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 SUGAR COOKIES
These pillowy soft cookies with dreamy buttercream frosting will make you question why you've ever made any other type of sugar cookie. Adding cream cheese to the cookie dough creates an ultra-tender cookie that pairs perfectly with homemade vanilla buttercream frosting-totally essential to this recipe. Color your frosting based on the season and sprinkle on fun and festive decors for a sweet finish. Bake up a batch for your next cookie swap and watch them disappear!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 60
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
- Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk and 1/2 teaspoon vanilla with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 10 g, TransFat 0 g
CREAM CHEESE SUGAR COOKIES
My favorite sugar cookie recipe! I used 1/2 tsp. almond extract and spooned the dough out using a small cookie scoop. These are delectable!
Provided by HisPixie
Categories Drop Cookies
Time 25m
Yield 3-4 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Cream together butter, cream cheese and sugar.
- Beat in egg yolks, vanilla and almond extracts.
- Add flour, baking soda and cream of tartar. Stir well.
- Drop by rounded teaspoonsful onto ungreased cookie sheet. Sprinkle with sugar. Don't flatten. (I use parchment paper.).
- Bake 12 to 14 minutes until tops are cracked and just turning light brown.
- Cool for one minute on cookie sheet before transferring to rack or waxed paper to cool completely.
CREAM CHEESE SUGAR COOKIES
There are so many things we love about this Christmas cookie cutout recipe. It doesn't make a ton of cookies and is easy to throw together - perfect if you just want a little treat. The cookie itself is sweet, tender, buttery and has a richness thanks to the cream cheese. By itself, it's a delicious Christmas cookie. We love that...
Provided by cassie thornburg
Categories Cookies
Time 2h15m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, combine sugar, butter, cream cheese, salt, extracts, and egg yolk.
- 2. Blend well.
- 3. Lightly spoon flour into measuring cup, and level off to measure.
- 4. Stir in flour until blended.
- 5. Cover with plastic wrap and shape into a disk. Refrigerate for about 2 hours or overnight.
- 6. Heat oven to 350. On a lightly floured board, roll out dough, 1/3 at a time, to 1/8 inch thickness. (Keep remaining dough refrigerated).
- 7. Cut into desired shapes with floured cutters. Place 1 inch apart on cookie sheets lined with parchment paper. Leave cookies plain or sprinkle with sugar crystals at this point. Bake for 7- 10 minutes or until a light golden brown.
- 8. Immediately remove from sheets and cool on wire racks.
- 9. Cool completely. Frost and decorate as desired. Enjoy!
CREAM CHEESE SUGAR COOKIES
These are great because they are so easy, and they don't take much time. I love sugar cookies, and adding the cream cheese gives it twist.
Provided by VickyJ
Categories Dessert
Time 30m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and cream cheese in large mixer bowl.
- Beat in sugar until smooth.
- Beat in egg and vanilla.
- Stir in flour and baking powder.
- Chill several hours (I would say 3 hours).
- Heat oven to 375 degrees.
- Roll dough into small balls.
- Place on ungreased cookie sheet.
- Flatten with a glass that has been dipped in vanilla sugar (sugar in which you have stored a vanilla bean) or plain sugar.
- Bake 10 to 15 minutes, until the edges are lightly browned.
- Cool on wire racks.
PECAN-CREAM CHEESE SHORTBREAD COOKIES
Whip up a batch of these Pecan-Cream Cheese Shortbread Cookies for the holidays. These pecan-studded cookies are sweet, crunchy and festive.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 21 servings, 2 cookies each
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Beat butter, cream cheese and 3/4 cup sugar in large bowl with mixer until light and fluffy. Gradually add flour, mixing well after each addition. Add nuts; mix well.
- Roll dough into 42 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use bottom of small glass dipped in remaining granulated sugar to press balls into 1/4-inch-thick rounds.
- Bake 8 to 10 min. or until bottoms are golden brown. Cool 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PHILADELPHIA CREAM CHEESE SUGAR COOKIES
Make and share this Philadelphia Cream Cheese Sugar Cookies recipe from Food.com.
Provided by MJMommy13
Categories Dessert
Time 12m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- PREHEAT oven to 325°F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
- Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets. Bake 12 minute or until lightly browned. Cool on baking sheet 1 minute Remove to wire rack; cool completely. Decorate as desired. Yield will depend on size of cookie cutters used.
CREAM CHEESE COOKIES WITH PERFECT FROSTING {FOR CHRISTMAS OR ANY DAY}
The BEST of all Christmas cookie recipes! Cream cheese is the secret to the soft, easy to work with dough. Cut out, frost, and decorate.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h30m
Number Of Ingredients 18
Steps:
- In a large mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then add the egg and beat until fully incorporated, about 30 seconds. Add the cream cheese and beat for 1 minute, scrape down the bowl once more, then beat in the vanilla extract, almond extract, and lemon zest until incorporated, about 30 seconds.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer running on low speed, slowly add the dry ingredients to the butter-sugar mixture, mixing just until fully incorporated and a soft dough is formed.
- Divide the dough into quarters. If using the dough within 24 hours, roll each quarter to a 1/4-inch thickness in between two sheets of parchment paper (alternatively, you can store the dough in a ball or disk and roll out when ready to cut and bake). Be careful not to roll the dough any thinner or the cookies will not be as soft. Keeping the dough flat, transfer it to the refrigerator and chill for at least 1 hour or overnight. Repeat with the remaining dough (it is fine to stack the dough "flats" on top of each other to save space). If you will not be using the dough within 24 hours, divide the dough in half, pat each into a disk, then wrap each disk tightly in plastic and freeze in a ziptop bag for up to 1 month. Let thaw in the refrigerator overnight, then proceed with the recipe as directed.
- When ready to bake, preheat the oven to 350 degrees F and line baking sheets with parchment paper or a silicone baking mat. Remove one of dough flats from the refrigerator. (If you stored the dough in a ball or disk, roll it to a 1/4-inch thickness now, between two layers of parchment paper.) Remove the top layer of parchment paper, then with cookie cutters, slice the cookies into desired shapes. Transfer to the prepared baking sheet. Repeat with remaining dough.
- Bake the cookies for 9-11 minutes, until barely lightly golden brown and the edges are dry. The cookies will look slightly underbaked. Let cool completely.
- To make the frosting: In a small bowl, stir together the powdered sugar and 3 tablespoons milk as best as you can (the frosting will be very solid at this point). Beat in the corn syrup and almond extract until the frosting is smooth and glossy. If the frosting seems too thick, add more milk, one teaspoon at a time, until you reach your desired consistency. If making colored frosting, add a few drops of food coloring until you reach your desired color intensity. Frost and decorate the cookies as desired. Let the frosting set for a few minutes, then enjoy!
Nutrition Facts : ServingSize 1 cookie (out of 3 dozen), Calories 146 kcal, Carbohydrate 22 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 30 mg, Sugar 15 g
CREAM CHEESE COOKIES
A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 3 dozen cookies
Number Of Ingredients 9
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.
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- In a large bowl, cream together the sugar and butter with an electric hand or stand mixer on high speed for about 3 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
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- In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the whisk attachment. Mix in the corn syrup, vanilla, almond extract, and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.
- Switch your mixer attachment to a paddle or dough hook. Mix in flour, baking powder, salt, and baking soda until everything is mixed in.
- Divide the dough into 3 equal pieces. Leave 1 piece as is, wrap with plastic wrap, and refrigerate. For the remaining two pieces, dye one with red food coloring until desired shade is reached, and dye the other with green food coloring until desired shade is reached. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 degrees. Lightly grease a baking sheet or line the baking sheet with parchment paper.
THE BEST CUT OUT SUGAR COOKIES RECIPE - SHUGARY SWEETS
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Reviews 90Calories 208 per servingCategory Cookies
- For the cookies, cream butter, cream cheese and sugar together for several minutes, until well combined. Add in extracts, lemon zest, salt, baking powder and eggs. Beat until well blended.
- Drop dough onto a lightly floured surface, knead with hands. Divide dough into four parts, making it easier to roll out. Wrap the dough you are not using in plastic wrap to keep it fresh.
- Roll dough to about 1/4-inch thickness. Press cookie cutters into dough and transfer them to a parchment paper lined baking sheet (using a wide spatula).
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- In the bowl of an electric mixer, beat the butter, cream cheese, sugar and salt until light and fluffy. Add the egg and vanilla and continue to beat until combined. Gradually add the flour and beat until a dough forms. Cover and refrigerate for 2 hours or until firm.
- On a floured surface, roll out the dough using a rolling pin to a 1/8 inch thickness. Cut the dough with cookie cutters dipped in flour. Place the cutouts on a baking sheet lined with parchment paper.
- Bake for approximately 7-8 minutes or until the edges begin to brown. Cool on the pan for 1 minute and then transfer to a cooling rack to cool completely.
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Estimated Reading Time 3 mins
- Chocolate Charcuterie Board. Follow these instructions to assemble the Chocolate Charcuterie Board of your dreams. Instead of your typical meats, cheeses and fruits, go for chocolate-themed dessert recipes on your charcuterie board.
- Hot Cocoa Dip. You've seen plenty of hot chocolate recipes, but have you ever tried Hot Cocoa Dip? This dip is a riff on your favorite festive holiday drink with all the same flavors.
- Chocolate Salami. The name is a little deceptive, but Chocolate Salami doesn't actually contain any meat. This Italian and Portuguese dessert combines chocolate, almonds and vanilla wafers in a sliceable log.
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- Peppermint-Chocolate Marshmallows. This fun recipe incorporates mini candy canes, marshmallows and semi-sweet chocolate. By the end, you'll have a marshmallow on a candy-cane stick, dipped in chocolate.
- Mini JELL-O Holiday Heart Cups. Make a special red and green holiday treat with these Mini JELL-O Holiday Heart Cups. Try these lime green JELL-O cups with red heart sprinkles that would make even the Grinch smile.
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- Reindeer & Heart Cupcakes. Last but certainly not least are our Reindeer & Heart Cupcakes. Decorate your cupcakes with little reindeer faces with heart sprinkle noses and pretzel antlers.
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- Stir together flour, baking powder, and salt in a medium bowl; set aside. Beat 1 cup of the butter and 4 ounces of the cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes, stopping to scrape down sides of bowl as needed. Add granulated sugar; beat until light and fluffy, about 2 minutes, stopping to scrape down sides of bowl as needed. Add egg and 2 teaspoons of the vanilla; increase mixer speed to high, and beat until fully combined and fluffy, about 1 minute. Reduce mixer speed to low; slowly add flour mixture, beating until fully combined, 2 to 3 minutes. Cover dough with plastic wrap. Chill until firm, at least 1 hour or up to 3 days.
- Preheat oven to 350°F with racks in upper third and lower third positions. (If dough chilled longer than 2 hours, let come to room temperature for about 20 minutes.) Line 2 baking sheets with parchment paper. Using a 1/4-cup measuring cup, scoop 18 dough scoops about 3 inches apart on prepared baking sheets. Using bottom of measuring cup, gently press dough scoops to flatten to about 1/2-inch thickness.
- Bake in preheated oven until cookies are puffed and very lightly browned around edges, 13 to 15 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Let cookies cool on baking sheets 5 minutes. Transfer cookies to a wire rack; let cool completely, about 30 minutes.
- Beat remaining 1/2 cup butter and 4 ounces cream cheese with a stand mixer fitted with a paddle attachment on medium-high speed until creamy and no lumps remain, about 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, beating until combined, about 1 minute. Add remaining 1 teaspoon vanilla; beat until combined, about 30 seconds. Increase mixer speed to high; beat mixture until fluffy, about 1 minute. (If dyed frosting is desired, divide frosting and food coloring of choice among separate bowls; beat each mixture on medium speed until colors are vibrant, about 1 minute.) Spread about 2 tablespoons frosting onto each cookie; decorate with sprinkles.
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