Shaped holiday cookies with tons of frosting and decorations = instant nostalgia! Even a simple photo can spark memories bringing you right back to Grandma’s house. Sometimes it is just as fun making them as it is eating them. I like trying new shapes and recipes every year. This recipe turned out well, I call it holiday spice recipe because it’s a little different than the typical sugar cookie. It has holiday spice flavors mixed with cream cheese. This dough is easy to work with and rolls out with ease. I paired it with a simple cream cheese drizzle icing and topped with festive sugar sparkles.
A dough that is easy to work with and not too sticky is perfect for kids who want to make cookies for Santa. I heard that Santa gets sick of chocolate chip……although they disappear pretty quick each year. This is a nice alternative…wouldn’t want to disappoint Santa, right?!?
Holiday Spice Cookies
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1 tbsp cinnamon
- 1 tsp allspice
- 2 eggs
- 1 tbsp vanilla
- 1 stick unsalted butter
- 8 oz cream cheese
- 1/2 cup sugar
- 1 cup light brown sugar
In a medium bowl whisk flour, salt, cinnamon and allspice and set aside.
In a mixer blend butter, cream cheese and sugars on low speed until blended. Add vanilla and eggs, blending well. Add flour mixture to mixer a little at a time while scraping the bowl of the mixer occasionally. Mix on low until blended well, DO NOT over beat!
Place dough in parchment paper and refrigerate dough for at least two hours, this will help make the dough workable.
Roll dough out to about 1/8 inch thickness. Cut out into desired shapes.
Bake on a parchment lined baking sheet at 350 degrees for 10-12 minutes. Take cookies out when tops are set, remove from oven. They will continue to set while cooling on pan.
Once cooled add icing!
TIP: Once dough is cut into shapes, place in refrigerator until oven is ready. This will help them hold their shape.
One good tip is to have a good small easy to handle cookie spatulas. This makes it easy and helps the cookie keep its shape when transferring from hot pan to cooling rack. This is the Wilton Cookie Spatula it has a great angled handle to help slide under the cookie without breaking the cookie. This type of spatula also works well for flipping an over easy egg when you don’t want to break the yolk.
Also, another great tool to have to help the cookies cool is a drying rack, such as Aluminum Baking Sheet Pan Half-Size (13″ x 18″) and Stainless Steel Cooling Rack Set (11.5″ x 16.5″) | Designed To Fit Perfectly Together | Only From Indigo True Company I started using one of these and love them! The cookies cool and hold their shape well. I used to use a plate and the cookies would always bend.
For this recipe, I used the simple icing recipe below but added about a tbsp of cream cheese. I like the flavor balance of cream cheese flavor and spices.
If you add cream cheese to the frosting just make sure you keep them airtight and refrigerated.
This is another simple icing that is perfect for decorating cookies and doesn’t require refrigeration.
- 2 cups of confectioners sugar
- a few tablespoons water
Place sugar and one tablespoon of water in mixer. Mix on medium speed, slowly adding more water until icing reaches a good consistency. You want it smooth, slightly runny but able to hold it’s shape. Place icing in a piping bag with a small circular tip. Start by lining the edge of the cookie in the shape you want to create. Then fill in remaining center, spreading as you go.
Top with sprinkles!
For more Xmas dessert recipes see
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