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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Valentine's Day Cream Cheese Sugar Cookies

These are monster cookies but thin, crisp and butter with a touch of cream cheese in the batter. You could make them small but they are sensational if you make them 6 inches and roll almost as thin as Pringles. Almost. Add colored sprinkles or dust on sugar tossed in maple syrup for a seasonal touch. These are wonderfully buttery, crisp but not hard nor snappy, nor dough –they are perfect.

Glazed with fondant in various colours, these are the most pretty, delicate cookies you can gift someone with for the Big Vee Day. Storebought fondant (soft fondant) is best but otherwise use the homemade recipe below.

2 ½ cups all-purpose flour
¾ cup sugar
¼ teaspoon salt
1/8 teaspoon baking powder
1 cup unsalted butter, in chunks
2 ½ teaspoons pure vanilla extract
2 tablespoons cream cheese

2-3 cups confectioner's sugar
Water to make spreadable (2-3 tablespoons)
Food Colouring

For the cookies, in a food processor or mixer bowl, combine the flour, sugar, salt and baking powder and blend briefly. Add in the butter and cream cheese and pulse to break up the butter a bit. Add in the vanilla and then pulse or mix with paddle to make the mixture sandy. Process 1-2 minutes after that until dough comes together.

On a lightly floured work surface, knead dough briefly to make it hold together. Wrap and chill 15 minutes.

Preheat the oven to 350 F. Stack to baking sheets together and line the top one with parchment paper.

Roll out the dough on a well floured work surface to just under ¼ inch thickness. Cut into 6 inch circles (use an inverted bowl if you need a large cutter). Place on baking sheet, brush with egg wash and sprinkle on colored sprinkles, sugar or maple sugar. Bake until golden brown around the edges, 15-20 minutes.

Makes 2-3 dozen depending on size

For the Fondant, mix the confectioners' sugar with the water to make a smooth fondant suitable to glaze cookies with. Divide in bowls and add food colourings (cocoa to flavor the chocolate fondant) to tint the fondant and have a palate of colours to work with. Spread fondant with a small flat spatula. For design work, use a tiny pastry bag with a small plain tip.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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