rolled the dough-balls in finely ground graham cracker (used my food processor for this) creating a crunchy crust, trust me, it will taste the way its supposed to...like a CREAM CHEESE COOKIE and not a flour cookie! i didn’t use salt and they taste great. Merry Christmas happy cookie baking all. So that was my practice batch that my husband and I ate (12 cookies in 12 hours...they're that good). I used the stand mixer and the cookie press to do most of the work. I would start by putting cocoa powder in 1/4 cup, then sprinkle maybe half of that in the dough and mix it. Beat in egg yolk and vanilla. Made these tonight and they are fantastic. Has anyone tried these with a sugar substitute? Yummy. Thank you, Linda Anderson. I enjoy this recipe as is but adding a little bit of lemon zest to this really brightens it up for spring time! Let those peasant’s eat Oreos! Do you think these would be good with a thin frosting? I used almond extract instead of vanilla (which I read in one of these reviews..thanks). Unusual for a cookie. Thanks Madonna!! Denise, I’m so glad you like them!! I did add a bit more lemon juice and zest to the icing. they are tasty but mine came out flat. I finally have our video and full DIY instructions for making your own gingerbread houses. Even if the bottoms are a little brown, they still taste delicious – I just wouldn’t want them to become too too dark. I looked up other cream cheese cookie recipes and most only call for vanilla extract so I will try again without the almond. eating. The ones in the picture have been made with shortening. Yummy nonetheless! Keep in mind that the dough DOES need to be refrigerated for at least an hour, so plan ahead! Other than that, expired ingredients perhaps? I really want to try them…. Also, kosher salt has a larger crystal size than, day table or pickling salt, even without the addition of iodine that pickling salt does not. Linda, I would follow your own family recipe as is or make my cookies per my recipe without changing the amount of flour because altering the amount can greatly affect the outcome and they won’t taste as good. The cocoa ones turned out fudgey, like little light brownie bites. I can only imagine why people thought they tasted like flour, look at the recipe's stated proportion of flour to cream cheese! The dough was a pain to mix. Hi Diana! :-). Bake in the preheated oven until slightly golden brown on top, 13 to 15 minutes. Just wondering if I need to refrigerate. Cream cheese has sodium in it, so I didn’t find it necessary to add extra, but you certainly could test it out with 1/2 tsp or 1 tsp. I have been looking for a vanilla cookie recipe & hadn’t really found any that looked like what I was after. These cream cheese cookies are so light and delicious, They're super simple to make, and it's easy to eat more than one! Cream together butter and cream with electric mixer. They’re pretty delicious! Hi! Thanks so much, Erin! The instructions are part of the recipe and just as important;). Hi Lynne! Try not to use too much flour on your work surface as it could make the dough tough. I made these this evening. Do I have to wait to powder them with sugar once they come out of the oven or can I powder them right away? I made these cookies for Christmas! Thanks in advance! I used confectioners sugar on my hands instead of flour. I almost regret making them because now nothing else is good enough for me & I want to replace every meal with just these cookies. I have never eaten playdough but will try now if this is how it tastes! Amount is based on available nutrient data. I always line my pans with parchment paper so my cookies never get over-browned or burned bottoms. Just made these, followed the recipe to a T , and they came out SOOOO good. Watch for the very edges of these cookies to begin turning a golden brown, then pull them. Is that right? Kyonte, the dough for these cookies is a bit more sticky. Pay close attention. It is great! For anyone without cake flour, remove 2 TB of flour, replace with 2 TB of cornstarch. Preheat oven to 325 degrees F (165 degrees C). How much? Thank you so much for sharing the recipe. You can save the white for tomorrow morning’s breakfast. Everyone in my family loves these cookies. I refrigerated the dough for the suggested time, but the dough was still a bit sticky/soft, so it spent another hour chillin’. and in place of the 2 TBSP add 2 TBSP of cornstarch. Allow cooling down on a wire rack and dust the cream cheese cookies … I’ve made these cookies a few times and I always double the recipe so that my cookies are larger and so that I have plenty :-) The man, likes a “man sized” cookie LOL i’d pack them in an air tight container. Hi Patricia! Make sure that you sift the flour and then measure it into the cup. Last batch I made it put colored sugar on top of them and they puffed up just fine.
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