@ericablogs
Latest posts by @ericablogs (see all)
- How to Host an Epic Cake Pop Party - September 4, 2016
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- Pretty in Pink: The Ins and Outs of Ombré - October 28, 2015
| Servings | Prep Time |
| 36-48 cookies | 15 minutes |
| Cook Time | Passive Time |
| 10 minutes | 8 hours or overnight |
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These chewy sugar cookies are the perfect cookie for holiday and seasonal cookie-decorating parties!
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- 1 cup white sugar
- 1 cup butter, softened
- 1 3-oz package package cream cheese, softened
- 1/2 tsp salt
- 1/2 tsp almond extract (omit if there is an allergy concern)
- 1/2 tsp vanilla extract (if omitting almond extract, use 1 tsp vanilla extract)
- 1 egg yolk
- 2 1/4 cups all-purpose flour
- In a large bowl, combine the sugar, butter, cream cheese, salt, almond (if using) and vanilla extracts and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough a third at a time to 1/8- to 1/4-inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place one inch apart on ungreased or parchment-covered cookie sheets. Leave cookies plain for frosting or brush with slightly beaten egg white and sprinkle with candy sprinkles or coloured sugar.
- Bake for 7 to 10 minutes in the preheated oven or until light and golden brown. Cool cookies completely on wire rack before frosting.
Try to handle the dough the least amount possible. Though cold and hard, it softens and rolls out quickly. Try to cut out as many cookies from the first roll-out as possible, returning leftovers to fridge to chill while working with the next batch.
If the dough has begun to get soft, place the cookies on a pan and chill in the freezer for a few minutes to firm up. This ensures the cookies retain their shape and don't spread out too much during baking.
The thicker the cookie the chewier it will be, which is what I like. If you're baking in a convection oven, you will need to adjust baking time accordingly (do a test batch) checking after 6-7 minutes.
Keep in mind that the recipe will yield more or fewer cookies depending on the size of the cookie cutters.
Decorate with a simple sugar cookie icing or use fondant cut out in the same shape as the cookie.
To freeze, unfrosted, ensure cookies have cooled completely before placing in an airtight container. Will last several months.
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These look delicious! Bookmarking for the holiday season 🙂
So glad to hear it! I’ll post the icing recipe soon. It’s a great alternative to royal icing which, for some reason, intimidates me. Hardens nicely — but not as hard as the royal, looks good and tastes yummy.
They look good
Thanks! They taste soooo good.