When I was assembling recipes to be included in my first cookbook, I knew that I wanted to include a great sugar cookie recipe.
Sugar cookies are my husband's favorites (right after peanut butter cookies!), and not just for Christmas either. He loves a good frosted sugar cookie any time of the year! These cookies are actually very nice for Valentine's Day.
I personally love rolling and cutting out cookie dough, although there's a lot to be said for drop cookies of course, but they can be labor-intensive.
I promise you though, these cookies are well worth it. Flavored with delicate vanilla and made chewy with the addition of heavy cream and eggs, these will become your go-to rolled cookies. And the sweet cream cheese frosting is literally icing on the cake - er, cookie!
You can make the dough a day or two in advance, then refrigerate it until you're ready to roll out your cookies.
And if you don't have any vanilla bean paste, you can substitute an equal amount of vanilla extract, but I really recommend checking out the paste. It gives baked goods such a strong, pure vanilla taste and flecks like a vanilla bean does!
Fancy Rolled Sugar Cookies
For the cookies
For the frosting
Whisk the flour, baking powder and salt in a small bowl.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then 1 teaspoon of vanilla bean paste.
Alternate adding the flour mixture and heavy cream, mixing until well combined. Divide the dough into two equal discs, wrap each in plastic wrap and chill for 2 hours.
Preheat the oven to 350°F.
Line two cookie sheets with parchment paper. On a lightly floured surface, roll out the first disc of dough to about 1/4 inch thick, then cut with a 3-inch round scalloped biscuit or cookie cutter. Roll out the scraps and continue cutting out cookies, then repeat with the remaining disc of dough.
Place the cookies 1 inch apart on baking sheets. Bake for 12 to 14 minutes until the edges and bottoms are light brown.
Cool completely on wire racks.
Meanwhile make the frosting.
In the bowl of the stand mixer beat the cream cheese, milk, and 1 teaspoon of vanilla bean paste until smooth. On low speed, gradually add the confectioners sugar, beating until well combined.
Add a few drops of red food coloring, if desired, to color half the frosting light pink. Once completely cooled, frost the cookies using a pastry bag and basket weave piping tip.
Store the cookies in an airtight container once the frosting has hardened and set.
