Cream Cheese Cut Out Sugar Cookies | Sugar Cookies Recipe (2024)

FAQs

What is the secret to cut-out cookies? ›

Slide parchment onto an unrimmed cookie sheet and chill the dough until very firm, at least 30 minutes, before cutting. Roll remaining dough in same manner and keep in the fridge until you are ready to cut it. Chilled dough cuts more precisely, clings less to cutters, and retains its shape better during baking.

Absolutely yes, and that goes for store-bought and homemade cream cheese frosting. As cute as those frosted cupcakes look sitting on your kitchen counter, you need to pop them into the fridge to ensure they're safe to eat the following day.

Roll dough to 1/4-inch thickness on work surface. Cut out desired shapes using floured 2- to 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 11 minutes or until edges are light golden brown.

The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.

Baking powder is a 2-in-1 chemical leavening agent that includes an alkali and an acid, hence the “double action”. When moistened, a chemical reaction takes place that produces carbon dioxide which inflates cookies.

Your cookies may be spreading after cooling due to factors like warm butter, overmixing, ingredient ratios, oven temperature, warm baking sheets, or not chilling the dough. Adjusting these factors can help prevent excessive spreading.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

Cream cheese should not be left out longer than two hours at room temp (or higher than 40 degrees F) because it then becomes a playground for nasty bacteria like salmonella. No one wants a trip to the emergency room over the carrot cake. If it's been out for longer than two hours, toss it—better safe than sorry.

Do they need to be refrigerated? This type of cookie can be stored in a sealed container at room temperature for two days. Things with lots of cream cheese like cheesecakes and baked goods with cream cheese frosting should definitely be refrigerated.

How long can cookies with cream cheese frosting sit out? ›

While the addition of butter and powdered sugar does help to stabilize it, cream cheese frosting should only be left out at room temperature for two hours before it needs to be put in the fridge.

Mix in tasty ingredients

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix.

How Long to Refrigerate Cookie Dough. As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product.

Simple metal cookie cutters can transform store-bought slice-and-bake dough into the most festive holiday dessert. For these Christmas cut-outs, all you need is a 16.5-ounce roll of Pillsbury sugar-cookie dough, some flour, and an oven (elbow grease not included).

Rather than roll dough on a floured surface, roll it between sheets of non-stick parchment or waxed paper. Adding extra flour to the dough while rolling can make cookies tough. And cutout cookies release easily from paper when you move them to the baking sheet, preserving their shape.

Oven Temperature

If you still notice that your cookies are spreading, another thing you can do to help cookies keep their shape, is increase the heat 10-25 degrees higher than the suggested temperature on the recipe. Every oven is different, so you may need to try this for yours.

Simply place the cookie cutter around one of the cookies on the baking sheet. (It should be bigger than the cookie, and therefore not cut off any of the edges.) Then, use the cookie cutter to mold the edges of the cookie from uneven to perfectly round, using a swirling motion.