Sugar Cookies with Cream Cheese Icing

Cookies….. where do I begin?  I think I have finally perfected my sugar cookie dough.  Throughout this past holiday, I must have made over 6 dozen various cookies using several recipes.  I tweaked different ingredients until I came up with something my whole family enjoys.  I will say the extract makes all the difference and I have found one I am in love with…. McCormick Vanilla Butter & Nut is AHHHHHMAZING!!!!!  I needed to emphasize that.  Oh, and edible glitter, need I say more.

COOKIE DOUGH:

  • 2 Sticks of Butter softened
  • 2 ts Vanilla Butter & Nut Extract (plain Vanilla is fine too)
  • 3 Cups of All Purpose Flour
  • 1 Cup of Granulated Sugar
  • 1/4ts Salt
  • 1 Egg
  • Dash of Cinnamon Sugar

ICING:

  • 1  8oz pkg Cream Cheese room temp
  • 1 Stick of Butter Softened
  • 1ts of Vanilla Butter & Nut Extract (Vanilla extract is fine too)
  • 3-3.5 cups of Powdered Sugar

****If you want the icing to be less thick then add milk 1tbsp at a time.  This helps if you want to use the ‘flooding’  method for your icing.****

 

For the Dough

  1. Preheat oven to 350 degrees.
  2. In a mixer, cream the butter and sugar.  Then add the egg and extract.
  3. Mix Flour, Salt, and Cinnamon Sugar in a bowl and then add to mixer.  **I usually add it at about 1/3 of dry mix at a time to keep it from getting lumpy.**
  4. Once your dough is fully mixed.  Spray Pam or sprinkle flour onto wax paper.  Form the dough into a ball or block and wrap in wax paper.  Then put the wrapped dough in the fridge for 1hr-1day.
  5. Take the cold dough out of the fridge.  Sprinkle your surface and rolling-pin with flour.  Roll out the dough and cut the cookies.
  6. Bake for 10-12 minutes.
  7. Let cool before you ice the cookies.

ICING

  1. In the mixer, blend cream cheese and butter together.
  2. Add Extract.
  3. Slowly add the powdered sugar.
  4. Frost the cookies.  You don’t have to work fast because this is not royal icing and will not harden immediately.

***This icing takes 2 days to set and harden fully but it is so worth it.  It tastes like a piece of wonderfully decadent cake.****

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