Community Pick
Buttery Cut-Out Christmas Cookies
"These are delicious. The cream cheese in the cookie dough really adds a softness, and makes the cookies taste really flaky and rich. They're a great addition to one's Christmas cookie recipes."
photo by Jonathan Melendez
- Ready In:
- 2hrs 7mins
- Ingredients:
- 6
- Yields:
-
42 cookies
ingredients
- 1 cup butter, softened
- 3 ounces cream cheese, softened
- 3⁄4 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 3 cups all-purpose flour
directions
- Combine the first five ingredients in a large mixing bowl.
- Beat at about medium speed until well combined and creamy, about 3-4 minutes.
- Gradually add flour, and beat until well mixed, about 2-3 minutes more.
- Divide dough in half, and wrap each on in plastic wrap.
- Refrigerate until firm, at least two hours.
- Preheat oven to 375°.
- Roll out dough half on a lightly floured surface to about 1/4" thick.
- Keep the other half in the fridge until ready to use.
- Cut out the shapes your prefer, using a 2 1/2 inch cookie cutter.
- Place 1" apart onto ungreased cookie sheets.
- (I lined my sheets with nonstick "release" foil).
- If I'm making Christmas cookie shapes, I sprinkle the cookies with red, green, or multi-colored sugars before baking.
- Bake for 7-9 minutes or until edges are just slightly browned.
- Note: I find 8 minutes is the magic number for my oven. These cookies may also be baked plain, and decorated with icings after they are cooled.
Questions & Replies
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Reviews
-
I've never made sugar cookie dough with cream cheese before and now i'm wondering why I've never done. It gave the cookies such a nice texture and flavor. I loved these so much! -
These cookies were very good. My family usually only likes to decorate cut cookies, not eat them, as they tend to be dry and flavorless. (I think my husband ate most of them!) Good flavor and they rolled out and cut extremely well. I used a tip from another recipe and rolled out with powdered sugar rather than flour, which probably helped the flavor. -
These cookies are okay. They are soft, with a crumbly texture in the mouth. They did not spread at all, which I love. But the flavor and texture was just not quite what I was looking for. They took 7.5 minutes in my oven and a half batch made 18 2.5 inch circles. -
-
BEST COOKIE RECIPE IN ALL THE LAND!!!! I made them, decorated them, and then used them to decorate a cake. I'm so proud of myself! These cookies have a very nice flavor, something you don't get very often from a regular sugar cookie. Even with just royal icing they taste great. I used another recipe from a well know chef and they were bland and much more work to make than these. I will continue to use this recipe for all my cut out cookies! I followed the recipe, and did not try to "improve" it. I did use powder sugar to roll them out as well as putting it in between wax paper. Simply AWESOME! -
I made these cookies for my son's birthday and used a buttercream icing (Recipe #222188), which really made them taste special. I increased the sugar to 1 cup because I prefer my cookies a little sweeter. The first batch I made I refrigerated overnight but found that made the dough very difficult to work with. The next batch I decided to refrigerate for only a few hours and that worked much better. I had to use a lot of flour on the pastry mat and also on the rolling pin to keep them from sticking, and I found that I couldn't re-roll the dough more than once before it got too sticky and had to be refrigerated again. I froze several of the cookies (unfrosted) and have pulled them out over the past week to frost and eat them, and they taste just as good as they did fresh! I plan to use this recipe often!
see 37 more reviews
Tweaks
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Absolutely delicious! My three year old loved helping me make them. I did substitute almond extract for the vanilla extract. I also used powdered sugar to roll out the cookies, as opposed to flour. Yum! We will definately be making them again!
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excellent! I made these last night with my 4yo dd and she mixed everything up by herself, (we didnt use a mixer and they worked just fine). we chilled the dough about an hour (thats as long as I could make her wait, lol) and rolled them out using powdered sugar instead of flour. the dough got really soft really fast but we may not have chilled it long enough. the cookies turned out beautifully and we only baked them 7 mins. sprinkled with colored sugar and frosted with colored icing. oh yeah I also put a little bit in my cookie press just to try, and it worked great too!! thanks for a versatile recipe.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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