A simple, 4-ingredient recipe for incredibly rich and tender butter cookies. The addition of cream cheese creates a wonderfully soft dough that’s perfect for roll-and-cut cookies, thumbprints, or as a base for other pastries.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 Pound (1 Cup) | Butter, softened |
| 1 Large (8 oz) Pkg | Cream Cheese, softened |
| 1/2 Cup | Sugar |
| 2 Cups (scant) | Flour (See Note) |
Instructions
- Preparation: In a large bowl, cream the softened butter, softened cream cheese, and sugar together with an electric mixer until light and fluffy.
- On low speed, gradually add the flour to the creamed mixture, mixing until a soft dough forms.
- Gather the dough into a ball, wrap it in plastic wrap, and chill for at least 1 hour.
- Baking: Preheat your oven to 350°F.
- On a lightly floured surface, roll the chilled dough out to your desired thickness (about ⅛ to ¼ inch is standard).
- Cut the dough into shapes with cookie cutters and place them on an ungreased cookie sheet.
- Bake for 12-15 minutes, or until the edges are just beginning to turn golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Note
The original recipe calls for a “scant” 2 cups of flour, meaning slightly less than 2 full cups. You can achieve this by measuring 2 cups and then removing 1-2 tablespoons. This dough is also the classic base for cookies like Rugelach or Thumbprint Cookies.
