A little bit of cream cheese will give your sugar cookies a softer, creamier texture and a richer taste. Roll out the dough and use your favourite cookie cutters to make the prettiest Christmas cookies.

Yield: Makes 3 dozen.



  • 1 cup salted butter, softened
  • 4 oz (125g) cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt


  1. Using medium speed of an electric mixer, beat together butter and cream cheese until smooth.
  2. Gradually beat in sugar until fluffy. Beat in egg yolk, vanilla and almond extract until blended.
  3. Using low speed, beat in flour and salt just until combined. Gather dough into a ball; divide in half. Flatten each half into a disc shape.
  4. Wrap each disc with plastic wrap and refrigerate for 2 - 3 hours.
  5. Preheat oven to 375°F. Meanwhile, remove one disc of dough from refrigerator. On a well-floured surface, roll out dough 3/8 inch thick. Using decorative cookie cutters, cut dough into shapes. Place 1 inch apart on ungreased cookie sheets. Repeat procedure with remaining disc of dough.
  6. Bake at 375°F until cookies are firm and starting to colour around edges, about 8 - 10 minutes. Do not overbake. Remove from cookie sheets and cool cookies on racks. Decorate if desired. Store in an airtight container in a cool dry place for up to 1 week. May be frozen for up to 2 months.
Nutritional analysis per 1 cookie:


105 calories, 6.4 g fat, 1 g protein, 11 g carbohydrate, 0.2 g fibre, 69 mg sodium

Tip: For best results, use only regular fat brick-style cream cheese.