baking sheets.
6. Heat the oven to 350F. Bake the cookie for 10-13 minutes until the edges are barely golden brown and the center is set.
7. Remove the baking sheets from the oven, let the cookies cool for 1-2 minutes before transferring to a wire rack to cool completely.

1. In a mixing bowl, add the cream cheese and butter. With the paddle attachment on, beat on low sped until light and fluffy, about 5 minutes.
2. Stir in the vanilla extract and gently beat in the powdered sugar.
3. Once all the sugar is added, increase the mixer’s speed to medium-high and beat for 2 more minutes.
4. With a small spatula, spread a little frosting over each cookie.
5. Finish with colorful sprinkles.

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• 1 cup butter, room temperature 
• 2 cups sugar
• 2 eggs, room temperature 
• 2 teaspoons vanilla extract 
• 1 cup International Delight frosted sugar cookie coffee creamer 
• 5 1/2 cups all purpose flour 
• 2 teaspoons baking powder 
• pinch of salt
• 1 cup mini chocolate chips
• 1/3 cup chocolate chips – to arrange on top of the cookies – optional

1. Heat the oven to 350F.
2. Line 2-3 baking sheets with parchment paper. Set aside.
3. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until creamed and fluffy, about 3 minutes.
4. Add in the eggs, one at a time and the vanilla extract.
5. Slowly pour in the coffee creamer alternately with the flour, baking powder and salt.
6. With a spatula, fold in the chocolate chips.
7. Using a large scoop, drop cookie dough onto the prepared baking sheets.
8. Top each cookie with a couple of chocolate chips.
9. Bake, one baking sheet at a time, for 17 minutes.
10. ** While the first batch of cookies is in the oven, I place the unbaked ones in the fridge for 10 minutes. This will prevent the dough to spread too much while baking or baking as a blob of dough if chilled longer.
11. Keep the cookies soft for a longer time in an airtight container.

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