Cream Cheese Cookies I

Cream Cheese Cookies I

"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

1 h servings 54 cals
Serving size has been adjusted!
Original recipe yields 72 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.

Reviews

Read all reviews 188
  1. 216 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 pe...

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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 pe...

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 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 t...

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 refri...

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.

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!

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 pec...

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 enoug...

I made these for my Christmas tray, and they were very good. I used almond extract instead of vanilla (which I read in one of these reviews..thanks). It gave the cookies a nice flavor. I want...

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