Comida Kraft
Recipe Box

PHILADELPHIA Sugar Cookie Cutouts

Prep Time
20
min.
Total Time
3
hr.
35
min.
Servings

24 servings, 2 cookies each

Skip the bakery and make your own sugar cookie cutouts at home. PHILADELPHIA Cream Cheese in the mix makes these especially Santa-worthy.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Beat cream cheese and butter in large bowl with mixer until blended. Add granulated sugar and vanilla; mix well. Gradually add flour, beating well after each addition. Refrigerate several 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; sprinkle with colored sugar. 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.

Size Wise

Sweets can add enjoyment to a balanced diet, but remember to choose an appropriate portion.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or until just softened.

Servings

  • 24 servings, 2 cookies each

Nutritional Information

Serving Size 24 servings, 2 cookies each
AMOUNT PER SERVING
Calories 180
Total fat 11g
Saturated fat 7g
Cholesterol 35mg
Sodium 95mg
Carbohydrate 20g
Dietary fiber 0g
Sugars 10g
Protein 2g
% Daily Value
Vitamin A 6 %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 1 out of 5 by from The cookies didn't have a very good sugar cookie taste. The cookies didn't have a very good sugar cookie taste. I put the batter in the ref overnight and made them the next morning.In the recipe said to lightly flour surface, I couldn't the dough was so sticky, I had to use alot more flour just to be able to roll them out. They seemed like it was lacking something but I couldn't figure out what it was.I was looking for a good tasteing soft sugar cookie recipe and I guess I'll have to keep searching. Unless you have another sugar cookie recipe you can e-mail me. Of coare maybe it was my fault I don't know. My kids liked them but I didn't care for them. thank you for reading my rate a recipe.
Date published: 2003-01-05
Rated 4 out of 5 by from My 10, 7, 5, 3 year old children and I made this recipe. My 10, 7, 5, 3 year old children and I made this recipe. The dough didn't have much flavor to it, but it cut out cookies wonderfully! We had to use a lot of flour on the counter top because our dough was sticky and "wet" after the refridgeration period but our overall cookies turned out PERFECT. I'm not much of a baker at all, but whipped up a powedered sugar, butter and milk frosting and let the kids decorate. This recipe made A LOT of cookies! We will definately be making these next year.
Date published: 2008-12-21
Rated 3 out of 5 by from Okay, I was intrigued by the cream cheese in the sugar cookies. Okay, I was intrigued by the cream cheese in the sugar cookies. The cookies actually ended up tasting good, but the preparation process was somewhat difficult. The dough was WAY TOO moist and sticky despite proper measurements, liberal use of flour, and ample refrigerator time. Ended up frustrating me and my 4-year old son. Finished these cookies alone using a lot of flour and constantly putting dough back in fridge. I'll look for new sugar cookie recipes.
Date published: 2008-12-25
Rated 5 out of 5 by from I love that these cookies are not very sweet. I love that these cookies are not very sweet. They maintain their shape very well, with very little spreading. I use this recipe to make colored cookie dough, just divide into how ever many colors you want (we use 6) then knead in some gel food color, wrap tightly in plastic wrap and chill for a few hours. I like that it is a soft dough and very forgiving when little ones play with it, making their various shapes to bake. We make a glaze from 1 cup powdered sugar, a table spoon of corn syrup, dash of vanilla and enough water to get a consistency a bit thinner than Elmer's glue. We brush it on with candy paint brushes and add colored sugar and/or sprinkles. They also turn out super cute when brushed with glitter gel icing. you do want to be sure you measure your flour correctly when making these so the dough is not too dry or too sticky.
Date published: 2013-01-01
Rated 5 out of 5 by from I, too, have looked for this after losing it. I, too, have looked for this after losing it. I roll the dough into a 2 inch long roll, refrigerate. When ready to bake roll in different colored sugar to coat the sides then slice fairly thin and bake. layer in a tin with waxed paper, or paper doilys between layers and freeze...for any time you need a treat. We love them because they're not too sweet! Thanks for the recipe again...I won't lose this time ...it's on a disk!
Date published: 2002-12-22
Rated 3 out of 5 by from i found that the dough was very sticky even after being refridrated. i found that the dough was very sticky even after being refridrated. i added more flour;not much,but more and to roll the dough i used wax paper both on top and on the bottom of the dough. this helped it not to stick to my roller. (yes it was floured) that didn't matter on this recipe. the cookies came out great. my daughter enjoyed using cookie cutters and they were a hit on christmas day.
Date published: 2003-01-09
Rated 5 out of 5 by from These cookies were very easy to make. These cookies were very easy to make. I don't know how people complain about it being hard to roll out they were the easiest roll-out cookies I've every made. It didn't specify whether to grease the pan or not though and absolutely DON'T cook them for 12 minutes before you test them. I baked mine for 10 minutes and they were perfect!
Date published: 2010-12-23
Rated 1 out of 5 by from This was difficult to handle and needs something like more flour. This was difficult to handle and needs something like more flour. After the cookies were baked, they were nice and crisp. They were stored in an airtight container and at the end of 2 days they were no longer crisp and the taste had deteriorated considerably. I think I will stick with the old fashioned recipe.
Date published: 2002-12-29
  • y_2016, m_12, d_6, h_5
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_23, tr_105
  • loc_en_US, sid_50154, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:2056 v0:50154

>