Buttery Sugar Cookies

This buttery sugar cookie recipe is great for cut out cookies and molded cookies. Different from many other sugar cookie recipes, this recipe includes cream cheese. The cream cheese adds a delicious taste and thick texture. The cookies do not puff up or spread out when baked, leaving you with a nice smooth, even surface to decorate. Try this recipe out the next time you need a batch of sugar cookies.

Buttery Sugar Cookie Recipe:

  • 1 cup butter, softened
  • 1- 3 ounce package cream cheese, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon
  • 3 cups all-purpose flour

In a large mixing bowl, combine all ingredients except flour. Beat at a medium speed until creamy, scraping bowl often. Reduce speed to low and add flour. Beat until well mixed, scraping bowl often. Divide dough into 2 equal portions and wrap in plastic wrap. Refrigerate until firm, at least 2 hours. Heat oven to 375. Roll out for cut out cookies or push into cookie molds before baking.

When decorating sugar cookies, it is important to have the smoothest surface possible. Bumps and air bubbles in the cookies can show even after they have been iced. Using a recipe that keeps its shape when baked is also important. Cookies that spread out when baked may burn around the edges. Also, when covering a cookie in rolled fondant, you want the fondant to completely cover the tops of the cookies. Use the same cutter to cut out the fondant as you did the cookie.

As with other sugar cookie recipes, this dough works best when it is rolled out as few times as possible. The more times a dough is rolled out, the more extra flour will be worked into the dough. The extra flour can make the baked cookies crumbly, lose their shape, or become a different size. Try to get as many shapes cut as possible from a single roll out before re-rolling out the dough.

Roll cookie dough out onto a silicone mat using rolling pin rings or perfection strips for perfectly even dough. Then cut the shapes out leaving an inch in between each cut out. Remove the excess dough and transfer mat onto a baking sheet. Rolling out cookie dough this way ensures that you will not have to pick up and handle the dough cut outs, causing them to become misshapen.

Place the perfection strips along the edge of the silicone mat with the cookie dough in-between. Begin rolling out the dough until the rolling pin rests on top of the perfection strips and the dough is smooth and flat.

Cut shapes out leaving 1-2 inches in-between.

Remove the excess cookie dough from the silicone mat. Place the mat on a baking sheet to bake.

Once baked, you will have cookies with even thickness and smooth tops, prefect for decorating with fondant, buttercream, or run sugar!

Check out our large selection of cookie cutters and molds!

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