There are more sugar cookie recipes available, then there are bakers to make them. Some are sourced from the internet, others from cherished cookbooks, and then there are those that come from generations before us, handed down the familial line.
This recipe is a combination of all of the above. I discovered it on-line, and it came from someone's mother, who came across it in a beloved church cookbook.
I can't recall where I found the original recipe, known as "My Mother's Best Sugar Cookies", but the header describes how "Mom" only ever made these cookies, despite the many recipes available, because she deemed them the best. This mom completely agrees, and now my kids know this recipe as their mom's best cut-out cookies.
The dough comes together quickly and effortlessly. I prefer to make it a day in advance, and remove it from the fridge one hour before we cookie craft. Then we only need to roll, cut, bake and decorate, which doesn't have to be done at the same time. The cookies freeze exceptionally well, making it possible to bake one weekend and decorate the next, if desired.
We are giving these cookies to an unsuspecting recipient for Christmas. We plan to line the lid of the packaging with a copy of our recipe, ensuring we continue to pass along our family favourite. After all, sharing is what recipes were made for, even if there are hundreds of others available just like it.
Comment #8 from Anne was the winning entry into the muffin cookbook giveaway. Congratulations, Anne!
Mom's Best Cream Cheese Cut-Out Cookies
- 1 cup butter
- 1/4 cup cream cheese
- 1/2 cup granulated sugar
- 1 egg
- pinch of salt
- 2 1/2 teaspoons of vanilla extract*
- 3 cups flour
Cream the butter and cream cheese until fluffy. Add in the sugar and beat until well incorporated. Add the egg, salt and vanilla and mix well. Add the flour, one cup at a time, being careful not to overmix.
Wrap the dough in plastic and chill for at least 12 hours.
Roll the dough (1/2 inch thick) out onto a floured surface and cut out the cookies. Bake on an parchment-lined sheet for 10-11 minutes, or until the edges barely begin to brown. Cool completely before decorating.