Description
Delight in these creamy cut-out cream cheese sugar cookies, perfect for joyful sharing and festive decorating. Featuring a tender, buttery dough enriched with cream cheese and subtle almond and vanilla flavors, these cookies offer a delicate texture and classic sweetness that’s perfect for shaping and adorning with frosting and sprinkles.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1 cup butter (softened)
- 4 oz cream cheese (softened)
- 2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 1 1/2 cups granulated sugar
- 2 large egg yolks
Decoration
- Frosting (optional, for decorating)
- Sprinkles and seasonal nonpareils (for decorating)
Instructions
- Mix Dry Ingredients: In a medium bowl, sift together 3 cups of all-purpose flour, ½ tsp salt, and ¼ tsp ground nutmeg to evenly combine and aerate the dry ingredients.
- Cream Butter and Cream Cheese: In a large bowl, beat 1 cup softened butter and 4 oz softened cream cheese along with 2 tsp pure vanilla extract and ½ tsp pure almond extract for about 2 minutes until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Sugar: Gradually add 1½ cups granulated sugar to the cream mixture, beating for another 2 minutes until fully integrated and creamy to ensure sweetness is well distributed.
- Incorporate Egg Yolks: Add 2 large egg yolks one at a time, beating each for about 2 minutes until the batter is light yellow and fluffy, which helps with texture and richness.
- Combine with Dry Ingredients: Slowly add the sifted flour mixture to the creamed mixture, mixing on low speed just until combined to avoid overworking the dough, preserving tenderness.
- Chill the Dough: Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for 2 hours to firm up the dough for easier rolling and cutting.
- Prepare Oven and Cookie Sheets: Preheat the oven to 375°F (190°C) and line two cookie sheets with parchment paper to prevent sticking and promote even baking.
- Roll and Cut Dough: On a lightly floured surface, roll out one disc of dough to about â…“-inch thickness. Use floured cookie cutters to cut out desired shapes for your cookies.
- Arrange and Bake Cookies: Transfer cut cookies carefully onto the prepared sheets, spacing them about 1½ inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack before frosting and decorating with sprinkles and seasonal nonpareils to add festive flair.
Notes
- Ensure butter and cream cheese are softened to room temperature to help achieve a smooth, creamy batter.
- Chilling the dough is crucial for easier rolling and sharper cookie shapes.
- Do not overmix once the flour is added to keep the cookies tender and prevent toughness.
- For best results, use parchment paper or silicone baking mats to avoid cookie sticking and minimize cleanup.
- Cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
