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Best-Ever Sugar Cookies

 Best-Ever Sugar Cookies
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
48 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg
  • ICING:
  • 3-3/4 cups confectioners' sugar
  • 1/3 cup water
  • 4 teaspoons meringue powder
  • Assorted colors of liquid food coloring


  • In a large bowl, cream the butter, cream cheese and sugar until light
  • and fluffy. Beat in egg yolk and extracts. Combine the flour, salt,
  • baking soda and nutmeg; gradually add to creamed mixture. Cover and
  • refrigerate for 3 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/8-in. thickness.
  • Cut with floured 2-1/2-in. cookie cutters.

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Best-Ever Sugar Cookies (continued)

Directions (continued)

  • Place 1 in. apart on ungreased baking sheets. Bake at 375° for
  • 8-10 minutes or until edges begin to brown. Cool for 2 minutes
  • before removing from pans to wire racks to cool completely.
  • For icing, in a small bowl, combine the confectioners' sugar, water
  • and meringue powder; beat on low speed just until combined. Beat on
  • high for 4 minutes or until soft peaks form. Cover icing with damp
  • paper towels or plastic wrap between uses.
  • Working quickly, spread or pipe icing over cookies; let dry at room
  • temperature for several hours or until firm. Use small new
  • paintbrushes or toothpicks and food coloring to make designs on the
  • cookies. Let stand until set. Store in an airtight container.
  • Yield: 4 dozen.
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.