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What makes these cookies the best ever? A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg that's wonderfully easy to work with. The adorable decorations don't hurt, either! —Christy Hinrichs, Parkville, Missouri
This recipe is:
Diabetic Friendly
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Nutritional Facts 1 cookie equals 116 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 66 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Best-Ever Sugar Cookies in Country Woman Christmas Annual 2008, p27
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Reviewed on Nov. 21, 2011 by cherstad
These cookies have a wonderful flavor, and the dough was very easy to work with as long as it was very chilled. It did gradually start to warm up during the process of rolling it out and cutting shapes, and it started sticking to the rolling pin quite a bit. Easy fix, though - just pop it back in the fridge for 10 or 15 minutes. While baking, the first batch spread more than I expected and the cut-out shapes became less defined. On the second batch, I made sure to chill the cut-outs in the fridge for about 10 minutes before placing them in the oven. This resulted in much less spreading and nice defined edges on my cut-outs. I did not make the icing included in this recipe, but rather sprinkled the cut-outs with various colored sugars or sprinkles prior to baking. Delicious!
Reviewed on Mar. 02, 2011 by corpuscissy
Valerie 46 - Do you follow the 3 3/4 cups conf. sugar and 4 tsps. meringue powder as the recipe states too ? Or is there another formula to add your water icing recipe to ? Thanks for a reply .
Reviewed on Dec. 24, 2010 by sg_yeargain
I did not make the frosting. They are wonderful without it. I also don't love almond so I used 3/4 teaspoon of vanilla extract. Best-Ever Sugar cookies!!
Reviewed on Dec. 19, 2010 by babydollks
Easy to make. The cream cheese gives the cookies a great flavor.
Reviewed on Dec. 15, 2010 by AliAle
This is the easiest cookie dough to work with that I have ever used. I have made 4 batches and everyone has worked out perfectly. AND a special thanks to craftycas for her icing recipe. It works out great for packaging cookies stacked on top of one another. I made one batch and outlined every cookie. Then I made a second batch and added more milk and made a glaze. The glaze will only go to the outline. Then I made a 3rd batch to decorate white on white. GREAT SUCCESS! Thanks everyone!
Reviewed on Dec. 12, 2010 by karen72
My family thought this was the best sugar cookie I have ever made
Reviewed on Dec. 07, 2010 by coupals
Awesome flavor.Tip: The meringue powder is in the Cake/Wedding/Party section at Wal-mart
Awesome flavor.
Tip: The meringue powder is in the Cake/Wedding/Party section at Wal-mart
Reviewed on Dec. 06, 2010 by todgham
The best cookies I ever made Love them
Reviewed on Dec. 06, 2010 by craftycas
I've had several people email me with questions regarding the icing alternative I posted to this recipe on 12/5. Yes, the icing made with corn syrup dries hard and shiny on the outside, but is not brittle and rock hard like royal icing. I usually leave the iced cookies out on a cookie sheet overnight to harden, then pack them away in a cardboard shirt box. If I'm feeling ambitious, I'll put wax paper between layers of cookies, but it's really not necessary if they have dried. Do not refrigerate iced cookies, or the icing might get sticky when it warms back up to room temp. I have not tried this icing on sugar cookies with cream cheese so I can't say if this cookie recipe would affect how the icing sets up. Hope this was helpful and it was fun getting emailed questions! Happy Holidays!
Reviewed on Dec. 06, 2010 by dadsdaughter
This might be what I'm looking for. I need an icing that will not get messed up when packing the cookies for gifts. Is it?
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