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Heart shaped cookies With a maple cream cheese frosting

Heart Shaped Cookies with Maple Cream Cheese Frosting

These Heart Shaped 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 along the edges.
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Servings: 60 cookies
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup Grass-fed butter
  • 7 oz Cream cheese
  • 1 1/2 cups Coconut sugar
  • 1 Egg and a yolk
  • 2 1/2 tsp Vanilla extract
  • 1/2 tsp Salt
  • 1/2 tsp Baking powder
  • 1/2 tsp Cream of tarter
  • 4 1/4 cups Fresh-milled flour (soft-white wheat)
Maple Cream Cheese Frosting
  • 8 oz Cream cheese (softened)
  • 1-2 tsp Vanilla extract
  • 1 tbsp Maple syrup
  • 2 tbsp Heavy cream

Method
 

For the Cookies
  1. Combine the butter, cream cheese and sugar in a mixer. Using the paddle attachment, mix until creamy.
  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 baked cookies will be at 1/4 inch thick so don't flatten the dough 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 heart shaped 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.
Make the Frosting
  1. Allow the cream cheese to come to room temperature. Using a mixer, beat the cream cheese and maple syrup together until nice and creamy. Add the vanilla and heavy cream. Continue mixing until everything is fluffy. Frost your cinnamon rolls even while they are still warm.

Notes

  • If you plan to use all-purpose flour, back the flour down to 3 1/2 cups.
  • As all the ingredients are mixing, take your spatula and push the dough down into the bowl.
  • If your powdered sugar has lumps in the bag it came in, sift it out using a flour sifter prior to adding the bowl.
  • Allow the cookies to cool completely prior to frosting.
  • The cream cheese frosting fits nicely in a cake decorator if you want to use different tips for extra prettiness.
  • This dough recipe makes 60 cookies, depending on the size of the cookie cutter you are using. If you divide the dough into four sections, you’ll get roughly 15 cookies from each piece. This gives you more control on the quantity of cookies you need. Make a few cookies and freeze the rest of the dough, like I did for later use.