1 1/2 cups jam, jelly, or preserves. Beat in the egg and vanilla extract then scrape the bowl down and mix once more. 8 ounces bar cream cheese, room temperature. Cut the cream cheese into 1-inch cubes and add them to the bowl. Transfer to the baking sheet, and repeat with the remaining dough. In a mixing bowl or food processor, cream the butter and cream cheese together. With a 2 1/2-inch round or 2-inch star-shaped cookie cutter, cut out cookies. Dump the dough onto the work surface, scraping the bowl. 3. Beginning at the wide edge, roll the dough up toward the point, as you would make a crescent roll or a croissant, turning the ends in slightly to achieve the crescent. I’ve been wanting to bake cream cheese into cookies for ages. Add sugar to butter mixture and beat until light and fluffy. Add the pinch of salt and sugar. Cream cheese frosting makes the perfect crown for these cookie queens. Add flour and baking soda; mix well. The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious. Almond extract helps yield the best-tasting sugar cookies, I swear. Makes 3 cups cookie dough VARIATIONS: Beat in the flour, a little at a time. There should be large streaks of cream cheese. Knead a few times to incorporate any loose pieces.
Divide the dough into 4 equal portions and refrigerate at least 1 hour. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. 1/2 cup (1 stick) unsalted butter, room temperature. Cream cheese makes the cookies oh-so-soft and tender. PHILLY CREAM CHEESE COOKIE DOUGH 1 (8 oz.) Sprinkle or spread a little of the filling of your choice on each little wedge. 2 cups all-purpose flour, (spooned and leveled) 1/2 teaspoon coarse salt. Cream Cheese Sugar Cookie Recap. cream cheese, softened 3/4 cup butter, softened 1 cup powdered sugar 2 1/4 cups flour 1/2 teaspoon baking soda Beat cream cheese, butter and sugar in large mixing bowl at medium speed with electric mixer until well blended. Knead the dough lightly until all the flour is incorporated. Remove the top layer of parchment paper, then cut the cookies as desired. Bake the cream cheese sugar cookies for 9-11 minutes at 350 degrees F, until pale golden at the edges. Shape cookies; arrange, 2 inches apart, on 2 parchment-lined baking sheets and refrigerate 20 minutes (reroll scraps). Mix on medium-low speed until a shaggy-looking dough begins to clump around the paddle, 30 to 60 seconds. If the dough is sticky, dust it with a little flour. pkg. I finally did. The cookie dough only needs to chill for 1 hour, give or take. And I’m in love with the results. In my cookbook, I have a recipe for Carrot Cake Cookies with cream cheese baked in, but I’ve never tried it with chocolate chip cookies or as a way to substitute for butter until now.
Perfectly sweet without reaching toothache status.