Name: Unicorn Cream Cheese Sugar Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 cups Self raising flour; 1/2 tsp Salt; 230 gram Unsalted butter; 55 gram Cream cheese (room temperature); 1 cup Caster sugar; 1 egg (large); 2 tsp Vanilla extract; Unicorn Icing; 100 gram Cream cheese; 60 gram Butter; 2 cups Icing sugar; 2 tbsp Rainbow sprinkles; 5 dios drops of pink food colouring

Want some magic in your cookie? Then this Unicorn Cream Cheese Sugar Cookies recipe is just for you!

If you’re looking for something new cookie recipe to bake, these Unicorn cream cheese sugar cookies are a must have.

Not like any other sugar cookie, they are infused with vanilla and cream cheese. Mouth watering, right? It should be. Then, to top it off, imagine a shocking bright pink cream cheese topping, with a little sprinkle of rainbows on top. This is the ultimate in all things biscuit.

This is the Queen of cookies. The best biscuit, perhaps in the entire world!

Unicorn sugar cookies with pink icing rainbow sprinkles and edible unicorn horns Perfect for kids — Pin
Print

Unicorn Cream Cheese Sugar Cookies

Recipe by Stay at Home Mum

0.0 from 0 votes

Colorful sugar cookies topped with cream cheese frosting and sprinkles. Fun, whimsical, and perfect for kids’ parties or special occasions.

Course: DessertCuisine: AustralianDifficulty: Medium

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

200

kcal

Total time

minutes

Cook Mode

Ingredients

3 cups Self raising flour
1/2 tsp Salt
230 grams Unsalted butter
55 grams Cream cheese (room temperature)
1 cup Caster sugar
1 egg (large)
2 tsp Vanilla extract
Unicorn Icing
100 grams Cream cheese
60 grams Butter
2 cups Icing sugar
2 tbsp Rainbow sprinkles
5 dios drops of pink food colouring

Directions

Sift together the self-raising flour, and salt. Set aside.
In a separate bowl, beat together the butter and cream cheese until it is light and fluffy.
Add the caster sugar to the butter and cream cheese mix and beat for a few minutes until you cannot detect the sugar in the mix.
Add the egg and vanilla extract, and mix until combined.
Fold in the flour and salt mixture until just combined.
Roll into a ball, and refrigerate for an hour.
Preheat the oven to a low 160 degrees.
Scoop teaspoon scoops of cookie dough, and roll into a ball.
Flatten each ball of dough with a fork. Space them out quite sparsely on a large baking tray (12 to a tray maximum)
Bake for 12 – 14 minutes or until just golden.
Allow to cool on a rack.
To Make the Unicorn Icing:
Beat together all the icing ingredients (except for the sprinkles) for about five minutes or until thick.
Spread on each cold cookie.
Sprinkle with Sprinkles.
Seal in a container and enjoy!

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

See Full Bio