Tiffanys Cream Cheese Cookies Recipes

EASY CREAM CHEESE COOKIES

Steps:

• Start off by adding 1/2 cup unsalted softened butter and 4 ounces softened cream cheese to a large mixing bowl. Use an electric half mixer to cream them together really well.
• Now mix in 1 1/2 cup powdered sugar and mix it at low speed.
• Then add, 1 large egg and 1 teaspoon vanilla extract and mix it in.
• Now sift in 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 teaspoon salt.
• Mix the dry ingredients well. Now scoop out the cookie dough using a medium-sized cookie scoop.
• Then use your hands to round the dough into balls.
• Place the cookies on a baking sheet lined with parchment paper and bake in a preheated 375 degree Fahrenheit oven for 10 minutes. Make sure to bake on the center rack.
• Once the cookies are cooled, dust them with a little bit of powdered sugar, and enjoy!

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 COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
• Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
• Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
• Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
• When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.

TIFFANY'S CREAM CHEESE COOKIES

Steps:

• Soften Cream cheese and butter (about 20 seconds each in the microwave).
• Add egg and cake mix; stir until smooth.
• Roll into balls, place on greased cookie sheet and press down with spoon/thumb.
• Bake at 350 degrees until tops are done but insides are still soft (about 10-15 min). Remove from pan to cool.

MOM'S CREAM CHEESE PIE BY TIFFANI THIESSEN RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Add the grapes to a parchment paper-lined baking sheet and sprinkle with sugar and thyme.
• Bake for 45-55 minutes. Cool completely.
• In the bowl of a food processor, add the graham crackers and pulse until finely crumbled.
• Transfer the graham cracker crumbs to a bowl with the powdered sugar, melted butter, and cinnamon, and stir to combine.
• Press the graham cracker mixture into an 8- or 9-inch (22-cm) pie dish, pressing an even layer on the bottom and sides of the dish.
• Bake for 10 minutes.
• Let crust cool completely before filling.
• In a bowl, add the cream cheese, eggs, sugar, and vanilla extract, and blend until smooth with a hand mixer.
• Pour the cream cheese mixture into the cooled crust, and bake for 10 minutes.
• Remove and cool for at least 5 minutes.
• In a bowl, add the sour cream, sugar, and vanilla extract in a bowl and mix to combine.
• Spread the sour cream mixture on top of the pie in an even layer and bake for 10 minutes.
• Remove and cool at room temperature.
• Refrigerate for at least 4 hours, until chilled.
• Top with the roasted grapes.
• Enjoy!

CHEDDAR CHEESE COOKIES

Steps:

• Mix all ingredients together with your hand.
• Make teaspoon size balls.
• Place 2 inches apart on ungreased cookies sheet.
• Refrigerate 1 hour.
• Bake at 400°F 15-20 minutes until set.