Cream Cheese Sugar Cookies Annettes Recipes

CREAM CHEESE SUGAR COOKIES

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.

CREAM CHEESE SUGAR COOKIES

Steps:

• Cream butter and cream cheese in large mixer bowl.
• Beat in sugar until smooth.
• Beat in egg and vanilla.
• Stir in flour and baking powder.
• Chill several hours (I would say 3 hours).
• Heat oven to 375 degrees.
• Roll dough into small balls.
• Place on ungreased cookie sheet.
• Flatten with a glass that has been dipped in vanilla sugar (sugar in which you have stored a vanilla bean) or plain sugar.
• Bake 10 to 15 minutes, until the edges are lightly browned.
• Cool on wire racks.

CREAM CHEESE SUGAR COOKIES

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 eight hours or overnight.
• Preheat oven to 375 degrees.
• On a lightly floured surface, roll out dough, one third at a time, to 1/8" thickness.
• Cut into shapes with lightly floured cookie cutter.
• Place 1" apart on ungreased cookie sheets.
• Bake for 7 - 10 minutes.
• Cool and decorate as desired.

CREAM CHEESE SUGAR COOKIES

Steps:

• Preheat oven to 350.
• Cream together butter, cream cheese and sugar.
• Beat in egg yolks, vanilla and almond extracts.
• Add flour, baking soda and cream of tartar. Stir well.
• Drop by rounded teaspoonsful onto ungreased cookie sheet. Sprinkle with sugar. Don't flatten. (I use parchment paper.).
• Bake 12 to 14 minutes until tops are cracked and just turning light brown.
• Cool for one minute on cookie sheet before transferring to rack or waxed paper to cool completely.

CREAM CHEESE CUTOUTS

Steps:

• In a large bowl, cream butter, cream cheese, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Refrigerate, covered, 1-2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 7-8 minutes or until edges are lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add food coloring. Decorate cookies with frosting and sprinkles.

CREAM CHEESE SUGAR COOKIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
• Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk and 1/2 teaspoon vanilla with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature.