Heart-Shaped Cream Cheese Sugar Cookies
These soft, buttery heart-shaped cookies, made with cream cheese, are perfect for decorating and special occasions. Topped with a quick strawberry buttercream, they have a unique, subtly tangy flavor that delights the palate.
Ingredients
For the Cookie Dough
- 1 cup butter or margarine, softened Unsalted butter preferred.
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1 tsp baking powder
- 3 ¼ cups all-purpose flour Spoon and level for accuracy.
For the Strawberry Buttercream
- ¾ cup butter, softened
- 3 cups powdered sugar, sifted if lumpy
- ⅓ cup strawberry jam Seedless works best for a smooth frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a large bowl, beat 1 cup softened butter (or margarine) and 8 oz softened cream cheese until creamy and smooth, scraping sides as needed.
- Add 2 cups granulated sugar and beat until light and fluffy. Mix in 1 egg and 2 tsp vanilla extract until combined.
- Stir in 1 tsp baking powder. Gradually add 3 ¼ cups all-purpose flour and mix just until a soft dough forms. Avoid overmixing.
- Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour (or up to overnight).
Baking
- On a lightly floured surface, roll dough to about 1/4-inch thickness. Use a heart-shaped cutter to cut cookies and transfer to prepared baking sheets, spacing them about 1 inch apart.
- Bake at 350°F (175°C) for 8-10 minutes, until edges are set but cookies are still pale. Remove to a wire rack to cool completely.
Making the Buttercream
- While cookies cool, make the buttercream by beating ¾ cup softened butter until smooth. Gradually add 3 cups powdered sugar, beating until light and smooth.
- Stir in ⅓ cup strawberry jam; taste and add more jam if desired. Adjust consistency if needed.
Decorating
- Once cookies are completely cool, frost with strawberry buttercream. For a sandwich cookie, spread a thin layer of jam on the bottom of one cookie and press another on top.
Notes
Margarine can affect flavor; butter gives the best taste. For gluten-free, substitute a 1:1 gluten-free flour blend and monitor dough texture.