CREAM CHEESE SUGAR COOKIES RECIPE | ALLRECIPES
A soft, chewy, and flavorful sugar cookie. It is very important to chill the dough, as it is too sticky to roll unless well chilled.
Provided by deleteduser
Categories Sugar Cookies
Total Time 9 hours 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 dozen
Number Of Ingredients 8
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.
Nutrition Facts : Calories 52.6 calories, CarbohydrateContent 5.8 g, CholesterolContent 10.9 mg, FatContent 3.1 g, FiberContent 0.1 g, ProteinContent 0.6 g, SaturatedFatContent 1.9 g, SodiumContent 38 mg, SugarContent 2.8 g
CLASSIC SUGAR COOKIES (COOKIE EXCHANGE QUANTITY) RECIPE ...
Mmm! Melt-in-your-mouth sugar cookies. Enjoy a classic!
Provided by Betty Crocker Kitchens
Total Time 4 hours 30 minutes
Prep Time 2 hours 0 minutes
Yield 96
Number Of Ingredients 16
Steps:
- In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
- Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
- Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
Nutrition Facts : Calories 100 , CarbohydrateContent 14 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 55 mg, SugarContent 9 g, TransFatContent 0 g
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- In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
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Reviews 4
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Reviews 5
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- For the cookie dough: In a medium bowl, whisk together the butter, brown sugar, pumpkin puree and vanilla until well combined. In a separate medium bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt and baking powder. Add the flour mixture to the pumpkin mixture and stir until all the dry ingredients are well mixed. Cover the bowl and refrigerate until the dough is firm, at least 4 hours or overnight. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. For the spiced sugar: Stir together the granulated sugar and pumpkin pie spice in a small bowl. Scoop the dough into balls, about 2 tablespoons each. Roll each ball in the spiced sugar until well coated and arrange at least 2-inches apart on the prepared baking sheets. Bake until the cookies are puffed, set around the edges and begin to crack on top, 11 to 13 minutes. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
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Reviews 5
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Cuisine American, Comfort Food
- For the cookie dough: In a medium bowl, whisk together the butter, brown sugar, pumpkin puree and vanilla until well combined. In a separate medium bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt and baking powder. Add the flour mixture to the pumpkin mixture and stir until all the dry ingredients are well mixed. Cover the bowl and refrigerate until the dough is firm, at least 4 hours or overnight. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. For the spiced sugar: Stir together the granulated sugar and pumpkin pie spice in a small bowl. Scoop the dough into balls, about 2 tablespoons each. Roll each ball in the spiced sugar until well coated and arrange at least 2-inches apart on the prepared baking sheets. Bake until the cookies are puffed, set around the edges and begin to crack on top, 11 to 13 minutes. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
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