New Years Eve Cookies
New Years Eve Cookies are soft and chewy cookies that are perfectly sweet and an excellent way to ring in the New Year.
Servings: 36 Cookies
Calories: 198kcal
Equipment
- mixing bowls
- mixer
- plastic wrap
- cookie sheets
- Parchment Paper
- circular cookie cutter
Ingredients
- 1 ½ cup sugar
- 1 cup unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 1 egg room temperature
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 16 ounces white frosting
- Gold and Sliver Sprinkles
Instructions
- Beat the butter and cream cheese at medium speed until mixed and fluffy, about 5 minutes. Scrape down the sides of the bowl.
- Add the egg, almond extract, and vanilla extract. Beat again until smooth and creamy, about 5 additional minutes.
- In a medium bowl, stir together the flour, baking powder, and salt. Add the flour mixture to the butter mixture, about ½ cup at a time, just until mixed.
- Shape the dough into a rectangle and wrap with plastic wrap. Refrigerate overnight.
- When ready to bake, preheat the oven 375 degrees. Prepare two or three large rimmed, baking sheets with parchment paper.
- Roll out the cookie dough to ½ inch thick. Cut with cookie cutters and transfer to the baking sheet. Bake for 8 to 10 minutes or just until the edges are set and the cookies are puffed.
- Allow the cookies to cool completely on the baking sheets. Decorate as desired.
- To make easy royal icing from store bought:
- Open a can of frosting and remove the foil label completely.
- Place in the microwave and heat for 30 seconds. Stir well. Repeat in 15 second increments if needed. You want the frosting to be spreadable but not runny for these cookies.
- Allow the icing to cool slightly before frosting the cookies.
- Spread the frosting onto the cookies with the knife.
- While the frosting is still wet, apply desired sprinkles, candies, and decorations.
- Allow icing to completely dry before storing in an airtight container.
Notes
For these cookies, make sure you measure everything correctly. If you measure right, you'll have the most perfectly moist cookies ever!
If you are not using parchment paper to bake these cookies, you can use cooking spray on your cookie sheets or a silicone baking mat.
Make sure that you chill this dough for at least one hour, but you can store it in the fridge for as long as 12 hours.
To get the best results from your cookie dough, it's extremely important that you make sure that your ingredients are at room temperature. If you add cold ingredients to your dough, the dough will not mix properly and it will be hard to work with. You can do this by taking out your butter and cream cheese when you take them out of the fridge for at least 30 minutes before baking.
Cookies can be stored in an airtight container for up to one week. You can also freeze these cookies baked or unbaked for up to three months.
Nutrition
Serving: 1Cookie | Calories: 198kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 90mg | Potassium: 30mg | Fiber: 1g | Sugar: 17g | Vitamin A: 249IU | Calcium: 17mg | Iron: 1mg