Sunday, December 23, 2012

Cream Cheese Sugar Cookies

Have you made any cookies for Santa yet? That's exactly what we did on Thursday. We were snowed in so it was the perfect day to bake cut-outs and let the girls decorate with frosting and sprinkles.  They were good helpers, they loved taking turns picking out which cookie cutter to use next and cutting out the different shapes.

We may have ended up with a gallon of sprinkles on some of the cookies, but I don't think Santa will mind so much. This is my favorite recipe to use for holiday cut-outs, we make up a batch at almost every holiday during the year and they always turn out wonderful. I've actually had friends offer to pay me if I'll make up a batch just so they can make cookies with their kids and won't have to resort to pre-made dough at the store.

I add just a small amount of cream cheese to the batter as I'm mixing it up.  It helps to add a nice richness to the dough. You'll taste just a hint of almond extract, if you're not a fan of almond just add vanilla extract instead. They'll taste just as great and they really do sort of melt in your mouth.  Leave Santa some of these this year and I believe you just might find an extra special present under your tree!

Cream Cheese Sugar Cookies
1 c butter, softened
3 oz. cream cheese, softened
1 c sugar
1 egg yolk
1/2 tsp vanilla extract
1/4 tsp almond extract
2-1/4 c flour
1/2 tsp salt
1/4 tsp baking soda
In a large bowl, cream together butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine flour, salt and baking soda in a separate bowl. Gradually add to cream mixture and mix well. Turn out onto plastic wrap, cover and roll into a log shape. Refrigerate for 3 hours.
On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut out shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake at 350 for 9-10 minutes or until edges begin to  brown. Let cool for a couple of minutes on sheets and then transfer to wire racks. Decorate with tinted frosting as desired. Makes about 4 dozen.


  1. Is it really necessary to refrigerate the dough for 3 hours? What is the purpose of this?

    1. You will need to refrigerate dough so that it's easier to handle when rolling out. After mixing up, the dough is pretty soft. You could try only chilling it for an hour and see if that works, Many times I mix it up at night and let it set overnight in the fridge, then bake in the morning hours.

    2. I don't plan on making shapes with the dough. Would it be okay to just bake right away then?

    3. Yes, then I think that would be just fine.


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