LuAnn's Frosted Cream Cheese
Christmas Cookies (Egg-free)

These delicate cookies taste like old-fashioned rolled Christmas cookies, but are ready in a fraction of the time! Optional ready-to-spread frosting and sprinkles easily dress up these simple cookies, making them a colorful and delicious addition to Christmas cookie trays. By changing the color of the sprinkles, they can easily be adapted to any occasion.

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Ingredients

Cookies

  • 1 pound margarine, butter or non-dairy buttery spread, such as Earth Balance (4 sticks)
  • 8 ounces cream cheese or non-dairy cream cheese, warmed to room temperature
  • 1 cup granulated sugar
  • 2 tablespoons vanilla extract
  • 1 teaspoon almond extract
  • 4 cups all-purpose flour
  • 1/4 teaspoon salt

Finishing touches

  • 1 (1 pound) container ready-to-spread buttercream (or other favorite flavor) frosting (optional)*
  • Nonpareil decors or other decorative sprinkles (optional)

* Be sure to check the ingredient list if wanting to avoid dairy products.

Instructions

  1. Preheat oven to 375 degrees F.
  2. Lightly spray a large cookie sheets with no-stick cooking spray.
  3. In an electric mixer, beat together the margarine, butter or buttery-type spread and cream cheese until smooth.
  4. Beat in sugar and vanilla and almond extracts.
  5. Slowly mix in flour and salt until the dough is smooth.
  6. Use a small capacity (about 2 tablespoon capacity) ice cream-type scoop to drop the dough onto the prepared cookie sheet, allowing about two inches of space between the cookies.
  7. Use fingertips to slightly flatten balls of dough (They will spread very little while baking).
  8. Position the pan in the center of the preheated oven.
  9. Bake for 12 minutes, or until the bottoms and edges of the cookies are straw-colored (The tops will not be browned).
  10. Using a spatula, carefully remove the cookies to a wire rack to cool completely.
  11. If desired, spread the tops of the cooled cookies with a thin layer of frosting, then sprinkle with nonpareil decors or other desired sprinkles.
  12. Store cookies in airtight containers.
  13. If frosted, place wax paper between the layers.

Yield: 4 dozen

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.