Cookies, we all know them and we all love them, but not all cookies are created equal. There is just something about sugar cookies, they have a beautiful simplicity and makes us all love them. They are one of my personal favorites, you have so much creative freedom with them. Unlike the little lumps of brown dough that make up your classic chocolate chip, oatmeal or peanut butter cookies.
have tried quite a few cutout sugar cookie recipes, but this one is by far my favorite. They are crisp, but still slightly soft in the middle and the flavor is perfect, and best of all they don’t spread at all!
The quest has been long, but I think I have finally found my perfect cut-out sugar cookie recipe!
The main thing that makes this different from the other sugar cookies that I have made over the years, is that addition of the cream cheese, and the cornstarch. I’m also kinda obsessed with this square ruffled edge cutter, I love how uniform and elegant the finish is.
1 Cup Cold Butter
4 Ounces Cream Cheese
1 Cup Granulated Sugar
1 Large Egg Yolk
2 Teaspoon Almond Extract
2 3/4 Cup All-purpose Flour
1/4 Cup Cornstarch
1/2 Teaspoon Salt
1. Preheat your oven to 350F and line your cookie sheet with parchment paper.
2. Beat together the butter and cream cheese, once those two are combined add the sugar and beat until fluffy.
3. Next, add the egg yolk and the almond extract, you can definitely substitute vanilla or any other flavoring, but almond is my favorite.
4. In a separate bowl, whisk together the flour, cornstarch, and salt.
5. Add the dry ingredients to the butter mixture and mix on low until well combined, and forms a stiff dough.6. On a lightly floured surface roll out the dough to be 1/4 inch thick, and cut into your desired shape. I used a square ruffle edged cutter from Wilton.
7. While you are rolling out your dough make sure it’s not sticking to the counter if it sticks it will be really hard to get your cookies to the pan without messing up the shape.
8. Place your cookies onto the prepared sheet, and bake for about 8 minutes, or until the edges are just started to change color.
9. Leave the cookies on the pan for a minute or two, then transfer onto a cooling rack.
10. Let your cookies cool completely before decorating. I was impatient so I put them in the fridge.
4 Cups Powdered Sugar, Sifted
3 Tablespoons Meringue Powder
8–10 Tablespoons Room Temperature Water
You will need your icing to be two different stiffnesses, so start off with two cups of the powdered sugar. You want the white to be a little more on the runny side so you can dip the cookies, but it won’t all run off.
1. Mix together all of the ingredients, adding the sugar in a little at a time.
2. Once the icing is at a smooth but slightly runny consistency, remove a little more than half and place it in a shallow bowl.
3. Once the cookies are cool, dip the top of the cookie in the white icing. Make sure to let the excess icing drip off before placing the cookie back on the cooling rack.
4. Continue adding the powdered sugar to the remaining ice. It needs to be soft enough to pipe, but able to hold its shape without settling.
5. Depending on the design you are going for you will need different ratios of colored icing. I took out about a bit more than a 1/4 of the icing, and colored that pink, and colored the rest a nice leafy great.
6. I put my pink icing in a piping bag with a number 18 star tip, and my green in another piping bag with a number 5 round tip.
Once you have your cookies the way you want them, let them sit overnight before you stack them.
There you have it!
These cookies can really be as simple or as intricate as you want to make them, either way, they will be delicious. If you have any questions, just let me know in the comments and I will get back to you as soon as I can.