You may be wondering why I’m posting pictures of Christmas cookies in January.
Well friends, I have NO excuse except I was too busy to get these out to you before the holiday, but they are SO good that I still had to share.
Even though they look Christmas-y here, you can easily change out the cookie cutter for any holiday!
These cream cheese sugar cookies are a tradition in my family.
My mom and I would make them together for all the big holidays. When I went off to college she used to ship them to me for Valentine’s Day and it always made my week. I hope to continue the tradition with my own kids some day and pass on the legacy of the best cookies ever.
These cream cheese sugar cookies are the softest sugar cookies I have ever had. Not sure if that’s just because of the addition of cream cheese or not, but oh man guys, I’ve never met someone who did not like these cookies.
Cream Cheese Sugar Cookie Recipe
Jump to RecipeThe cookies are not hard to make, but do take a little bit of time to make.
Once you’ve combined all the ingredients, cover and refrigerate the dough for at least 3 hours and up to one day.
When ready to bake, take out 15 minutes before to soften slightly, but the dough should still be cold!
Roll out the dough to desired thickness (I like them thick!) and cut with whatever cutters you want the cookies to be shaped.
Place them on lined baking sheets and bake for 8-10 minutes.
Let them cool and frost however you would like! I am not personally a fan of hard royal icing so I use canned Betty Crocker vanilla frosting as my base and decorate depending on the holiday!
I’d love to hear your thoughts on them once you make them!!
Cream Cheese Sugar Cookies
Ingredients
- 4 cup flour
- 1 cup butter softened
- 1 cup crisco
- 6 oz cream cheese room temp
- 1 tsp salt
- 1 tsp almond extract
- 2 tsp vanilla extract
- 2 egg yolk
- 1 tub Betty Crocker vanilla frosting for decorating
Instructions
- Cream together butter, cream cheese, crisco and sugar
- Add eggs, extracts, salt until combined
- Slowly incorporate the flour until smooth. Dough should be slightly tacky, but should not stick to your hands.
- Refrigerate at least 2 hours.
- Roll dough to desired thickness and cut using cookie cutters.
- Cook 8-10 minutes at 375 degrees until just slightly brown for a soft cookie
- Cool on wire racks for 30 min
- Frost and decorate to you desire!
