Although I have so many fond memories of making them, I have never been a big fan of actually eating homemade sugar cookies. To me, they are good for about ten minutes out of the oven and then they are just too stinkin’ flavorless and stale for me to want to eat. Then one day I came across the idea to add cream cheese and ever since, I have to shove these things out the door or I will eat them by the dozens.
Cream Cheese Sugar Cookies
- 1 1/2 cups white sugar
- 1 cup unsalted butter softened
- 7-8 oz cream cheese 7 if you want them a little more sturdy
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract or 1 vanilla bean and ½ teaspoon vanilla extract
- 1 egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 egg white optional
- candy sprinkles or colored sugar optional
In a large bowl, mix together the sugar, butter, cream cheese, salt, and vanilla bean (if using).
Mix in almond and vanilla extract,and egg. Beat until smooth.
Stir in flour until well blended.
Chill the dough for 30 minutes in the freezer.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out the dough into ¼ inch thickness. Cut into desired shapes with lightly floured cookie cutters.
Place 1 inch apart on ungreased cookie sheets.
If not frosting, brush cookie surfaces with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 8 to 10 minutes in the preheated oven, or until they are no longer shiny. Let stand on pan 5 minutes before removing to cooling rack.