Philadelphia Cream Cheese Lemon Thumbprint Cookies Recipes

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THUMBPRINT COOKIES



Thumbprint Cookies image

Fill these classic Thumbprint Cookies with any preserves that strike your fancy. Some would say you cant have a great cookie platter without Thumbprint Cookies.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h10m

Yield Makes about 5 doz. or 30 servings, 2 cookies each.

Number Of Ingredients 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
1 cup PLANTERS Chopped Pecans
1-1/4 cups raspberry preserves

Steps:

  • Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
  • Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
  • Bake 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 16 g, Protein 2 g

PHILADELPHIA CREAM CHEESE-LEMON THUMBPRINT COOKIES



PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies image

Bake a batch of PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies for your family and friends. Ready to serve quicker than a trip to a fancy bakery, these PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies are simple and scrumptious.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 32 servings

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 cups powdered sugar
2 Tbsp. freshly squeezed lemon juice
1/2 tsp. vanilla extract
a few drops yellow food coloring
1 pkg. (16.5 oz.) refrigerated sugar cookie dough

Steps:

  • Heat oven to 350°F.
  • Beat together cream cheese and butter with an electric or hand mixer until light and fluffy.
  • Beat in powdered sugar, lemon juice, vanilla extract and yellow food coloring and mix until well incorporated.
  • Transfer to a large freezer bag or piping bag and refrigerate until ready to use.
  • Divide sugar cookie dough into 32 (1/2-oz.) portions and roll each into ball.
  • Place balls of dough, 3 inches apart, on baking sheets lined with parchment paper.
  • Press your thumb into the top of each ball to create an indentation to fill with frosting after baking.
  • Bake for 11 to 12 minutes until edges are lightly browned.
  • Cool completely on a wire rack before frosting.
  • Cut the corner off of your freezer bag or piping bag and top each cookie with a tablespoon of the chilled cream cheese frosting. Serve immediately.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9506 g

PHILADELPHIA CREAM CHEESE SUGAR COOKIES



Philadelphia Cream Cheese Sugar Cookies image

Make and share this Philadelphia Cream Cheese Sugar Cookies recipe from Food.com.

Provided by MJMommy13

Categories     Dessert

Time 12m

Yield 24 cookies

Number Of Ingredients 6

1 (8 ounce) package Philadelphia Cream Cheese, softened
1 cup powdered sugar
3/4 cup butter
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda

Steps:

  • PREHEAT oven to 325°F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
  • Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets. Bake 12 minute or until lightly browned. Cool on baking sheet 1 minute Remove to wire rack; cool completely. Decorate as desired. Yield will depend on size of cookie cutters used.

APRICOT CREAM CHEESE THUMBPRINTS



Apricot Cream Cheese Thumbprints image

These always look so pretty on the cookie plates I give for Christmas.

Provided by Mellan

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 2h30m

Yield 84

Number Of Ingredients 10

1 ½ cups butter, softened
1 ½ cups white sugar
1 (8 ounce) package cream cheese, softened
2 eggs
2 tablespoons lemon juice
1 ½ teaspoons lemon zest
4 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 cup apricot preserves
⅓ cup confectioners' sugar for decoration

Steps:

  • In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
  • Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 11.8 g, Cholesterol 16.1 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 43.3 mg, Sugar 5.7 g

MOM'S CREAM CHEESE THUMBPRINT COOKIES



Mom's Cream Cheese Thumbprint Cookies image

This is the ONLY thumbprint I will make. I tried other recipes and this one is the best. The cream cheese keeps the cookies from being dry and cracking. They look as good as they taste

Provided by Chef OG

Categories     Dessert

Time 30m

Yield 24-30 cookies, 16 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup shortening
1 (8 ounce) package cream cheese
1 cup sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup of finely chopped walnuts
2 egg whites, beaten
1 (10 ounce) jar apricots or 1 (10 ounce) jar raspberry jam

Steps:

  • Cream the Butter, Shortening Cream cheese, sugar and vanilla until light and fluffy.
  • Mix flour and salt in a separate bowl.
  • Add flour mixture in small batches to the butter mixture mixing well.
  • Chill dough for 2-3 hours.
  • Roll into 1"balls dip in egg white and roll in chopped nuts.
  • Fill with Raspberry or Apricot Jam.
  • Bake at 350 for 10-13 minutes.

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Top Asked Questions

How do you make soft cream cheese lemon cookies?
These Soft Cream Cheese Lemon Cookies are a citrusy-buttery cookie! In the bowl of your stand mixer mix together the cream cheese and butter on medium speed until combined and smooth. Add in the sugar and mix on medium speed for 5 minutes until pale and fluffy.
What are thumbprint cookies made of?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) These thumbprint cookies are made with rich butter and cream cheese dough. Press your thumb into the center of each ball of cookie dough and fill them with your favorite fruit preserves or jam.
What is the best way to make lemon cookie dough?
In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets.
How to make a cookie platter without thumbprint cookies?
Some would say you cant have a great cookie platter without Thumbprint Cookies. Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min. Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets.

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