Sugar cookie tree with cream cheese frosting

Sugar cookie

1. In the bowl of your stand mixer, combine butter and sugar. Fit mixer with paddle attachment and cream until light and fluffy.
2. Add egg, vanilla, and lemon zest. Continue whipping until combined and fluffy.
3. Sprinkle salt into flour and whisk.
4. Slowly start adding the flour into your bowl. Scrape down sixes to ensure it’s well combined.
5. Cookie dough is ready when it pulls from the sides of the bowl.
6. Roll dough between two sheets of plastic wrap and pop in fridge for half an hour to an hour.
7. Preheat oven to 325 F and line two baking sheets with silicone mats or parchment.
8. Cut cookies in two of each size and bake for 20-25 minutes. Cookies should be very slightly golden brown. Remove from oven and let them cool.
9. Once cookies have thoroughly cooled, they’re ready to be stacked.
10. Stack with melted chocolate and then let set up – 1-2 hours.
11. Decorate with green icing and sprinkles.
12. Top with a smaller star on top.

Optional:

• Half a vanilla bean (or 1 tsp vanilla bean paste)
• Star cutter set

Cream Cheese Icing

1. In the bowl of your mixer, combine butter, cream cheese, and a pinch of salt.
2. Fit mixer with paddle attachment and starting on the lowest speed, slowly start creaming the two together. You can work your way up to medium/high speed.
3. Once the two have combine throughly – there should be no chunks of cream cheese or butter – turn speed back down to low and slowly start adding the powdered sugar. Do this with a large spoon. Let the sugar mix very gently with the butter mixture before adding another spoonful. 
4. When all the sugar has been added and incorporated, add vanilla and turn the mixer on medium/high and whip the buttercream until it becomes fluffy and lightens in colour. It should become very white. 
5. Whenever you’re happy with your buttercream, turn the mixer off and use it right away. If storing for later, take it out into a container and re-whip before using.