Cheese Cookies: The Best Icing Combinations To Try

Cream cheese frosting is a popular choice for cheese cookies. It is creamy, rich, and flavorful, and can be used to frost almost any sugar cookie recipe. The tanginess of the cream cheese balances out the sweetness of the cookie. The frosting is also sturdy, pipe-able, and can be dyed.

Cream cheese frosting

To make cream cheese frosting, you will need butter, cream cheese, powdered sugar, and vanilla extract. Some recipes also call for additional ingredients such as salt, heavy cream, or almond extract. Here is a basic recipe for cream cheese frosting that you can use to top your cheese cookies:

Ingredients:

• 1/2 cup unsalted butter, softened
• 4 ounces (about 6 tablespoons) cream cheese, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 1/4 to 2 cups powdered sugar

Instructions:

• Using a mixer, beat the butter and cream cheese on medium speed until light and creamy.
• Keeping the mixer on medium speed, slowly add in the vanilla extract, almond extract (if using), and powdered sugar. Continue mixing until all the ingredients are well combined and the frosting is light and fluffy.
• If desired, add food coloring to the frosting to achieve your desired shade.
• Use an offset spatula or butter knife to spread the frosting onto cooled cookies.
• If not serving immediately, store the frosted cookies in an airtight container in the refrigerator. The frosting contains cream cheese and should be refrigerated to prevent spoilage.

Buttercream frosting

Ingredients:

• Unsalted butter at room temperature
• Powdered sugar, also known as confectioner's sugar
• Vanilla extract
• Salt (optional)
• Heavy cream or alternative milk (optional)

Instructions:

Start by beating the softened butter with a hand mixer or a stand mixer on medium speed until it becomes smooth. Then, gradually mix in the vanilla extract and salt, if using.

Next, slowly add the powdered sugar to the mixture while continuing to beat on medium speed. If the frosting seems too thick, you can add a little heavy cream or alternative milk, such as soy or almond milk, a little at a time, to adjust the consistency.

Once all the ingredients are incorporated, increase the mixer speed to high and beat for a couple of minutes until the frosting becomes light, fluffy, and smooth. If you plan to colour the frosting, add gel food colouring now and beat on low speed until you achieve the desired shade.

Frosting the Cookies:

Place the buttercream frosting in a piping bag fitted with a frosting tip of your choice. You can also simply cut a 1-inch opening at the end of the bag to pipe simple swirls without a tip.

Decorate your cheese cookies as desired. If you want to stack the cookies, it is recommended to chill them first until the buttercream is firm to the touch and then separate the layers with parchment paper.

The buttercream will form a crust but will not harden completely like royal icing. These frosted cheese cookies can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for about a month.

Royal icing

Cream Cheese Royal Icing:

This recipe is a great addition to Red Velvet Sugar Cookies or Pumpkin Spice Sugar Cookies. It dries firm to the touch but will not be as hard as traditional royal icing. Here is what you will need:

• 5 ½ tbsp Meringue Powder
• ½ tsp Cream Cheese Baking Emulsion
• 2 lb Confectioners Sugar
• 1 tbsp Light Corn Syrup
• 3.5 oz Warm Water (about 7 tablespoons)
• 1 oz Softened Cream Cheese (2 tbsp)

• Sift your powdered sugar.
• In a stand mixer bowl with the whisk attachment, add the meringue and the warm water. Beat them together until the meringue is completely dissolved and foamy.
• Add 1 pound of the confectioners' sugar. Mix on low speed with the paddle attachment until incorporated.
• Add the corn syrup and the cream cheese emulsion and beat on low speed for 30 seconds - 1 minute.
• Add the rest of the confectioners' sugar and beat with the paddle until incorporated.
• Increase the speed to high and mix until it turns bright white and fluffy, about 3 minutes.
• Add the softened cream cheese and mix with the paddle for about 20 seconds, until just incorporated.
• Remove the bowl from the mixer, and using a silicone spatula, scrape the sides of the bowl and fold.

Classic Royal Icing:

• 1 pound confectioners' sugar (450g)
• 1 teaspoon vanilla extract
• 2 large egg whites

• In the bowl of a stand mixer or large mixing bowl, beat egg whites on medium-low speed until frothy, about 1 minute.
• With the mixer on low speed, slowly add in confectioners' sugar and vanilla.
• Once fully incorporated, increase speed to medium-high and beat until stiff and shiny peaks form.
• Divide icing among small bowls and dye with gel food coloring if desired. (Keep any icing that isn’t being immediately used covered with plastic wrap as it dries out very quickly.) Transfer to piping bags and decorate cookies.

Glaze icing

To make glaze icing, you will need:

• Corn syrup or glucose syrup
• Extracts such as vanilla, almond, and lemon
• White gel food colouring to avoid translucency
• Powdered sugar
• Water or milk
• Optional: a pinch of salt

Combine all the ingredients in a bowl and mix at low speed until well combined, which should take about 2 minutes. The icing should be of toothpaste consistency. If it is too thick, add a few drops of water to thin it down. If it is too runny, add some more powdered sugar to thicken it up.

This glaze icing can be used to decorate cookies of various shapes and sizes, such as cut-out cookies, sugar cookies, gingerbread cookies, and chocolate sugar cookies. It is also great for making ahead and is manageable for kids and beginners. The icing will need at least 12 to 24 hours to fully dry before the decorated cookies can be packaged or stacked.

Cookie decorating tips

If you're looking to decorate cookies with icing, there are a few things to keep in mind. Here are some tips to help you get started:

• Consider the type of icing: Royal icing is a popular choice for decorating cookies, but it can be finicky and requires practice to get the right consistency. An alternative is to use a simple cookie icing made with confectioners' sugar, water, vanilla extract, corn syrup, and a touch of salt. This type of icing takes about 24 hours to dry completely and doesn't allow for intricate piping, but it's much easier to work with.
• Plan ahead: The icing will need time to dry, so make sure you allow for this when planning your cookie decorating project.
• Use the right tools: You can use a squeeze bottle, piping bags with tips, or even a toothpick to create different designs. If you're using multiple colours, it's helpful to have several piping bags or squeeze bottles on hand.
• Tint your icing: Gel food colouring is the best option for tinting icing, as liquid food colouring can change the consistency. Add a small amount of colouring at a time, as the colour will darken as the icing dries.
• Practice makes perfect: Don't be discouraged if your first attempt at cookie decorating doesn't turn out exactly as you envisioned. It takes time and practice to master the technique.
• Get creative: Feel free to experiment with different flavours and add-ins for your icing. You can try adding extracts like almond or peppermint, spices like cinnamon or pumpkin pie spice, or even crushed cookies like Oreos.
• Store your icing properly: If you're not using it right away, store your icing in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and give it a quick beat before using.

By following these tips, you'll be well on your way to creating beautifully decorated cookies that taste as good as they look!

Frequently asked questions