Cream Cheese Sugar Cookies

One last Christmas post before the big day! These cookies are a favourite of mine around this time of year. My mom always made some and we would spend an afternoon decorating them together. Although, I’m sure I complained quite a bit. These cookies are quite time consuming because of the decorating, but they are totally worth it in the end. Merry Christmas Everyone!

Cream Cheese Sugar Cookies

Cookies
200 g cream cheese softened
1 cup sugar
1 cup butter softened
2 1/2 cups flour
1 tsp vanilla extract
1/4 tsp salt
1 egg yolk (you can save the white and make a DIY face mask)

Blend together cream cheese, sugar, butter, egg yolk, vanilla extract, and salt with an electric mixer.  Stir in flour with a wooden spoon, until well blended. Refrigerate dough for two hours.

Preheat oven to 375 ̊F or 190 ̊C. Working with about a third of the dough at a time, roll it out on a lightly floured surface to about 3-5 mm thick. Use cookie cutters to cut out shapes and place your cookies on an ungreased cookie sheet. Place in the oven for about 6-7 minutes. Make sure to keep a close eye. These cookies should be taken out as soon as any browning begins to happen. Let the cookies cool on a wire rack. Make sure that they are cooled completely before icing them. I waited until the next day. These cookies can also be kept in the freezer and take out about 30 minutes before eating.

Glaze
powdered sugar
food colouring
water or milk

For every one cup of powdered sugar you use add about a tablespoon of milk or water. You want the glaze to be thick enough that it won’t drip off the cookies, but thin enough to squeeze out of a bag. Add the liquid to the powdered sugar and stir until combined with a rubber spatula. Add in your desired amount of food coloring last and mix again. Spoon the icing into a ziplock bag and cut a small hole in tip. Instant piping bag!

Makes a ton of cookies!