Cream Cheese Cut-Out Cookies
photo by eabeler
- Ready In:
- 24hrs 10mins
- Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
- I like to chill dough over night or at least several hours.
- Roll out chilled dough and cut in desired shapes with your favorite cookie cutters.
- Bake at 350° for 10 minutes.
- Ice and decorate.
These are wonderful...almost like pastry. Made them for Valentines and everyone loved them...parents & kids! I've made several cut out cookie recipes and not found one that I love just yet, until now! Thanks so much. One thing, I wasn't sure about was how thin to roll them. I think 1/8 to 1/4 of an inch was good for me. They also cooked more like 13-14 minutes. Thanks!!
These cookies rock! I never like "plain" cut out cookies- they generally have to be spicy or chocolate to win me over. However, these were fabulous. I had no eggs, so I substituted 1 tablespoon cider vinegar, and I also used butter rather than margarine (blech!) Not only were they tasty, but I didn't have to worry about my 3-year-old eating the dough, since there were no raw eggs this way. UPDATE: Years later, I'm still using this, and still using it egg-free. My daughter loves that she can eat the dough. <br/><br/>Anyway, they were really good. I baked them in two separate batches, and the one that I cooked just a little less (almost slightly undercooked) retained a lot more flavor than the ones that were completely golden brown on the bottom. Hubby thought the dough was great, and since there was no egg, suggested I dump it into some ice cream. (But there was none left over to do that with!!!) UPDATE: Years later, I'm still loving these. My favorite variation- I add citrus powder (TrueLemon, orange, or lime, etc.) or any combo thereof to the dough, then top with citrus icing. Friends LOVE these, and they are always a hit.
After trying various recipes that didn't even closely resemble a christmas tree after baking, I fortunately stumbled upon this recipe. As most of the others said, it's really easy dough to work with, totally retains the shape after baking, and they are quite buttery and delicious. Thank you, Aunt Paula!
This is the best cut-out cookies I have ever made!! (and i've tried a few...) The dough was so easy to work with (I took some of the other people's advice and just put the dough in the freezer for about an hour) The dough was easy to roll out and kept their shape while baking!! Oh and they DID stay flat while baking which was awesome : ) And they really taste great *yummy*. this will be the only cut-out cookie recipe I use from now on!! Try this...you wont be disapointed!!
This is loved by everyone in our family and extended families. I've made it several times, and am finally reviewing it. I use butter instead of the margarine and use 4 oz of cream cheese instead of 3. I usually place the dough in the freezer for a couple of hours or so and then roll the cookies out to 1/4" thick. (We like the thicker cookies here.) To enhance the cream cheese flavor I usually make my own cream cheese frosting with 4 oz cream cheese, 4 tablespoons butter, 1 teaspoon (or so) vanilla, and 2 cups powdered sugar.
I made 6 different kinds of cookies for our family Christmas celebration and these cookies were the family favorite. The double batch was all eaten and the chocolate chip and chocolate cookies were left behind. I followed the recipe, but substituted butter for the margarine and used the 8 oz bar of cream cheese for the double batch. The dough was easy to work with and retained shape. I did have a problem with some of the baked cookies crumbling when I removed them from the cookie sheet or when decorating. The candy cane shapes with the narrow shape broke easily . Now I'm making the same recipe by request for valentines day and plan to share with some lovely neighbors.
This dough is very easy to work with and the flavor is excellent! I used Recipe #273428 to glaze the snowflakes cookies and then topped them with various sprinkles. I drizzled dark and white chocolate over the star cookies for a slightly different twist. Both versions are excellent. I used neufchatel instead of cream cheese and real butter instead of margarine.
This was excellent. Easy to make and work with dough. More tasty than any other cut-outs I've made. I appreciate the comments on how to use substitutions, but I made them pretty much how the recipe called for except butter instead of margarine. Margarine is nasty. I used organic raw evaporated can juice for sugar. Delicious cookies that we will make again and again.
RECIPE SUBMITTED BY
<p>I live here in wild, wonderful West Virginia with my wonderful husband. I won't give lower than a 3 star on a recipe. Just because I didn't care for it, doesn't mean some else won't, they might love it. We all have different tastes. And I don't want to hurt anyone's feelings.</p>