PHILADELPHIA Sugar Cookies

photo by:kraft

You can stop searching for the perfect sugar cookie dough. This easy-to-work-with dough can be transformed into many fun varieties of cookies, such as cute snowmen, Mexic...read more

time

prep:

20 min

total:

1 hr 40 min

servings

total:

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what you need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cup powdered sugar

3/4

cup (1-1/2 sticks) butter

1/2

tsp. vanilla

cups flour

1/2

tsp. baking soda

Make It

PREHEAT oven to 325°F. Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.

SHAPE, bake and decorate as directed for each variation.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods on occasion while keeping portion size in mind.

S'More Sandwich Cookies

Roll dough to 1/8-inch thickness on lightly floured surface. Cut into 66 cookies, using 2-inch festive cookie cutters. Sprinkle half of the cookies with colored sugar. Place all cookies, 2 inches apart, on ungreased baking sheets. Bake 12 min. or until lightly browned. Cool on baking sheet 1 min. Remove to wire rack; cool completely. Spread bottom side of each of the plain cookies with 1 tsp. JET-PUFFED Marshmallow Creme; cover with remaining sugared cookies, bottom-sides down, to form sandwiches. Drizzle with 2 squares BAKER'S Semi-Sweet Baking Chocolate, melted. Makes about 2-3/4 doz. or 33 servings, one cookie each. 120 calories, 7g total fat, 4g sturated fat, 20mg cholesterol, 75mg sodium, 12g carbohydrate, 0g dietary fiber, 6g sugars, 1g protein, 4%DV vitamin A, 0%DV vitamin C, 0% DV calcium, 2% DV iron

Mexican Wedding Crescents

Add 1 cup finely chopped PLANTERS Pecans and 1 tsp. ground cinnamon to dough; mix well. Shape tablespoonfuls of dough into crescent shapes; place, 1 inch apart, on ungreased baking sheets. Bake 20 min. Cool on baking sheet 1 min. Remove to wire rack; cool 15 min. Dip each cookie into powdered sugar. Drizzle with 2 squares melted BAKER'S Semi-Sweet Baking Chocolate. Makes 4 doz. or 24 servings, two cookies each. 190 calories, 13g total fat, 6g saturated fat, 25 mg cholesterol, 105 mg sodium, 17g carbohydrate, 1g dietary fiber, 7g sugars, 2g protein, 6%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 4%DV iron

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gtkruskie

posted:1/25/2011

My mother had this recipe in an old cookbook (a Philadelphia cream cheese cookbook). We have been making it a long time and it was always a favorite at holidays. We put on frosting like a regular sugar cookie. I lost the recipe, so I'm really glad to have found it as my mother has passed away and I can't get it from her. Now I can carry on the tradition!

a cook

posted:12/10/2010

Best sugar cookie recipe ever. I have made them several times and they always turn out great.

TheLilFury

posted:12/17/2008

Easy to bake, versatile to decorate. I love these as an alternative to the traditional sugar cookie - somehow I think the cream cheese makes them softer.

svrb32

posted:1/13/2008

My family love these cookies!!! My husband calls them chocalate biscuits .I roll them into balls and bake them then dip them in powder sugar and drizzle them with semi sweet dark chocalate . They are wonderful and not to sweet .. Since i cant handle real sweet deserts these are perfect . Light and flakey . They are great !! I gave them as gifts two years in a row .

rflavin

posted:11/1/2007

These cookies turned out very moist and chewy. Very good vanilla flavor. Easily doubled.

a cook

posted:10/24/2007

I made this for the xmas holiday and everyone loved them!

cfratzel

posted:2/5/2007

My son is allergic to eggs, so finding a cookie that he can eat was a chore! I came across the recipe for these, and it was perfect. Instead of making them a sandwhich, I frosted it like any other ordinary sugar cookie. By itself, it might be bland, but with frosting it was great! My son loved it and now gets to enjoy cookies like other kids.

a cook

posted:2/5/2007

My 10-year-old and I found this recipe easy and fun. We made football and helmet cookies for the Superbowl party. The kids loved decorating them, the parents loved eating them.

Jenna20bg

posted:2/1/2007

These are the prettiest cookies I have ever made, the only problem is, like the rest of the comments they are very bland. Even adding a lot of choc. on top and sprinkles and more fluff they still wernt very sweet. I made them a second time using the premade dough from the refridgerated section and they tasted better. I do have some advice to anyone in Florida (like myself) ROLLING THE DOUGH IS HORRIBLE. The humidity made them stick so much. So if you live somewhere humid you may just want to do a regular cookie shape.

MorganRachelle

posted:1/28/2007

They were ok... I personally thought that they were kind of bland. My boyfriend, who is not picky at all... and often times lies to me when I make him food, telling me how wonderful it is, told me that they were very plain. Maybe some really sweet icing would liven it up.