Sugar Cream Pie Cookies
Soft, thick sugar cookies inspired by the flavors of Indiana's sugar cream pie, with a hint of nutmeg and a cream cheese glaze.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Baking sheets
- •Stand mixer
- •Cooling rack
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 8
- carbs
- 24
- protein
- 2
- calories
- 180
Instructions
- 1
Beat the butter and sugar together until light and fluffy.
- 2
Add the egg and vanilla. Beat until well combined.
- 3
Whisk the flour, baking powder, nutmeg, and salt together. Stir them into the wet ingredients.
- 4
Chill the dough in the refrigerator for 30 minutes.
- 5
Heat your oven to 350°F. Line sheet pans with parchment paper.
- 6
Scoop the dough into balls and place on the sheet pans. Press each ball down slightly.
- 7
Bake for 10-12 minutes until the edges are just set. Let the cookies cool completely.
- 8
Beat the cream cheese, powdered sugar, and milk together until smooth to make the glaze.
- 9
Drizzle the glaze over the cooled cookies. Let the glaze set before serving.
Chef's tips
Chill the dough for at least 30 minutes so the cookies do not spread too thin. Take them out when the centers still look slightly soft.
Storage
Store glazed cookies in an airtight container in the refrigerator up to 5 days.
Reheating
Serve at room temperature; not reheated.
Common mistakes to avoid
- •Mixing the dough too much, which makes the cookies tough.
- •Adding glaze while the cookies are still warm, which makes it melt and slide off.
Serving suggestions
Cooked Sugar Cream Pie Cookies?
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