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Sugar Star & Flag Cookies

I volunteer with a group that bakes treats for military personnel serving overseas. We really like to send these soft sugar cookies because they ship well and taste great! —Susan Whetzel, Pearisburg, Virginia
  • Total Time
    Prep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling
  • Makes
    10 dozen

Ingredients

  • 1 cup butter, softened
  • 1/2 cup cream cheese, softened
  • 2 cups sugar
  • 4 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Decorating icing and/or colored sugars

Directions

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars as desired.
  • Bake at 350° for 9-11 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Decorate with icing and additional sugars if desired.
Editor's Note: If shipping these cookies, consider decorating with royal icing (recipe also in Recipe Finder).
Nutrition Facts
1 each: 51 calories, 2g fat (1g saturated fat), 12mg cholesterol, 42mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
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