Iso: Cream Cheese Sugar Cookie Recipe
Baking By ZAKIA6 Updated 6 Oct 2007 , 3:19pm by penguinprincess
I have this one saved for cut outs, is that what you are looking for?
Cream cheese cut out cookies
1 Cup Butter softened
3 1/2 Cups all-purpose Flour
1 Package (8 oz.) cream cheese, softened
1 Teaspoon baking powder
1 Egg
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
In a large bowl, beat butter and cream cheese until well combined, Add sugar; beat until fluffy, add egg, vanilla and almond extract; beat well. In small bowl combine flour and baking powder. Add dry ingredients to cream cheese mixture; beat until well mixed. Divide Dough in half. Wrap each portion in plastic wrap; refrigerate about 1 1/2 hours . Preheat oven to 375°F. Roll out dough , half at a time, to 1/8" thickness on lightly floured surface . Cut out with cookie cutters . Place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 Minutes or until edges are lightly browned. Remove to wire racks to cool completely, Frosh cookies with Almond frosting. Decorate with candies if desired. Makes about 7 dozen cookies
I love this recipe! I tried it because someone said that it doesn't spread, which it doesn't (you don't even have to freeze first) but the taste is superb. I use it for all my cut-out cookies now!
http://www.recipezaar.com/48000
HTH!
thanks ribbitfroggie,
How do they hold up on a stick & what is MMF?
I have this one saved for cut outs, is that what you are looking for?
Cream cheese cut out cookies
1 Cup Butter softened
3 1/2 Cups all-purpose Flour
1 Package (8 oz.) cream cheese, softened
1 Teaspoon baking powder
1 Egg
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
In a large bowl, beat butter and cream cheese until well combined, Add sugar; beat until fluffy, add egg, vanilla and almond extract; beat well. In small bowl combine flour and baking powder. Add dry ingredients to cream cheese mixture; beat until well mixed. Divide Dough in half. Wrap each portion in plastic wrap; refrigerate about 1 1/2 hours . Preheat oven to 375°F. Roll out dough , half at a time, to 1/8" thickness on lightly floured surface . Cut out with cookie cutters . Place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 Minutes or until edges are lightly browned. Remove to wire racks to cool completely, Frosh cookies with Almond frosting. Decorate with candies if desired. Makes about 7 dozen cookies
This recipe is VERY similar to my business recipe, but mine calls for brown sugar, cinnamon and a hint of lemon juice! This is an excellent recipe I'm sure!
I have this one saved for cut outs, is that what you are looking for?
Cream cheese cut out cookies
1 Cup Butter softened
3 1/2 Cups all-purpose Flour
1 Package (8 oz.) cream cheese, softened
1 Teaspoon baking powder
1 Egg
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
In a large bowl, beat butter and cream cheese until well combined, Add sugar; beat until fluffy, add egg, vanilla and almond extract; beat well. In small bowl combine flour and baking powder. Add dry ingredients to cream cheese mixture; beat until well mixed. Divide Dough in half. Wrap each portion in plastic wrap; refrigerate about 1 1/2 hours . Preheat oven to 375°F. Roll out dough , half at a time, to 1/8" thickness on lightly floured surface . Cut out with cookie cutters . Place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 Minutes or until edges are lightly browned. Remove to wire racks to cool completely, Frosh cookies with Almond frosting. Decorate with candies if desired. Makes about 7 dozen cookies
Are there 2 eggs in the recipe or just one? I really want to try these cookies! TFS!
keep me posted......
So.........penguinprincess how many eggs do u use in your recipe?
thanks ribbitfroggie,
How do they hold up on a stick & what is MMF?
I haven't actually tried them on a stick yet, but they are a great cookie to decorate, while still staying soft on the inside. I would assume that they would do great on the stick though.
MMF is marshmallow fondant. HTH!
I'm going to try these out too. Thanks everyone=)
I am going to try one of the recipes tomorrow! I am sure they will be yummy!
I am going to try one of the recipes tomorrow! I am sure they will be yummy!
Will you give us an update on how well they work? I'm wondering about the "spread factor" and whether or not they are fragile.
I have a cream cheese cookie recipe too and we LOVE it. However, they do spread a little bit. They hold shape, but not EXACTLY as they were cut... I'll be curious to see if you guys like this one so maybe I'll switch allegiances - I LOVE these cut-outs.... I cut them a little thick so they stay a little soft. I hate crispy oatmeal, chocolate chip, peanut butter or sugar cookies. The only cookies that can be crispy are those store bought things like Pepperidge Farm or something like that.
Melissa
Oh yum. Now I'm hungry for sugar cookies!!! 
I'm lazy when it comes to cookies. I seem to be "cut out cookie challenged". I use the cake mix sugar cookie recipe so I can just make perfect, soft, yummy round cookies.
Every time I've tried cut out cookies in the past, they ended up either too dry, crunchy or floury. I need to just put the dedication that I put into my cakes into sugar cookies and then I'll probably figure it out. Like I said, I'm just lazy when it comes to cookies.--love the taste, not the effort. hehehe.
I'll have to try these cream cheese cut out cookies, though. They sound yummy!
I think a light lemon icing, or even a pumkin icing would complement this cream chesse very well.
They don't taste like cream cheese - at least mine don't. They can take whatever topping you want. I usually just put a glaze on mine. I'm not into fancy decorated cookies. We are just family cookie makers for the holidays! (well... if you count halloween, Thanksgiving, Christmas, Valetines, Spring, and so on as all "holidays"! LOL)
Melissa
I am going to try one of the recipes tomorrow! I am sure they will be yummy!
Will you give us an update on how well they work? I'm wondering about the "spread factor" and whether or not they are fragile.
The cookies I posted, the White Velvet Cutout cookies don't spread at all, if you look through my pics you can actually see where I started using them because all of the shapes began to be perfect-without using the freezer, which I hated, lol. They are a tad more fragile until they dry but I think that has to do with me not cooking them as long to make sure they are very soft, I hate crunchy cookies. Also they don't really have a cream cheese flavor, it is very subtle and works great with all icings. HTH!
ribbitfroggie, have you made them on a stick? Wondering if they will stay on?? Also, I noticed there was frosting recipe for them.... have you tried it as well??? I'm not a fan of NFSC , they are ok but there has to be something better out there so these White Velvet cookies intrigue me!
ok where is the frosting recipe did i miss something
Ribbitfroggie,
Do you mind sharing your white velvet cutout cookie recipe?
Ribbitfroggie,
Do you mind sharing your white velvet cutout cookie recipe?
Here's the link she provided for the White Velvet Cookies http://www.recipezaar.com/48000
millicente, The frosting is mentioned at the end of the recipe.... here's the link for the frosting http://www.recipezaar.com/48001
I just made the White Velvet Cutout Cookies last night! They were awesome! They do keep their shape, like a charm! Haven't tried the icing yet, but I will. My kids thought they were very good too!
Glad to hear this. I'm going to try them this week.
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