Poinsettia Cookies

Recipe View 5 mins Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter, granulated sugar, and cream cheese using an electric mixer until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the egg and vanilla extract until well combined. (2 minutes)

Recipe View 5 mins Gradually stir in the all-purpose flour by hand until just combined. Add the red food coloring gel, mixing until the dough achieves a vibrant red hue. (5 minutes)

Recipe View 10 mins Roll the dough into 1-inch balls. (10 minutes)

Recipe View 5 mins Roll each ball in the red decorator sugar, coating evenly. Place the sugared balls on the prepared baking sheets, spacing them 1 inch apart. (5 minutes)

Recipe View 10 mins Refrigerate the cookie sheets with the cookie dough balls for 10 minutes to firm up. (10 minutes)

Recipe View 10 mins Once chilled, use a sharp knife to make six evenly spaced slices around each cookie, resembling petals. Cut only about 2/3 of the way through the dough ball. (10 minutes)

Recipe View 12 mins Bake in the preheated oven for 10-12 minutes, or until the cookies appear dry and set. (12 minutes)

Recipe View 20 mins Remove from the oven and let the cookies cool completely on the baking sheets. (20 minutes)

Recipe View 5 mins While the cookies cool, prepare the icing. In a small bowl, whisk together the sifted confectioners' sugar and water until smooth and reaches a piping consistency. Add the yellow food coloring gel and stir until combined. (5 minutes)

Recipe View 10 mins Transfer the icing to a pastry bag fitted with a small round tip, or a resealable plastic bag with a tiny corner snipped off. Pipe a small dot of yellow icing in the center of each cookie. (10 minutes)

Recipe View 1 hrs Allow the icing to dry completely before storing the cookies in an airtight container at room temperature for up to two weeks. (60 minutes)