CREAM CHEESE CUT-OUTS II
It's the first recipe my grown daughter has ever asked me for. These are great!
Provided by PLINDLEY
Categories Desserts Cookies Sugar Cookies
Time 38m
Yield 48
Number Of Ingredients 7
Steps:
- In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture. Divide dough into two pieces, cover and chill until firm, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut in to desired shapes using cookie cutters and place the cookies at least 1 inch apart onto ungreased cookie sheets.
- Bake for 7 to 9 minutes in the preheated oven, until bottoms are lightly browned and cookies are firm. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 8.2 g, Cholesterol 10.9 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 24.2 mg, Sugar 4.2 g
CREAM CHEESE CUTOUTS
Decorating cookies always puts me in a happy mood. Cookies from this recipe don't rise a lot or lose their shape. -Julie Dawson, Galena, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter, cream cheese, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Refrigerate, covered, 1-2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 7-8 minutes or until edges are lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add food coloring. Decorate cookies with frosting and sprinkles.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CREAM CHEESE SUGAR COOKIES
A soft, chewy, and flavorful sugar cookie. It is very important to chill the dough, as it is too sticky to roll unless well chilled.
Provided by Karin Christian
Categories Desserts Cookies Sugar Cookies
Yield 72
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
- Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 5.8 g, Cholesterol 10.9 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.8 g
CREAM CHEESE CUT-OUT COOKIES
I just LOVE cookie dough that has cream cheese in it! I usually make a cream cheese frosting to decorate them with as well....so rich & YUMMY! *SORRY!...This pix is not mine. I haven't located all of my food pictures yet (misplaced during the move), so I "borrowed" this one until I can make these again and take a new...
Provided by S I
Categories Cookies
Time 10m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, cream the butter and cream cheese until well blended. Add the sugar; blend until fluffy. Add the egg, vanilla extract and baking powder; beating well. Add the flour to the mixture; mix until well blended. Wrap the dough in plastic wrap and refrigerate for at least 2 hours (or overnight).
- 2. Preheat the oven to 375°F. Roll out the dough to desired thickness (1/4 inch works well) on a lightly floured surface. Using cookie cutters, cut out dough into desired shapes. Place 2 inches apart on ungreased cookie sheets (I use parchment paper lined cookie sheets).
- 3. Bake for 8 to 10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Frost and decorate, if desired.
DANIELLE'S CREAM CHEESE CUT-OUT COOKIES
We're not found of overly sweet desserts in my home. At holiday time I love to relax and carefully decorate a platter of sugar cookies. I've found that this tangy non-too-sweet cookie recipe fits the bill perfectly! My mother found this recipe in the Syracuse Herald-American many years ago. We both have been making this recipe every Christmas since then. I also love to make them for summertime holidays using summertime cookie cutters. Prep time includes short end of chill time. You can substitute a little fresh squeezed lemon juice for the water in the icing recipe if you wish, too. You can also skip chilling in the fridge and put the dough right into a cookie press. ADDED 12/13/08 - We use the royal icing recipe so that these cookies can be stacked after they are decorated. Royal icing is a hard, crisp icing that gives these cookies a nice snap when you bite into them.
Provided by Ciocia DD
Categories Dessert
Time 2h25m
Yield 30-36 cookies, 30-36 serving(s)
Number Of Ingredients 10
Steps:
- Cream together the butter, cream cheese, and sugar.
- Add the egg and vanilla, mix well.
- Switch beater hooks for dough hooks on your mixer.
- Stir baking power into flour then add to butter mixture. Beat well until flour is incorporate. Scraping down sides of bowl as necessary. Take care not to over-mix.
- Divide dough into at least 4 balls and wrap with plastic wrap. Chill in fridge for at least 2 hours. Can also be frozen. Allow to come to fridge temperature before rolling.
- I like to make these on the thick side so the tang of the cream cheese can really be tasted. I roll mine just over 1/4" thick. Cut out as many cookies as possible from the first "sheet" of dough. Gather the scraps and put them back into the plastic wrap. Reserve all scraps for rolling later after they chill again. Put your cookies on a cookie sheet. I have never had a problem using an ungreased sheet. Cookies will not spread so they can be placed very close together.
- OPTIONAL STEP: Put the cookie sheet with your raw cookies into the fridge for about 3 minutes. This keeps the edges very crisp and square. They will not soften and round in the oven.
- Heat your oven to 350 degrees. Bake first batch and set timer for 8 minutes. Check at this point and see if they still look shiny. If so, add 1 more minute. Should not take longer than 10 minutes.
- Let cookies cool and prepare icing. Mix icing ingredients in a small bowl with a spoon. Scrape the sides to incorporate all the sugar.
- Spread icing on cookies with an icing spatula or dip the tines of a serving fork into the icing and drizzle over the cookies. Color and add crunch with decorating sugars.
Nutrition Facts : Calories 182.1, Fat 9.1, SaturatedFat 5.6, Cholesterol 31.6, Sodium 80.8, Carbohydrate 23.1, Fiber 0.4, Sugar 11.7, Protein 2.4
CREAM CHEESE CUT-OUT COOKIES
I love this recipe because it is so easy to roll out, and the taste is great. This is our favorite Christmas cookie recipe to make, but I also make them for Easter and Halloween. Sometimes I ice them or just sprinkle with colored sugar while they bake. I always double this recipe for us.
Provided by Aunt Paula
Categories Dessert
Time P1DT10m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
- I like to chill dough over night or at least several hours.
- Roll out chilled dough and cut in desired shapes with your favorite cookie cutters.
- Bake at 350° for 10 minutes.
- Ice and decorate.
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CREAM CHEESE ROLL-OUT COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (10)Total Time 1 hr 39 minsServings 48Calories 130 per serving
- To make the dough: In a large bowl, beat together the shortening, butter, sugar, and cream cheese until smooth. Beat in the egg and vanilla. Add the spices, baking soda, salt, and flour and mix until the dough comes together. Divide the dough into quarters and place on pieces of parchment. Roll the dough 1/2" thick. Stack the pieces of dough (on their parchment) on a baking sheet, cover with plastic (or your favorite reusable wrap), and refrigerate for at least 1 hour.
- Lightly flour your work surface and work with one piece of dough at a time. Roll the dough 1/4" thick and cut into desired shapes; re-roll the scraps and cut additional shapes. This dough is quite forgiving; scraps can be gathered and re-rolled up to three times before getting tough. Transfer the cookies to the prepared baking sheets.
- Bake the cookies for 7 to 9 minutes, until the edges just begin to brown. Remove from the oven and let cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.
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