Cream Cheese Sugar Cookies
Okay, I'll admit, I'm letting go of a recipe I've held on to for a long time. By letting go I mean I'm sharing it on this site. Nothing super secret, just a family and friend sugar cookie recipe that evolved over time and has become a staple in our house year round. Seasonal shapes show up like leaves and shamrocks and a good time is always had on camping trips and gathering with friends. Enjoy and let me know if you have any trouble with cutting them out.
Makes: Depends on the cookie cutter you use. I was able to get two dozen trees and a dozen stars
prep time 20 minutes
cook time 8-10 minutes
total time depends on how quickly or slowly you want to move. Making these cookies has become a meditative practice for me so I take my time. Decorating can also be a wonderfully relaxing process.
Nutritional Information:
calories your guess is as good as mine
Cannabis Infusion:
- I only use cannabis oil here and that's the secret ingredient that I can't divulge because this is my husband Dave's own creation. When using his oil there is virtually no cannabis taste at all. He may share his technique someday.
- Using canna-butter, canna-vanilla, and canna-flour are great alternatives.
The Stuff You'll Need:
- 1 Cup butter/margarine
- 1 8 oz. soft cream cheese
- 2 Cup sugar
- 1 tsp baking power
- 1 egg at room temperature
- 1 tsp vanilla extract (I use homemade and it makes a big difference)
- 1/4 tsp almond extract
- 3 1/2 Cups of flour
Pay Attention to the Directions:
Mix the butter, cream cheese, vanilla extract and almond extract together and then add your canna-oil. If you don't have canna-oil, use your canna-butter here.
Blend well and make sure all the cannabis butter or oil are mixed thoroughly.
Mix all dry ingredients together and slowly add them in to the wet ingredients. Take your time and slowly fold them in, using a blender or hand mixer to make sure there aren't pockets of dry ingredients hiding anywhere.
When everything is blended remove the dough and break into two pieces and wrap into two separate dough balls and place in the fridge to chill. The dough can chill overnight or for at least a couple hours. If the dough gets too soft, the cookies will be flat and spread out instead of thick and firm.
When I cut my cookies out, I use a lot of flour on the surface. Work with one dough ball at a time and gently begin to roll it out into a nice, flat piece of dough. I like to keep the dough a little thicker than most sugar cookie cut out recipes because I like my cookies to have some "Umph" to them. If the dough gets too flimsy and soft, put it back in the fridge and let it chill out for a bit.
I flour the rolling pin and the cookie cutters and begin to work the magic of cutting out sugar cookies. I love this part!!! Place them on a prepared cookie sheet. I like to use the silicon baking sheets that Costco sells seasonally. I tried to add a link here but can't find them on their website.
The cookies shouldn't spread out so you can place them about a half an inch apart and bake for 8-10 min., depending on how hot your oven gets. When I bake these in Florida I have to cook them for almost 14 minutes but in Colorado I bake them for 10 min. You'll know they are done when the edges are just turning brown.
Remove them and allow them to cool on a baking rack and then let the decorating begin!
RECIPE NOTES
Dough can chill in the fridge for up to a week. I've never tried freezing the dough so let me know if that works for you.
Mix the butter, cream cheese, vanilla extract and almond extract together and then add your canna-oil. If you don't have canna-oil, use your canna-butter here.
Blend well and make sure all the cannabis butter or oil are mixed thoroughly.
Mix all dry ingredients together and slowly add them in to the wet ingredients. Take your time and slowly fold them in, using a blender or hand mixer to make sure there aren't pockets of dry ingredients hiding anywhere.
When everything is blended remove the dough and break into two pieces and wrap into two separate dough balls and place in the fridge to chill. The dough can chill overnight or for at least a couple hours. If the dough gets too soft, the cookies will be flat and spread out instead of thick and firm.
When I cut my cookies out, I use a lot of flour on the surface. Work with one dough ball at a time and gently begin to roll it out into a nice, flat piece of dough. I like to keep the dough a little thicker than most sugar cookie cut out recipes because I like my cookies to have some "Umph" to them. If the dough gets too flimsy and soft, put it back in the fridge and let it chill out for a bit.
I flour the rolling pin and the cookie cutters and begin to work the magic of cutting out sugar cookies. I love this part!!! Place them on a prepared cookie sheet. I like to use the silicon baking sheets that Costco sells seasonally. I tried to add a link here but can't find them on their website.
The cookies shouldn't spread out so you can place them about a half an inch apart and bake for 8-10 min., depending on how hot your oven gets. When I bake these in Florida I have to cook them for almost 14 minutes but in Colorado I bake them for 10 min. You'll know they are done when the edges are just turning brown.
Remove them and allow them to cool on a baking rack and then let the decorating begin!
RECIPE NOTES
Dough can chill in the fridge for up to a week. I've never tried freezing the dough so let me know if that works for you.
