I know, I’m addicted to alliteration, but honestly, I didn’t plan that in naming these cookies. It is what they are called! 🙂
In my opinion, these make the BEST cut-out cookies you could ask for. Not difficult to mix and easy to roll out!
The only bad part about these cookies? Their addictive qualities. I have a hard time not eating these … and I mean ALL the cookies, even before they are frosted. Once they have icing and sprinkles, all bets are off. As a result, I try not to make these too many times during the year.
In fact, these cookies that you see were rolled out from dough that I made back in December because I had made a double-batch. I got tired of making a single batch which uses only half (4 oz) a container of cream cheese and then finding the rest months later in the fridge all fuzzy green. I took the second batch, double-wrapped it to seal tightly and froze for those few months. You never would have known it was frozen dough – it tasted the same as those Christmas cookies!
If you have a gazillion cookie cutters like I do (seriously – do these things breed in dark places?!), you could make these at anytime of the year. Unless, also like me, you have no willpower. Then it’s probably a good idea to limit them to times when you can give them away.
This time around, Little Chick and I concentrated on Easter-themed cookies: eggs, bunnies, flowers and good-anytime-of-year hearts! I also limited the number of colors we used to just yellow and green. Very spring-like!
Most people love the decorating part over the rolling/baking, but by the time I get there, I just want the process done. Which is why our cookies will never win any rewards like SweetAmbs, but that’s ok.
The frosting I use isn’t included in the recipe but this is what I do: combine LOTS of powdered/confectioner’s sugar, approximately a tablespoon of melted butter and just enough milk to give you a soft, flowing consistency. You need to add the milk slowly … or you’ll end up adding more powdered sugar to thicken it. Believe me, if you aren’t careful, you can end up going back and forth between the milk and powdered sugar additions constantly! I use a knife instead of a piping bag to spread the frosting on the cookies and then add the sprinkles immediately while the frosting is still wet. These need to sit overnight uncovered to harden the frosting.
Delicious, easy to roll cut-out cookies! Good for any time of the year.
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 4 oz cream cheese, softened
- 1 egg
- 1 1/2 tsp vanilla
- 3 cups all-purpose flour
Combine butter, sugar, cream cheese, egg, and vanilla in a large bowl. Beat with an electric mixer at medium speed, scraping bowl often, until light and fluffy. Add the flour; mix until well blended. Divide dough in half. Wrap each half in waxed paper or plastic wrap. Refrigerate two hours or until firm.
Preheat oven to 375ºF. Roll dough to a 1/8 or 1/4-inch thickness on a lightly floured surface. Cut dough with lightly floured cookie cutters. Place 1-inch apart on an ungreased baking sheet. Bake 7-10 minutes or until the edges of the cookies start to turn a golden brown. Remove immediately onto wire racks to cool completely.
Add frosting or icing only when cookies are completely cooled. Store in an airtight container.
This recipe can be doubled to use the full 8 oz of cream cheese.
It can also be double-wrapped in plastic and frozen for up to 3 months. Thaw in the refrigerator overnight before rolling out.
Note: If you freeze the dough or let it sit longer than 2 hours in the refrigerator you may need to let the dough rest at room temperature before rolling. However, you don't want it to sit too long, especially in hot climates. The dough needs to be chilled to create flaky, crisp cookies.