Cream Cheese Cookies I Recipe - Allrecipes.com
Cream Cheese Cookies I Recipe
  • READY IN 1 hr

Cream Cheese Cookies I

Recipe by  

"These cookies are delicate when made with a press, or hardy when dropped by spoonfuls. I fill centers of press cookies with preserves or a chocolate chip for added variety."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
  2. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
  3. Bake for 15 minutes in preheated oven. Cookies should be pale.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2006

Great recipe as is or with some variations. After making it as submitted several times, today I managed to create "strawberry cheesecake" cookies by adding 2/3 of a 3 oz box of strawberry jello. (I was too chicken to add the whole box, but I might next time). This made the cookies a bright pink color, which was perfect for my daughter's class Valentine's party tomorrow. I also used a full 8 oz of cream cheese this time, and was pleased with the results. I chilled the dough and then put it into my cookie press to make a heart shape. My husband said he loved them and wants me to do it this way again next time. Imagine the possibilities...green jello mix with a shamrock shape for St. Pat's Day or Christmas trees, orange jello for Halloween pumpkins... This recipe works so well for press cookies. I tried two or three other recipes with horrible results and now I always use this one. Good luck!

 
Most Helpful Critical Review
Dec 24, 2005

WHOA!!!!!! huge typ-o!! Thats reflected in the 3 star rating. I have been making cream cheese cookies for years and it should be 8 OUNCES of cream cheese, not 3!!!! I can only imagine why people thought they tasted like flour, look at the recipe's stated proportion of flour to cream cheese! 3 oz. cream cheese for 2 1/2 cups flour? YIKES. I made this recipe with 8 oz. cream cheese and cut back the flour to 2 cups, and still think I could cut the flour back some more. They don't taste too rich with the 8 oz,. trust me, it will taste the way its supposed to...like a CREAM CHEESE COOKIE and not a flour cookie! For half my batch I pressed a fork into the cookies and sprinkled green sugar crystals on them, the other half I made thumbprints and filled with blackberry and apricot preserves. Yummy. Food coloring also works great with these cookies, especially if using a press!

 
Feb 23, 2007

I just tried these cookies for the second time. Te first time I followed the recipe exactly, except added more vanilla, and they tasted like flour. This time I added 8 oz. cream cheese and did them as a drop cookie because the dough was too sticky for a press. They are MUCH better this time. Soft cookies with a lot of cream cheese flavor!! I added chocolate chips to some and I made thumbprint cookies out of some. I put a bit of strawberry preserves in the tumbprint before baking. YUMMY! The plain ones are good as well! I will probably make these again. I gave it 4 stars because I had to alter the recipe.

 
Mar 03, 2007

I made these using the 8oz size Philly. I made them with "Splenda". I did not have time to bake them, so after I made the dough, I rolled the dough (I made three rolls) in plastic wrap and refrigerated them. I baked them as I needed them. They slice well, and keep well.I probably used them within 4 or 5 weeks.

 
Jan 01, 2007

Great recipes and pretty straightforward! I used the stand mixer and the cookie press to do most of the work. I uploaded a photo of the cookies.

 
Dec 15, 2003

Fantastic cookies from a cookie press--just be sure not to overbake them. When they're done they still look pale and soft, and they'll harden as they cool. Always a hit!

 
Jan 05, 2004

These are very rich and wonderful! I used an 8 oz. cream cheese as suggested in several of the reviews. I also filled some with strawberry jam, some with chocolate chips and even pressed a pecan half on some and sprinkled those with a little bit of sugar. One review said it tasted like play-dough. I have never eaten playdough but will try now if this is how it tastes!

 
Dec 08, 2007

I guess I should have read more of the reviews before I decided to use this recipe for my first time using a cookie press. Though I'm sure I could use practice, the dough didn't seem stiff enough. That said, I did manage to get a few sheets of very pretty cookies... I did put red raspberry preserves in the centers of about half of them. However, after all that work, I was really disappointed by the taste. I used 8 oz of cream cheese, as suggested by other users. They taste like a very mediocre shortbread... sorry.

 

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Nutrition

  • Calories
  • 54 kcal
  • 3%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 22 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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