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.
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.
SOUR CREAM CUT-OUT COOKIES WITH CREAM CHEESE ICING
There are several sour cream cookies posted on Zaar, but none like my recipe. A friend gave this to me years ago. The cookies are tender and delicious. Especially with cream cheese icing.
Provided by Marianne5
Categories Dessert
Time 25m
Yield 22-36 cookies, 22-36 serving(s)
Number Of Ingredients 14
Steps:
- For Cookies:.
- Mix butter, sugar, egg yolks, vanilla, and sour cream together. Add dry ingredients to mixture. Wrap in wax paper and refrigerate overnight. Roll out on a lightly floured surface or pastry cloth. Cut into 1/8th to 1/4th inch thickness using your favorite cookie cutters. Bake at 350°F for approximately 10 minutes or until the bottom is lightly browned. May need more time if on the thicker side. Cool on wire rack. Store in airtight container in the refrigerator until ready to apply icing.
- For icing:.
- Cream butter, cream cheese, and vanilla together. Gradually add powder sugar until blended. Thin with milk to desired consistency. If adding coloring paste, you may not need milk to thin.
- After icing cookies, lay flat in the fridge until set. Then store in a airtight container with a small square of wax paper between cookies. Store in fridge until ready to serve.
Nutrition Facts : Calories 408.5, Fat 18.8, SaturatedFat 11.3, Cholesterol 65.2, Sodium 254, Carbohydrate 56.8, Fiber 0.8, Sugar 34.6, Protein 4.1
CREAM CHEESE CUT-OUT COOKIES WITH ALMOND FROSTING
A great "sugar" coookie! The cream cheese makes them so soft and wonderful! I've substituted vanilla for the almond extract in the frosting when I didn't have any on hand without any problems.
Provided by Jollymae
Categories Dessert
Time 1h50m
Yield 3 + dozen cookies, 40 serving(s)
Number Of Ingredients 12
Steps:
- Beat butter and cream cheese until well combined.
- Add sugar, beat until fluffy.
- Add egg, vanilla, almond extract; beat well.
- In medium bowl mix flour and baking powder (or sift).
- Add flour mixture to cream cheese mizture; beat until well combined.
- Divide dough in half.
- Cover and chill 1 1/2 hours or until dough is easy to handle.
- On floured surface roll dough to 1/8" thickness & cut with cookie cutters.
- Place on ungreased cookie sheets.
- Bake in 375 degree oven for 8-10 minutes or until slightly browned.
- Remove to wire racks to cool.
- FROSTING:.
- In bowl beat powdered sugar, butter, and almond extract until smooth.
- Beat in enough milk until frosting is of piping consistency. For spreadable frosting, add a little more milk.
- Stir in a few drops of food coloring, if desired.
Nutrition Facts : Calories 160.5, Fat 7.4, SaturatedFat 4.6, Cholesterol 25.3, Sodium 64.9, Carbohydrate 22.1, Fiber 0.3, Sugar 13.4, Protein 1.8
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
SOUR CREAM CUT-OUT COOKIES WITH CREAM CHEESE ICING RECIPE - (4.3/5)
Provided by á-47191
Number Of Ingredients 14
Steps:
- For Cookies: Mix butter, sugar, egg yolks, vanilla, and sour cream together. Add dry ingredients to mixture. Wrap in wax paper and refrigerate overnight. Preheat oven to 350°F. Roll out on a lightly floured surface or pastry cloth. Cut into 1/8th to 1/4th-inch thickness using your favorite cookie cutters. Bake at 350°F for approximately 10 minutes or until the bottom is lightly browned. May need more time if on the thicker side. Cool on wire rack. Store in airtight container in the refrigerator until ready to apply icing. For icing: Cream butter, cream cheese, and vanilla together. Gradually add powder sugar until blended. Thin with milk to desired consistency. If adding coloring paste, you may not need milk to thin. After icing cookies, lay flat in the fridge until set. Then store in a airtight container with a small square of wax paper between cookies. Store in fridge until ready to serve.
SOUR CREAM CUT-OUT COOKIES WITH CREAM CHEESE ICING
There are several sour cream cookies posted on Zaar, but none like my recipe. A friend gave this to me years ago. The cookies are tender and delicious. Especially with cream cheese icing.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- For Cookies:.
- Mix butter, sugar, egg yolks, vanilla, and sour cream together. Add dry ingredients to mixture. Wrap in wax paper and refrigerate overnight. Roll out on a lightly floured surface or pastry cloth. Cut into 1/8th to 1/4th inch thickness using your favorite cookie cutters. Bake at 350°F for approximately 10 minutes or until the bottom is lightly browned. May need more time if on the thicker side. Cool on wire rack. Store in airtight container in the refrigerator until ready to apply icing.
- For icing:.
- Cream butter, cream cheese, and vanilla together. Gradually add powder sugar until blended. Thin with milk to desired consistency. If adding coloring paste, you may not need milk to thin.
- After icing cookies, lay flat in the fridge until set. Then store in a airtight container with a small square of wax paper between cookies. Store in fridge until ready to serve.
CREAM CHEESE CUT OUT COOKIES
Steps:
- Cream together the cream cheese, butter and sugar. Add vanilla and egg yolks and mix well on medium speed. Gradually add flour. Chill. Roll out in POWDERED sugar Bake 10 min at 375
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #preparation #occasion #desserts #easy #holiday-event #kid-friendly #easter #dietary #christmas #halloween #valentines-day #free-of-something #3-steps-or-less #nut-free #from-scratch
You'll also love