PHILADELPHIA® Sugar Cookie Cutouts Recipe - Allrecipes.com
PHILADELPHIA(R) Sugar Cookie Cutouts Recipe
  • READY IN ABOUT hrs

PHILADELPHIA® Sugar Cookie Cutouts

Recipe by  

"With cream cheese and vanilla, these sugar cookie cutouts taste as good as they look."

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Original recipe makes 21 servings, 2 cookies each Change Servings
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  • PREP

    20 mins
  • READY IN

    1 hr 2 mins

Directions

  1. Preheat oven to 350 degrees F. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 30 minutes.
  2. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into assorted shapes, using 3-inch cookie cutters. Place on greased baking sheets.
  3. Bake 10 to 12 minutes or until edges begin to brown. Transfer to wire racks; immediately press about 1/2 teaspoon of the crushed candies into top of each hot cookie. Cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2007

this is a fantastic recipe! my husband rated them 5 stars and he's tough to please. i agree with him, they are fantastic! they are tender and hold their shape well. i followed the recipe exactly except i accidently used 1 tsp. of baking soda. i baked them 6-8 minutes depending on the size of cutter. i would imagine 10-12 minutes would be too long. i didn't do the hard candy thing...just rolled them out and iced them. heads up, the dough needs to chill for many hours to make them able to roll out clean. i also use rolling pin elastics that enable me to roll my dough perfectly even. try this recipe...it is tasty!

 
Most Helpful Critical Review
May 19, 2008

Honestly I didn't like the baked cookies, or working with these ones... however they are great to make and let kids eat the raw dough since they have no eggs or anything. Plus they taste great that way :)

 

18 Ratings

Dec 17, 2007

These were exactly what I was looking for in a cut-out sugar cookie. I was a little concerned at first because they were so sticky right after they were mixed. I divided the dough in half,flattened into two rectangles, and wrapped in wax paper. I mixed these up Saturday night to be made on Sunday afternoon. So they chilled in the refrigerator the whole time. They were still a little sticky the next day so I can't imagine only chilling for 30 minutes. I dusted my pastry board with powdered sugar and also dusted the dough. I do not use flour to roll out sugar cookies, it makes them tough. They rolled out wonderfully. We cut them a little thicker, maybe a 1/4 inch. Baked in a 350' oven for 10 minutes, turning cookie sheet half way through. We let them cool for a couple of hours and then turned the kids loose with several colors of frosting and sprinkles. They had a great time. The cookies were moist and just sweet enough. This will be our sugar cookie recipe from now on!

 
Dec 17, 2007

These should just be called Sugar Cookies. Leave out the cutout part. Taste is great but cannot make cutouts out of it.

 
Dec 12, 2007

These truly are the best cookies ever created! They make the best Christmas cookies, too! I used the Philadelphia Cream Cheese icing and they are simply mouth watering! Family and friends each year ask when they'll get their cookies! They hold up to the decorating and I freeze them with waxpaper between the layers. Thank you, Kraft!!

 
Dec 20, 2007

Definately the best I have made so far! Still would like to find one with a little more sugar to the cookie. Hard to mix with a hand mixer. I almost burnt out the motor on my small hand-held trying to mix these together! I would recommend a large stand mixer for these! Dough tasted great(if you love cream cheese) Rolled out easily with a little flour. Definately shill for a couple hours! This recipe is on KRAFTS website and doesnt call for baking soda. Iam not sure what would happen without it. Mine rolled out good, cut good and baked excellent for only 10 minutes. Will try again next year without Baking soda and a little more sugar!

 
Dec 24, 2007

The finished product is worth the angst of 'floppy' dough for this tasty cookie. There is no need to frost these, sans perhaps a drizzle of white chocolate. Keep the dough as cold as possible when cutting and placing on cookie sheets. These cookies will puff up just a little, and produce a dense, rich cake-like cookie. Everyone in the family loved these.

 
Dec 14, 2007

These were excellent cut outs! They held together well when moving to the baking sheet, were re-rolled a couple times and still turned out soft and yummy.

 

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