Cream Cheese Sugar Cookies
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
72 cookies
ingredients
- 1 cup sugar
- 1 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon vanilla
- 1 egg yolk
- 2 cups all-purpose flour
- colored crystal sugar or decorator icing, if desired
directions
- In large bowl, combine all ingredients except flour and colored sugar; beat until light and fluffy.
- Add flour; mix well. Shape dough into 3 disks. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
- Heat oven to 375°F On floured surface, roll out 1 disk of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with lightly floured 2 1/2-inch round or desired shape cookie cutters. Place 1 inch apart on ungreased cookie sheets. Decorate with colored sugar.
- Bake at 375°F for 6 to 10 minutes or until light golden brown. Immediately remove from cookie sheets. If desired, frost and decorate plain cookies.
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Reviews
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This is exactly what I have been trying to find in a sugar cookie recipe. I've never made a cream cheese sugar cookie until today and it made all the difference! The dough was in the fridge overnight and seemed hard at first but once it started to soften and roll, it did so beautifully, but without getting too soft as I rerolled leftover dough. I use a mix of flour and powdered sugar on my surface so it doesn't get too dry when rerolling scraps. These held the shape perfectly. I was shocked at how perfect they were! Cannot wait to make them again for the next holiday! I doubled and so glad I did. Got 4 dozen larger cookies. I have already shared this recipe!!
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This recipe was amazing. I made them for my sister's baby shower and everyone loved them. The dough was really soft and we had to keep refrigerating it because it was so hot here we couldnt work with it for very long before it got way sticky. The only downfall was that the flavor changed through the proccess. You could tell the first batch from the secon and last. But the second batch I made turned out fine because we made them at night and so they didnt melt as fast.
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These are fabulous! My husband is diabetic, so I substituted 1 cup of splenda for the sugar. I used half a cup of splenda and 1/4 water with food coloring and painted little Christmas designs on top. I baked them for 6 minutes and they were perfect sugar-free sugar cookies! :) Thank you so much ESG!