How to Make Christmas Cream Cheese Cookie Cutouts
This is one of those recipes I know better than to change anything about or my family, immediate and extended, would go nuts. And not in a good way. Below are a few pictures from my segment on KDLT News with Carleen Wild, Simon Floss, and Aaron Doudna.
The biggest take away here…I am not an artist. I am not a cookie decorating expert. But man oh man, I can bake deliciously soft cookies with almond extract and cream cheese. And so can YOU. (The ugly sweaters and mittens below are from a class I did at The Carrot Seed a few years ago).
As far as cookie cutouts go, I only bake these cream cheese cookies and my Grandma Janet’s white cookies. They both hold their shape perfectly. No spreading whatsoever. But I only use the cream cheese cookies for frosting and decorating. I don’t frost my grandma’s white cookies.
Flour is your friend when you are rolling these out. Put flour on the surface you are rolling the cookies on, put flour on your rolling pin, and put flour on the dough.
Since this recipe calls for two large egg yolks, use the two egg whites to make Forgotten Kisses.
I’ve also made these with star cookie cutters for the Fourth of July.
I’ll see you bright and early in the morning!
Sweet Christmas cookie wishes,
Cream Cheese Cookie Cutouts
Equipment
- cookie cutters
- Rolling Pin
Ingredients
Cookie Dough
- 2 cups unsalted butter, softened to room temperature , 4 sticks
- 8 oz cream cheese, softened to room temperature
- 2 cups sugar
- 2 egg yolks
- 1 teaspoon pure almond extract , or vanilla extract if preferred
- 4½ cups all-purpose flour
Frosting
- 3 tablespoons unsalted butter, softened to room temperature
- 1 tablespoon vegetable shortening, NOT butter flavored
- 1 teaspoon pure almond extract, or vanilla extract if preferred
- 3½ cups powdered confectioners sugar
- 4 tablespoons milk, room temperature
- food coloring
- sprinkles
Instructions
Cookie Dough
- In a large bowl of an electric mixer, cream 2 cups (4 sticks) softened butter, cream cheese and sugar until light and fluffy.
- Beat in egg yolks and almond extract. Gradually beat flour into creamed mixture.
- Divide dough into 4 or 5 sections, shaping each into a disk; wrap in plastic wrap and refrigerate until firm enough to roll, 2 hours or overnight.
Bake the Cookies
- Heat oven to 350°F. Bring dough to room temperature. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured cookie cutters. Place 1 inch apart on baking sheets lined with parchment paper, or greased sheets.
- Bake until set (do NOT brown), 11-13 minutes. They will still be white, not browned. Cool on pans 5 minutes. Remove to wire racks to cool completely.
Frost the Cookies
- In a medium bowl, beat butter, shortening and almond extract until blended.
- Beat in confectioners’ sugar and enough milk to reach spreading consistency; beat until light and fluffy, 3 minutes. May need to add a splash of milk if too thick.
- If using food coloring, separate into small dishes for as many colors as you have. Remember to keep some white if desired. Frost cookies using a small offset spatula and scatter sprinkles over frosting. Let set for a few hours before stacking between plastic wrap in a plastic container with airtight lid.
Notes
Nutrition
All text and images © Staci Mergenthal • Random Sweets
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