Sweet Cream Sugar Cookies Recipes

SWEET AS SUGAR COOKIES

Steps:

• Beat butter at medium speed with an electric mixer in a medium mixing bowl until creamy. Gradually add SPLENDA® Naturals Sugar & Stevia Sweetener Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
• Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA® Naturals Sugar & Stevia Sweetener Blend mixture, beating until blended. Do not over-mix.
• Place dough on a lightly floured work surface. Divide dough in half; pat each half into a circle and wrap with plastic wrap. Chill cookie dough for one hour or until slightly firm.
• Preheat oven to 325 degrees F.
• Remove dough from refrigerator. Work with one portion of dough at a time. Roll each portion to 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on lightly greased cookie sheets. Sprinkle with decorative candies or colored sugars, if desired.
• Bake in preheated oven 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

SWEET CREAM SUGAR COOKIES

Steps:

• 1. Cream butter and sugar; add eggs and vanilla and beat until blended. Combine dry ingredients and add alternately with whipping cream. Mix until smooth. Chill two hours. Roll to about 1/4" thickness; cut with cookie cutters. Bake on ungreased cookie sheets at 350 degrees for 10 - 12 minutes. Cool and frost.

SOUR CREAM SUGAR COOKIES

Steps:

• Beat white sugar and 1 cup butter together with an electric mixer in a large bowl until creamy. Add eggs 1 at a time, beating well after each addition. Beat sour cream and 2 teaspoons vanilla extract into butter mixture.
• Stir flour, baking powder, and baking soda together in a bowl. Add flour mixture to sour cream mixture and stir well. Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Roll cookie dough out on a floured surface to 1/4-inch thick. Cut into 3-inch round cookies and place onto prepared baking sheets.
• Bake in the preheated oven until cookies spring back when lightly touched in the center, 10 to 12 minutes; transfer to wire racks to cool completely.
• Beat 1/3 cup butter, confectioners' sugar, milk, 1 1/2 teaspoons vanilla extract, and salt together in a bowl until smooth. Spread frosting over cooled cookies.

CREAM COOKIES

Steps:

• In a bowl, mash the butter and flour together until smooth and creamy. Beat in the cream, 1 to 2 tablespoons at a time, until thoroughly combined.
• Scrape the dough onto a large sheet of plastic wrap, wrap tightly, and chill at least 1 hour to overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Roll the dough out 1/4 inch thick on a floured work surface, and cut into 2-inch circles with a cutter. Place sugar into a shallow bowl, and dip each cookie into the sugar on both sides. Place the cookies onto the prepared baking sheets.
• Bake cookies in the preheated oven until the edges turn light golden brown, 10 to 12 minutes. Allow to cool for about 5 minutes on sheets before removing to cool completely on racks.

CREAM CHEESE SUGAR COOKIES

Steps:

• In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
• Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.