Santa Hat Cookies

In the bowl of a stand mixer, cream the butter and sugar. Add the egg and the vanilla and beat until well combined.

In another bowl, add the flour, baking powder and salt. Mix with a fork until combined. Add the flour mixture into the creamed mixture and user the mixer to mix until the flour is just incorporated into the butter mixture.

Form the dough into a disk and wrap with plastic wrap. Refrigerate until cold, about 1 hour. It is important that the sugar cookie dough is cold or the cookies will spread too much during baking.

Preheat oven to 350F.

Once the dough is chilled, roll it out and cut it into 2 inch circles (or just larger than the base of your strawberries). Put circles onto a parchment lined baking tray.

Bake at 350F for 8-10 minutes or until the edges just barely start to brown. It will probably look as if they need another minute or two, but cookies continue to bake once they are out of the oven and you don’t want these to be too crispy. Allow to cool.

In the bowl of a stand mixer, beat the cream cheese on high for about 2 minutes. Add your room temperature butter and mix until combined. Add the vanilla and beat again until combined. Turn the mixer off and add the powdered sugar and salt, return mixer to a low speed and mix until the sugar is incorporated into the cream cheese.

Add the frosting to a piping bag. If you don’t have a piping bag, add it to a large, heavy duty, zip lock bag and cut about 1cm off the bottom corner of the zip lock bag, this can be used as a make-shift piping bag.

Pipe a dime sized amount of frosting onto the cut end (where the stem has been removed) of the strawberry and place in the middle of your sugar cookie.

Pipe the frosting around the base of the strawberry, as well as a pea sized amount on the tip of the berry to resemble Santa’s Hat.