I now have mad respect for all of the cookie artists/decorators out there. This took me like 5 separate attempts, a lot of dirty dishes and much patience lost.
Overall, this batch turned out to be my favorite. I mean how can you go wrong with cream cheese sugar cookies? If you enjoy the recipe below, let me know how yours turn out! Tag me @hungrygirlsdoitbetter.
DOUGH Ingredients
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8 ounces of cream cheese (the regular kind nothing skinny) – room temp
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2 sticks of butter (I prefer Kerrygold – salted)
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1 cup of sugar
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1/4 teaspoon salt
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1 large egg
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1/2 tablespoon vanilla
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4 cups of flour
Instructions
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Preheat oven to 350F. Use parchment paper.
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I use my Kitchen Aid mixer. Add the cream cheese, butter, salt, and sugar
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Turn your mixer on a low speed. Don’t mix for too long.
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Add the cold egg and the vanilla. Make sure egg is chilled.
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Turn your mixer on a low speed and mix in eggs and vanilla.
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Add Flour
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Mix again but not for too long
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Make sure dough is not sticky
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Dust parchment paper with flour
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Roll out dough and cut into your desired shape – I used these heart-shaped ones from Target ($3)
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Bake for 12-14 minutes. Don’t let the cookies burn!!!!!!
ICING Ingredients
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1 ½ cup powdered sugar
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2 Tablespoons warm water
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½ Tablespoon light corn syrup
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⅛ teaspoon almond extract
Instructions
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Place powdered sugar in a medium bowl and set aside. In a small bowl, combine warm water, light corn syrup, and extract. Stir until corn syrup is dissolved.
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Add sugar water to powdered sugar and stir until completely blended. Mixture will be thick. If it’s too thick add more water (just a little) if it’s too thin add more powdered sugar.
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Mix in desired food coloring (i love these – neutral colors not super bright!)
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Fill a piping bag and cut a very very very small slit at the bottom
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Start decorating!!!
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