Cream Cheese Cake Mix Cookies Recipe 45 Food

CREAM CHEESE COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
• Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
• Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
• Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
• When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.

CREAM CHEESE CAKE MIX COOKIES RECIPE

Steps:

• Preheat oven to 350°. Combine the cream cheese and butter with a hand held mixer {or by hand} until you have a cream consistency. Add egg and vanilla extract. Mix until incorporated. Finally, add the cake mix and mix until it is well combined and thick.
• Scoop heaping tablespoons of dough {using a medium scoop or 1 1/2 tablespoons} onto a parchment {or silicone} lined baking sheet.
• Bake for 9-11 minutes or until the edges are set, they will appear to be a little under cooked but that is alright.
• Remove your cream cheese cake mix cookies from the oven and let them cool completely on the cookie sheet. Once cooled sprinkle tops with powdered sugar. Store cookies in an air tight container at room temperature for 4-5 days or freeze for up to 3 months.

CREAM CHEESE CAKE MIX COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Cream together butter and cream cheese. (I used a mixer for this part only.)
• 2. Add egg and vanilla; mix until well blended.
• 3. Stir in cake mix a little at a time.
• 4. Continue until it's all blended.
• 5. Then add any chips, candy, or nuts, as you like.
• 6. Spoon onto cookie sheer and bake for 10 minutes, until edges are brown.

LEMON CREAM CHEESE CAKE MIX COOKIES

Steps:

• Preheat oven to 350°. Prepare baking tray lining with parchment paper or silicone baking mat. Set aside.
• In a mixing bowl combine softened cream cheese and butter. Beat until fluffy using an electric mixer.
• Add in the egg, beating until combined. Add in the lemon juice and lemon zest, mix until incorporated.
• Add in the white cake mix, mix until combined.
• Using a cookie scoop, scoop onto the prepared baking tray.
• Bake approximately 9-11 minutes, just until the edges are firm. The cookies may appear underbaked, which is simply due to the texture.
• Remove from oven and allow to cool completely on the baking pan prior to storing or serving.

CREAM CHEESE CAKE MIX COOKIES

Steps:

• Allow Butter, Cream Cheese and Egg to come to room temperature by sitting out on counter for 1 hour before making cookies.
• Preheat Oven to 350 Degrees and prepare baking sheets with parchment paper or use a Silicone Liner
• In a large mixing bowl using a hand mixer or mix using a larger stand mixer cream softened butter, cream cheese, egg and vanilla for 2-3 minutes. Mixture will be fluffy
• Add cake mix and mix until combined.
• Chill cookie dough for 30 minutes in refrigerator
• Use a small cookie scoop and place cookie dough on baking sheet leaving 2 inches apart.
• Bake at 350 degrees for 9-11 minutes or until edges of cookies are a light golden brown and center is set. Do not overbake.
• Allow cookies to cool on baking sheet for a minute or two before moving to a wire cooling rack.
• Carefully dust cookies with powdered sugar as garnish. I use a fine sifter to dust cookies evenly.
• Store cooled cookies in an airtight container placing parchment paper between layers for up to 1 week. Cookies are best enjoyed within 2-4 days.

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

CAKE MIX GOOEY BUTTER COOKIES

Steps:

• Heat oven to 375°F.
• In medium bowl, beat cream cheese and butter with spoon until well blended. Stir in vanilla and egg. Add cake mix; stir until well combined.
• Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 1 inch apart on ungreased cookie sheets.
• Bake 11 to 15 minutes or until set. Remove from cookie sheets to cooling racks.