How To make Basic Cream Cheese Cookies Part 2
Mary wilson bwvb02b Variation continued... 2. GINGER-CHOCOLATE SHORTbrEAD: Heat oven to 325~F. Omit grated lemon
peel. Beat 3 tbsp. ground ginger and 1 tbsp. molasses into dough; stir in 2 tbsp. finely chopped crystallized ginger. Pat unchilled dough into two
lightly greased 8-inch round cake pans; score each deeply into 12 wedges. Bake 40 minutes. Remove in one piece from pans to cool. Drizzle with melted semisweet chocolate (four 1-ounce squares); decorate with additional chopped crystalized ginger, if desired. Cut into wedges along score marks. Makes 2 dozen. 3. CHOCOLATE-PECAN MOON PIES: Omit grated lemon peel, after chilling,
roll out dough to 1/8-inch thickness; cut into 2 1/2 inch scalloped rounds. Place 1/8 tsp. each mini chocolate chips and chopped pecans on each side of each round. Brush edges of rounds with water; fold over; press to seal. Bake 10 to 12 minutes. Glaze with Quick Confectioner's Icing (recipe at the ends of the variations of recipes); drizzle with melted semi sweet chocolate (two 1 ounce squares). Makes about 5 dozen. 4. RICH ALMOND SNOWDROPS: Beat 1/2 tsp. almond extract into dough;
stir in 1 cup finely chopped almonds. After chilling, shape into 1-inch balls. Bake 12 to 15 minutes. While still warm, roll in confectioners' sugar; sprinkle with additional chopped almonds. Makes about 4 dozen. 5. NUTTY BANANA SPICIES: Beat 2 small ripe bananas, mashed (about 1
cup) and 1 teaspoon ground allspice into dough. Drop unchilled dough by tablespoonfuls; sprinkle with chopped candied orange peel and slivered pecans. Bake 10 to 12 minutes. Makes about 4 dozen. -----
How To make Basic Cream Cheese Cookies Part 2's Videos
Chocolate Cream Cheese Cookies!
Spring is fast approaching and there is nothing better than a good cookie! Chocolate Cream Cheese Cookies are one of my favorite cookies of all time. Something magical happens when the traditional ingredients of a chocolate cookie are paired with soft cream cheese. The cream cheese in this chocolate cream cookie recipe ensures a soft chewy interior while maintaining a firm exterior and slight crunch. During your next visit to the market or grocery store, grab some dark or milk chocolate and a packet of cream cream and try this recipe. The other ingredients you probably already have in your refrigerator and/or pantry. These cookies are sure to be a crowd pleaser and conversation starter!
Here is the recipe:
84g/ 6 tbsp. unsalted butter (soft)
56g/ 4 tbsp. cream cheese (soft)
200g/ 1 cup granulated sugar
250g/ 2 cups all-purpose flour
4g/1 tsp baking soda
2g/½ tsp. salt
2g/1/2 tsp chocolate extract
2g/ ½ tsp vanilla
1g/ ¼ tsp baking powder
42g/ ¼ cup melted dark chocolate
37g/ ¼ cup cocoa powder
57g/1 egg and 18g/ 1 egg yolk
112g/ 2/3 cup dark chocolate chips
Combine butter, cream cheese, sugar, and melted chocolate.
Add egg and yolk and combine.
Add vanilla and chocolate extract and combine.
Combine remaining dry ingredients (except chocolate chips)
Add dry ingredients to wet ingredients.
Add chocolate chips and combine (avoid overmixing dough).
Chill dough for 30 minutes.
Form cookies with using ice cream scoop.
Place cookies 2 inches apart on baking tray lined with parchment.
Bake 350F/ 176C degrees for 15 minutes (ovens vary).
Allow cookies to cool for 10 minutes.
Recipe makes 12 large cookies.
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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Red Velvet Cream Cheese Stuffed Cookies
These moist and chewy red velvet cookies are stuffed with a light and fluffy cream cheese filling and are very similar to my chewy double chocolate chip cookies but with the flavor and texture of my authentic red velvet cake! Super easy to make and even easier to eat or gift during the Holidays.
Written Recipe & Instructions ►
CHEF MASTER COLORS ►
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BOSCH MIXER ►
Red Velvet Cookies Recipe ►
1 ounce (35 g) cocoa powder
12 ounces (319 g) all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
7 ounces (198 g) unsalted butter room temperature
5 ounces (149 g) brown sugar
5 ounces (149 g) granulated sugar
2 large eggs room temperature
1/2 teaspoon vanilla
1 Tablespoon red food color (gel, not liquid)
1 Tablespoon (15 g) buttermilk
4-6 ounces (113 g) white chocolate for decoration
Cream Cheese Filling Recipe ►
6 ounces (170 g) cream cheese room temp
5 ounces (142 g) powdered sugar
1/2 teaspoon salt
1 Tablespoon flour
CHAPTERS ►
00:00 Introduction
00:20 Cream cheese filling
00:54 Red velvet cookie dough
02:08 Red food coloring
02:53 Chilling the dough
03:12 Stuffing the cookies
04:02 Baking the cookies
04:14 Drizzling with chocolate
04:35 Storing the cookies
05:08 Tasting the cookies
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Cream Cheese Cookies Recipe
These cream cheese cookies are so soft, fluffy and super delicious. They are melt in your mouth! It was my first time trying cream cheese cookies and they become my new favorite cookies! They are pretty easy to make, they are perfect for holidays, birthday and they are perfect with a cup of tea or coffee. Follow this recipe to learn how to make the best cream cheese cookies.
Full written and printable recipe:
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Makes 24-26 cookies
Ingredients:
1¾ cups (220g) All-purpose flour
1/2 cup (115g) Cream cheese, softened
1/2 cup (115g) Butter, room temperature
1 cup (200g) sugar
2 teaspoons Vanilla extract
1 Egg
1/4 teaspoon Salt
1/2 teaspoon Baking powder
Icing sugar for dusting
Directions:
1. In a bowl, whisk flour, baking powder and salt. Set aside.
2. In a separate bowl, cream the butter and cream cheese. Add in the sugar and beat until light and fluffy. Add egg, vanilla extract and beat until combined.
3. Add the flour mixture and stir until combined. Use a spatula to scrape the bottom. Cover and refrigerate for at least 1 hour.
4. Preheat oven to 375F (190C).
5. Roll the dough into 1-2 inch balls. Place on a baking tray lined with parchment paper and flatten slightly the cookies.
6. Bake for 9-11 minutes, or until the edges are set.
7. Allow to cool before serving. Dust with icing sugar.
Notes:
• Keep the cookies in a closed container in the fridge un to 5 days.
Recipe inspired by:
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Low Carb Cream Cheese Cookies Recipe For Keto (1.5 NET CARBS)
How to make low carb cream cheese cookies for the keto diet! Easily THE BEST keto cream cheese cookie recipe you'll try. These low carb cookies are soft, chewy, buttery, & delicious!
100+ Keto Recipe Cookbook:
Gum.co/BestKetoCookbook
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Low Carb Keto Cream Cheese Cookie Essentials:
Food Scale:
Coconut Flour:
Coconut Oil:
Erythritol:
*Optional:
Low Carb Chocolate Chips:
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Keto Cream Cheese Cookie Ingredients:
Wet Ingredients:
6 Tbsps (84g) Cream Cheese
1 Egg
2 Tbsps (30g) Freshly Squeezed Lemon Juice
1 Tsp Vanilla Extract
3 Tbsps (42g) Coconut Oil
Dry Ingredients:
1/2 Cup (64g) Coconut Flour
Heaping 1/3 Cup (50g) erythritol
Keto Cream Cheese Cookie Instructions:
Add all the wet ingredients into a medium sized bowl.
Use a hand mixer to combine the ingredients.
Once combined add the dry ingredients.
Now use a spatula to combine those ingredients until a dough develops in the bowl.
Once it does use a cookie scoop to form 18 equal sized cookies, and bake at 350 degrees for 8-10 minutes.
Score the cookies with a fork halfway through baking
Let the cookies cool in the tray, and enjoy!
Recipe makes 18 servings - Macros per serving:
64 Calories
Fat: 5g
Carbs: 2.75g
Fiber: 1.25g
Protein: 1.5g
1.5 NET CARBS per serving
*Note: Erythritol is a ZERO calorie sweetener and as such is not included in the macronutrients.
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Cottage Cheese Cookie Dough | Eating Bird Food #recipe #cottagecheese #easyrecipe