Easy to work with! The dough for these Cream Cheese Sugar Cookie Cut-Outs is just perfect. Not only is rolling and cutting this dough pleasant, but the taste and mildly tart flavor of the baked cookies is good. Also, the texture is extremely light.
Update: I still use this recipe quite often. These days I like to divide it into 4 parts, set each part between two pieces of parchment paper, roll ¼ inch thick slabs and freeze. In addition, I sometimes add ¼ teaspoon of the elusive McCormick Vanilla, Butter & Nut extract. It's hard to find, but it adds a nice flavor when used in small amounts along with the regular amount of vanilla. And finally, what I really like about this recipe is there's no baking powder flavor. Not that baking powder flavor is a huge deal, but sometimes you can taste it in sugar cookies, and in this case that's a non-issue.
Cream Cheese Sugar Cookie Cut-Outs
- 2 sticks 8 oz unsalted butter, room temp
- 3 ounces cream cheese slightly soft
- ¼ teaspoon salt omit if using salted butter
- 1 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- In a large mixing bowl, beat the butter, cream cheese and salt until fluffy. Scrape sides of bowl and beat in the sugar. Beat for about 2 minutes, then add the egg yolk and vanilla and beat just until mixed. By hand, stir in the flour to make a thick dough – it should be moist, but not too sticky. Divide it in half and shape into two balls. Press the balls into discs and chill for a few hours.
- When ready to bake, take a section of the dough out of the refrigerator and roll to ⅜ inch thick on a well floured surface. Alternatively, you can divide the dough into 4 sections, roll each section between two sheets of parchment, and freeze each section. Cut the shapes from the frozen dough.
- Bake cookies in a preheated 350 degree oven for about 10 minutes. The cookies do not spread or puff and they taste great!
- The yield will vary depending on your cookie cutter. Using medium size cutters you'll get between 20 to 24 cookies.