Prep 2 hrs
Cook 7 mins
These are delicious. The cream cheese in the cookie dough really adds a softness, and makes the cookies taste really flaky and rich. They're a great addition to one's Christmas cookie recipes.
- 236.59 ml butter, softened
- 85.04 g cream cheese, softened
- 177.44 ml sugar
- 1 large egg
- 4.92 ml vanilla
- 709.77 ml all-purpose flour
- Combine the first five ingredients in a large mixing bowl.
- Beat at about medium speed until well combined and creamy, about 3-4 minutes.
- Gradulay add flour, and beat until well mixed, about 2-3 minutes more.
- Divide dough in half, and wrap each on in plastic wrap.
- Refrigerate until firm, at least two hours.
- Preheat oven to 375°.
- Roll out dough half on a lightly floured surface to about 1/4" thick.
- Keep the other half in the fridge until ready to use.
- Cut out the shapes your prefer, using a 2 1/2 inch cookie cutter.
- Place 1" apart onto ungreased cookie sheets.
- (I lined my sheets with nonstick "release" foil).
- If I'm making Christmas cookie shapes, I sprinkle the cookies with red, green, or multi-colored sugars before baking.
- Bake for 7-9 minutes or until edges are just slightly browned.
- Note: I find 8 minutes is the magic number for my oven. These cookies may also be baked plain, and decorated with icings after they are cooled.
These cookies were very good. My family usually only likes to decorate cut cookies, not eat them, as they tend to be dry and flavorless. (I think my husband ate most of them!) Good flavor and they rolled out and cut extremely well. I used a tip from another recipe and rolled out with powdered sugar rather than flour, which probably helped the flavor.
BEST COOKIE RECIPE IN ALL THE LAND!!!! I made them, decorated them, and then used them to decorate a cake. I'm so proud of myself! These cookies have a very nice flavor, something you don't get very often from a regular sugar cookie. Even with just royal icing they taste great. I used another recipe from a well know chef and they were bland and much more work to make than these. I will continue to use this recipe for all my cut out cookies! I followed the recipe, and did not try to "improve" it. I did use powder sugar to roll them out as well as putting it in between wax paper. Simply AWESOME!
I made these cookies for my son's birthday and used a buttercream icing (Vanilla Buttercream Frosting (From Sprinkles Cupcakes)), which really made them taste special. I increased the sugar to 1 cup because I prefer my cookies a little sweeter. The first batch I made I refrigerated overnight but found that made the dough very difficult to work with. The next batch I decided to refrigerate for only a few hours and that worked much better. I had to use a lot of flour on the pastry mat and also on the rolling pin to keep them from sticking, and I found that I couldn't re-roll the dough more than once before it got too sticky and had to be refrigerated again. I froze several of the cookies (unfrosted) and have pulled them out over the past week to frost and eat them, and they taste just as good as they did fresh! I plan to use this recipe often!