I’m not sure why I think of cream cheese cutout cookies as an old-fashioned cookie, in the best sense. Perhaps it’s their old-fashioned, butter-rich taste that brings to mind a delicate shortbread. My mom used to make them from time to time; I don’t have her recipe, unfortunately, but found one I like (with two minor adjustments) when the urge to use my Thanksgving cutters struck.
The adjustments are the addition of a little salt, which most cookies need, and I rolled them to 1/4″, not 1/8″ as specified in the original. I think the cookies would be too crisp if thinner; at 1/4″ they’re crisp without being hard and remain flat when baked without any spread in the oven.
I also think the dough would be troublesome if thinner. Several reviewers griped about the dough sticking so I used a wooden pin instead of silicone to see how it handled. It was just fine with a bit of flour on the pin and the board, and with the dough very well-chilled. If you chill it in four small discs they’ll be ready to use after only 3 to 5 minutes on the counter, even if they were chilled for 24 hours as mine were. It’s a forgiving dough, as most cream cheese doughs are, and scraps can be re-rolled without the cookies suffering.
I might freeze them unfrosted but will update with a photo when they’re decorated. I know they look like a cowboy hat and an apple right now, but they’re supposed to be a pilgrim hat and a pumpkin, although the upside-down hats remind me of a favorite scene from The Wonder Years.
Cream Cheese Cut Out Cookies
Adapted from Allrecipes
2 cups/248g all-purpose flour
1/2 tsp baking powder
1/2 tsp coarse salt or 1/4 tsp table salt
1 stick/4 oz/113g unsalted butter, softened
3 oz/85g cream cheese, room temperature
1 cup/200g sugar
1 large egg, room temperature
1/2 tsp vanilla extract*
*I think a good flavor addition would be 1 tsp of finely-grated lemon zest. I’m doing that next time. ~ ella
In a small bowl, combine the flour, baking powder and salt. Mix well to distribute and set aside.
In a large bowl, cream the butter, cream cheese and sugar until light-colored and smooth, a couple minutes with a stand mixer, longer by other methods.
Gradually stir in the flour mixture to incorporate. Divide the dough into four pieces, wrap well and refrigerate at least 2 hours, up to 24.
When ready to bake, set a rack in the middle of the oven and preheat to 375F/190C/Gas 5. Line a cookie sheet or rimmed baking sheet with parchment and set aside.
Let dough stand at room temperature 3 to 5 minutes before rolling on a floured surface with a lightly-floured pin. Cut out as desired and bake for 7 to 9 minutes, until golden and lightly browned on the edges.
Let stand on the cookie sheet for 1 minute before transferring to a rack to cool. Store tightly covered or freeze well-wrapped for up to one month.
Yield: 24 – 36 cookies, depending on the cutters.
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I lost my favorite cut-out cookie recipe years ago and never have been able to duplicate it. I love decorated cookies, so I’ll give these a go. I have time tomorrow to practice, too
You just can’t find a decent cutout, decorated cookie around here. I think they add powdered cardboard to make them easy to roll and cut.
By the way ~ I got around to a little of that “boundary pushing” in my latest. It’s small, but if you squint real hard you can find plot, character and dialogue
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I know what you mean about finding good cookies, shore. I have several other cutout cookie recipes here, including no-chill cutouts, spiced cutouts and gingerbread. Click the Cookies category and you’ll find them. I was in a decorating mood so they’re decorated nicely. Good icing and glazes here too. I put half the cream cheese dough in the freezer, giving me a leg up for snowflake cookies later.
I have a full plate today but will try to read your story tonight when I can really enjoy it — and I’m sure I will!