Categories: Cookies

Ingredients

• COOKIES:
• 2 1/2 cups (12 1/2 ounces) all-purpose flour
• 3/4 cup (5 ⅔ ounces) superfine sugar (see note above)
• 1/4 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, cut into 1/2-inch pieces and softened
• 2 tablespoons cream cheese, softened
• 2 teaspoons vanilla extract
• EASY ALL-PURPOSE GLAZE:
• 2 cups (8 ounces) confectioners’ sugar
• 3 tablespoons whole milk
• 2 tablespoons cream cheese, softened
• Food coloring, as needed (optional)
• CITRUS GLAZE:
• 2 cups (8 ounces) confectioners’ sugar
• 3 tablespoons fresh lemon, lime, or orange juice
• 2 tablespoons cream cheese, softened
• NUTTY GLAZE:
• 2 cups (8 ounces) confectioners’ sugar
• 3 tablespoons whole milk
• 2 tablespoons cream cheese, softened
• 1/2 teaspoon almond or coconut extract
• COFFEE GLAZE:
• 2 cups (8 ounces) confectioners’ sugar
• 3 tablespoons whole milk
• 2 tablespoons cream cheese, softened
• 1 1/4 teaspoons instant espresso powder or instant coffee
• BITTERSWEET CHOCOLATE GLAZE:
• 5 ounces bittersweet chocolate, melted
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 2 tablespoons corn syrup
• 1 tablespoon vanilla extract

Directions

1. Whisk the flour, sugar, and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time. Continue to beat the flour-butter mixture until it looks crumbly and slightly wet, 1 to 2 minutes.

2. Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds. Knead the dough in the bowl by hand a few times until it forms a large cohesive mass.

3. Transfer the dough to a clean counter and divide it into 2 even pieces. Press each piece into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate until the dough is firm yet malleable, about 30 minutes.

4. Working with one piece of dough at a time, roll the dough out between 2 large sheets of parchment paper to an even ⅛ -inch thickness. With the dough sandwiched between the parchment, slide it onto a baking sheet and refrigerate until firm, about 10 minutes.

5. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

6. Working with one sheet of dough at a time, remove the top piece of parchment and stamp out cookies using cookie cutters. Transfer the cookies to the prepared baking sheet with a thin metal spatula, spaced about 1 inch apart.

7. Bake the cookies, one sheet at a time, until light golden brown, about 10 minutes, rotating the baking sheet halfway through baking. Let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely before decorating as desired. Repeat with the remaining dough using freshly lined baking sheets.

8. DOUBLE IT – To double the holiday cookie recipe, double all of the ingredients and prepare the dough as directed, being sure to add the butter one piece at a time.

9. COOKIE GLAZES – Each makes about 1 cup. Whisk all of the ingredients together until smooth. FOLLOWING THE PHOTOS, spread the glaze onto completely cooled cookies using the back of a spoon or pipe the glaze onto cookies to form a pattern or design. Let the glaze dry completely, about 30 minutes, before serving.

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