These cookies can be produced either delicately using a press or robustly with spoonfuls. I add chocolate chips or preserves to the press cookie centers to give variety.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 72 |
| Yield: | 6 dozen |
Ingredients
- 1 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
- In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
- Bake for 15 minutes in preheated oven. Cookies should be pale.
Nutrition Facts
| Calories | 54 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 22 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Super quick, easy and delicious
I use the whole package of cream cheese. I measure vanilla with my heart. If I want a slightly more molasses background flavor, I will use brown sugar. I prefer to cook the cookies for just the exact amount of time listed, which can result in a very light cookie. I’ve made these before, and put a little finger print in the center and some jelly. I didn’t use the cookie press for this as I have in the past, I only had a piping bag available.
Worked well for cookie press. I did take another reviewers suggestion and added some strawberry jello till I got a pink color I liked (I also did hearts). I also added 2 tbs marachino cherry juice and a few tbs of powdered sugar to balance out the added liquid. Everyone loved them, said they taste like strawberry cream cheese, pretty and yummy. Also, I did use the full 8oz cream cheese. Ive noticed over the years many recipes that are not from the Northeast US, call for 3oz, in my area we have 8oz bricks of cream cheese as the standard, I believe other areas may have 3oz whipped tubs as their standard. I dont think this is a typo, Ive seen dozens of recipes that call for 3oz and I just use my 8oz and the recipe turns out fine.
They were good. They came out odd shapes though
SUPER easy and delicious! Highly recommend!
Used 8oz Cream Cheese vs 3. Taste was fine but Cookies were dry & crumbly. Too much flour? Probably won’t make them again.
I have never before left a review. But I’m going to leave One now! These cookies are amazing. I can’t stop eating them. Will make them over and over and over again. Thank you for this recipe!
I followed the recipe, perfect. I use a kitchen scale for the cream cheese and the cookies are perfect. I enjoy reading the variations offered, and then, why mess with a good thing?
I had to use margarine, as I am allergic to butter, so the taste was a bit different. I compensated by adding 1/4 tsp lemon juice and 1/4 tsp pink salt. I also lessened the flour by 1/2 cup because my dough was getting too stiff to use a press. For a finishing touch I added a half of a cinnamon sugar pecan in the middle of my pressed cookies. Very tasty and festive!
This is almost exactly like our family recipe. We used a whole egg and a teaspoon of baking powder. I used 8 oz of cream cheese per the reviews and the cookies were really heavy. Didn’t like the texture so won’t do that again. Our family likes lemon, so I sub 1 tablespoon of lemon juice for the vanilla. I also make a glaze of lemon and powdered sugar after baking and then decorate. These are much bettter if you use a cookie press. Chill the dough a bit in the cylinder before pressing.
I love the cookie itself, it’s not overly sweet. I used all kinds of toppings, different jams, pecans, cranberries, choc chips.
Tried this using 8 oz cream cheese cuz I can’t get enough of it. Great easy recipe! Thanks for posting!
I used 8 oz cream cheese with 2 cups flour and a tad more vanilla extract. Half of cookies were thumbprints with blackberry preserves and other half were thumbprints with chocolate. I did have some dough left over so I made 6 plain cookies afterwards. My batches needed a lot more baking time (they both were still raw at the 15 min mark in the oven). So my cookies had to bake for 23-25 minutes at 350 degrees but then again I used parchment paper to line my cookie sheets for quick clean up so maybe that was messing with timing. I did find that the dough is sturdy and thick enough when raw / not very wet or sticky so I was easily able to work it with gloved hands. Easy recipe and pretty basic yet somewhat mild flavor. Reminds me of a milder shortbread flavor and the cookies were soft with a little bit of crunch. I might add some more cream cheese and different flavorings to my next batch I make.
Yummy and easy recipe and it’s hard to mess up!
These were good, I did put in more cream cheese and did not have a problem. I would add even more next time. Say 6oz – Dec 2022 made again – 8 oz of cheam cheese – very good. Pretty easy to work with.
This recipe is great! I used a full 8 oz block of cream cheese because I love the cream cheese flavor. I made no other changes and the cookies are wonderful! As a side note, I purchased a new OXO Good Grips cookie press and this recipe is almost identical to the recipe included with the cookie press. A couple of things to note: The OXO recipe specifies Unsalted butter, and says to cube the cold butter. I think this helps to minimize the stickiness when using the press. This is now my go to sugar cookie recipe.
FOR GODSSAKE take the recipe down! If it’s wrong , please correct it. NOT 3 oz of cream cheese. It’s 8 oz. People are making it incorrectly and not knowing it until it’s too late. Wasting their time and money.
I love the texture but it really didn’t have much of a taste but next time I will put a frosting on them.
I was so easy. I use a the bottom of a highlighter to push small “thumb print” shapes, then filled them with semi-sweet chocolate chips. When the cookies came out of the oven, I use the flat edge of a knife to spread the chocolate in the dip.
I made these exactly like the recipe shown, with 3 oz of cream cheese. They have a delicate flavor and texture, perfect with coffee or tea. I baked them as drop cookies and will use this recipe again.
I love this recipe! I made 2 different batches. I added chopped pecans to 1 batch and covered them with confectioners sugar. Delicious!