Best-Ever Sugar Cookies Recipe

4.5 28 28
Best-Ever Sugar Cookies Recipe
Best-Ever Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Best-Ever Sugar Cookies Recipe

Read Reviews
4.5 28 28
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

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

Directions

In a large mixing 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.
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 frosting, in a small mixing 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 frosting with damp paper towels or plastic wrap between uses.
Working quickly, spread or pipe frosting 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.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Best-Ever Sugar Cookies in Country Woman Christmas Annual 2008, p27

Nutritional Facts

1 each: 116 calories, 5g fat (3g saturated fat), 16mg cholesterol, 66mg sodium, 18g carbohydrate (13g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

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  • 1 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg
  • FROSTING:
  • 3-3/4 cups confectioners' sugar
  • 1/3 cup water
  • 4 teaspoons meringue powder
  • Assorted colors of liquid food coloring
  1. In a large mixing 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.
  2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters.
  3. 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.
  4. For frosting, in a small mixing 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 frosting with damp paper towels or plastic wrap between uses.
  5. Working quickly, spread or pipe frosting 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.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Best-Ever Sugar Cookies in Country Woman Christmas Annual 2008, p27

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chrissybel78 User ID: 6800842 283364
Reviewed Feb. 7, 2018

"By far, the softest and best tasting sugar cookie I’ve made. The icing recipe goes well with the sugar cookie as well. The cream cheese is the secret ingredient. I did only use 2 c. of flour for the dough, because I do not like dry tasting cookies and I did not have almond extract. I will use this recipe again and again."

MY REVIEW
Linda User ID: 9371689 279669
Reviewed Dec. 20, 2017

"This is not a good recipe for cut out cookies. The baking soda in the recipe makes the cookies puff out, and they lose their shape as they are baking. They taste good, but look ridiculous."

MY REVIEW
murrell006 User ID: 2357453 257938
Reviewed Dec. 10, 2016

"This was really good"

MY REVIEW
Chris-Dan User ID: 6948908 239107
Reviewed Dec. 10, 2015

"Nice recipe - made tiny cookies and dipped half in chocolate - just right!"

MY REVIEW
jewelsrn User ID: 6975992 172714
Reviewed Dec. 23, 2013

"Just what I was looking for. I don't like traditional Christmas cookies and someone made these one time. I did a cream cheese frosting with almond extract instead of the one listed."

MY REVIEW
lainey116 User ID: 7513464 157440
Reviewed Dec. 5, 2013

"I love new ways to make sugar cookies. Cannot wait to make them."

MY REVIEW
Cincoe User ID: 7226167 170957
Reviewed Dec. 3, 2013

"Delicious easy to make, one of my new favorites this will be on my favorite lists.."

MY REVIEW
dmmkt003 User ID: 7502277 171431
Reviewed Nov. 29, 2013

"These cookies have the best flavor."

MY REVIEW
beagle5 User ID: 4353144 171416
Reviewed Mar. 28, 2013

"These really are the BEST sugar cookies ever!!!"

MY REVIEW
forbiddendelight User ID: 5108393 175269
Reviewed Oct. 15, 2012

"LOOOOOOOOOOOOVE THIS RECIPE SO BUTTERY."

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