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Christmas cutout cookies

Christmas Cutout Cookies

These Christmas Cutout Cookies are made with a hint of cream cheese along with butter and the nutrition from fresh-milled flour. These cookies are so soft with a slight crunch on the edges.
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Servings: 60 cookies
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup Grass-fed butter
  • 7 oz Cream cheese (full fat)
  • 1 1/2 cups Coconut sugar
  • 1 Egg + a yolk
  • 2 1/2 tsp Vanilla extract
  • 1/4 tsp Salt
  • 1/2 tsp Baking powder
  • 1/2 tsp Cream of tarter
  • 4 1/4 cups Fresh-Milled Flour (soft-white wheat)
Cream Cheese Frosting
  • 1/2 cup Grass-fed butter
  • 2 tbsp Cream cheese (full fat)
  • 2 cups Powdered Sugar (preferably, organic)
  • 2 tsp Vanilla extract
  • 4 tbsp Heavy cream

Method
 

Make the Cookies
  1. Combine the butter, cream cheese and sugar in a mixer. Using the paddle attachment, mix untilcreamy.
  2. Add the egg, yolk and vanilla, mixing until smooth.
  3. Now, add the baking powder, cream of tarter and salt. Mix on low until combined.
  4. Lastly, add the flour gradually. Start slow on the mixer and just add a cup or so at a time. Mix it all together until there are no clumps.
  5. Take the dough and place it on a piece of parchment paper. Using your hands, work the dough and flatten it out. The cookies will be it at 1/4 inch thick so don't flatten it any more than that thickness. I like to go between 1/2-1 inch thick. Place another piece of parchment on top of the dough. Set this on a cookie sheet in the fridge. It can go from 1 hour to the next day. I find with fresh milled flour, the dough likes to go a little longer in the fridge.
  6. Next, take the dough out of the fridge and roll it out onto a floured surface to 1/4 inch thick. Start using your cookie cutters. Have fun using small and large ones. Roll your scraps back out. Those are great for smaller cookie cutters.
  7. Bake at 350° for 9-11 minutes. They should be a light golden brown. Just watch them so they don't burn.
  8. Allow to cool for 15-20 minutes.
The Frosting
  1. Combine the butter and cream cheese and mix until creamy.
  2. Add the powdered sugar and mix until smooth and no lumps.
  3. Next, add the vanilla and heavy cream. Mix on low. The frosting should be thick and creamy.
  4. You can frost your cookies at this point with just the vanilla buttercream frosting or divide the frosting into smaller bowls. Add 1-2 drops of food coloring (I use dye free) and stir together with aspoon.
  5. Now comes the fun part! Add sprinkles or other decorations right after you frost them. Eat and enjoy!

Notes

  1. Cookie quantity will be determined on what size cookie cutters you use. 
  2. If you plan to use all-purpose flour, back the flour down to 3 1/2 cups.
  3. As all the ingredients are mixing, take your spatula and push the dough down into the bowl.
  4. If your powdered sugar has lumps in the bag it came in, sift it out using a flour sifter prior to adding the bowl.
  5. Allow the cookies to cool completely prior to frosting.
  6. The cream cheese frosting fits nicely in a cake decorator if you want to use different tips for extra prettiness.