Cream Cheese Filled Cookies Recipes

CREAM CHEESE COOKIES I

Steps:

• 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.

CREAM CHEESE-FILLED COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients. Place 2 teaspoonfuls in the center of each cookie. Let stand until set. In a microwave, melt chocolate chips and butter; stir until smooth. Drizzle over cookies. Store in the refrigerator.

CREAM CHEESE STUFFED CHOCOLATE COOKIES

Steps:

• Gather the ingredients.
• In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in the chocolate chips, if using.
• In another small bowl, whisk the egg, yolk, corn syrup, and vanilla.
• In the bowl of a stand mixer, fitted with the paddle attachment beat the butter, shortening, and sugars on medium-high speed until smooth and lightened in color, about 2 minutes.
• On medium speed, add the egg-yolk mixture and beat just until combined.
• Reduce the speed to low and slowly add the dry ingredients.
• Stop the mixer once there are still some streaks of flour left, then continue mixing by hand with a flexible spatula.
• Using a 2-tablespoon cookie scoop or measuring spoons, scoop about 36 balls of dough onto 2 parchment-lined baking sheets. Flatten the dough into thick discs with your hands or the bottom of a measuring cup. If the dough is super sticky, wet your hands before pressing on the portioned dough. Place in the refrigerator for 1 hour.
• To make the filling, whisk the softened cream cheese, confectioners' sugar, and salt in a small bowl. Place in the refrigerator while the cookie dough chills.
• Remove the cookie discs from the refrigerator, then press them down so they are about 2 1/2 inches wide. Place 2 teaspoons of filling in the middle of each one.
• With your hands, gently stretch the cookie dough over the filling and roll the ball in your hands until the filling is surrounded by the cookie dough.
• Place additional granulated sugar in a small bowl, then roll each cookie dough in the sugar before returning to the baking sheets and placing in the freezer for 1 hour (this will prevent the cookies from spreading in the oven). Preheat the oven to 350 F.
• Bake the cookies for 10 to 12 minutes, rotating the baking sheets halfway through. The cookies are done, when they look dry and slightly crinkly on top.
• Remove from the oven and let cool briefly before enjoying.

SUGAR COOKIE CUPS WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with paper liners.
• Beat butter, sugar, egg, and vanilla extract together using an electric mixer in a mixing bowl until smooth.
• Sift 1 1/2 cups plus 2 tablespoons flour, baking powder, baking soda, and salt together in a separate bowl. Mix into butter mixture until combined.
• Place 1 teaspoon of batter into each of the prepared cupcake cups. Sprinkle each cup with a little sugar.
• Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and indent each cup using a teaspoon-sized measuring spoon. Let cool 10 minutes.
• While cookie cups cool, beat cream cheese, 1/4 cup plus 2 tablespoons sugar, and egg together using an electric mixer in a mixing bowl until smooth. Place a little more than 1 teaspoon of filling into each cookie cup. Sprinkle with sugar.
• Bake in the preheated oven until filling sets, 10 to 15 minutes more. Let cool completely before serving.

CREAM CHEESE FILLED COOKIES

Steps:

• n a large mixing bowl, cream butter, shortening and sugar.
• Beat in egg and vanilla.
• Combine flour, baking powder and salt; gradually add to the creamed mixture.
• Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
• Unwrap and cut into 1-in. slices.
• Place 1 inches apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned.
• Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool.
• Combine filling ingredients in a mixing bowl; mix well.
• Place 2 teaspoonfuls in the center of each cookie. Let stand until set.
• In a small saucepan over low heat, melt chocolate chips and butter; stir until smooth.
• Drizzle over cookies. (I use an icing bag to make my cookies more aesthetically pleasing, but beware of burning your hands!) Store in the refrigerator.

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

RUGELACH (FILLED CREAM CHEESE COOKIES)

Steps:

• In a mixing bowl or food processor, cream the butter and cream cheese together.
• Add the pinch of salt and sugar.
• Beat in the flour, a little at a time.
• Knead the dough lightly until all the flour is incorporated.
• Divide the dough into 4 equal portions and refrigerate at least 1 hour.
• Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
• Flour the surface you will be rolling out the pastry on very generously.
• This is a delicate dough and is apt to stick.
• Roll out one of the portions of dough into a 10 inch in diameter circle.
• With a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges (depending on how large or small you want the rugelach to be- I go for smaller).
• If the dough is sticky, dust it with a little flour.
• Sprinkle or spread a little of the filling of your choice on each little wedge.
• Beginning at the wide edge, roll the dough up toward the point, as you would make a crescent roll or a croissant, turning the ends in slightly to achieve the crescent.
• Place on an ungreased cookie sheet and brush with melted butter and sprinkle with a tiny bit of the topping sugar (this step can also be done just before baking and ensure that the sugar is not knocked off in the freezer).
• Repeat with the rest of the dough and filling.
• At this point, I pop the cookie sheet directly into my freezer and freeze the rugelach individually.
• When frozen, I pack them into ziploc bags to use at whim over the holidays (and not just) so they can be freshly-baked for any occasion.
• Preheat oven to 350°F and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.

PUMPKIN COOKIES WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with silicone mats or buttered parchment paper.
• Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg for cookies in a medium bowl.
• Beat white sugar, brown sugar, and butter in a large mixing bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well blended. Slowly beat in pumpkin and milk. Add flour mixture, beating until well blended.
• Drop tablespoonfuls of dough onto the prepared baking sheets with a tablespoon or cookie scoop.
• Bake in the preheated oven until bottoms are lightly browned and tops are firm, 12 to 14 minutes. Cool for about 5 minutes on the baking sheets and then loosen the bottoms with a spatula; let cool completely on wire racks.
• While cookies cool, combine cream cheese, butter, and vanilla extract together for filling in a bowl with an electric mixer. Beat in powdered sugar until well blended and filling is smooth.
• Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with the remaining cookies.