Comida Kraft

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Festive Cream Cheese Sugar Cookies

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Recipe by Kraft

Prep Time

20
min.

Total Time

3
hr.

35
min.

Servings

21 servings, 2 cookies each

Make the holidays even sweeter with this Festive Cream Cheese Sugar Cookies recipe. Baking cream cheese sugar cookies is a fun activity for the family.

What You Need

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1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda

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Make It

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Beat first 4 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 3 hours or until chilled.
Heat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut into desired shapes with 3- to 4-inch cookie cutters, rerolling scraps as needed. Place, 2 inches apart, on baking sheets.
Bake 12 to 15 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Special Extra

Sprinkle cookies with colored sugar before baking.

Make it Your Way

This versatile dough is perfect for your holiday baking since it can be used to make a variety of festive cookies for filling your holiday gift baskets, such as Rugelach Cream Cheese Cookies, Pinwheel Sugar Cookies and Mosaic Glazed Sugar Cookies.

Family Fun

Making cookies is a fun activity for the whole family. Enjoy a walk after baking the cookies.

Servings

21 servings, 2 cookies each

Nutritional Information

Serving Size 21 servings, 2 cookies each
AMOUNT PER SERVING
Calories	180

Total fat	10g
Saturated fat	6g
Cholesterol	30mg
Sodium	115mg
Carbohydrate	20g
Dietary fiber	0g
Sugars	10g
Protein	2g
% Daily Value
Vitamin A	10 %DV
Vitamin C	0 %DV
Calcium	0 %DV
Iron	4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by denisespeigle from I made these cookies and planned to roll them out, sprinkle with colored sugar, then cut in slices... I made these cookies and planned to roll them out, sprinkle with colored sugar, then cut in slices as the recipe stated. I refrigerated the dough for one hour,but when I attempted to roll the dough up, it began to fall apart and would not stick to it self. The roll was way too soft. Ended up with cookies mixed with colored sigar. Luckily I saved 1/2 of the dough to roll out and cut into shapes instead. Next time I'll make my old stand-by sigar cookie recipe instead.

Date published: 2012-12-04

Rated 5 out of 5 by beachbaby4444 from These cookies are excellent, so delicious, and they practically melt in your mouth. These cookies are excellent, so delicious, and they practically melt in your mouth.

Date published: 2012-12-20

Rated 4 out of 5 by tbrobin from I made the Mosaic Glazed Sugar Cookies this week and they were a huge hit! I made the Mosaic Glazed Sugar Cookies this week and they were a huge hit! After refrigerating the cookie dough, I fell asleep and remembered them several hours later, so mine had a while longer to sit. I'm not sure if that made a difference from the previous posts or not, but I didn't seem to have any trouble. I would definitely make them again, and found the recipe and icing simple enough to use as a project with my grandchildren.

Date published: 2012-12-14

Rated 5 out of 5 by jnamio23 from Great if you know what you're doing I was kind of thrown off by the reviews of this recipe, but if you learn from others mistakes it turns out great. I simply added 1/2 tsp of maple syrup for taste and an extra 1/2 cup of flour to the recipe and the cookies turned out great. I did the dough in halves and added red food coloring to one half as I mixed in the flour. I then flattened them out on plastic wrap and laid both doughs on one another, if you use to the plastic wrap to help roll the doughs together it makes it easier and less mess. I let the dough sit over night and when I woke up I was able to easily slice into the cookies without breaking or crumbling the dough. As long as you change the amount of flour and be patient, these cookies are definitely worth making.

Date published: 2017-12-23

Rated 2 out of 5 by Rarmstrong23 from I was so excited to make these for a Christmas Party. I was so excited to make these for a Christmas Party. I followed the recipe exactly, except for refrigeration time (mine went 1 hour). I could not do anything with them! The dough was too sticky, not nearly enough flour in the recipe. However, the dough was very tasty. I may attempt again with more flour this time.

Date published: 2013-01-04

Rated 2 out of 5 by erinlocklear8878 from Flavor is awesome! Flavor is awesome! My kids will eat the dough all day. Not enough flour for the recipe, though. Couldn't do anything with it because it was too sticky. What a pain, especially since we were so excited to try it after tasting the dough :(

Date published: 2012-11-18

Rated 5 out of 5 by Baby Nurse from New go to Cookie Dough! If you are having problems working with this dough, try again and leave it in the refrigerator for 3 hours. It is amazing and you will not be disappointed (make it the night before)!! My family, friends and work pals ate them so fast that I had to bake 2 more batches and hide some for me! Also, the dough is a great starter for many types of cookies that melt in your mouth! :) Great suggestion about dividing the dough in half and keep 1/2 in fridge while working with the other.

Date published: 2017-12-26

Rated 1 out of 5 by pootpoot from taste like flour this recipe didn't get the "sugar" in sugar cookie i'm quite angry

Date published: 2017-04-28