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My review
Cream Cheese Cut-Outs II
3
PLINDLEY
"It's the first recipe my grown daughter has ever asked me for. These are great!"
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Ingredients
38 m servings 60Original recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture. Divide dough into two pieces, cover and chill until firm, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut in to desired shapes using cookie cutters and place the cookies at least 1 inch apart onto ungreased cookie sheets.
- Bake for 7 to 9 minutes in the preheated oven, until bottoms are lightly browned and cookies are firm. Remove from cookie sheets to cool on wire racks.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 119140 Ratings
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Most helpful positive review
2/16/2002
This is the best cookie dough I have ever worked with. I own a gourmet shop and made Valentine's cookies to sell, they were fabulous! Make sure you properly chill the dough before working wit...
Most helpful critical review
11/17/2002
This was "ok". One of only two, 5 star recipes, I wasn't happy with. It's not as flaky and light as I like my cookies. I have one my cousin gave me that calls for 2 sticks of butter and it's...
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2/16/2002
This is the best cookie dough I have ever worked with. I own a gourmet shop and made Valentine's cookies to sell, they were fabulous! Make sure you properly chill the dough before working wit...
11/17/2002
This was "ok". One of only two, 5 star recipes, I wasn't happy with. It's not as flaky and light as I like my cookies. I have one my cousin gave me that calls for 2 sticks of butter and it's...
3/31/2004
I loved this recipe! I looked at the reviews first, so I added 1/2 tsp salt and 1/8 tsp nutmeg to the recipe and they added so much flavor! the cookies really held their shape and everyone love...
8/22/2002
This was by far the easiest dough that I've worked with and the cookies were great. I took them to two different functions in one day and everyone wanted the recipe. Thanks so much for sharing!
2/9/2002
These are such good cookies! I've been making this recipe for years, they are REALLY good...my variation: sandwich two cookies together with raspberry jam, and roll in powdered sugar. Hmmm...tho...
4/6/2006
These were great! I put them in the refrigerator for an hour and they were way to sticky, so I ended up leaving them for about 3-4 hours and they were perfect. I did split up the dough into 4 ...
12/26/2005
This dough was easier to work with when I divided it into smaller pieces (4 sections instead of 2) and, as others noted, refridgerated it until well chilled (4-6 hours.) I worked with only one s...
12/24/2002
I tried this cream cheese version of the traditional sugar cookie and I it received "WOWs" from my co-workers. Then I made them again for my family and I think they'll now expect me to make the...
12/26/2004
Wonderful! I used this recipe for Christmas cut-outs. Extremely moist and soft. I frosted and froze them and they were still great. I had NO TROUBLE with sticky dough. You will need a floured s...