Creamcheesespicecookies Recipes

CREAM CHEESE COOKIES

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 COOKIES I

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.

CREAM CHEESE COOKIES

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.

SCREAMING SPICE COOKIES

Steps:

• For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
• Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
• Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can (see below). Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
• Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
• Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
• Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
• For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes. Serve or store in a covered container for up to 3 days.

CREAM CHEESE SPICE COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, combine flour, baking powder, nutmeg, cloves, ginger and cinnamon.
• Cream together cream cheese and butter.
• Add vanilla and mix well.
• Add in sugar, then flour mixture.
• Roll cookies into a ball and place on GREASED cookie sheet.
• Bake for 10-12 minutes or until edges become golden brown.
• Enjoy!

CREAM CHEESE SPRITZ COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter and cream cheese together in a bowl using an electric mixer; add sugar and beat well. Mix in vanilla extract and food coloring. Slowly add flour and mix well to combine.
• Fill a cookie press with dough and form cookies onto ungreased cookie sheets.
• Bake in the preheated oven until edges are set, 8 to 10 minutes, making sure to remove at the first hint of browning.