Tomorrow we’re making Christmas sugar cookies then heading out to see the Christmas lights. It’s finally beginning to look a lot like Christmas around here!
This recipe is from King Arthur Flour, and the photo is from there, too. The cookies are supposed to have “crisp edges and soft middles” and they do! Last year my daughter and I decorated these cookies with royal icing (see picture above, or not 🙁 sorry, it was another photo lost to corruption of a hard drive, sniff), but we actually preferred to eat the cookies undecorated! How shocking is that! I suppose a light sprinkling of colored sugar would fancy these up, but I wouldn’t over do it. This cookie is very good as is; chewy, buttery and sweet!
We used an intricate snowflake cookie cutter last year, and the dough handled it well. No problems cutting out the shape, and the dough kept the shape and proportions when baked. Not all sugar cookie doughs do that, you know! I rolled the cookies out in a mixture of powdered sugar and flour and then baked them on parchment paper—I found out the hard way that cookies rolled out in just powdered sugar stick to the cookie sheets, sigh.
Cream Cheese Sugar Cookies
INGREDIENTS
- 3½ cups flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup butter
- 1¼ cups sugar
- ¼ cup cream cheese
- 1 tsp vanilla
- ¼ tsp almond extract—I used additional vanilla because I don’t care for almond flavor, and I am sure lemon, orange and rum would all work as well
- 1 large egg
DIRECTIONS
- Preheat oven to 375°
- In medium bowl mix together flour, baking powder, and salt. Set aside.
- With mixer, cream butter, sugar and cream cheese until light and fluffy, usually about 5 minutes.
- Beat in extracts and egg.
- Add flour mixture. Mix until moistened.
- Form dough into discs, wrap with plastic wrap, and chill 1 hour before rolling and cutting into shapes.
- Bake 8 minutes until just golden at the edges.
Thanks so much for stopping by my kitchen today! Sing with me now… “It’s beginning to look a lot like Christma-a-as…”
Hi Polly,
I now make this dough ahead of time and refrigerate it (wrapped in plastic wrap) until I’m ready to cut out cookies.
You can always roll the dough between 2 sheets of parchment paper, chill then cut. That way you don’t add any flour to your dough! Also, I find the dough is easier to roll when it’s not so cold. That’s how I roll my gingerbread dough as well…
Rolling was easier this year, I skipped the rolling in powdered sugar part and just rolled with a bit of flour–no problems. The dough is lovely to work with.