Kick your sugar cookies up a notch with velvety cream cheese frosting and the satisfying crackle of crème brûlée!

Ingredients

• 1 cup (250 mL) Lactantia Butter – My Country Unsalted Quarters, at room temperature
• 1 cup (250 mL) granulated sugar
• 1 egg
• 2 tbsp (30 mL) milk
• 1 tsp (1 mL) vanilla extract
• 1/2 tsp (2 mL) lemon zest
• 3 cups (750 mL) all-purpose flour, sifted
• 1/3 cup (75 mL) cornstarch
• 1/4 tsp (1 mL) salt

Cream Cheese Frosting:

• 1/4 cup (60 mL) Lactantia Butter – My Country Unsalted Quarters, room temperature
• 1/2 pkg (4 oz) plain brick-style cream cheese, softened
• 1 cup (250 mL) icing sugar
• 1/4 tsp (1 mL) vanilla extract
• 1/4 cup (60 mL) granulated sugar, for dipping

Instructions

1. Using electric mixer with paddle attachment, beat butter and sugar until light and fluffy. Beat in egg, milk, vanilla and lemon zest.
2. In separate bowl, whisk together flour, cornstarch and salt; fold into butter mixture to form soft dough.
3. Scoop dough, 2 tbsp (30 mL) at a time, into balls. Place on parchment paper–lined baking sheets, about 2 inches (5 cm) apart and flatten slightly.
4. Preheat oven to 350°F (180°C). Bake cookies for 15 to 18 minutes or until lightly browned. Remove from oven; let cool on baking sheet for 5 minutes. Transfer to rack; let cool completely.
5. Cream Cheese Frosting: Meanwhile, beat butter and cream cheese until light and fluffy. Add icing sugar and vanilla; beat until creamy.
6. Spread Cream Cheese Frosting evenly over cookies; dip in sugar. Using kitchen torch, lightly torch tops of cookies until sugar is caramelized. Let stand for 2 minutes or until hardened.

Tip

To make ahead, prepare cookie dough and refrigerate for up to 4 days. Cookie dough can also be scooped into balls and frozen in an airtight container for up to 3 months. Bake from frozen, adding an additional minute of baking time.