Sugar Cookies
Active Time: 20 minutes
Total Time: 1 hour & 10 minutes
Serves 6 persons
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Ingredients
Cookies
- 2 cups unsalted butter, softened
- 6 oz cream cheese, softened
- 2 cups granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk (for consistency)
Instructions
- In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Scrape down the bowl as needed.
- Beat in egg yolks, vanilla, and almond extract. Mix in flour and salt just until a smooth dough forms. Divide into 2–3 disks, wrap well, and chill for at least 1 hour (or up to overnight).
- Preheat oven to 375°F (190°C). Set a Large bonMat on a Perforated Baking Sheet and set aside.
- Roll one disk at a time on the Pastry Mat to 1/4-inch thickness using the Beechwood Rolling Pin. Cut into shapes with bon COOK Cutters and place about 24 cookies per sheet on the bonMat.
- Bake 7–10 minutes, until edges are lightly golden and centers look set.
- Remove from the oven, slide the bonMat onto an inverted, cooled Perforated Baking Sheet, and let cookies cool completely before frosting and decorating.
bonTIPS:
- Cold dough cuts more neatly and helps cookies keep sharp edges without spreading.
- Tint small bowls of frosting with gel colors and set out sprinkles so everyone can decorate their own cookie tray.
