CREAM CHEESE SNOWBALL COOKIES RECIPES

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CREAM CHEESE SNOWBALL COOKIES — LET'S DISH RECIPES



Cream Cheese Snowball Cookies — Let's Dish Recipes image

These simple but delicious shortbread-like cookies with cream cheese always look so pretty on a holiday cookie tray!

Provided by Danelle

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 9

1 (8 oz.) package cream cheese, softened
1/2 cup butter, softened
1 1/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Powdered sugar, for dusting cookies

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • With an electric mixer, beat cream cheese and butter together at high speed until fluffy. Add sugar and beat until fully incorporated, 1-2 minutes more. Beat in the eggs and vanilla.
  • In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the creamed mixture. Do not over-mix.
  • Shape the dough into one inch balls, and place on the prepared baking sheets about 2 inches apart. The batter will be sticky. If it seems to sticky to handle, put it in the refrigerator for 15-20 minutes.
  • Bake cookies for 8-10 minutes, or until they just began to brown. Cool cookies on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Once cool, dust with powdered sugar.

CREAM CHEESE, COCONUT, SNOWBALL'S - JUST A PINCH RECIPES



Cream Cheese, Coconut, Snowball's - Just A Pinch Recipes image

OMG!

Provided by Sheila D @ditzybug59

Categories     Cookies

Number Of Ingredients 4

1 package(s) (8 ounces) cream cheese, softened.
1 can(s) (8 ounces) crushed pineapple, well drained.
1 cup(s) chopped pecans
3 cup(s) flaked coconut

Steps:

  • In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
  • Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

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