Butterhorn cookies with cream cheese frosting recipe

Butterhorn Cookies with Cream Cheese Frosting recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the heavenly taste of butterhorn cookies with a luscious cream cheese frosting. This delightful recipe combines the richness of butter and the tanginess of cream cheese to create a melt-in-your-mouth treat. The cookies are soft, flaky, and perfectly sweetened, while the frosting adds a smooth and creamy finish. Whether you're baking for a special occasion or simply craving a delicious homemade dessert, these butterhorn cookies with cream cheese frosting are sure to impress.

Keywords: butterhorn cookies, cream cheese frosting, homemade, soft, indulgent

Butterhorn cookies with cream cheese frosting recipe details

Butterhorn cookies with cream cheese frosting recipe, recipe Rating: 4.9
Number of votes:131

Ingredients for Cookies

2 cups flour

1/2 cup butter

3 Tablespoons sugar

2 teaspoons lemon zest

1 Tablespoon active yeast

1 teaspoon sugar

1/2 cup lukewarm water

1/3 cup milk

1 egg

1/4 cup butter, softened

Ingredients for Cream Cheese Frosting

4 Tablespoons unsoftened butter

4 ounces cream cheese

1 teaspoon vanilla

1-1/2 to 2 cups powdered icing sugar

Instructions:

Cut flour, butter, sugar and lemon into crumbs. Set aside. Bring milk to a boil then set aside to cool. When milk is lukewarm, whisk in egg.

Dissolve sugar in water then add yeast and let rise for 10 minutes. Pour mixture over crumbs. Using a fork, mix together until moist. Cover with plastic wrap and leave in refrigerator over night or for several hours. (This will create a very tender dough.)

Turn out onto floured surface and knead to form soft dough. (About a dozen turns.) Roll dough into 16 inch circle like a pie crust. Spread with softened butter. Cut circle into 12 equal wedges. Roll up each wedge beginning from wide end. Place on baking sheet, lined with parchment paper, about 3 inches apart. Cover with clean towel. Leave in warm place to rise for 1 hour or until doubled in size. Bake at 350 degrees for 10-15 minutes. Let cool.

Icing: Cream together all ingredients. Using a piping bag, drizzle mixture over cooled Butterhorn rolls.