Valentine Cream Cheese Cookies

Every year I try and bake something all "Valentine-y" for the kids and us.  We don't really do gifts, but we do bake!  Even though I'm a few days early I figured that was okay because now it gives my readers time to make them before the lovey-dovey day.

This is a really simple sugar cookie dough, filled with cream cheese and almond extract. Probably the best combination in a cookie, in my opinion.  And talk about easy!  Do not get intimidated.....heck, they aren't frosted so right there that takes out a step usually found in sugar cookies.

Much, much easier.

I added red crystal sugar {or sprinkles}to the dough, which gave it its pink hue.  Exactly what I wanted....pink cookies!

I also threw in some sprinkles, as the Little Miss was "helping" and "insisted".  That is why in some of these photos you can see some yellow, white and purple jimmies.  Just go with it - use whatever you want!

The kids and I made these while the husband was working....I was later woken up when he got home from work to "please...don't ever make those cookies again....they were so good, I had way too many".

I'll take that as a compliment.

Valentine Cream Cheese Cookies



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1 c. unsalted butter, softened
3 oz. cream cheese, softened
1 c. sugar
1 egg
1 t. almond extract
2 1/2 c. flour
1/4 t. salt
2 T. red sugar crystals
additional sugar crystals for topping

1.  Preheat the oven to 375 degrees.
2.  In a stand mixer combine the butter, cream cheese and sugar until fluffy.
3.  Beat in egg and almond extract.
4.  Add flour and salt gradually into dough mixture until blended.
5.  Cover and refrigerate for at least 1 hour.
6.  On a lightly floured surface, roll the dough to 1/4" thickness.  Cut with heart cookie cutter and place on a greased cookie sheet.  Sprinkle with additional sprinkles.
7.  Bake for 7-8 minutes.  Cool on a wire rack.

These are so soft and chewy and the almond extract gives them excellent flavor.  You need to try them!  And if you are lazy?  Skip the rolling and cutting out and just push all the dough into a 9x13 pan and bake a bit longer, around 20 minutes.

I'll happily admit that we've done that before.

No judging!