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–+ servings

Cream Cheese Cookie Cutouts

Staci at Random Sweets
Super soft from the cream cheese, these cookies can handle any cookie cutter without spreading.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 13 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine American
Servings 72 cookies
Calories 137 kcal

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

Store unused egg whites in the freezer. 

Nutrition

Calories: 137kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 55mgPotassium: 16mgFiber: 0.2gSugar: 11gVitamin A: 223IUVitamin C: 0.002mgCalcium: 8mgIron: 0.4mg
Keyword cookie cutters, cream cheese, frosted cookies

All text and images © Staci Mergenthal • Random Sweets

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