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.

Robin
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.

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  • 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

54 calories; 3.1 g total fat; 11 mg cholesterol; 22 mg sodium. 6.1 g carbohydrates; 0.6 g protein; Full Nutrition

Reviews (204)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2006
Great recipe as is or with some variations. After making it as submitted several times today I managed to create "strawberry cheesecake" cookies by adding 2/3 of a 3 oz box of strawberry jello. (I was too chicken to add the whole box but I might next time). This made the cookies a bright pink color which was perfect for my daughter's class Valentine's party tomorrow. I also used a full 8 oz of cream cheese this time and was pleased with the results. I chilled the dough and then put it into my cookie press to make a heart shape. My husband said he loved them and wants me to do it this way again next time. Imagine the possibilities...green jello mix with a shamrock shape for St. Pat's Day or Christmas trees orange jello for Halloween pumpkins... This recipe works so well for press cookies. I tried two or three other recipes with horrible results and now I always use this one. Good luck! Read More
(166)

Most helpful critical review

Rating: 3 stars
12/24/2005
WHOA!!!!!! huge typ-o!! Thats reflected in the 3 star rating. I have been making cream cheese cookies for years and it should be 8 OUNCES of cream cheese, not 3!!!! I can only imagine why people thought they tasted like flour, look at the recipe's stated proportion of flour to cream cheese! 3 oz. cream cheese for 2 1/2 cups flour? YIKES. I made this recipe with 8 oz. cream cheese and cut back the flour to 2 cups, and still think I could cut the flour back some more. They don't taste too rich with the 8 oz,. trust me, it will taste the way its supposed to...like a CREAM CHEESE COOKIE and not a flour cookie! For half my batch I pressed a fork into the cookies and sprinkled green sugar crystals on them, the other half I made thumbprints and filled with blackberry and apricot preserves. Yummy. Food coloring also works great with these cookies, especially if using a press! Read More
(684)
239 Ratings
  • 5 star values: 121
  • 4 star values: 70
  • 3 star values: 22
  • 2 star values: 14
  • 1 star values: 12
Rating: 5 stars
02/12/2006
Great recipe as is or with some variations. After making it as submitted several times today I managed to create "strawberry cheesecake" cookies by adding 2/3 of a 3 oz box of strawberry jello. (I was too chicken to add the whole box but I might next time). This made the cookies a bright pink color which was perfect for my daughter's class Valentine's party tomorrow. I also used a full 8 oz of cream cheese this time and was pleased with the results. I chilled the dough and then put it into my cookie press to make a heart shape. My husband said he loved them and wants me to do it this way again next time. Imagine the possibilities...green jello mix with a shamrock shape for St. Pat's Day or Christmas trees orange jello for Halloween pumpkins... This recipe works so well for press cookies. I tried two or three other recipes with horrible results and now I always use this one. Good luck! Read More
(166)
Rating: 3 stars
12/24/2005
WHOA!!!!!! huge typ-o!! Thats reflected in the 3 star rating. I have been making cream cheese cookies for years and it should be 8 OUNCES of cream cheese, not 3!!!! I can only imagine why people thought they tasted like flour, look at the recipe's stated proportion of flour to cream cheese! 3 oz. cream cheese for 2 1/2 cups flour? YIKES. I made this recipe with 8 oz. cream cheese and cut back the flour to 2 cups, and still think I could cut the flour back some more. They don't taste too rich with the 8 oz,. trust me, it will taste the way its supposed to...like a CREAM CHEESE COOKIE and not a flour cookie! For half my batch I pressed a fork into the cookies and sprinkled green sugar crystals on them, the other half I made thumbprints and filled with blackberry and apricot preserves. Yummy. Food coloring also works great with these cookies, especially if using a press! Read More
(684)
Rating: 5 stars
02/12/2006
Great recipe as is or with some variations. After making it as submitted several times today I managed to create "strawberry cheesecake" cookies by adding 2/3 of a 3 oz box of strawberry jello. (I was too chicken to add the whole box but I might next time). This made the cookies a bright pink color which was perfect for my daughter's class Valentine's party tomorrow. I also used a full 8 oz of cream cheese this time and was pleased with the results. I chilled the dough and then put it into my cookie press to make a heart shape. My husband said he loved them and wants me to do it this way again next time. Imagine the possibilities...green jello mix with a shamrock shape for St. Pat's Day or Christmas trees orange jello for Halloween pumpkins... This recipe works so well for press cookies. I tried two or three other recipes with horrible results and now I always use this one. Good luck! Read More
(166)
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Rating: 4 stars
02/23/2007
I just tried these cookies for the second time. Te first time I followed the recipe exactly except added more vanilla and they tasted like flour. This time I added 8 oz. cream cheese and did them as a drop cookie because the dough was too sticky for a press. They are MUCH better this time. Soft cookies with a lot of cream cheese flavor!! I added chocolate chips to some and I made thumbprint cookies out of some. I put a bit of strawberry preserves in the tumbprint before baking. YUMMY! The plain ones are good as well! I will probably make these again. I gave it 4 stars because I had to alter the recipe. Read More
(136)
Rating: 5 stars
03/03/2007
I made these using the 8oz size Philly. I made them with "Splenda". I did not have time to bake them so after I made the dough I rolled the dough (I made three rolls) in plastic wrap and refrigerated them. I baked them as I needed them. They slice well and keep well.I probably used them within 4 or 5 weeks. Read More
(69)
Rating: 5 stars
01/02/2007
Great recipes and pretty straightforward! I used the stand mixer and the cookie press to do most of the work. I uploaded a photo of the cookies. Read More
(44)
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Rating: 5 stars
12/16/2003
Fantastic cookies from a cookie press--just be sure not to overbake them. When they're done they still look pale and soft and they'll harden as they cool. Always a hit! Read More
(39)
Rating: 5 stars
01/05/2004
These are very rich and wonderful! I used an 8 oz. cream cheese as suggested in several of the reviews. I also filled some with strawberry jam some with chocolate chips and even pressed a pecan half on some and sprinkled those with a little bit of sugar. One review said it tasted like play-dough. I have never eaten playdough but will try now if this is how it tastes! Read More
(33)
Rating: 2 stars
12/08/2007
I guess I should have read more of the reviews before I decided to use this recipe for my first time using a cookie press. Though I'm sure I could use practice, the dough didn't seem stiff enough. That said, I did manage to get a few sheets of very pretty cookies... I did put red raspberry preserves in the centers of about half of them. However, after all that work, I was really disappointed by the taste. I used 8 oz of cream cheese, as suggested by other users. They taste like a very mediocre shortbread... sorry. Read More
(29)
Rating: 4 stars
10/11/2003
I made these for my Christmas tray and they were very good. I used almond extract instead of vanilla (which I read in one of these reviews..thanks). It gave the cookies a nice flavor. I wanted to add that I made a mistake and used an 8 oz. package of cream cheese instead of 3 oz (haha)...but you would never know! Everyone loved them and it gave them a cake like texture...so keep that in mind! Read More
(28)