Cream Cheese Butter Cookies Recipes
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
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 BUTTER COOKIES
Solid, stick-to-your-rib cookies that hold molds and impressed images beautifully. Modified from House On The Hill. These are wonderful with hot tea or coffee, and my 3 yr old son loves them, even when I forgot the lemon oil.
Provided by SnoBahr
Categories Dessert
Time 32m
Yield 30-36 cookies
Number Of Ingredients 8
Steps:
- Sift four and salt, together. Cream butter and cheese, slowly adding sugar, and mix well. Beat in egg yolk, then the flavoring. Dough will be STICKY!. Chill dough at least 4 hours (overnight is better, though!).
- Preheat oven to 350°F.
- Roll out dough (on floured surface) to about 1/4" thickness, if using molds. Imprint, cut, and place on cookie sheet.
- If not molding/imprinting cookies, make into smallish balls, squash flat with your palms, and place on cookie sheet. Prick each blob with a fork.
- Bake 10-12 minutes, until cookies are JUST turning light brown around the edges. Transfer onto a wire rack to cool.
- Once cooled completely, they can be stored in airtight containers.
Nutrition Facts : Calories 98.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.6, Sodium 58.1, Carbohydrate 11.4, Fiber 0.2, Sugar 5, Protein 1.1
CREAM CHEESE BUTTERCREAM FROSTING
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes enough for about 50 cupcake bites
Number Of Ingredients 4
Steps:
- Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
- With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
- Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.
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
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
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