How to make Cream Cheese Cookies| Cream Cookies Recipe (Holiday Baking Ideas)
Learn how to prepare really simple, easy and super tasty Cream Cheese Cookies which are perfect for bake share, holiday gift giving or sharing with friends during Christmas.
You can prepare the dough in advance and bake the cookies fresh. This Dough can freeze well as well can last in the fridge for upto 3 weeks.
You can decorate these cookies as you like, cut them in festive shapes or make jam thumbprint cookies out of them.
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Ingredients:
1/2 cup unsalted melted butter
1/3 cup cream cheese (Room temp)
1 Large Egg ( Room Temp)
1.5 cup sugar
1.5 cup all purpose flour
1/2 tsp baking powder
1/2 tsp vanilla
Method:
Mix together butter and cream cheese and beat until fluffy. Add in baking powder, sugar, eggs and vanilla and mix well. Once they are combined, add all purpose flour. Chill the dough for 30 mins. Roll out into small golf size balls and press down with measuring cup to have round cookies.
Preheat oven to 375 F and bake for 8-10 mins. Let stand for 2 mins on wire rack before serving.
Spritz Cookies | Sally's Baking Recipes
These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and the cookies freeze and ship wonderfully.
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#baking #recipes #spritzcookies
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How to Make Cream Cheese Sugar Cookies
Cream Cheese Sugar Cookies are a perfectly soft, melt-in-your-mouth cutout cookie!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓
Cut them into any shape you please but make sure to top them off with a generous topping of cream cheese frosting!
FULL PRINTABLE RECIPE:
Ingredients
½ cup unsalted butter softened to room temperature (113g)
6 oz cream cheese softened (170g)
1 cup sugar 200g
2 teaspoons vanilla extract
1 large egg
3 cups all-purpose flour 375g
1 teaspoon cornstarch
3/4 teaspoon baking powder
3/4 teaspoon salt
Cream Cheese Frosting
6 Tablespoons salted butter softened 85g
6 oz cream cheese softened 170g
1/2 tsp pure vanilla extract
2 1/4 cups powdered sugar 280g
2 tsp cornstarch**
Sprinkles for decorating optional
Ingredients
½ cup unsalted butter softened to room temperature (113g)
6 oz cream cheese softened (170g)
1 cup sugar 200g
2 teaspoons vanilla extract
1 large egg
3 cups all-purpose flour 375g
1 teaspoon cornstarch
3/4 teaspoon baking powder
3/4 teaspoon salt
Cream Cheese Frosting
6 Tablespoons salted butter softened 85g
6 oz cream cheese softened 170g
1/2 tsp pure vanilla extract
2 1/4 cups powdered sugar 280g
2 tsp cornstarch**
Sprinkles for decorating optional
Instructions
00:00 Introduction
00:23 Preheat oven to 350F (175C) and line two cookie sheets with parchment paper
00:27 Combine butter and cream cheese and use an electric mixer (or stand mixer) to stir until creamy and well-combined.
00:50 Add sugar and stir again until thoroughly combined.
01:01 Stir in egg and vanilla extract.
01:30 In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
01:48 Gradually add dry ingredients to wet until completely combined.
02:30 Transfer dough to a clean surface that’s been generously dusted with flour. Working with just half of the dough at a time, transfer dough to surface and use your hands to form into a ball (add additional flour to the surface if it’s sticky).
02:58 Use a rolling pin to roll dough to just under ½” thick. Use cookie cutters to cut into shapes and transfer to prepared baking sheets.
03:51 Bake in 350F (175C) oven for 8-10 minutes* Allow to cool completely on baking sheet before covering with frosting.
Cream Cheese Frosting
04:09 Once your cookies have cooled, prepare your frosting by combining butter, cream cheese, and vanilla extract. Use an electric mixer (or a stand mixer) to cream ingredients together until well-combined.
04:46 Gradually (with mixer on low-speed) add powdered sugar until completely combined. Stir in cornstarch (make sure it's well incorporated into the frosting).
06:05 Spread or pipe frosting over completely cooled cookies.
Notes
*Baking time will vary if you use smaller or larger cookie cutters. I used heart cutters that were about 3” in diameter.
**This is to help your frosting to crust and firm up more than it would otherwise. It will never be completely hard, but adding the cornstarch makes it easier to handle and transport the cookies without the frosting getting ruined.
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How Not to Mess Up Cookies: Butter Spritz Cookies | Food Network
Butter Spritz Cookies are an ✨iconic✨ holiday cookie! Pastry chef Ben Hardy will walk you through every step so you DON'T mess them up!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Butter Spritz Cookies
RECIPE COURTESY OF FOOD NETWORK KITCHEN
Level: Easy
Total: 23 min
Active: 15 min
Yield: 5 dozen cookies
Ingredients
2 sticks (8 ounces) unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
2 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon fine salt
Sprinkles for garnish
Directions
Special equipment: a cookie press (a.k.a. spritz gun)
Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
Sift together the flour and baking powder and add to the creamed butter. Mix until combined.
Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.
Cook’s Note
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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How Not to Mess Up Cookies: Butter Spritz Cookies | Food Networ
The Best Holiday Cookie? | Melissa Clark’s Almond Spritz Cookies | NYT Cooking
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“Is there anything more festive than a beautiful platter full of almond holiday spritz cookies?” It’s Day 2 of Cookie Week, and Melissa Clark is in the NYT Cooking studio kitchen making her Almond Spritz Cookies. A holiday classic found in nearly every cookie box, these almond-flavored cookies are buttery and crisp, and they keep well, so they’re great for sharing.
And here’s the entire 24 Days of Cookies, sure to make your holidays bright:
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How to Make Classic Spritz Cookies | Wilton
Learn how to make classic buttery spritz cookies using a cookie press and a variety of disks. Though these cookies are popular during the holidays, they're great year-round for any occasion! They can be made in a variety of shapes and sizes just by changing the discs on the press.
Setting Your Oven Temperature: 0:41
Preparing the Dough: 0:57
Coloring and Flavoring the Dough: 1:26
Using and Storing Spritz Dough: 1:46
Using Cookie Press: 2:20
Baking Cookies: 3:09
#SpritzCookies #ClassicSpritzCookies #WiltonBakes
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