I’m always on the lookout for a good holiday cookie recipe and when I came across this one, I knew I had to give it a try. I’m so glad I did because these cookies are phenomenal! I will warn you that the dough is rather sticky to work with but aside from that, these cookies are easy and delicious.
What’s your favorite holiday cookie recipe?
2 ½ cups flour
2 teaspoons baking powder
¾ teaspoon nutmeg
½ teaspoon cinnamon
8 ounces cream cheese, softened
½ cup butter, softened
1 ½ cups sugar
2 tablespoons bourbon or rum
2 teaspoons vanilla extract
¼ teaspoon pure almond extract
½ teaspoon salt
1 large egg + 1 egg yolk
1 ½ cups powdered sugar
In a medium bowl whisk together the flour, baking powder, nutmeg, and cinnamon; set aside.
In a stand mixer or a bowl with a hand mixer, cream together the cream cheese and butter until smooth. Add in the sugar, alcohol, vanilla, almond extract, and salt. Mix until well combined. Scrape down the sides of the bowl and then beat in the egg and egg yolk on medium speed for 2 minutes. Gradually add the flour mixture on low speed and mix just until the dry ingredients are incorporated. Cover the bowl and chill the dough for a few hours, or overnight.
Preheat the oven to 325 degrees. Pour the powdered sugar into a small bowl and set aside. Line your baking sheets with parchment paper.
Roll the dough into evenly shaped balls (I recommend using a cookie scoop for uniform appearance and bake time). Roll each ball of dough in the powdered sugar to coat it evenly and then place it on the baking sheet. Leave at least 2 inches of space between each dough ball to allow for spreading during baking. Bake for 14 to 15 minutes, depending on your oven, and check often toward the last few minutes of baking to avoid overbaking. When done, the cookies should be crackly and puffed, with only light browning on the bottoms; the centers should still be soft. Allow the cookies to cool on the baking sheet for 10 minutes and then transfer them to a wire rack. Store in an airtight container.
Yields: 25 to 30 cookies.