Okay, it has been WAY too long since my last post and I’m sorry! But this post should be worth the wait!
I don’t know if I have said this yet, but I get my love for baking from my mom. My whole life my siblings and I have been spoiled with delicious home made treats and as a kid I loved to help her and as I got older learned from her and became the baker and cook I am today.
Now, before this , I never even actually really liked sugar cookies and mostly wanted to make them for the nostalgia- my siblings and I used to always make and decorate them at the holidays. I also was feeling very much in the Christmas spirit, I even pulled out my holiday oven mitts, which I never got around to doing last year.
I got even more excited when I found this recipe at Fork vs. Spoon because they actually sounded yummy to me- a first with sugar cookies. So, I got to work, and with two days off from my real work, I was able to really take time with these, and the result was DELICIOUS. I actually like sugar cookies now…well at least these ones! The next day I brought about half of them to work and they all got eaten that same day-that’s how good they are.
Cream Cheese Sugar Cookies (recipe makes about 2 dozen)
Ingredients (for cookies)
3 Ounces Cream Cheese, room temperature (they make cute little blocks in the 3 ounce size, amazing)
1 Cup White Sugar
1 egg yolk
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
- 2 + 1/4 Cup Flour
Icing Ingredients (makes about 2 cups)
1 Stick Butter, softened
4 Cups Confectioner’s Sugar
5 Tablespoons Milk
1 teaspoon Vanilla Extract
- In a large mixing bowl, cream together butter and cream cheese.
- Add sugar and continue to cream until light and fluffy.
- Beat in egg yolk, vanilla extract, and salt. Beat until well mixed.
- With mixer on low, slowly add flour and mix until flour is completely incorporated – scrape down the sides of the bowl and bottom of the bowl half way through mixing so everything gets incorporated.
- Cover with aluminum foil/plastic wrap and place in refrigerator for at least 8 hour or overnight.
After the dough has chilled for at least 8 hours:
- Preheat oven to 375°.
- On a lightly floured surface, roll the cookie dough out to about 1/8 to 1/4 inch and with cookie cutters, cut out shapes to your desire
- Place cut outs onto ungreased/parchment paper lined cookie sheet. Bake for about 8 to 10 minutes, just until the bottoms begin to brown.
- Remove from oven and let cool on cookie sheet for about 3 to 5 minutes before transferring to wire rack.
- Once completly cool you can ice them if you like, but they are also good plain! BUT DO NOT ice until they are completely cool, or your icing will melt.
- In a medium bowl, cream butter.
- Slowly add confectioner’s sugar and beat until combined.
- With mixer still on low, add milk 1 tablespoon at a time and then add vanilla.
- Increase mixer spead and beat until desired consistency is met, the more it is whipped the more airy it will be.
- Divide icing into bowls and add food coloring.
- Ice cookies.
- Allow icing to dry completely and then place in an air-tight container to keep them fresh.
They were cute and delicious. Happy Holidays Everyone!