How To make Basic Cream Cheese Cookies Part 1
3/4 c Butter or margarine; soften
3 oz Cream cheese; softened
3/4 c Granulated sugar
1 tb Lemon peel; grated
2 c All-purpose flour
1/4 ts Salt
In a large bowl with electric mixer at medium speed, beat butter, cream cheese, sugar and lemon peel until light and fluffy; with mixer at low speed, beat in flour and salt to blend well. Flatten dough to disk shape; refrigerate wrapped in plastic, 30 minutes. Work with 1/4 dough at a time; keep remainder refrigerated. Heat oven to 350`F. Roll dough out to 1/8 or 1/4-inch thickness on lightly floured surface and cut into desired shapes;
or, mold into shapes. Place on ungreased cookie sheets, spacing about 1 inch apart; bake 10 to 15 minutes, depending on thickness of dough, until light browned. Cool completely on wire racks. Store in airtight container. Makes 2 to 6 dozen cookies, depending on size. Follow basic recipe above, with the variations below: 1. WALNUT-JAM CRESCENTS: After chilling, roll one fourth dough at a
time into 8-inch circle; cut each into 8 wedges. Stir 1 tsp. grated lemon peel into 1/4 cup apricot jam; spread over wedges. Chop 1/4 cup walnuts; sprinkle over wedges. Roll up from long side; curve ends in crescent shape. Bake 12 to 14 minutes. When cool, sprinkle with confectioners' sugar. Makes 32. -----
How To make Basic Cream Cheese Cookies Part 1's Videos
Cinnamon Cream Cheese Cookies Recipe | This Silly Girl's Kitchen Ep.1
Cinnamon Cream Cheese Cookies are an easy, tender cookie bursting with cinnamon sugar.
These cinnamon cream cheese cookies make for the perfect Christmas (or anytime!) cookie!
AKA snickerdoodles on steroids!
Full free PRINTABLE recipe:
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Double Chocolate Subway Style Cookies! Recipe #Shorts
How to make soft and chewy Double Chocolate Cookies!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
What’s your favourite Subway cookie? I used to always get the oatmeal and raisin one, but I don’t think they sell it anymore in the UK ???? Now the double chocolate cookie is my new go-to ????
I was so excited when I tasted these cookies, as they taste just like them! Dare I say… better ???????? I ate three in one go and struggled to stop ????
Sound on for full instructions ????
All you need is:
115g Unsalted butter, melted
150g Light brown sugar
115g Granulated sugar
1 Large egg
1 tsp Vanilla extract
160g Plain flour
20g Cocoa powder
1/2 tsp Bicarbonate of soda
1 tsp Salt
100g Milk/dark Chocolate chips
100g White chocolate chips
Bake 160C (fan) 8-10 mins
Makes about 20 cookies
Tip: When they cookies come out the oven, they will look puffy and underdone. Let them cool for 15 mins on the tray before moving them. They will flatten and crinkle like in the photo ????
The texture is just like Subway cookies!
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #baking #cookies #recipe
Cheesecake Cookies - How to Make Cream Cheese Cookies
Learn how to make light and fluffy cheesecake cookies from scratch! These delicious cream cheese cookies are easy to make but taste amazing!
▼ INGREDIENTS LIST:
(ingredients for 24 cookies)
- 225 g (8 oz) of cream cheese
- 120 g (4.2 oz) of butter
- 270 g (9.5 oz) of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 350 g (12.3 oz) of wheat flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- Powdered sugar, for sprinkling
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Cream Cheese Chocolate Chip Cookie Recipe - Le Gourmet TV Recipes
LeGourmetTV Is Now Glen & Friends Cooking!
Everyone loves chocolate chip cookies! Here I substitute some of the butter with cream cheese, making these light and chewy.
Makes 12 big cookies.
Ingredients:
½ cup (125 mL) butter, softened
¼ cup (60 mL) cream cheese, softened
¾ cup (175 mL) packed brown sugar
¼ cup (60 mL) granulated sugar
1 large egg
2 tsp (10 mL) pure vanilla extract
2½ cups (625 mL) all-purpose flour
2 tsp (10 mL) cornstarch
1 tsp (5 mL) baking soda
pinch salt, optional and to taste
1 cup (250 mL) semi-sweet chocolate chips
1 cup (250 mL) raisins - optional.
Method:
Preheat oven to 350ºF (180ºC)
In the bowl of a stand mixer, combine the butter, cream cheese, and sugars; beat on medium-high speed until well-creamed, light and fluffy.
Then beat in egg, and vanilla.
In another bowl mix the flour, cornstarch, baking soda, and optional salt until just combined.
Add the dry ingredients to the stand mixer slowly, in a couple of additions.
Fold in the raisins and chocolate chips by hand.
Chill in the fridge for a half hour.
Using a 2 scoop, form heaping mounds and flatten slightly with your hand before baking.
Bake for 8 to 10 minutes, or until edges have set and tops are just beginning to set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
#Cookies #CookieRecipes #ChocolateChipCookies
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Cream Cheese Cookies
These delicious, fluffy cream cheese cookies MELT in your mouth and have the most delightful flavor; perfectly sweet with a nice tang from the cream cheese and a hint of vanilla.
Recipe:
These cookies are SO good! I've actually been making them quite a bit and leavning them on friend's doorsteps as little cookie care packages. They're a must make recipe.
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Soft and Chewy Cream Cheese Chocolate Chip Cookies | NO Chill
Cream Cheese Chocolate Chip Cookies | Chocolate Chip Cheesecake Cookies
:: Cook Me Food ::
These melt-in-your-mouth chocolate chip cookies have the perfect balanced of softness, chewiness and smoothness, thanks to one added ingredient – cream cheese. You’ll get a rich yet a subtle creamy flavor and loads of chocolate chips with every bite!
You’ll need:
• 2 ¼ cup all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• ½ cup salted butter (softened)
• ¼ cup cream cheese (softened)
• 1 large egg (room temperature)
• ¾ cup brown sugar
• ¼ cup white sugar
• 2 tsp vanilla extract
• 1 ½ cup chocolate chips
Makes 20 cookies
* Using a 2” ccokie scoop
:: HELPFUL HINTS::
* Measure your flour correctly. Adding too much flour will result to dry and crumbly cookies when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let the cookie rest in the baking pan for 5-10 minutes. Transfer to wire rack to finish cooling.
Happy baking!
Thank you for watching!