Sugar cookie Crust: 1. Combine butter and sugar using a mixer. Add in all wet ingredients and continue mixing .In a separate bowl, combine baking powder and flour. Slowly add the dry mixture to the wet batter until you have reached desired dough consistency. I use a kitchen aid for this process. 2. Refrigerate dough for 1 hour. 4. Roll out dough to about 1/4-1/3" thickness to fill 13x18 baking sheet. Bake for *20-22 minutes at 350. *I like my cookie crust extra soft and chewy so I bake mine for 20 minutes.
Cream cheese frosting: *Mix all ingredients together with a hand mixer or kitchen aid.