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.
COOKIES & CREAM PARTY CAKE
Stack up our best ever chocolate sponges and smother in an Oreo biscuit icing to make this towering celebration cake
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Put 200g flour, 8 tbsp cocoa powder, 2 tsp baking powder, 1 tsp bicarbonate of soda, 280g light brown soft sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
- Measure 200ml buttermilk, 100ml coffee, 150ml oil and 2 tsp vanilla in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
- Repeat steps 1 and 2, so that you have 4 sponge cakes in total. These sponges can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
- To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the cream cheese and sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer. Put the Oreos in a food processor and whizz to fine crumbs. Add the biscuit crumbs to the icing and mix again until combined.
- Next, make the cookie cake toppers. You'll need one Oreo for each letter of the word you'd like to write - someone's name or, like we have done, 'WOW!' Carefully insert a skewer into the creamy filling in the middle of each Oreo - some cookies may break, so save these ones for later. Melt the chocolate in the microwave, stirring every 20 secs or so, or in a heatproof bowl suspended over a pan of gently simmering water. Spread a little chocolate over the surface of one side of each cookie. Roll out the fondant icing to the thickness of a 50p coin, and cut out your letters, then stick these to the cookies and set aside to dry. Alternatively, let the chocolate dry, then use an icing pen to write the name or word directly on the surface.
- To assemble the cake, stick one of your sponges to a cake stand or board with a little of the cream cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper.
- If you have any leftover Oreos, break them into pieces and push these around the base of the cake. Insert the dried cookie cake toppers into the top of the cake and serve. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.
Nutrition Facts : Calories 657 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.7 milligram of sodium
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
COOKIES AND CREAM
A chocolate chocolate experience that's creamy and delicious. To cut this pie easily, use knife dipped in water.
Provided by Kimberly
Categories Desserts Pies No-Bake Pie Recipes
Time 9h15m
Yield 8
Number Of Ingredients 4
Steps:
- Prepare pudding as directed for pie filling; let set.
- When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
- Freeze overnight. Serve.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 40.8 g, Cholesterol 0.3 mg, Fat 17.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 438 mg, Sugar 26 g
CREAM COOKIES
Very light, flaky cookies, always requested for showers and weddings. Frost with cream cheese icing when cool. Dough can be made days ahead.
Provided by Cindy Zimmerman
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 2h5m
Yield 50
Number Of Ingredients 4
Steps:
- In a bowl, mash the butter and flour together until smooth and creamy. Beat in the cream, 1 to 2 tablespoons at a time, until thoroughly combined.
- Scrape the dough onto a large sheet of plastic wrap, wrap tightly, and chill at least 1 hour to overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Roll the dough out 1/4 inch thick on a floured work surface, and cut into 2-inch circles with a cutter. Place sugar into a shallow bowl, and dip each cookie into the sugar on both sides. Place the cookies onto the prepared baking sheets.
- Bake cookies in the preheated oven until the edges turn light golden brown, 10 to 12 minutes. Allow to cool for about 5 minutes on sheets before removing to cool completely on racks.
Nutrition Facts : Calories 64 calories, Carbohydrate 5.9 g, Cholesterol 11.9 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.7 g, Sodium 26.9 mg, Sugar 2 g
COOKIES AND CREAM CHEESECAKE COOKIES RECIPE BY TASTY
Here's what you need: cream cheese, salted butter, sugar, flour, cookies
Provided by Hector Gomez
Categories Desserts
Yield 12 cookies
Number Of Ingredients 5
Steps:
- In a mixing bowl blend, cream cheese, butter, and sugar until fully combined.
- Add flour to cream cheese mixture and continue to blend together until fully combined.
- Add crushed cookies to the mixture and gently fold together. Ensure the cheesecake batter is fully mixed.
- Cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch.
- Preheat oven to 350°F(180°C).
- Roll batter into small balls and place on a parchment lined baking sheet.
- Using your fingers or a warm spoon press down on the dough balls to help form a cookie shape.
- Bake for 12-15 minutes or until cookies turn golden brown on the bottom.
- Place cookies on a cooling rack and rest for at least 5 minutes.
- Enjoy!
Nutrition Facts : Calories 239 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams
CREAM CHEESE FROSTING
You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.
Provided by By Stephanie Wise
Categories Dessert
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
- Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
- Spread or pipe frosting on cooled cake or cupcakes.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 20 g, TransFat 0 g
SOUR CREAM COOKIES
These cookies come out looking like sugar cookies with crispy edges and soft centers. They are best eaten the same day, as they go stale quickly.
Provided by bakedapple42
Categories Drop Cookies
Time 27m
Yield 50 small cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease two cookie sheets.
- In small bowl, combine flour, baking soda, and salt.
- In large bowl, with mixer at medium speed, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
- Beat in sour cream, lemon extract, and vanilla.
- Reduce speed to low; beat in flour mixture just until blended.
- Drop dough by rounded teaspoons, 1 inch apart, on prepared cookie sheets.
- Bake until set and golden around edges, 10-12 minutes.
- Cool 1 minute on cookie sheets; with wide spatula, transfer cookie to wire racks to cool completely.
Nutrition Facts : Calories 34.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 4.7, Sodium 29, Carbohydrate 4, Fiber 0.1, Sugar 2, Protein 0.3
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