Sourdough Discard Cream Cheese Cutouts

Sourdough Discard Cream Cheese Cutouts

“These are my favorite holiday sugar cookies. And the cream cheese frosting makes them even better.”

I would love more FREE recipes and tips straight to my IN BOX!

I've always loved a good frosted sugar cookie. I discovered a recipe for cream cheese cutouts 30 years ago and they've been my go to since then. When I started baking sourdough, I had to convert the recipe to sourdough. Now, I bake them and wait for a family get together and we frost them together. So much fun!

Prep Time: 10 minutes

Cook Time: 12 min

Servings: 30 cookies

Ingredients

For the Cookies:

• 1/2 cup Butter

• 1 3-ounce pkg Cream Cheese

• 2 cups Flour

• 1 cup Sugar

• 50 g Sourdough Discard

• 2 tsp Baking Powder

• 1/2 tsp Vanilla

For the Frosting:

• 2 3-ounce pkg Cream Cheese

• 1/2 cup Butter

• 2 tsp Clear Vanilla

• 4 1/2 cup Powdered Sugar, sifted (May need up to 4-3/4 cups)

Preparation Steps

1. Beat butter and cream cheese on medium to high for 30 seconds. Add half the flour, the sugar, sourdough discard, baking powder and vanilla.

2. Beat until combined. Beat in remaining flour. Cover and chill 1 hour.

3. Divide the dough in half. Roll out. Cut with cookie cutters. Bake at 375° F for 8-10 minutes until edges are lightly browned.

4. Cool on a wire rack. Frost with cream cheese frosting.

For the Frosting:

1. Beat together butter, cream cheese and vanilla until light and fluffy.

2. Gradually add 2 cups powdered sugar, besting well.

3. Gradually beat in remaking powdered sugar. Tint various colors and frost cookies or cake.

*This is a Sourdough Living original recipe.

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