Cream Cheese Butter Cookies
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic 4-ingredient butter cookie dough enriched with cream cheese for an incredibly tender, soft texture. This versatile base is perfect for roll-and-cut shapes, thumbprints, or traditional rugelach.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | 1 hour | 3-4 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- plastic wrap
- rolling pin
- cookie cutters
- ungreased cookie sheet
- wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Pound (1 Cup) | Butter | softened |
| 1 (8-ounce) package | Cream Cheese | softened |
| 1/2 Cup | Sugar | granulated |
| 2 Cups (scant) | Flour | all-purpose, remove 1-2 tablespoons |
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream the 1/2 pound butter, 1 package cream cheese, and 1/2 cup sugar together with an electric mixer until the mixture is light and fluffy.
- On low speed, gradually add the 2 cups flour to the creamed mixture, mixing until a soft dough forms.
- Gather the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
Step 2: Roll and Bake
- Preheat your oven to 350°F.
- On a lightly floured surface, roll the chilled dough out to your desired thickness (1/8 to 1/4 inch).
- 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.
💡 Make-Ahead & Storage: The dough can be prepared and kept chilled for up to 2 days before rolling, or frozen for up to 1 month.
Original Recipe Scan
