Cream Cheese Cut-Out Cookies: A Deliciously Easy Recipe (Version II)

Cream cheese cookies are a delightful treat, perfect for holidays, special occasions, or just a simple weekend baking project. Their tender, slightly tangy flavor and soft texture make them irresistible. This recipe, a variation of classic cream cheese cut-outs, offers a slightly tweaked method and ingredient ratios for even better results. Whether you’re a seasoned baker or a beginner, this guide will walk you through creating these delectable cookies with ease.

## Why Cream Cheese Cookies?

Cream cheese contributes a unique richness and moisture to cookies that you won’t find in traditional sugar cookies. The subtle tanginess balances the sweetness, creating a more complex and satisfying flavor profile. They are also incredibly soft and tender, almost melt-in-your-mouth. Cut-out cookies, in particular, offer a fantastic opportunity for creativity, allowing you to customize shapes and decorate them to your heart’s content.

## Ingredients:

Here’s what you’ll need to create these delicious cream cheese cut-out cookies:

* **Cream Cheese:** 8 ounces (226g), softened to room temperature. This is crucial for smooth mixing. Full-fat cream cheese provides the best flavor and texture.
* **Butter:** 1 cup (2 sticks, 226g), unsalted, softened to room temperature. Similar to the cream cheese, softened butter ensures proper creaming and a tender cookie.
* **Granulated Sugar:** 1 1/2 cups (300g). Adds sweetness and helps create the cookie’s structure.
* **Egg:** 1 large, at room temperature. Acts as a binder and adds richness.
* **Vanilla Extract:** 1 teaspoon (5ml). Enhances the flavor of the cookies.
* **All-Purpose Flour:** 3 cups (360g), plus more for dusting. The primary dry ingredient, providing structure.
* **Baking Powder:** 1 teaspoon (4g). Helps the cookies rise slightly, contributing to a lighter texture.
* **Salt:** 1/2 teaspoon (2g). Balances the sweetness and enhances the other flavors.

**Optional for Decoration:**

* **Royal Icing:** Prepared or homemade (recipe below).
* **Sprinkles:** Various colors and shapes.
* **Edible Glitter:** For extra sparkle.
* **Food Coloring:** To tint the icing.

## Equipment:

* **Stand Mixer or Hand Mixer:** For creaming the butter and sugar.
* **Large Mixing Bowl:** For combining dry ingredients.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.
* **Cookie Cutters:** In various shapes, depending on your preference.
* **Rolling Pin:** For rolling out the dough.
* **Parchment Paper or Silicone Baking Mats:** To line baking sheets.
* **Baking Sheets:** Two or more, depending on the size.
* **Wire Rack:** For cooling the cookies.
* **Spatula:** For transferring cookies to the baking sheets and cooling rack.
* **Piping Bags and Tips (optional):** For decorating with royal icing.

## Step-by-Step Instructions:

Follow these detailed instructions to bake perfect cream cheese cut-out cookies every time.

**1. Cream Butter, Cream Cheese, and Sugar:**

* In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and cream cheese until light and fluffy. This usually takes 3-5 minutes on medium speed.
* Gradually add the granulated sugar, mixing until well combined and the mixture is smooth. Scrape down the sides of the bowl as needed to ensure even mixing.

**Why this step is important:** Thoroughly creaming the butter, cream cheese, and sugar incorporates air into the mixture, which contributes to the cookies’ tender texture. The mixture should be light and fluffy, not dense and greasy.

**2. Add Egg and Vanilla:**

* Beat in the egg until fully incorporated.
* Add the vanilla extract and mix until just combined. Avoid overmixing at this stage.

**Why this step is important:** Adding the egg after creaming the butter and sugar helps to emulsify the mixture, creating a smoother batter. The vanilla extract enhances the overall flavor of the cookies.

**3. Combine Dry Ingredients:**

* In a separate large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour.

**Why this step is important:** Evenly distributing the baking powder is crucial for a consistent rise. The salt balances the sweetness of the cookies.

**4. Gradually Add Dry Ingredients to Wet Ingredients:**

* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Overmixing develops the gluten in the flour, resulting in tough cookies.
* The dough should be soft and slightly sticky. If the dough seems too wet, add a tablespoon of flour at a time until it comes together. It is better to err on the side of slightly sticky than to add too much flour.

**Why this step is important:** Adding the dry ingredients gradually prevents the flour from flying everywhere. Mixing on low speed minimizes gluten development.

**5. Chill the Dough:**

* Divide the dough in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap.
* Refrigerate the dough for at least 2 hours, or preferably overnight. This allows the gluten to relax, making the dough easier to roll out, and prevents the cookies from spreading too much during baking.

**Why this step is important:** Chilling the dough is essential for preventing the cookies from spreading and holding their shape. It also makes the dough easier to handle.

**6. Preheat Oven and Prepare Baking Sheets:**

* Preheat your oven to 350°F (175°C).
* Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup easier.

**7. Roll Out and Cut the Dough:**

* On a lightly floured surface, roll out one disc of dough to about 1/4 inch (6mm) thickness. Keep the other disc of dough refrigerated until ready to use.
* Use your favorite cookie cutters to cut out shapes from the dough.
* Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch (2.5cm) between each cookie.
* Gather the scraps of dough, re-roll them, and cut out more cookies. Repeat until all the dough is used.

**Tips for Rolling Out the Dough:**

* Keep the dough cold: If the dough becomes too soft while rolling, return it to the refrigerator for a few minutes to firm up.
* Use enough flour: Lightly flour the surface and the rolling pin to prevent the dough from sticking. However, avoid using too much flour, as this can make the cookies dry.
* Roll evenly: Roll the dough to an even thickness to ensure that the cookies bake evenly.

**8. Bake the Cookies:**

* Bake for 8-10 minutes, or until the edges of the cookies are lightly golden brown. The baking time will vary depending on the size and thickness of the cookies.
* Do not overbake the cookies, as they will become dry and hard.

**9. Cool the Cookies:**

* Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

**10. Decorate (Optional):**

* Once the cookies are completely cool, decorate them with royal icing, sprinkles, edible glitter, or any other decorations you like.

## Royal Icing Recipe:

Royal icing is a classic choice for decorating cookies because it dries hard and provides a smooth, even surface for decorating. Here’s a simple recipe:

* **Powdered Sugar:** 4 cups (480g), sifted.
* **Meringue Powder:** 3 tablespoons (24g).
* **Warm Water:** 1/2 cup (120ml).
* **Vanilla Extract:** 1 teaspoon (5ml).
* **Food Coloring (optional):** Gel food coloring is recommended.

**Instructions:**

1. In a large mixing bowl, combine the sifted powdered sugar and meringue powder.
2. Add the warm water and vanilla extract.
3. Beat with a hand mixer or stand mixer on low speed until combined.
4. Increase the speed to medium-high and beat for 5-7 minutes, or until the icing is stiff and glossy.
5. If you want to tint the icing, divide it into separate bowls and add a few drops of gel food coloring to each bowl. Mix well until the desired color is achieved.
6. Transfer the icing to piping bags fitted with different tips for decorating.

**Icing Consistency:**

Royal icing can be adjusted to different consistencies depending on the decorating technique you are using. For outlining, use a thicker consistency. For flooding (filling in large areas), use a thinner consistency. To thin the icing, add a few drops of water at a time, mixing well after each addition. To thicken the icing, add a little sifted powdered sugar at a time.

## Tips for Decorating with Royal Icing:

* **Outline:** Use a thicker consistency icing to outline the cookies. This creates a border that prevents the flooding icing from running off the edges.
* **Flood:** Use a thinner consistency icing to flood the cookies. Pipe the icing inside the outlined area and use a toothpick or scribe tool to spread it evenly.
* **Details:** Once the flood icing has dried, you can add details such as dots, lines, and swirls using a thicker consistency icing.
* **Sprinkles:** Add sprinkles to the wet icing before it dries. This will ensure that the sprinkles adhere to the cookies.

## Troubleshooting:

* **Cookies spreading:** This is usually caused by the dough being too warm or not enough flour. Make sure to chill the dough thoroughly and use the correct amount of flour.
* **Cookies are tough:** This is usually caused by overmixing the dough. Mix the dough until just combined.
* **Icing is too thick:** Add a few drops of water at a time until the desired consistency is achieved.
* **Icing is too thin:** Add a little sifted powdered sugar at a time until the desired consistency is achieved.

## Storage:

* **Unfrosted Cookies:** Store unfrosted cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months. Thaw completely before decorating.
* **Frosted Cookies:** Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days. Avoid stacking the cookies, as this can smudge the icing.

## Variations:

* **Lemon Cream Cheese Cookies:** Add 1 tablespoon of lemon zest to the dough for a citrusy flavor.
* **Chocolate Cream Cheese Cookies:** Add 1/4 cup of unsweetened cocoa powder to the dry ingredients.
* **Spice Cream Cheese Cookies:** Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves to the dry ingredients.
* **Almond Extract:** Substitute almond extract for vanilla extract for a different flavor profile.
* **Different Extracts:** Experiment with other extracts like peppermint, orange, or raspberry.

## Serving Suggestions:

* Serve the cookies as a dessert at parties, holidays, or other special occasions.
* Package them as gifts for friends and family.
* Enjoy them with a cup of coffee or tea.
* Use them as decorations for cakes or cupcakes.
* Make cookie sandwiches with your favorite filling.

## Recipe Card

**Cream Cheese Cut-Out Cookies (Version II)**

A tender and delicious cut-out cookie perfect for decorating!

**Prep Time:** 30 minutes
**Chill Time:** 2 hours (minimum)
**Bake Time:** 8-10 minutes
**Total Time:** 2 hours 40 minutes
**Yield:** About 24-36 cookies (depending on size)

**Ingredients**

* 8 ounces (226g) cream cheese, softened
* 1 cup (2 sticks, 226g) unsalted butter, softened
* 1 1/2 cups (300g) granulated sugar
* 1 large egg, room temperature
* 1 teaspoon (5ml) vanilla extract
* 3 cups (360g) all-purpose flour, plus more for dusting
* 1 teaspoon (4g) baking powder
* 1/2 teaspoon (2g) salt

**Instructions**

1. In a large bowl, cream together the softened cream cheese and butter until light and fluffy. Gradually add the sugar and mix until well combined.
2. Beat in the egg and vanilla extract until just combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Divide the dough in half, flatten each half into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disc of dough to 1/4 inch (6mm) thickness. Use cookie cutters to cut out shapes.
8. Transfer the cookies to the prepared baking sheets, leaving about 1 inch (2.5cm) between each cookie.
9. Bake for 8-10 minutes, or until the edges are lightly golden brown. Do not overbake.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. Decorate as desired with royal icing and sprinkles.

Enjoy your delicious homemade cream cheese cut-out cookies! This recipe offers a delightful twist on the classic sugar cookie, making it a perfect choice for any occasion. Happy baking!