Description
These Soft and Fluffy Cream Cheese Sugar Cookies are tender, buttery, and come with a delicate cream cheese flavor. Perfect for holiday decorating or any celebration, they feature a smooth, easy-to-roll dough and a sweet vanilla icing that can be tinted with natural beet juice or food coloring for a festive touch.
Ingredients
Cookie Dough
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- 2 1/4 to 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Icing
- 2 cups powdered sugar
- 1 tablespoon meringue powder (optional)
- 3 to 6 tablespoons water
- 1/2 vanilla bean, seeds removed or 1 teaspoon vanilla extract
- Beet juice or food coloring, as desired
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the unsalted butter, cream cheese, granulated sugar, and vanilla extract until the mixture is light and fluffy, about 3 to 5 minutes. Add the egg and mix until evenly incorporated.
- Add Dry Ingredients and Form Dough: Gradually beat in 2 1/4 cups of all-purpose flour, baking soda, and salt until combined and the dough begins to form a ball. Add more flour if needed to ensure the dough is not too sticky.
- Roll and Cut Cookies: Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out each disk to about 1/4 inch thickness, using enough flour to prevent sticking. Cut the dough into desired shapes with cookie cutters.
- Freeze the Cut Cookies: Carefully transfer the cut cookies onto a parchment-lined baking sheet. Cover and freeze the cookies until very firm, about 15 to 20 minutes. Roll and cut leftover dough scraps to use all the dough.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake cookies on the middle rack for 12 to 15 minutes or until they are just lightly golden brown around the edges. Avoid overbaking to keep them soft and fluffy.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely, preventing breakage.
- Prepare the Icing: In a bowl, combine the powdered sugar, meringue powder, and 3 tablespoons of water. Mix until the icing holds a ribbon-like trail when lifted. Add vanilla seeds or extract and 1 to 3 teaspoons of beet juice or food coloring, mixing just until combined.
- Decorate: Frost the completely cooled cookies with the prepared icing and decorate as desired. Allow the icing to set before storing.
- Storage: Store the decorated cookies in an airtight container for up to 5 days to maintain freshness.
Notes
- Room temperature ingredients help achieve a smooth, creamy dough.
- Freezing the dough before baking prevents excessive spreading and helps maintain cookie shape.
- Use parchment paper to prevent sticking and easy cleanup.
- Meringue powder in the icing adds stability but can be omitted if preferred.
- Beet juice is a natural food coloring option that adds a lovely pink hue without altering flavor.
- Do not overbake cookies to keep them soft and fluffy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
