Super soft cream cheese cookies dressed up in crushed candy canes, colored sugar or your favorite sprinkles. Perfect for your holiday dessert tray or cookie exhange.
Most viewed link at
Are you looking for a simple but dazzling cookie to round out your holiday cookie tray? The search is over! These melt in your mouth gems, a cross between ashortbread and a sugar cookie, are just what you are have been looking for. The absolute best part is you can customize these babies.
The recipe calls for two teaspoons of vanilla and an extra teaspoon of extract in the flavor of your choice. I prefer almond extract for my extra, but any of the ones noted in the recipe are delicious. Another favorite is to use mint extract and roll in crushed candy canes or crushed soft puffy peppermint candies. The peppermint flavor and candy canes make a festive and delicious treat.
This recipe can easily be doubled. These cookies disappear so quickly around here, I often make double batches. Which is a huge plus if you need to make a large amount of cookies, for a bake sale or gift giving. Another added bonus, they stay soft for days on end if kept tightly covered.
I created this recipe several years ago when I just couldn't find a sugar cookie recipe to quite suit the taste and texture I was looking for. It has turned out to be one of my family's favorite. I often make several batches for gift giving and to keep on hand for cookie cravings at Christmas.
I hope they will become one of your favorites too!
Cream Cheese Sugar Cookies
Makes approximately 40 cookies
2 and 1/4 Cups All Purpose Flour
1 and 1/2 Cups Powdered Sugar1/2 Cup Butter - Softened-no substitutions
4 Ounces Cream Cheese - Softened
1 Egg Yolk
2 Teaspoons Vanilla Extract
1 Teaspoon Your Favorite Extract *
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
Sprinkles or Colored Sugars for dipping
Preheat oven to 350 degrees.
Line cookie sheet with parchment paper.
Mix flour, baking soda, baking powder and salt in bowl. Give it a quick stir to toss ingredients together. Set aside.
In stand mixer with paddle attachment or with hand mixer, cream butter and cream cheese together until fluffy, add egg and egg yolk mix until incorporated, add extracts and mix, add powdered sugar ½ cup at a time mixing well after each addition. Add rest of dry ingredients; combine just until no streaks of dry remain. Stopping and scraping the sides of the bowl as necessary.
Cover and chill dough for one hour. The longer you chill the dough the easier it is to handle.
Scoop by tablespoon full, dip top in crushed candy canes, colored sugar or sprinkles; being sure to cover sides as well. The cookies will spread as they bake and you want the entire top of the cookie to be covered in the sprinkles/crushed candy, covering the sides ensures this. Place at least two inches apart on cookie sheet.
Bake at 350 degrees for 11 to 12 minutes. As soon as edges become the faintest golden brown, it is time to remove from the oven.
Allow to cool on pan for five minutes before removing.
* Almond, Lemon, Orange, Cherry or Coconut are all good choices!
You can use peppermint extract and dip in crushed candy canes!
©Christy’s Cooking Creations. Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.