Description
Ingredients:
Cookies:
– 2 ¾ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp baking powder
– ½ tsp salt
– 1 cup (2 sticks) unsalted butter, softened
– 1 ½ cups granulated sugar
– 1 large egg
– 2 tsp vanilla extract
– 3 tbsp milk (or heavy cream for extra soft cookies)
Cream Cheese Glaze:
– 4 oz cream cheese, softened
– 1 tbsp butter, softened
– 1 cup powdered sugar
– 1–2 tbsp milk
– ½ tsp vanilla extract
Topping:
– Christmas sprinkles (red, green, white, gold, etc.)
Directions:
1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk (or heavy cream), mixing until just combined.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake cookies for 8-10 minutes, or until the edges are set and lightly golden.
8. Remove from oven and allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. For the cream cheese glaze, beat softened cream cheese and butter together until smooth.
10. Gradually add powdered sugar and continue beating while adding milk and vanilla extract until glaze reaches a spreadable consistency.
11. Once cookies are completely cooled, spread a layer of cream cheese glaze on top of each cookie.
12. Decorate immediately with Christmas sprinkles before the glaze sets.
13. Allow glaze to set for at least 30 minutes before serving or storing.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes
Kcal: 210 kcal | Servings: 24 cookies
Tips:
For softer cookies, substitute milk with heavy cream and avoid overbaking.
Chill the dough for 30 minutes before baking to prevent cookies from spreading too much.
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven and line your baking sheets. When creaming the butter and sugar, beat for a full 3-4 minutes until pale and fluffy; this incorporates air for a lighter texture. When adding the dry ingredients, mix on low speed until just combined to avoid tough cookies. Use a cookie scoop for uniform size and even baking. Bake one sheet at a time on the center rack for consistent results. Cool cookies completely on a wire rack before glazing to prevent melting.
Serving Suggestions
These festive cookies are versatile for holiday occasions. Arrange them on a tiered stand for a cookie platter at parties. Package them in decorative boxes or cellophane bags tied with ribbon for heartfelt homemade gifts. Serve alongside a mug of hot chocolate, spiced cider, or coffee. For a dessert board, pair them with peppermint bark, fruit, and cheese.
How-to Summary
In summary: Whisk dry ingredients. Cream butter and sugar, then add egg and vanilla. Combine wet and dry mixes alternately with milk. Scoop dough and bake at 375°F for 8-10 minutes. Cool completely. For the glaze, beat cream cheese, butter, powdered sugar, milk, and vanilla until smooth. Spread on cooled cookies, add sprinkles, and let set.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can refrigerate the dough, tightly wrapped, for up to 3 days. Let it soften slightly at room temperature before scooping and baking.
How do I store the finished cookies? Store glazed cookies in a single layer in an airtight container at room temperature for up to 4 days. Do not stack them without parchment paper between layers.
Can I freeze these cookies? You can freeze unglazed baked cookies for up to 3 months. Thaw and then glaze. The dough balls can also be frozen on a sheet pan, then transferred to a bag and baked from frozen, adding 1-2 minutes to the bake time.
My glaze is too runny/thick. How can I fix it? If too runny, beat in more powdered sugar, a tablespoon at a time. If too thick, add milk or cream, a teaspoon at a time, until spreadable.
What can I use instead of cream cheese for the glaze? For a dairy-free option, use a plant-based cream cheese alternative. A simple vanilla glaze of powdered sugar, milk, and vanilla extract also works.
Common Mistakes to Avoid
- Using melted butter: This causes excessive spreading. Butter must be softened but still cool to the touch.
- Overmixing the dough: This develops gluten, leading to dense, tough cookies. Mix until just combined after adding flour.
- Glazing warm cookies: The glaze will melt and slide off. Patience is key—ensure cookies are completely cool.
- Overbaking: Cookies continue to cook on the hot sheet. Remove them when the edges are just set but the centers look slightly soft.
- Not measuring flour correctly: Spoon flour into the measuring cup and level it off. Scooping directly packs the flour, resulting in dry dough.
Conclusion
These Cream Cheese Glazed Christmas Cookies are a delightful project that yields impressive, festive results. By following the detailed steps and avoiding common pitfalls, you’ll create soft, flavorful cookies with a tangy glaze that are sure to become a holiday favorite. Their make-ahead flexibility and gift-giving potential make them a perfect treat for the busy season. Enjoy the process and the delicious outcome!