It's the first recipe my grown daughter has ever asked me for. These are great!

Recipe Summary

prep:
30 mins
cook:
7 mins
additional:
1 min
total:
38 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

60 calories; protein 0.8g 2% DV; carbohydrates 8.2g 3% DV; fat 2.7g 4% DV; cholesterol 10.9mg 4% DV; sodium 24.2mg 1% DV. Full Nutrition
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Reviews (120)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2002
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 with it. It's the best! Read More
(83)

Most helpful critical review

Rating: 2 stars
01/25/2004
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 much lighter and tastier. I tried this one because everyone commented on how easy it was to work with. It is easy but the flavor is more important to me that the texture of the dough. My family is used to tasting the cream cheese and it wasn't there with these cookies. I'll try to post Lynda's Cream Cheese cookies in case anyone is interested. Read More
(64)
143 Ratings
  • 5 star values: 80
  • 4 star values: 31
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 7
Rating: 5 stars
12/14/2002
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 with it. It's the best! Read More
(83)
Rating: 2 stars
01/25/2004
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 much lighter and tastier. I tried this one because everyone commented on how easy it was to work with. It is easy but the flavor is more important to me that the texture of the dough. My family is used to tasting the cream cheese and it wasn't there with these cookies. I'll try to post Lynda's Cream Cheese cookies in case anyone is interested. Read More
(64)
Rating: 5 stars
03/31/2004
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 loved them Read More
(35)
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Rating: 5 stars
11/04/2003
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! Read More
(25)
Rating: 5 stars
07/20/2008
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...thought I had some cream cheese in the fridge! Read More
(23)
Rating: 5 stars
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 small portion at a time used a generous dusting of flour on both the countertop and top of the dough and also used only small cookie cutters. I ended up with nearly 70 delicious heart and star shaped cookies and had very little trouble with sticky dough. Read More
(17)
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Rating: 4 stars
04/06/2006
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 pieces and when I rolled them I had the counter covered in a mixture of powdered sugar and flour (they say that will keep your cookies from getting to tough). The only problem if you can call it a problem is that the tops got bubbly and I frosted them anyway and so there was no big deal. Read More
(17)
Rating: 5 stars
02/13/2003
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 these all the time. Great recipe! Just be sure to use a LOT of flour when rolling them out. Read More
(15)
Rating: 5 stars
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 surface each time you roll out the dough and flour the rolling pin too. Read More
(13)
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