Glazed Butter Cookies Recipe

With this recipe, our search for a holiday cookie sturdy enough to decorate yet tender enough to actually enjoy eating is over. We found that two sticks of butter give the cookies the best flavor without making them greasy. A surprise ingredient — cream cheese — adds richness to the dough without altering the texture of the cookies. Though these cookies look refined when served as is, we like them better when finished with festive sprinkles or other decorations immediately after glazing.

Glazed Butter Cookies

Makes about 40 cookies

• 2 ½ cups (12 ½ ounces) all-purpose flour
• ¾ cup (5 ¼ ounces) superfine sugar
• ¼ teaspoon salt
• 16 tablespoons unsalted butter, cut into 16 pieces and softened.
• 1 ½ ounces cream cheese, softened
• 2 teaspoons vanilla extract
• 2 tablespoons milk
• 1 ½ cups (6 ounces) confectioners’ sugar

1. Using stand mixer fitted with paddle, mix flour, superfine sugar, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until crumbly, 1 to 2 minutes. Add 2 tablespoons cream cheese and vanilla and beat until mixture begins to form large clumps, about 30 seconds. Knead dough by hand, just until it forms cohesive mass. Divide dough in half, form each half into disk, wrap disks in plastic wrap, and refrigerate for 30 minutes.

2. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Roll each disk of dough ⅛ inch thick; refrigerate for 10 minutes.

3. Using 2 ½ -inch cutter, cut dough into shapes, gathering and rerolling scraps as necessary; space shapes 1 ½ inches apart on prepared sheets. Bake, 1 sheet at a time, until light golden brown, about 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 3 minutes, then transfer to wire rack and let cool completely.

4. Whisk milk and remaining 1 tablespoon cream cheese in bowl until combined. Add confectioners’ sugar and whisk until smooth. Spread glaze evenly onto cookies and let dry for at least 30 minutes before serving.