Cutout Cream Cheese Sugar Cookies
Servings 24 cookies
Ingredients
- 3 cup all purpose flour
- ½ tsp salt
- 1/4 tsp ground nutmeg
- 1 cup butter softened
- 4 oz cream cheese softened
- 2 tsp pure vanilla extract
- ½ tsp pure almond extract
- 1 ½ cup granulated sugar
- 2 large egg yolks
- Frosting sprinkles and seasonal pareils for decorating
Instructions
- In a medium bowl use a whisk to sift together the flour, salt and nutmeg. Set aside.
- In a large bowl using an electric mixer cream together the softened butter, cream cheese, vanilla and almond extract. Beat for 2 minutes until fluffy and light.
- Add the sugar. Beat for 2 minutes or until fully creamed together.
- Add the egg yolks one at a time beating well after each addition. Beat for 2 minutes on high. The creamed mixture should be fluffy and light yellow in color.
- Gradually add the flour mixture to the bowl and mix on low speed until combined. Divide the dough in half and shape into a disc. Wrap in plastic wrap and chill for 2 hours or until firm.
- To bake preheat the oven to 375°F and line 2 cookie sheets with parchment paper. or a baking mat. Set aside.
- On a lightly floured surface, roll one disc of the chilled dough to 1/3-inch thickness. Cut into desired shapes using floured cutters. Place at least 1 1/2-inch apart on the parchment lined cookie sheets.
- Bake on the prepared baking sheet for 10-12 minutes until the edges are golden. Cool completely on a cooling rack.
- When the cookies have cooled frost and decorate as desired.
Notes
- Decorating: Prior to baking cookies may be lightly brushed with egg wash and sprinkled with colorful sugar crystals, if desired. If using Royal Icing decorate while wet.
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To Make Royal icing:
Begin this step making sure your bowl and beaters are completely free of grease. Also, depending on the climate where you live, you may need to add more or less warm water. It's imperative that you beat the royal icing until it reaches the proper consistency. I use a ratio of 2:1 (2 cups) powdered sugar to (1 Tablespoons) meringue powder. You can easily scale this recipe to suit the amount you need.
- 6 cups powdered sugar
- 3 Tablespoons meringue powder
- 1 tsp clear vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup warm water (additional as needed)
- Sift together powdered sugar and meringue powder.
- Using and electric stand mixer or hand mixer, mix dry ingredients on low speed until combined.
- Add vanilla and almond extracts.
- While mixing on low speed, slowly add warm water to sugar mixture. Add one half (1/4 cup) water then continue to add one tablespoons at a time, allowing it to fully incorporate before adding more.
- Let mix for several minutes until fully blended and icing forms peaks. (This can take 5-7 minutes with a stand mixer on medium speed and up to 10 minutes with a hand mixer on high speed)
- If icing is too thin, add more powdered sugar. If too thick, add warm water 1 tablespoon at a time.
- Also note, you may want thinner frosting for flooding and slightly thicker frosting for outlining.
- Frost cookies and decorate as desired. (Makes around 4 cups)