Butter Nut Sugar Cookies
Submitted by RockDaHouseAroo
Tender rolled sugar cookies made with Neufchatel cheese, brown sugar, and butter-nut flavoring. Cut into shapes and decorate with a simple powdered sugar icing. Great for holidays.
YIELD
2 dozenPREP
20 minCOOK
10 minREADY
30 minThese aren’t your average sugar cookies.
Neufchatel cheese in the dough creates a tender, almost melt-in-your-mouth texture that regular butter-only cookies just can’t match.
Brown sugar gives them a warm, caramel-like sweetness, and a trio of flavorings (vanilla, butter, and nut) layers in rich, toasty depth you won’t find in a basic recipe.
Roll them thin, cut them into shapes, and finish with a simple powdered sugar icing that you can tint with food coloring for any occasion.
Chef Tips
- Chill the dough between batches so it rolls out cleanly without sticking
- Roll to ⅛ inch thickness for crisp cookies; go slightly thicker if you prefer a softer bite
- Flour your surface generously since the cheese makes this dough a touch stickier than standard sugar cookie dough
- Pipe the icing through a small round tip for clean, precise decorating lines
Ingredients
Directions
Cream the brown sugar, cheese and softened butter at medium speed with an electric mixer until light and fluffy.
Add milk, flavorings and egg and beat well.
Combine flour, baking powder, and salt and add to mixture, beating well.
Divide dough into 4 equal portions.
Working with one portion at a time, roll to ⅛ inch thickness on a well-floured surface; cover and refrigerate remaining dough.
Cut with 2-inch cookie cutter and place 1 inch apart on cookie sheets.
Bake at 350℉ (180℃) F for 10 minutes.
Cool on wire racks.
Repeat with remaining dough.
Combine powdered sugar, water, and food coloring.
Spoon icing into a decorating bag fitted with a small, round tip to decorate cookies with.
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