The Dizzy Cook

Sugar cookies are my all-time favorite. Topped with frosting and cut into festive shapes, there is no other cookie that’s this fun to eat. I created this clean version by cutting out the food coloring and using real fruit to color the frosting. The result is better than the version from my childhood. Sometimes I can hardly believe that I haven’t baked like this all along! Make sure you use block cream cheese and not a spreadable brand, like Arla, or the cookies and frosting will not have the correct texture. —JB

CREAM CHEESE SUGAR COOKIES

3 cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon table salt

1 cup unsalted butter, at room temperature

4 ounces cream cheese (carrageenan-free), at room temperature

¾ cups white cane sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

CHERRY FROSTING

1 cup frozen pitted dark cherries

1 cup unsalted butter, at room temperature

4 ounces cream cheese (carrageenan-free), at room temperature

Pinch of table salt

1 teaspoon vanilla extract

2 cups powdered sugar, plus more if needed

Heavy cream (carrageenan-free) or milk, if needed

Sprinkles for decorating (optional)

To make the Cream Cheese Sugar Cookies, in a medium bowl, whisk together the flour, baking powder, and salt until blended. In a large bowl, combine the butter and cream cheese using an electric mixer on high speed. Beat until smooth and creamy, about 2 minutes. Add sugar and beat on medium-high speed until fluffy and light in color. Add the egg and vanilla, beating until well blended, about 1 minute. Slowly add the flour mixture to the butter mixture; beat on low speed until just combined. The dough will be very soft and creamy.

Lightly flour your work surface, rolling pin, and hands. Divide the dough into 2 equal portions. Roll out each portion onto a piece of wax paper or a silicone baking mat to about ¼-inch thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick. Transfer the rolled-out dough on the wax paper to a baking sheet and cover it with another sheet of wax paper. Roll out the second portion of dough in the same manner and stack it on top of the first piece of dough on the baking sheet. Cover the top with a sheet of wax paper. Refrigerate the rolled-out and stacked dough for at least 2 hours.

When you’re ready to bake, preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and peel off the top layer of wax paper. Using a 3-inch-round cookie cutter, cut the dough into as many rounds as possible. Transfer the dough rounds to the prepared baking sheets, spacing 1-inch apart. Re-roll the remaining dough and continue cutting until all the dough is used. Repeat the cutting process with the second piece of dough.

Bake until the cookies are lightly browned around the edges, 11 to 12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before you begin decorating. The frosting will spread unevenly if the cookies are too warm.

To make the Cherry Frosting, add the frozen cherries to a small saucepan and simmer on medium-low heat until the cherries are soft, and the liquid has reduced, about 15 minutes. Carefully pour the cherries into a food processor or blender and puree until smooth. Set aside to cool.

In a medium mixing bowl, beat the butter with an electric mixer until it’s light and fluffy, about 2 to 4 minutes, but take your time with this. The butter will look yellow in the beginning and will turn to more of a light cream color when it’s been sufficiently whipped. Add the cream cheese, pinch of salt, and vanilla. Mix until combined, then mix in a ¼ cup of the cherry puree. Slowly mix in the powdered sugar. The frosting should look light and creamy. If the consistency is too thin, add more powdered sugar. If it’s too thick, add a bit of cream or milk. If the color of the frosting isn’t to your liking, add additional cherry puree. (Freeze any leftover cherry puree for future baking.)

Once the cookies are completely cool, spread on the frosting. Return the frosted cookies to the baking sheets and add sprinkles if you wish. Refrigerate for at least 1 hour to firm the frosting before serving. Store the frosted cookies in an airtight container in the refrigerator.