Best Robins Cream Cheese Cut Outs Recipes

CREAM CHEESE CUTOUT COOKIES

Steps:

• In a large mixing bowl, beat together butter, cream cheese and sugar until fluffy. Add egg, vanilla and almond extracts; beat well.
• In a small bowl, combine flour and baking powder- gradually mix into cream cheese mixture; beat until well-mixed.
• Divide dough in half; wrap each half in plastic wrap and chill for at least 1 1/2 hours.
• When dough is done chilling, preheat oven to 375.
• Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters. (If desired, sprinkle with colored sugars.) Place on ungreased cookie sheets.
• Bake at 375 for 8-10 minutes or until edges just slightly golden. Allow to cool 2 minutes before removing to wire racks to cool. If desired, decorate with icing or glaze.

CREAM CHEESE CUT-OUTS II

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.

CREAM CHEESE CUTOUTS

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.

CREAM CHEESE CUT-OUT COOKIES

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 WITH ALMOND FROSTING

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.

DANIELLE'S CREAM CHEESE CUT-OUT COOKIES

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.