Cream Cheese Cut-Outs II

Cream Cheese Cut-Outs II

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PLINDLEY 0

"It's the first recipe my grown daughter has ever asked me for. These are great!"
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Ingredients

38 m servings 60 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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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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  1. In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture. Divide dough into two pieces, cover and chill until firm, about 1 hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut in to desired shapes using cookie cutters and place the cookies at least 1 inch apart onto ungreased cookie sheets.
  3. Bake for 7 to 9 minutes in the preheated oven, until bottoms are lightly browned and cookies are firm. Remove from cookie sheets to cool on wire racks.

Reviews

104
  1. 125 Ratings

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Most helpful positive review

This is the best cookie dough I have ever worked with. I own a gourmet shop and made Valentine's cookies to sell, they were fabulous! Make sure you properly chill the dough before working wit...

Most helpful critical review

This was "ok". One of only two, 5 star recipes, I wasn't happy with. It's not as flaky and light as I like my cookies. I have one my cousin gave me that calls for 2 sticks of butter and it's...

This is the best cookie dough I have ever worked with. I own a gourmet shop and made Valentine's cookies to sell, they were fabulous! Make sure you properly chill the dough before working wit...

This was "ok". One of only two, 5 star recipes, I wasn't happy with. It's not as flaky and light as I like my cookies. I have one my cousin gave me that calls for 2 sticks of butter and it's...

I loved this recipe! I looked at the reviews first, so I added 1/2 tsp salt and 1/8 tsp nutmeg to the recipe and they added so much flavor! the cookies really held their shape and everyone love...

This was by far the easiest dough that I've worked with and the cookies were great. I took them to two different functions in one day and everyone wanted the recipe. Thanks so much for sharing!

These are such good cookies! I've been making this recipe for years, they are REALLY good...my variation: sandwich two cookies together with raspberry jam, and roll in powdered sugar. Hmmm...tho...

These were great! I put them in the refrigerator for an hour and they were way to sticky, so I ended up leaving them for about 3-4 hours and they were perfect. I did split up the dough into 4 ...

This dough was easier to work with when I divided it into smaller pieces (4 sections instead of 2) and, as others noted, refridgerated it until well chilled (4-6 hours.) I worked with only one s...

I tried this cream cheese version of the traditional sugar cookie and I it received "WOWs" from my co-workers. Then I made them again for my family and I think they'll now expect me to make the...

Wonderful! I used this recipe for Christmas cut-outs. Extremely moist and soft. I frosted and froze them and they were still great. I had NO TROUBLE with sticky dough. You will need a floured s...