This basic cookie recipe is made with both butter and cream cheese. Use it to make cookies in all your favorite shapes.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
chill:
15 mins to 30 mins
bake:
7 mins at 375° per batch
Servings:
48
Yield:
about forty-eight 2-1/2-inch cookies or twenty to twenty-four 4-inch cookies
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Butter Cookie Cutouts

Ingredients

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Directions

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  • In a large mixing bowl, combine flour, extra-fine or granulated sugar and salt. With an electric mixer on medium to low speed, add butter, 1 piece at a time, beating until mixture is crumbly. Add cream cheese and vanilla. Beat mixture on low speed just until a ball forms.

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  • On a lightly floured surface, shape dough into a ball. Divide into 2 pieces. Use your hands to slightly flatten each piece, forming 2 flat round disks. Wrap each in plastic wrap or parchment paper and refrigerate for 15 to 30 minutes or until dough is easy to handle.

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  • On a lightly floured surface, roll out 1 disk at a time to 1/8 inch thick. Using a 2-1/2- or 4-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheets. (Reroll dough scraps.)

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  • Bake in a 375 degree F. oven for 7 or 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to wire racks and let cool. Frost cookies with a thin layer of Cream Cheese Icing. If you like, decorate cookies with decorative candies or colored decorating sugar.

Nutrition Facts (Butter Cookie Cutouts)

108 calories; total fat 7g; saturated fat 4g; cholesterol 18mg; sodium 60mg; carbohydrates 11g; fiberg; protein 1g; vitamin a 194IU; vitamin cmg; calciummg; ironmg.

Cream Cheese Icing

Ingredients

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Directions

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  • In a large mixing bowl, beat cream cheese, butter and vanilla with electric mixer until light and fluffy. Gradually add powdered sugar, beating well. If icing is too thick, add a bit of milk to reach spreading consistency. If icing is too thin, beat in additional powdered sugar. If you like, add food coloring as desired.

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