4ounces(1/2 stick) unsalted butter, room temperature
4ounces(1/2 block) cream cheese, room temperature
2 1/2cups(315 g) powdered sugar
1-2 tablespoon heavy cream (optional)
Using a stand or handheld mixer, cream together the butter + cream cheese until completely smooth.
Add sugar + beat until fully incorporated and fluffy, about 1-2 minutes.
Adjust to medium speed, and add egg yolks, vanilla, almond extract, and salt until combined.
On low speed, slowly add flour in ~1/2 cup increments. Mix until just combined.
Chill the dough for a minimum of 2 hours or up to 3 days.
Preheat oven to 350°F. Line cookie sheets with silicone baking mat or parchment paper.
On a floured surface, roll cookie dough to about 1/4 - 1/2 inch thick before using cookie cutters to achieve desired shapes.
Bake for 8-12 minutes, adjusting time as needed based on size of cookie shapes. Cookies will still look slightly underdone + soft. You do not want to have any browning on the cookie to avoid crisp, rather than soft, sugar cookies.
Allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely before frosting.
Cream Cheese Frosting
Cream butter + cream cheese together with stand or handheld mixer. Add salt + vanilla extract.
With mixer on low speed, slowly add the powdered sugar. If frosting seems too thick, you may add 1-2 tablespoons of heavy cream to thin.
Frosting may be used as is or add food coloring to make a variety of colors. Store in refrigerator until ready to use.
Source: adapted via Cookie & Cups + Sally's Baking Addiction