Have you seen these cute candy corn sugar cookies before? They are easier to make than they look!
I had some butter in the freezer, but I didn’t have time to let the butter get to a cool room temperature. So, I shredded it with my grater and it worked great!
Once you have whipped up a batch of your favorite sugar cookie dough, divide it into 3 portions. Use food coloring to make one orange, one yellow, and leave one uncolored.
Layer the dough into a loaf pan. Any loaf pan will work. If your batch of dough is smaller, just don’t use the whole length of the pan. I have tried lining a pan with plastic wrap and one with wax paper. Both worked fine, but the one with wax paper was easier to remove from the pan later.
After the dough has been chilled or frozen, you can preheat the oven, remove the wrap, and start slicing. Depending on your pan, you can get about 4-5 triangles out of each 1/4-inch slice.
I really wanted the cookie to be yummy enough without frosting, so I just sprinkled sugar on the cookies before baking and called it good. The best way to do it though, is to dip each cookie into some sugar before placing it on the baking sheet. I think this cream cheese cookie dough is tasty enough with just that!
You can definitely take it up a notch by making a whipped cream cheese frosting as a dip, or dipping the white ends in almond bark and adding sprinkles.
Did you know that sugar cookie dough freezes well? Yep. So, you could make the dough now and keep it in the freezer. Then bake them up the day of your party! If you have leftovers (not likely), I believe you can even freeze the cookies successfully after they are baked and cooled.
I was a total crazy woman this week trying to find a sugar cookie recipe that I really wanted to post. I made 5 batches of dough! And ran out of flour and cream cheese in the process. Thanks to my neighbor Jessica for helping taste test and borrow some ingredients! Ha.