Oh the understated sugar cookie. It’s a pearl among diamonds and rubies. Though it doesn’t attract attention like it’s opulent chocolate chip cousin, EVERYONE has a tried and true recipe just the same. My mom’s recipe uses sour cream, making a pillowy soft texture. And it can be made with no refrigeration– a trademark of my mom’s last-minute cookie baking with us kids. Good memories!
I recently ventured out and tried Cream Cheese Sugar cookies with a hard, smooth glaze. I thought they would be just as soft or chewier than my mom’s recipe. Instead they had a flaky texture that was delightful just the same. This is the perfect recipe for decorating cookies. While the dough is a little soft and difficult to work with, when it bakes they are very solid and easy to decorate without breaking. They are still soft and wonderful!
Here is the recipe:
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
In a large bowl combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours or overnight.
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use.
Preheat oven to 375 degrees F (190 degrees C).
Cut into desired shapes with lightly floured cookie cutters. Place on lightly greased cookie sheets.
Bake for 7 to 10 minutes until light and golden brown. Cool cookies completely before frosting.
Simple Cookie Glaze
2 1/4 cups confectioners’ sugar, sifted
2 tablespoons light corn syrup
1 1/2 to 2 tablespoons plus 1 teaspoon milk
Food coloring (optional)
Whisk ingredients together until well combined. This frosting should have the consistency of cold honey, thick but still drizzles off the whisk. Be careful adding the milk, adding a little more as you go to get a good consistency. Remember a little goes a long way. You can always add more milk but you can’t remove it!