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.
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.
I used the suggested changes of another user. I used 1 cup unsalted real butter, 8oz. of cream cheese, 1 1/2 cup sugar, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 cup flour and 1 tsp baking powder. Very easy to work with and tasted great!Read More
I used the suggested changes of another user. I used 1 cup unsalted real butter, 8oz. of cream cheese, 1 1/2 cup sugar, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 cup flour and 1 tsp baking powder. Very easy to work with and tasted great!
GREAT recipe. Wonderful flavor, moist, perfect for decorating, easy to roll if you keep chilled. Must add a little more flour than the recipe calls for. I scoured through all of the recipes on this site for just the right cookie cutout. Given the multitude of mixed reviews, I was unsure, but liked the variation. I am extremely happy that I took the chance. These cookies were wonderful...everyone loved them and I will need to make another batch before Valentine's Day!
Really yummy cookie. I did increase the almond and vanilla extract to a tsp. each but I made no other changes. After chilling the dough overnight, we were ready to go. The dough just had to sit out for about 15 minutes to take the chill off and you really have to work fast because the dough warms quickly. I cut my cookies thicker because....we'll, it's a personal choice so I got much less than 72 cookies. No problem because this recipe is great! 375* for nine minutes was the perfect time for me. NOTE: If you wait a couple minutes after you take the cookies out of the oven and just let them cool on the cookie sheet, they'll slide right off onto your spatula.
Perfect! Here are some sugar cookie rolling tips to make the most of your dough, as well as make things go a little easier and faster for you (hopefully!), because these are as time consuming as you'll let them be! So worth it though!: -I divide the ENTIRE batch into about 5 pieces, and leave them covered in plastic wrap or in plastic baggies in the fridge, removing one at a time to roll out. -Once I've used my cookie cutters on one as much as I can, I roll up the scraps, put them back into the plasic wrap/baggie, and into the fridge it goes. I do not re-roll it, even if I'm working fast and the dough's still cold. I then move onto the next ball of dough in the fridge, and so on, rotating in the same order I started. I do this until all of the dough is gone. -Everything gets rolled out onto a surface dusted with a 50/50 mixture of powdered sugar and flour. The powdered sugar helps keep the dough from getting tough, instead of using just flour alone. I hope all this helped some of you! Enjoy and have fun decorating!!
For anyone who really wants to enjoy these cookies you really have to use pure vanilla and almond extract. Philidelphia cream cheese and real unsalted sweat cream butter not margarine. Cut out your shapes a little thick. And make life easy on yourself by covering the cold dough with wax paper when you roll it out. If you would like them a little sweeter don't hesitate to frost them. NOW ENJOY!!! MMMMMMMMMMMM
These were delicious. After I made the first batch....I had to make another because my Husband ate them all. I didn't roll them out and use cookie cutters. Instead I rolled them into balls and pressed them out with a glass. Then sprinkled decorated sugar on top...delicious. Thanks for the post.
This has been a Christmas tradition to bake and decorate these cookies since I was a little girl. I have passed this on to my children as well and we have baked and decorated them every year for the past 14 years too! They are the absolute favorite cookies in our household. We make "paint" to decorate them by mixing 2c. confectioners suger, 1t. vanilla, and 2 egg whites. Add food coloring and we "paint" our decorations on them for a sweet holiday treat!!!! You won't regret baking this one!
This is a finicky recipy to work with, but if done right the cookies come out great. Be sure to work with the dough in portions (1/4 to 1/3 the dough at a time, chilling the rest when not being used). A few modifications are necessary, however. I used an extra 1/4 cu flour and used the entire egg and reduced the oven temperature to 325. For me, these made really awesome cookies that, when topped with the Butter Icing for Sugar Cookies recipe from this site (1 tsp almond instead of the vanilla), get great reviews. I never have any leftover.
These cookies are yummy, especially if you like cream cheese. However, they are very fragile (crumbly). It's difficult to give them away as gifts during the holidays.
Excellent cookie! My family liked this better than the recipe for Best Rolled Sugar Cookies, from this site. I do have to disagree with the recipe submitter that 1) the oven has to be preheated at least 30 minutes in advance and 2)that the dough has to be chilled 8 hrs or overnight or this cookie won't roll without sticking. My foolproof way of doing this is once the cookies are mixed, roll out the dough between 2 pieces of parchment paper. Put the rolled out dough on a cookie sheet or something flat & put in the freezer for 15-20 minutes. Then you can peel off the top layer of parchment paper & cut out your cookies & pop them in the oven. The dough will be nice & firm & it will hold it's shape beautifully while you transfer them to the cookie sheet & also as they bake. I have used this method time & time again & it has never failed. If you have large batches to bake, keep the dough in the fridge & while the first batch is baking, roll out & freeze the next set of cookies. By the time one batch is done, the next will be ready to pop in. And as for the oven preheating for so long, I'm not sure why that's part of the recipe but I've never done that & it hasn't been an issue.
I was so excited to try these cookies since they have cream cheese in them. I was so dissap- pointed when I ate one. They were greatly lacking in flavor.
5-Star Rating Based on these changes to the recipe: 8 oz of cream cheese 1-1/2 cup sugar 1 cup of unsalted butter 1 egg 1 tsp vanilla 1/2 tsp almond extract 3-1/2 cup flour 1 tsp baking powder
I found this recipe over 2 years ago and have been very pleased with it! Everyone loves the flavor that the cream cheese and extracts give the dough. Since I've made these cookies many times, I'd like to address some of the problems others have had. 1)I agree that the recipe could use a bit more flour. In fact, I add 1/2 cup of extra flour to all my cookie recipes. 2)As far as baking unevenly or browning too quickly, I experimented. I used a regular metal cookie sheet with parchment paper and the cookies browned, just as I thought they would. But when baked on my baking stone, the cookies turn out perfect everytime. 3)The original recipe states that unused dough needs to remain in fridge and I agree. The cookies keep a good shape and the dough is easier to work with when very,very cold. 4)If you are making small cookies, watch the time carefully. It only makes sense that they may not need as much time to bake. So, if you are thinking of using this recipe, keep some of these things in mind. It's a good recipe and the taste is unique. It will be worth the effort.
This is my second review of this recipe. I've made these a few times now and have made a few changes. I used 1 cup unsalted butter, 8 oz cream cheese, one whole egg, a full teaspoon each of almond and vanilla extracts and salt. I also used powdered sugar to roll them out rather than flour. These are amazing. I've had several people ask for the recipe. I've never been a fan of sugar cookies until now. My boyfriend said the same thing. The first time I made them, he wouldn't even try them until he heard how much everyone else liked them, now he asks for them.
I tried this recipe after "The Best Rolled Sugar cookies" were not as tasty and soft as the reviews stated. These turned out great. They are soft, rolled fine after 3 hrs. chilled with a dusting of flour or powdered sugar, easy to cut, and did not lose their shape when baked. I did use the 8oz of cream cheese, 3 1/4 cups flour, 1 1/2 cup sugar, 1 tsp. baking powder as suggested by another. I used 1/2 cup of margarine and 1/2 cup of butter to equal the full cup needed. Will make again!
I followed the recipe others listed-1 c. butter, 8 oz. creamcheese, 1 1/2 c. sugar, 1 egg, 1 t. vanilla, 1/2 t. almond extract, 3 1/2 c. flour, & 1 t. baking powder. They turned out soft and with just the right hint of almond. I chilled the dough overnight and it rolled out easily. I baked them ahead of time, froze them, then thawed and decorated with buttercream frosting. Delicious!!!
These turned out beautiful and taste very good. The dough rolled out very easily after overnight refrideration. I did keep the dough a little thicker than 1/8'' and only baked for 7 mins. because I like these kinds of cookies very soft. I used the "Sugar Cookie Icing" recipe and ended up with some stunning cookies that were almost too pretty to eat.
This was almost the same recipe that I have used for years. I changed 2 things. I added 1t of Cream of Tartar, this will make your cookie a soft cut-out cookie, and I left out the Almond. Thanks for sharing
I made these today for valentines day, thy came out great! I followed one reviewers recipe and added 8oz cream cheese 1tsp baking powder and only 3 1/2 cups flour. I also didn't have any almond extract handy so I used 1 1/2tsp vanilla instead. Decorated with royal icing. They're so good, crunchy on the edges chewy in the middle. Be careful when bakin these... The minimum time (7 minutes) burnt my first pan a bit. 5 minutes and they came out perfect!
10 Star Recipe!!! This is the sugar cookie that I've been searching for! The cream cheese & almond extract set this cookie apart from regular sugar cookies; the taste is phenominal. They bake up beautifully and stay nice and soft. The dough is easy to work with as long as it's not too cold and not too warm. Frosted with my favorite cookie frosting (Sugar Cookie Frosting from this site) for the perfect combination. Yum Yum Yum. Thanks! :)
These cookies were the BEST and super easy!!! I did not find the dough to be too sticky. I made sure to pack the flour down in the measuring cup each time. I froze the dough in three loaves for about 45 minutes and it rolled out perfectly! I made these for St. Pat's with an Irish Derby cookie cutter! Everyone loved the almond taste.
Excellent recipe for cookies! We will do this recipe again for the family. We already have gone through half the cookies between the children, husband and myself. I did do a little variation and used all the egg and I always use real butter when doing rolled cookies, otherwise I followed the recipe exactly. Using real butter helps with the dough not being sticky. Margarine has a higher percentage of water. I only refigerated this for an hour and was able to roll the cookies.
I made these for my hubby to take to work and share with his co-workers. They absolutely devoured them! One said that they were the best sugar cookie he's ever had (I think it was the almond extract). I made them exactly according to the recipe. I refrigerated them overnight and I was a little alarmed when I took the dough out of the fridge because it was so dry and hard. I just let it warm to room temp and it was super easy to work with. I rolled it out between parchment paper and didn't even need any flour to keep from sticking. My only complaint is that the cookies were a bit fragile. I cut them into shamrocks for St. Paddy's Day and the stems kept braking off. However, that could be because I rolled them too thin. I frosted them with "Sugar Cookie Icing" from this site, which was perfect since it also has almond extract. Overall this is an excellent recipe. The dough is easy to work with and the almond extract gives it that little something extra.
Made modifications as suggested by others. 8oz cream cheese, omit salt, 1 c butter, 1 1/2 c sugar, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 c flour, 1 tsp baking soda. Baked 6.5 min @ 375. Love how these smell & taste. Will definitely be my go to recipe for sugar cookies.
Just made these with my daughter. They're delicious! I also took the advice of the other reviewers and used the 8oz cream cheese and 1 whole egg. I didn't have any unsalted butter so I used salted but didn't add the salt the recipe called for so it balanced out nicely. I also didn't have any almond extract so I just doubled my vanilla. I'll be making these again soon to give as gifts. Thanks for sharing this recipe!
Made these cookies gluten free with 1 cup sweet rice flour, 1 1/4 cup Kinnikinnick GF flour and 1 teaspoon xanthan gum. turned out great!
The main ingredients of this recipe are identical to the Butter Snow Flakes recipe from this site so I tried this dough in my cookie press instead of chilling it for rolling out. The texture and consistency of the dough was perfect for the cookie press. The taste is nice and they will look great decorated.
Flavor was good but temp is too high. I suggest reducing to 325.
This is a very good recipe. Simple to make actually. I did follow some suggestions from the other reviewers though. I added 5oz as opposed to 3oz of cream cheese. Although, next time I think I will use the entire 8oz brick. Also, I am not overly fond of the intense almond taste. I might cut back on that by half and double the vanilla extract instead. Definitely chill dough over night. Also, while rolling it out, whatever you aren't using can be put back in the frig until you are ready so it doesn't warm up.
YUM! I can taste the cream cheese. This is a super easy recipe..just use real unsalted butter & philadelphia cream cheese- I read others that said the cookie was sorta bland so I added 1tsp real vanilla instead of 1/2 and about 3/4 tsp almond extract. Happy Baking!
Great cookies! They turned out very soft and moist. I took the advice of others and made some changes to the recipe: 1 1/2 cup sugar, 1 cup softened unsalted butter, 1 (8 oz) pkg cream cheese, 1/2 tsp salt, 1/2 tsp almond extract, 1 tsp vanilla extract, 1 egg, 3 1/2 cup flour, 1 tsp baking powder.
These are awesome! I love cream cheese so I was really hoping they would turn out. I followed what other reviewers did and used 1 1/2 cups of white sugar, an 8 oz. brick of cream cheese and 3 1/2 cups of flour. This made 6 dozen cookies for me. I chilled the dough overnight - I made the cookies at 7pm the night before and began rolling them out at 10am the next morning. They were a bit tough so you may need to really knead the dough. The dough is really easy to work with, I found it wasn't sticky at all. I decorated them with Sugar Cookie Frosting off this site. Enjoy!
Although this original recipe is good, I found that one of the reviewer's revised ingredients of the recipe is even better. The revised ingredients: 1 1/2 cup sugar, 1 cup of unsalted butter, 1 8oz cream cheese, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 cup flour and 1 tsp baking powder. The how-to part of the recipe is the same as original. Rolls out great, texture great. This version tastes like cheesecake in a cookie! A must try :)
I made these for a birthday party on St Patrick's day and they were gone within 1/2 and hour! They turned out great! This will be my go to sugar cookie recipe from now on :)
Cherish and other reviewers suggested the following changes and these cookies came out perfect! 1 1/2 cup sugar, 1 cup of unsalted butter, 1 8oz cream cheese, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 cup flour and 1 tsp baking powder I might have only used 1cup sugar though, can't exactly remember. But- these cookies were absolutely delicious! They were soft, not too sweet, perfect flavourful (I could eat them without frosting, though its even better with it). This is one of the best and easiest recipes I've tried on allrecipes. This will be my go to sugar cookie recipe from now on. Frosting: *I hate sickly sweet frosting, and began to follow the Sugar Cookie Frosting recipe on this website as reviewers said it wasn't too sweet. I hated it-- it was waay to sweet, so I modified it. Here is my frosting recipe: 1cup unsalted butter, 3-4 cups icing (confectioners) sugar (start with 2-3cups and add more until you get your desired sweetness) 8-10TBSP milk 1pkg (8oz) cream cheese 2/3 tsp almond extract 1 1/2tsp Vanilla extract Food colouring Beat all ingredients together. Its perfectly flavoured and not overly sweet. If you let the frosting dry overnight on the cookies, it will be stackable, but the frosting does not completely harden.
Wow! The flavor is fantastic. I change up the extracts though. I've used cherry and vanilla. Cherry & lemon. My favorite so far is lemon and coconut. I do not roll them out the recipe is too moist. I really don't want to add more flour becuse the flavor is perfect. It taste like a cheesecake cookie. My husbands favorite cookies now. The kids loved them just as much. Thank you for sharing this recipe.
Finally found my tried and true sugar cookie recipe. I made the first batch exactly as written and found the dough very hard to roll. The second time, I refrigerated for 1 hour and found it was much easier to manipulate. Instead of using flour to prevent from sticking I used powdered sugar which helps the taste.
MMMMMM!!! I've made these cookies a few times, and they always turn out well. The first time, I made them for my roommate, and her and her brother ended up fighting over them. The last time I made them, they were for a bake sale; one person came by and bought a couple, then came back and bought all 80 cookies. These never disappoint! I always melt the butter completely to make the cookies soft and chewy, and I choose to omit the almond extract as I find it adds an odd smell. Now I feel like eating some, so I'll make another batch today! :)
These are my all-time favorite cookies ever and a definite MUST for the holidays. I roll them out slightly thicker, about a quarter-inch, and bake them for only 4.5 minutes instead of the full 7 - 10. The cookies come out very soft, but after cooled, they are firm enough to properly frost. Excellent! Excellent! Excellent!
If you love a soft sugar cookie, you'll love these. I liked it better though without salt, also unsalted butter. I found that using 4 oz cream cheese gave more flavor, and 2 1/2 cups flour made for perfect rolling out. Also rolled them out 1/4 inch thick. Thanks Karin!
These cookies are the best! Perfect for any party or potluck. Seems like people just can't keep their hands off of them!
Awesome cookies, loved the addition of the cream cheese. This will replace my other sugar cookie recipes. I did follow the advice of others and used a full 8oz of cream cheese, with more flour.
I often make these cookies for Christmas. They are my daughter's favorite and are absolutely delicious. However, I too have a problem with rolled cookies. I followed instructions from another recipe and shaped the dough into balls about 1 1/2 inch in diameter and dip a small flat bottomed glass into colored sugar and flatten the cookie gently till about 1/4 inch thick and bake as usual. Same wonderful taste, but much easier to make. By the way, I'm eating one right now.
Well I messed this one up. I misread the 3 oz and put in 8oz of Cream Cheese... Oops! So I just added another 1/2 cup of flour. Then I refrigerated overnight. I rolled out with pwd sugar instead of flour just b/c I had already added more flour to the batter. I rolled the batter out to AT LEAST 1/4 in thick. I baked the cookies for apprx 10 mins and the cutouts did not loose their shape. I iced and sugared these. My husband said they were awesome and couldn't imagine them with any less cream cheese... =)
These cookies are so moist and so delicious. I've had people ask me for the recipe, I just tell them to visit allrecipes.com
nice change from sugar cookies. These turne out awesome!
These are really good. I've never made sugar cookies with cream cheese before and wasn't sure what to expect but I liked them. They tasted a little shortbread-y. Made as per the recipe and the dough was super easy to work with - I'm not a big fan of rolling out dough but this gave me no troubles at all. After they came out of the oven at first, they seemed a little fragile but they firmed up (while still saying soft to eat). I will say that I can't imagine how anyone could possibly get 6 dozen cookies out of this recipe. I got 27 cookies total and 9 of them were a little bigger than the other 18. This is more than enough for my needs this time, but nowhere near 6 dozen.
These turned out perfectly! The cream cheese really adds depth to the flavor, and they are not quite as sugary sweet as most sugar cookie recipes. I try to make sugar cookies at all of the holidays, and this will be a recipe I will turn to often.
I am only putting 1 star because I didn't use the recipe measurements. I used measurements by another poster Cherish. The cookies are awesome! I may never make plain sugar cookies again. They were soft, moist, and very flavorful. I was not able to chill the dough for 8 hrs, so I chilled in the freezer for 2 hours and rolled them out on floured wax paper and baked them on parchment paper. GREAT, GREAT, GREAT recipe!
Tasted great, easy to roll out (with a little more flour), cut outs held their shape well, and the cookies stayed nice and soft after cooling. They frosted nicely. I didn't have any almond extract so I doubled the vanilla and the cookies still tasted yummy! The cream cheese isn't over-powering
I don't normally like sugar cookies but the kids do so I decided to try this recipe for Christmas cookies this year, and me and the kids both LOVE them. The go really good with the sugar cookie icing that uses Karo.
I HAVE USED THIS RECIPE FOR YEARS! FANTASTIC WITH THE LARGE/SPECALITY COOKIE CUTTERS. BIGGER AND THICKER BUT I DON'T CHANGE THE BAKING TIME... I LIKE THEM CHEWY! HOWEVER THEY WILL BREAK EASY IF YOUR NOT CAREFUL. EVERYONE I SHARE THESE WITH ABSOLUTLY LOVES THEM!
These are excellent. The almond flavor gives the sugar cookies a new twist of flavor. These DO NOT work well in my cookie cutter gun though...
A+ Recipe! The best recipe on this site by far. BUT one note though: DO NOT ADD ANY ALMOND EXTRACT! Just vanilla extract.
Love this recipe! It's so nice to see a good variation on a simple sugar cookie. I used lemon extract instead of almond and it was DELICIOUS.
These were so good!! the dough was a little stickier than most sugar cookie doughs. I will have to experiment and read some other reviews to see if there are solutions for that. I added a little more almond extract for a little more almond flavor!! These were fantastic!!!
This is one of the best cookies I've ever tasted. Instead of rolling out the dough, try instead an easier method. Because the dough is so soft, I chilled it for a few hours, divided it in three portions and rolled each up log style in plastic wrap and froze them for about an hour, then sliced them and baked them. That way each cookie is tender as the first because you don't add flour and reroll the dough. They are fabulous!
very bland in taste, needed more sugar. The dough was very easy to work with but the taste just wasn't what I expected
Awesome super easy recipe!! I'm not a huge sugar cookie fan but these cookies changed my mind!
This cream cheese sugar cookie recipe was awesome! The cookies tasted great all by themselves! No icing needed, although thats the fun part. ;)
tasted so yummy!!!!!!
Followed erecipe exactly as written. Delish. Easy - cookies were a little hard to roll if the dough got too warm, but that was it. Excellent flavor and texture.
Having read that one reviewer only needed to freeze the dough for 45 minutes, I ,too, did the same. I used the sugar cookie icing from this site, but flavored them with peppermint. The whole house loved these cookies, so I will be making them again, but will add a little more cream cheese. Thank you for sharing this recipe.
Great cookies. Not exactly what I was looking for but worked really well as cut-out cookies with butter-cream frosting. I added a little more cream cheese because as is you can't really taste it. They taste more like sugar cookies.
Made these as the crust for Heavenly Chocolate Mousse Bars from this site and it was amazing.
I was looking for a recipe for my Cookie Press for Christmas, and these turned out just perfect! I DID NOT refrigerate the dough at all, and it was the perfect consistency to be pushed through the press. I added some green food coloring and made some trees and wreaths. I will be saving this one!
These are wonderful tender cut out cookies! The dough does need to be chilled and then brought back to room temperature to roll really well. The bit of almond give them such a special flavor, setting them apart from other sugar cookies. I also frost them with Sugar Cookie Icing (from this site), which includes almond. I make these every holiday. Thank you.
The cream cheese gave it a nice flavor. It did not make 6 doz. With my Christmas cookie cutters it only made 42 unless you have very small cutters. Do not make them too thin or they will be crisp. I found that making them thicker keep them soft and chewy. I have been looking for a Christmas cookie recipe for a long time and I think this is the one.
This is my go-to recipe for any holiday cut-out cookies except that I double the extracts. If you really want the best results, don't roll your dough out with flour. Stay with me here - divide your dough into quarters and roll one portion out at a time between two sheets of parchment paper leaving the other portions in the fridge. I then transfer the rolled-out dough to the fridge again on a cookie sheet to chill a bit longer. Using this method ensures two things - you're not adding extra flour each time you re-roll your dough, and when it comes time to cut, your dough is cold enough to retain shape during transfer. I frost with a recipe containing powdered sugar, milk (ensures it "crusts" or hardens), corn syrup (keeps it shiny), and almond extract.
These cookies were good and easy to make. I was a little nervous when I made the dough since it was so sticky, but after refrigerating overnight, it was workable. I made a couple changes to the recipe, I used 8oz of creamcheese, since I didnt want any left over and I used 2 1/2 cups of flour. As another reviewer suggested I rollded the dough into balls and then pressed down with the bottom of a glass. I sprinkled the cookies with colored sugar before baking, I only baked for 8 minutes.
when i was making these, I kept thinking the dough was the consistency of buttercream frosting. And I didn't think they would set up enough to roll out. Anyway, they did. I didn't try to use cookie cutter, but rather just small round smashed with bottom of glass. They're an ok cookie. Nothing horrible, nothing great.
PHENOENAL!!! That is literally how good these cookies are. I followed some suggestions and changed a few measurements. I used 1 1/2 c. sugar, 1 t. salt, 8 oz. cream cheese, 1 t. vanilla (omitted almond due to allergy), 2 3/4 flour, 2 egg yolks, and 1 t. baking powder. I put the dough in the freezer for about an hour and a half and rolled out between waxed paper baked eight minutes. I topped with "cake with buttercream decoration" frosting from this site. PERFECTION.
Very good,but did use 8 oz. cheese,rolled dough out in powdered sugar and cooked at 350. Smell so good baking!Will make these again..
After reading the reviews, I decided to follow the recipe exactly as posted. Delicious sugar cookie with a slight cream cheese flavor. I refrigerated the dough overnight and let sit at room temperature for 15 minutes before rolling out. Cookies turned out perfect!!!
Love! Love! Love! this receipe. Thank you so much for sharing! I did take the advice and added the extra cream cheese, sugar and baking powder, but still found the recipe to be easy to work with. I made valentine cookie flowers for my bestfriend and placed them in a flower pot. I'll post some photos soon. The extras went to work with my husband and everyone loved them! Thanks for sharing!
I have used this recipe for years. My family and friends demand these every Christmas. Always soft and always moist, these are the perfect sugar cookie. The taste is heavenly. Always, keep the dough refrigerated, I take out a portion at a time to roll out leaving the rest in the fridge.
I've used this recipe for years. If I have an orange on hand I like to add a little zest, makes it even yummier and moister.
This is literally the very best sugar cookie recipe in the world! I made several batches for valentines day. I left the dough in the fridge overnight but it was really too hard to roll out so I got it all out and let it get a little bit warm for rolling. I also used a cream cheese frosting. Everyone loved these cookies. I used the recommended recipe which called for the 1 1/2 cups sugar, 1 8oz pkg cream cheese, and 3 1/2 cups flour. Wonderful, wonderful cookie
These cookies are very addictive. I gave them to my friends at Christmas and froze some of the dough for later. I thawed out the dough in the fridge for a couple hours, still just as good a month later. I frosted some but they are also delicious plain.
this recipe was a pretty big let down.
I didn't roll out these cookies, but used them like drop cookies instead and they turned out perfect! They were very soft and moist and just sweet enough. Plus they are pretty low cal for a cookies so we eat them pretty quick around our house. I have to make a double batch for our family and neighbors at least once a week!
A wonderful cookie. I baked it in my convectio oven at 350 degrees and they only needed 7 minutes to cook. I used the sugar cookie frostsing from AllRecipes to ice the cookies and they turned out wonderful!
I made some very minor changes: 1 tsp vanilla, 4 oz cream cheese, and a whole egg. I refrigerated the dough for about 12 hours so it was easy to work with. I've been baking these all day and snacking on them - delicious! My family loves them too. Time to make the frosting :)
Taste good, but just as everyone else said-the dough was too soft to roll and cut. I had to keep putting it in the freezer. Not worth the effort unless you are VERY patient.
Made these today and they are great! Used a heart cutter and red sugar for Valentine's Day but I'm sure they won't last! The only reason I didn't give them 5 stars is because the dough was rock hard after letting it chill in fridge overnite, almost had to chisel it out of bowl. After sitting at room temp though it did roll out nicely. Cut them a little thick, brushed with egg white and sprinkled with sugar. Definately will use this instead of my regular sugar cookie recipe
Great sugar cookies. I've given this recipe out several times.
SO GOOD!! I followed the original recipe and didn't have any problem at all. But next time I am going to increase the cream cheese to 8oz instead of 3 oz to just see the difference of the taste and then I will repost my review.
Okay in taste, but really difficult to do if you follow the instructions given, that is why I rate this lower. First off to even get them hard enough to roll (and not too sticky) you have to put the dough in the freezer over night and only take out a small amount to work with as you go. Second, I found the cookies needed about 14-15 minutes in the oven to make them hard enough so they would not bend all over. I frosted them with the buttercream recipe from Wiltons and everyone loved them...it is a good cookie, just needs better instructions.
A good cookie, I used a full 8 oz. package of cream cheese and I thought they were good, definetly have a taste of cream cheese in them.
These cookies are the absolute best sugar cookies ever. Period. I bring these to work around Christmas time and for Valentine's day and people go nuts- this is in no way an exaggeration. I've been told they're addictive. I don't even like sugar cookies, and I love these guys. Just make them! You'll see.
These were the best sugar cookies I've ever had,they were a real hit.
Excellent recipe!! Don't skip the almond extract if you have it, that's the best part! I made these with "Sugar Cookie Glaze" from this website and they turned out fantastic.
I made these and they were the best sugar cookies I have tasted. Definitely, not the regular run of the mill sugar cookies.
This is such a TASTY cookie. I made sure my dough was chilled and I used lots of flour on the counter and the rolling pin and they rolled out fine for me. Careful not to overcook, they brown very very quickly. And I agree with a previous poster, when you roll them out make sure to air on the thick side. I do NOT like sugar cookies, but I was making these for my daughters class for valentines day and I at 2 with out frosting they are so tasty!
Great recipe! This time around I decided to make a chocolate version of the cookie, because I wanted a darker look to complement my new folk cutters. I used 8 oz. cream cheese and added 1/2 cup cocoa powder to the recipe. Roll between waxed paper, pop the dough sheets in the fridge overnight and they're ready to go the next day!
Well i have not baked them yet but the dough is in the fridge. I added 1/2 cup confct. sugar b/c i found that after i added the flour it was lacking sweetness. I also added 1/4 tsp more of the almond extract and 3 drops rum extract and 1/2 tsp lemon and i omitted the vanilla simply b/c i feel that the vanilla gives sugar cookies a generic flavor(personal Preference) Dough tasted great-other than the raw flour.lol
I LOVE this cookie! It's the one I've been looking for. I made it exactly by the recipe, except that I rolled it 1/4 inch thick. I divided the dough into fourths for chilling, and was able to roll it within two hours. The cut-outs held their shape nicely. The flavor and texture are perfect! I like them plain, but kids prefer them iced. So, I made a simple icing with a touch of almond extract. YUM!
Oh my gosh!!! These are melt-in-your-mouth delicious. I read all the reviews before I made this recipe. I decided to just make it "AS DIRECTED" though. I usually cannot resist tweaking every recipe "just a little". Boy am I glad I left this one alone. I found I had the best results when I used my airbake cookie sheets and baked them more toward the 7-7 1/2 minute time frame. I'm having a hard time leaving any for others to taste. Thanks, Karin, for this wonderful recipe.
Definitely a keeper!! Everyone loved them and I didn't even have a chance to get the frosting on them!