How To make Basic Cream Cheese Cookies Part 1
3/4 c Butter or margarine; soften
3 oz Cream cheese; softened
3/4 c Granulated sugar
1 tb Lemon peel; grated
2 c All-purpose flour
1/4 ts Salt
In a large bowl with electric mixer at medium speed, beat butter, cream cheese, sugar and lemon peel until light and fluffy; with mixer at low speed, beat in flour and salt to blend well. Flatten dough to disk shape; refrigerate wrapped in plastic, 30 minutes. Work with 1/4 dough at a time; keep remainder refrigerated. Heat oven to 350`F. Roll dough out to 1/8 or 1/4-inch thickness on lightly floured surface and cut into desired shapes;
or, mold into shapes. Place on ungreased cookie sheets, spacing about 1 inch apart; bake 10 to 15 minutes, depending on thickness of dough, until light browned. Cool completely on wire racks. Store in airtight container. Makes 2 to 6 dozen cookies, depending on size. Follow basic recipe above, with the variations below: 1. WALNUT-JAM CRESCENTS: After chilling, roll one fourth dough at a
time into 8-inch circle; cut each into 8 wedges. Stir 1 tsp. grated lemon peel into 1/4 cup apricot jam; spread over wedges. Chop 1/4 cup walnuts; sprinkle over wedges. Roll up from long side; curve ends in crescent shape. Bake 12 to 14 minutes. When cool, sprinkle with confectioners' sugar. Makes 32. -----
How To make Basic Cream Cheese Cookies Part 1's Videos
Perfect fall cookie recipe- caramel apple cookies with cream cheese frosting and caramel on top
DETAILED RECIPE
Delicious cream cheese cookies! Recipe without eggs!
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Delicious cream cheese cookies! Delicious and easy recipe, highly recommended!
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***
Servings: 40 pieces.
Ingredients:
- 100 grams of butter
- 200 grams of cream cheese
- 1/5 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons of sugar
- 250 grams of wheat flour (1+1/3 cups)
- 1 teaspoon baking powder
Filling:
- 2 tablespoons of sugar
Bake in preheated 350°F (180°C) oven / 20 minutes.
Enjoy your meal!
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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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Strawberry Cream Cheese Cookies recipe????| คุกกี้ครีมชีสสตรอว์เบอร์รี่ | ซับไทย | #softcookies
This recipe made 9 cookies.
⭐️Chilling the dough is not required.⭐️
Ingredients (There are 3 parts)
1. 285 g Cream cheese
2. 1 tbsp. White sugar
3. 1 tbsp. Whole milk
4. 75 g White Chocolate
5. 85 g Freeze-dried strawberries
6. 308 g All-purpose flour ** I've put the wrong number in the video, please use this amount of flour**
7. 1 tsp. Baking soda
8. 1 tsp. Salt
9. 170 g Cold unsalted butter
10. 85 g White sugar
11. 125 g Light Brown sugar
12. 1 Cold egg (around 58 grams, eggshell included)
13. 1 Cold egg yolk
14. 1 tsp. Vanilla extract
15. 45 g White Chocolate
16. 25 g Dried strawberries
***กดปุ่ม CC เพื่อเปิดซับไตเติ้ลภาษาไทย***
ซอฟคุกกี้หรือคุกกี้นิ่ม | 쿠키
สูตรนี้ทำได้ 9 ชิ้นค่ะ
⭐️ไม่ต้องแช่โดว์⭐️
ส่วนผสม (แบ่งเป็น 3 ส่วน)
1. ครีมชีส 285 กรัม
2. น้ำตาลทรายขาว 1 ช้อนโต๊ะ
3. นมสด 1 ช้อนโต๊ะ
4. ไวท์ช็อกโกแลต 75 กรัม
5. สตรอว์เบอร์รีอบกรอบ 85 กรัม
6. แป้งอเนกประสงค์ 308 กรัม **ยึดปริมาณแป้งตามนี้ค่ะ ในวีดิโอใส่ตัวเลขผิด ขออภัยนะคะ**
7. เบกกิ้งโซดา 1 ช้อนชา
8. เกลือ 1 ช้อนชา
9. เนยจืดเย็น 170 กรัม
10. น้ำตาลทรายขาว 85 กรัม
11. น้ำตาลทรายแดงสีอ่อน 125 กรัม
12. ไข่ไก่เย็น 1 ฟอง (น้ำหนักประมาณ 58 กรัม รวมเปลือกไข่)
13. ไข่แดงเย็น 1 ฟอง
14. กลิ่นวานิลลา 1 ช้อนชา
15. ไวท์ช็อกโกแลต 45 กรัม
16. สตรอว์เบอร์รี่อบแห้ง 25 กรัม
????ครีมชีสที่ใช้ในวีดิโอคือยี่ห้อ Le Gall นะคะ ชอบยี่ห้อนี้เพราะเนื้อเค้าละมุน อร่อยด้วยค่ะ
????ถ้าต้องการให้ครีมชีสมีความเยิ้มกว่าในคลิป เพิ่มนมอีก 1 ช้อนโต๊ะ หรือเพิ่มตามระดับความเยิ้มที่ชอบได้ค่ะ
????ตอนผสมเสร็จ ถ้าแป้งแฉะติดมือกว่าในคลิป ต้องเพิ่มแป้งเข้าไปอีกค่ะ ทีละ 2-3 ช้อนโต๊ะ จนกว่าจะหายแฉะ ถ้าเพิ่มแล้วแต่คุกกี้ยังแผ่ตอนอบ แนะนำให้แช่เย็นก่อนเข้าอบค่ะ
????The cream cheese used in the video is Le Gall brand. I like this brand because the texture is smooth and delicious.
????If you want your cookies more overflowing with melted cream cheese filling than the original recipe, feel free to add more than 1 tbsp of milk.
????If the cookie dough mixture is too sticky & wet than the clips, you need to add a few tablespoons of the flour at a time until it's not. If added already, but the cookie dough is still spread when baked, it must be refrigerated before baking.
Let me know how it works...
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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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