When I married my husband, I also married this recipe for cream cheese sugar cookies. They were the cookie his mother made during the holidays, and everyone in the family debates which of her offspring now bakes them the best.
I am often criticized for making mine too thin and leaving them in the oven for too long. Tinker with the timing and thickness yourself until you get a cookie that's just right for you. (I promise I won't tell my in-laws.)
By the way, my mother-in-law had eight mouths to feed. I've cut down the recipe to fit most families' needs, but feel free to double it. You can always freeze some for later.
Prep Time: 1 hour, 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour, 32 minutes
Yield: 2 dozen
- 1 cup unsalted butter, softened
- 1 package (8 ounces) regular cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract (optional)
- 3 1/2 cups flour
- 1 teaspoon baking powder
Combine butter and cream cheese in a mixing bowl and beat with an electric mixer for about 2 minutes.
Add the sugar, and beat until fluffy.
Add the egg, vanilla and almond extract and beat until combined.
In a separate bowl, combine the flour and baking powder. Add the dry ingredients to the wet ingredients, beating at a slow speed until just combined.
Wrap the dough in plastic wrap or place it in a storage container and refrigerate for at least an hour (overnight is best).
Preheat oven to 375.
Lightly flour your work surface and rolling pin and roll the dough to about 1/3 inch thickness. You can make them thinner, but the cookies will be more crisp than soft if you do. Cut out shapes using desired cookie cutters.
Bake cookies on baking sheets for 10 to 14 minutes, watching carefully and removing the cookies just as they start to brown on the edges. Allow them a few minutes to cool on the cookie sheet before transferring with a spatula.
Once completely cooled, frost with cream cheese frosting or your favorite frosting recipe or leave plain.