Wednesday, February 23, 2011

Cream Cheese Sugar Cookies

Need I say more? Cream Cheese Sugar Cookies with Maple Buttercream. If you had come to my house around 4:00 in the afternoon on Valentine's Day you would have been offered one of these delights. It may have been decorated by one of the eleven children who were busily decorating cookies, which would have made them all the sweeter. These were the Valentine cookies that almost weren't though.
I made up a few trays of the cookies (heart shaped sandwich cookies with raspberry filling) for a dear friend's birthday that morning and noticed the sound of someone playing with the rolling pin. Well, that afternoon when I was ready to bake the rest of the cookies, the rolling pin was no where to be found. We searched high and low and ended up borrowing one from our neighbors. The next morning while making our bed, my foot hit something under the bed and there it was. Now why didn't I think to look under my bed?
So here is the recipe for these fabulous, search-no-more, make them every holiday cookie. The cream cheese makes them ultra rich, the sugar (try raw sugar in these) is just right, not overpowering and they rolled out like a dream. I adapted the recipe from one on They will be regular guests at all our holidays and any other occasion that may need cookies. What occasion wouldn't need cookies anyway?

Cream Cheese Sugar Cookies
2 cups sugar
2 cups butter
1 (8 ounce) package of cream cheese
1 teaspoon salt
1 teaspoon vanilla
1 egg
4 1/2 cups flour

Bring the butter and cream cheese to room temperature. Cream the sugar, butter, cream cheese, salt, vanilla and egg. Stir in flour and mix well. Divide into two parts and flatten into disks. Wrap in waxed paper and chill overnight.
Cut one disc in half and work with one piece at a time. Rewrap the other piece and set it back in the fridge. Roll one piece of dough out on a floured surface to about 1/8 of an inch thick and cut out with a cookie cutter. Bake on an ungreased baking sheet for 8 to 10 minutes or until they are golden around the edges. Cool before frosting.

This makes a lot of cookies but you can always freeze one of the discs of dough for another time. With my horde I need a lot of cookies so I baked them all. I also ate an inordinate amount of them. They are evil and destroyed the last vestiges of my self-control.
To make Maple Buttercream, use any good buttercream recipe (use real butter please!) and add maple flavoring instead of vanilla. You wouldn't want to use as much maple as vanilla so add a little and taste to see if you need more. Try not to eat all the frosting. Pipe it on your cookies with a cute decorating tip or use it to frost a cake. You'll be glad you did!


Susan said...

These look so sweet, Audra! Isn't it fun to have the kids get excited about cooking and baking? I love it when my daughters come home to make holiday cookies at Christmastime! Pretty soon it will all be about dying the Easter eggs! Hurray for approaching Springtime!

Lisa said...

How cute your cookies look. I bet that cream cheese really makes your cookies taste fantastic. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cookies up.

Kristin said...

We can no longer be friends.
That is all.
;) Kristin

Rebekah said...