CREAM CHEESE COOKIES
Make and share this Cream Cheese Cookies recipe from Food.com.
Provided by TishT
Categories Drop Cookies
Time 25m
Yield 36-40 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F Lightly grease cookie sheets.
- 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 onto cookie sheet (or use a cookie press). If desired, make an indentation in the center with your thumb or other object; fill with preserves, or press candy into center.
- Bake for 15 minutes in preheated oven.
- Cookies should be pale.
Nutrition Facts : Calories 107.9, Fat 6.1, SaturatedFat 3.8, Cholesterol 20.8, Sodium 53.1, Carbohydrate 12.3, Fiber 0.2, Sugar 5.7, Protein 1.2
CREAM CHEESE COOKIES
A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
- Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
- Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
- Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
- Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
- When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.
CREAM CHEESE BUTTER COOKIES
Make and share this Cream Cheese Butter Cookies recipe from Food.com.
Provided by Shelby
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Sift together already sifted flour with salt and cinnamon and set aside.
- Cream butter and cream cheese together.
- Gradually add sugar and mix well. Then, beat in egg yolk, vanilla and orange rind.
- Next, slowly blend in flour, salt and cinnamon mixture.
- Using any type of cookie cutter or cookie press, form cookies on ungreased cookie sheet 1" apart.
- Bake 12-15 minutes. Let cool-eat-enjoy.
Nutrition Facts : Calories 81.4, Fat 4.6, SaturatedFat 2.9, Cholesterol 16.5, Sodium 57, Carbohydrate 9.2, Fiber 0.2, Sugar 4.2, Protein 0.9
CREAM CHEESE BUTTER COOKIES
Solid, stick-to-your-rib cookies that hold molds and impressed images beautifully. Modified from House On The Hill. These are wonderful with hot tea or coffee, and my 3 yr old son loves them, even when I forgot the lemon oil.
Provided by SnoBahr
Categories Dessert
Time 32m
Yield 30-36 cookies
Number Of Ingredients 8
Steps:
- Sift four and salt, together. Cream butter and cheese, slowly adding sugar, and mix well. Beat in egg yolk, then the flavoring. Dough will be STICKY!. Chill dough at least 4 hours (overnight is better, though!).
- Preheat oven to 350°F.
- Roll out dough (on floured surface) to about 1/4" thickness, if using molds. Imprint, cut, and place on cookie sheet.
- If not molding/imprinting cookies, make into smallish balls, squash flat with your palms, and place on cookie sheet. Prick each blob with a fork.
- Bake 10-12 minutes, until cookies are JUST turning light brown around the edges. Transfer onto a wire rack to cool.
- Once cooled completely, they can be stored in airtight containers.
Nutrition Facts : Calories 98.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.6, Sodium 58.1, Carbohydrate 11.4, Fiber 0.2, Sugar 5, Protein 1.1
POLISH CREAM CHEESE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 36 cookies
Number Of Ingredients 8
Steps:
- Beat the cream cheese, butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl as needed. Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into 1/2-inch-thick disks and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out 2 1/2-inch squares using a sharp knife or a 2 1/2-inch square cutter. Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared pans. Gather the scraps and refrigerate.
- Spoon 1 teaspoon preserves onto the center of each cutout. Fold in two opposite corners to overlap in the middle and press down to seal, spreading the preserves slightly. Sprinkle the dough with coarse sugar.
- Bake, rotating the pan halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
- Repeat with the other disk of dough, plus the reserved scraps, to make more cookies.
CREAM CHEESE COOKIES I
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.
Provided by Robin
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 72
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
- 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 : Calories 54.1 calories, Carbohydrate 6.1 g, Cholesterol 10.9 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 21.9 mg, Sugar 2.8 g
CREAM CHEESE PASTRY DOUGH
Categories Quick & Easy Cream Cheese Pastry Gourmet
Number Of Ingredients 4
Steps:
- In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.
CREAM CHEESE COOKIES
Make and share this Cream Cheese Cookies recipe from Food.com.
Provided by Kim127
Categories Drop Cookies
Time 40m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine Crisco, cream cheese and milk in a medium bowl.
- Beat at medium speed of elecric mixer until well blended.
- Beat in sugar and vanilla.
- Mix in flour.
- Add nuts.
- Drop by rounded teaspoon about 2 inches apart onto ungreased cookie sheet.
- Bake for 10 minutes.
- Remove to cooling rack.
CREAM CHEESE POUND CAKE
Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.
Provided by Tony
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 60.3 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.1 mg, Sugar 36 g
CREAM CHEESE PEANUT BUTTER BALLS
From About.com. These smooth candies are rich with cream cheese and peanut butter, and covered in a layer of decadent chocolate.
Provided by Roxanne J.R.
Categories Peanut Butter
Time 15m
Yield 2 dozen candies
Number Of Ingredients 7
Steps:
- Prepare a baking sheet by lining it with aluminum foil, set aside.
- Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer.
- Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous.
- If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry.
- Using a teaspoon or a candy scoop, form the candy into small balls (about 1inch diameter or less) and place them on the prepared baking sheet.
- Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator.
- Once you are ready to dip the balls, melt or temper the chocolate according to your preference.
- Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat.
- Dip the peanut butter balls into the melted chocolate using dipping tools or two forks.
- Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half.
- Repeat with remaining candy.
- Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.
Nutrition Facts : Calories 2464.1, Fat 142.5, SaturatedFat 60.6, Cholesterol 124.7, Sodium 1525, Carbohydrate 287.3, Fiber 15.2, Sugar 257.3, Protein 46.2
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.
Provided by Karin Christian
Categories Desserts Cookies Sugar Cookies
Yield 72
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 5.8 g, Cholesterol 10.9 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.8 g
BASIC CREAM CHEESE FROSTING
This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.
Provided by JJ
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 40.4 g, Cholesterol 41.1 mg, Fat 14.3 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.9 mg, Sugar 39.3 g
CREAM CHEESE FROSTING
Made with much less confectioners' sugar than the usual cream cheese frosting, it's sturdy, dependable and not too sweet - just right for a child's birthday party or to ice three-dozen cupcakes for a bake sale. While it's not quite as silky as a buttercream based on beaten eggs and sugar syrup, it's much, much less persnickety to make and it holds up well without refrigeration for several hours before it starts getting soft. Plus, the cream cheese makes it incredibly creamy while adding a tangy bite that helps tone down the sweetness of the confectioners' sugar. To make lemon cream cheese buttercream (which tastes a little like a cheesecake), substitute one tablespoon lemon juice for the vanilla and add a teaspoon of grated lemon zest to the frosting.
Provided by Melissa Clark
Categories quick, dessert
Time 10m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Using an electric mixer, whip the butter and cream cheese together until light and fluffy. Beat in sugar, milk and vanilla. If the frosting seems too thick to spread, add a little more milk.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 24 grams, Protein 2 grams, SaturatedFat 15 grams, Sodium 121 milligrams, Sugar 18 grams, TransFat 1 gram
ALMOND BUTTER COOKIES WITH CREAM CHEESE
I have had this recipe for so long that I can't remember where it came from, but I think I got it out of a magazine or newspaper. I like it because you can use the dough in so many different ways. For the Holidays, you can press half of a candied cherry in the center of unbaked cookie, and then after baking drizzle with either white or dark chocolate, melted.
Provided by Donna M.
Categories Drop Cookies
Time 25m
Yield 6-8 dozen cookies
Number Of Ingredients 8
Steps:
- Cream sugar, butter, cream cheese until fluffy.
- Add egg and flavorings.
- Beat until smooth.
- Add flour and baking powder, mixing well.
- Drop dough by spoonfuls onto ungreased cookie sheets and flatten with a flat bottomed drinking glass which has been dipped in sugar.
- OR: Force dough through a cookie press.
- OR: Chill dough 1 to 1 1/2 hours and roll out on lightly floured surface.
- Cut with cookie cutters.
- Bake at 375 degrees for 8 to 10 minutes, or slightly less if you like a not-so-crispy cookie.
- These cookies are best if they are not baked too brown.
CREAM CHEESE BUTTER PECAN COOKIES
I combined a couple of recipes to come up with this cookie. I had made another version found online and they were delicious and tasted just like the ice cream, but they were a crumbly, shortbread texture and I wanted more of a soft cookie. This is what I got with this recipe!
Provided by SPumpFan
Categories Dessert
Time 38m
Yield 60-70 About 5 Dozen, 60-70 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
- Using a large spatula or spoon, Stir the pecan and toffee pieces into your mixture.
- Using your spoon or spatula, fold your flour and salt into the mixture, a little bit at a time. Thoroughly blend in each addition, before adding more.
- Cover and refrigerate for at least an hour. (I let mine sit overnight).
- Preheat your oven (use convection bake if you have it) to 375 degrees F.
- Use light colored baking sheets and lightly grease them. Use a teaspoon to dig out your dough, using more if you like larger cookies, and roll into a ball. Slightly flatten each ball with your palms.
- Bake for 8 minutes, or until light golden brown. (The cookies will cook a bit more once they are out of the oven.).
- Let your cookies cool ON THE BAKING SHEET before moving them to your racks. My rule of thumb was when I could pick up the baking sheet and it may have been slightly warm, but I definitely didn't need to worry about oven mitts. This includes the bottom center of the sheet.
- Storage: To keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.
CREAM CHEESE CHOCOLATE CHIP COOKIES
This is a slightly healthier version of traditional chocolate chip cookies because margarine and cream cheese replace straight butter. They bake up moist and cake-like and have a delicious taste. I always gets rave reviews!
Provided by Melissa Marsh
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets with non-stick cooking spray (I use butter flavored) and set aside.
- Combine cream cheese, margarine, and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix.
- Bake 15-18 minutes or until edges are slightly browned. Enjoy!
Nutrition Facts : Calories 551.2 calories, Carbohydrate 63.3 g, Cholesterol 42.5 mg, Fat 30.4 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 11.4 g, Sodium 400.4 mg, Sugar 40.6 g
CREAM CHEESE BUTTERCREAM FROSTING
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes enough for about 50 cupcake bites
Number Of Ingredients 4
Steps:
- Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
- With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
- Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.
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