The goal in developing this dish was to reduce the amount of fat. These are so tasty that the fat won’t even be noticed! can also be prepared quickly. Mixture should be poured into an 8 x 4 inch loaf pan. Bake for 45 to 50 minutes at 350 degrees F.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 45 mins |
| Servings: | 72 |
| Yield: | 6 dozen cookies |
Ingredients
- 1 cup white sugar
- 1 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 large egg yolk
- ½ teaspoon salt
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
Instructions
- Beat together sugar, butter, cream cheese, egg yolk, salt, almond extract, and vanilla in a large bowl with an electric mixer until smooth. Gradually mix in flour until dough comes together.
- Divide dough into thirds and form each piece into a disk. Wrap tightly with plastic wrap and refrigerate, 8 hours to overnight.
- When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
- Working with one disk at a time, roll dough on a lightly floured surface to an 1/8-inch thickness; keep other disks refrigerated until ready to roll. Cut dough into desired shapes with lightly floured cookie cutters. Place cookies 1 inch apart onto ungreased baking sheets.
- Bake in the preheated oven until cookies are light golden brown, 7 to 10 minutes, switching racks halfway through. Remove from the oven and transfer cookies to wire racks.
- Cool cookies completely before frosting.
- If decorating your cookies with candy sprinkles or colored sugar, brush the unbaked cookie cutouts with a beaten egg white. Decorate with sprinkles or sugar before baking.
Nutrition Facts
| Calories | 53 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 38 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe but what I did was used it for the bottom of my New York Cheesecake instead of the gram chacker it normally calls for
I love this recipe so much. It’s simple and the ingredients are basic so I always have them. My grown kids and grandkids always ask for these cookies. I made them exactly to recipe and continue to do so for many years now.
Delicious! Super soft cookie.
These are amazing. Changed flavor profile to fit the Holiday I made them for. Add orange zest and extract for Christmas, cinnamon for Thanksgiving. Very versatile cookie recipe. Definitely in my “go to” recipe book
So easy. I was out of almond extract so I used a full tsp of vanilla and sprinkled the cookies with granulated sugar just before putting in oven and baking. Also I didn’t ice them. The granulated sugar resulted in just the right amount of sweetness. ??????????
These turned out great! Easy to make and great tasting.
I used the modified recipe from Cherish, posted in the comments. It turned out great. I divided into 5 balls, then tried different ways to roll it out. The best method I found was freezing the dough, then letting it warm up slightly to make it easier to roll. I have a granite counter, but I found it easier to roll out the dough between 2 pieces of parchment paper. I recommend 1/4 inch thick, as this recipe does not rise, and 1/8” was too thin and brittle. I frosted with Royal icing.
This is a fabulous recipe as is but I change up the extracts to fit different holidays. For example I will use strawberry extract instead of the almond for making Valentine cookies. I have also used Lemon extract, peppermint extract, root beer extract and rum extract in place of the almond and still use vanilla. They are all so good!
Delicious
Just made the dough at the moment waiting for it to chill for 8 hours, tried a little nibble of the dough because I couldn’t help my self due to the fact that I usually can’t make deserts correctly the first time but hey practice makes perfect, anywho cant wait to role the dough and cut, bake then eat.
At first the dough was too crumbly and then after I added milk it turned to wet, but after I added more flour it was perfect
Turned out amazing! First time making cookies ever and decorating myself. Its easy (little time consuming) portioning is a bit off i feel but thats fine I ended up with a tray and a half. As for anyone saying they are bland… your supposed to ice them or put sprinkles.
I made these like a week ago, came out great I think I messed it up a little bit everyone still ate them and were gone in 2 days. I did make a change in the coloring since I am from New Jersey I made the claws Blue in honor of our blue claw crabs. I would recommend this to anyone!
The recipe is super simple. I made it just as instructed but only baked 12 cookies. Froze the rest for later. I didn’t decorate the cookie nor sprinkled with sugar and that left my cookies missing something. Will finish the next batch with something…
The cookies were excellent! Soft and moist and so easy to make!
Great recipe. Grand kids loved decorating these cookies.
These are easy, and the BEST sugar cookies ever! I’ll never use any other recipe.
the dough tastes good after 8 hours of refrigeration, but even using a tad less flour it was too flaky and unable to stick together. A bust, had to toss it out.
It was good. I added lemon and almond extract. Good cookie.
These cookies are great! We rolled them out thicker and cooked them a little longer. They were great cookies for decorating.
I followed a few of the suggestions in the comments. I will definitely make them again.