Sugar Cookies with Cream Cheese Icing

Cookie season starts in October around here and ends after Valentine’s Day. This is an easy go-to cookie recipe that never lets me down.

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.
Ingredients
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
  • 1/4 ts Salt
  • 1 Egg
  • Dash of Cinnamon Sugar
ICING:
  • 1  8 oz pkg Cream Cheese room temp
  • 1 Stick of Butter Softened
  • 1 ts 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.****
Instructions
For the Dough
  1. Preheat oven to 350 degrees.
  2. In a mixer, cream the butter and sugar.  Then add the egg and extract.
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  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.**
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  4. Once your dough is fully mixed.  Spray Pam or sprinkle flour onto wax paper.    
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  5. Form the dough into a ball or block and wrap in wax paper.
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  6. Then put the wrapped dough in the fridge for 1hr-1day.
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  7. Take the cold dough out of the fridge.  
  8. Sprinkle your surface and rolling-pin with flour.

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  9.  Roll out the dough. 

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  10. Cut the cookies.

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  11. Bake for 10-12 minutes.
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  12. 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.
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  4. Frost the cookies.  You don't have to work fast because this is not royal icing and will not harden immediately.
Recipe Notes

***This icing takes 2 days to set and harden fully but it is so worth it. To speed this process up I usually put the iced cookies in the fridge for a bit. These cookies taste like a piece of wonderfully decadent cake.****

 

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  1. Pingback: Happy Valentine’s Day – Our Happy Kitchen

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