-
-
My review
Cream Cheese Sugar Cookies
Karin Christian
"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."
Added to shopping list.
Go to shopping list.
Ingredients
9 h 25 m servings 53Original recipe yields 72 servings (6 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
- Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 7601005 Ratings
-
-
-
-
-
Most helpful positive review
12/4/2006
Wonderful Cream Cheese Cookies! My recipe is a little different however. If you want your dough to be perfect you MUST use real butter and make sure it is unsalted. I use Land O Lakes. I use 8oz...
Most helpful critical review
8/10/2002
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.
Most helpful
Most positive
Least positive
Newest
12/4/2006
Wonderful Cream Cheese Cookies! My recipe is a little different however. If you want your dough to be perfect you MUST use real butter and make sure it is unsalted. I use Land O Lakes. I use 8oz...
3/12/2002
This recipe is definitely a keeper. Rather than roll and cut out the cookies I use a small scoop (or teaspoon), then flatten them slightly with a pecan or walnut half, then bake. I also have d...
12/13/2007
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 b...
2/10/2002
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 ...
6/3/2010
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 ...
12/5/2006
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 y...
1/15/2011
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...
12/16/2005
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 an...
12/8/2007
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 ...