Cream Cheese Cut Out Cookies Recipes

CREAM CHEESE CUT-OUTS II

Steps:

• In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture. Divide dough into two pieces, cover and chill until firm, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut in to desired shapes using cookie cutters and place the cookies at least 1 inch apart onto ungreased cookie sheets.
• Bake for 7 to 9 minutes in the preheated oven, until bottoms are lightly browned and cookies are firm. Remove from cookie sheets to cool on wire racks.

CREAM CHEESE CUTOUTS

Steps:

• In a large bowl, cream butter, cream cheese, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Refrigerate, covered, 1-2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 7-8 minutes or until edges are lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add food coloring. Decorate cookies with frosting and sprinkles.

CREAM CHEESE CUTOUT COOKIES

Steps:

• In a large mixing bowl, beat together butter, cream cheese and sugar until fluffy. Add egg, vanilla and almond extracts; beat well.
• In a small bowl, combine flour and baking powder- gradually mix into cream cheese mixture; beat until well-mixed.
• Divide dough in half; wrap each half in plastic wrap and chill for at least 1 1/2 hours.
• When dough is done chilling, preheat oven to 375.
• Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters. (If desired, sprinkle with colored sugars.) Place on ungreased cookie sheets.
• Bake at 375 for 8-10 minutes or until edges just slightly golden. Allow to cool 2 minutes before removing to wire racks to cool. If desired, decorate with icing or glaze.

CREAM CHEESE CUT-OUT COOKIES

Steps:

• Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
• I like to chill dough over night or at least several hours.
• Roll out chilled dough and cut in desired shapes with your favorite cookie cutters.
• Bake at 350° for 10 minutes.
• Ice and decorate.

CREAM CHEESE SUGAR COOKIES

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.

CREAM CHEESE CUT-OUTS I

Steps:

• Cream butter and cream cheese until fluffy; gradually blend in sugar. Stir together flour and salt; stir into creamed mixture. Cover; chill dough several hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into thirds. On lightly floured surface, roll out dough, one section at a time. (Keep the other sections refrigerated.) Cut out with cookie cutter to desired shapes.
• Place on ungreased cookie sheet. Bake until firm, but not brown, about 12 minutes. If desired, sift additional confectioners' sugar over slightly warm cookies.

NEVER-FAIL CUTOUT COOKIES

Steps:

• Beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour. Divide dough into 4 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat confectioners' sugar, butter, shortening, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe over cookies. Decorate as desired.

PHILADELPHIA SUGAR COOKIE CUTOUTS

Steps:

• Beat cream cheese and butter in large bowl with mixer until blended. Add granulated sugar and vanilla; mix well. Gradually add flour, beating well after each addition. Refrigerate several hours or until chilled.
• Heat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut into desired shapes with 3- to 4-inch cookie cutters; sprinkle with colored sugar. Place, 2 inches apart, on baking sheets.
• Bake 12 to 15 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.