CREAM CHEESE COOKIES
Pillowy soft cream cheese cookies that melt in your mouth!
Provided by Courtney Whitmore
Categories Dessert
Time 1h25m
Number Of Ingredients 8
Steps:
- Line baking sheet with parchment paper. Cream together butter and cream cheese with electric mixer.
- Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine.
- Once incorporated, refrigerate dough for at least an hour.
- Preheat oven to 375 degrees F. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up.
- Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully.
Nutrition Facts : Calories 75 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 3 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
CREAM CHEESE COOKIES
Make and share this Cream Cheese Cookies recipe from Food.com.
Provided by TishT
Categories Drop Cookies
Time 25m
Yield 36-40 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F Lightly grease cookie sheets.
- In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
- Beat in egg yolk and vanilla.
- Stir in flour until well blended.
- Drop dough by spoonfuls onto cookie sheet (or use a cookie press). If desired, make an indentation in the center with your thumb or other object; fill with preserves, or press candy into center.
- Bake for 15 minutes in preheated oven.
- Cookies should be pale.
Nutrition Facts : Calories 107.9, Fat 6.1, SaturatedFat 3.8, Cholesterol 20.8, Sodium 53.1, Carbohydrate 12.3, Fiber 0.2, Sugar 5.7, Protein 1.2
CREAM CHEESE COOKIES I
These cookies are delicate when made with a press, or hardy when dropped by spoonfuls. I fill centers of press cookies with preserves or a chocolate chip for added variety.
Provided by Robin
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 72
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
- In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
- Bake for 15 minutes in preheated oven. Cookies should be pale.
Nutrition Facts : Calories 54.1 calories, Carbohydrate 6.1 g, Cholesterol 10.9 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 21.9 mg, Sugar 2.8 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.
CREAM CHEESE FINGER COOKIES
These melt-in-your-mouth cookies are one of my mom's specialties. Made with cream cheese and butter, they're very rich...and the pecans add wonderful flavor. They're great with hot cup of coffee or a tall glass of milk. -Jeanne Voss Anaheim Hills, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a small bowl, cream butter and cream cheese until light and fluffy, 3-4 minutes. Beat in vanilla. Combine flour, sugar and salt; gradually beat into creamed mixture. Stir in pecans (dough will be crumbly)., Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 12-14 minutes. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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 CHOCOLATE CHIP COOKIES
This is a slightly healthier version of traditional chocolate chip cookies because margarine and cream cheese replace straight butter. They bake up moist and cake-like and have a delicious taste. I always gets rave reviews!
Provided by Melissa Marsh
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets with non-stick cooking spray (I use butter flavored) and set aside.
- Combine cream cheese, margarine, and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix.
- Bake 15-18 minutes or until edges are slightly browned. Enjoy!
Nutrition Facts : Calories 551.2 calories, Carbohydrate 63.3 g, Cholesterol 42.5 mg, Fat 30.4 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 11.4 g, Sodium 400.4 mg, Sugar 40.6 g
CREAM CHEESE LEMON COOKIES
A piped cookie from Martha Stewart. These look great so I'm putting the recipe here for safe keeping. Martha had them piped into bows, but I'm sure any shape would work. I'm guessing on the yield since one was not given.
Provided by C. Taylor
Categories Dessert
Time 30m
Yield 35 cookies
Number Of Ingredients 10
Steps:
- Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
- Mix in granulated sugar. Add egg, and lemon zest and juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.
- Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865). Holding tip very close to the surface, pipe 3 1/2-inch bows onto baking sheets lined with parchment paper; space 1 inch apart. Refill pastry bag as needed with remaining dough.
- Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 118.5, Fat 6.4, SaturatedFat 3.9, Cholesterol 22.7, Sodium 70.3, Carbohydrate 14.1, Fiber 0.3, Sugar 5.8, Protein 1.5
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