Dec 12, 2021 · Gluten Free Cream Cheese Sugar Cookies. Use a 1:1 gluten free flour in place of the all purpose flour. Cinnamon-Sugar Cream Cheese Cookies. Mix 1/2 to 1 teaspoon of cinnamon into the frosting, to taste. Storage and Freezing Tips. To Store. Storing your cookies in an airtight container at room temperature is best. Separate layers of frosted cookies with waxed paper or … Directions Step 1 In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat... Step 2 Preheat oven to 375 degrees F (190 degrees C). Step 3 On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating ... Nov 12, 2021 · Sugar cookies made with cream cheese might sound like an interesting choice at first—but just wait until you taste the perfectly moist, buttery result! They make a delicious dessert all by themselves, but we also love frosting and decorating these Cream Cheese Sugar Coo... By Pillsbury Kitchens. Updated Nov 12, 2021. Sep 11, 2020 · Cookies. 2 1/2 cups Gold Medal™ all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups granulated sugar. 1 package (8 oz) cream cheese, softened. 1/2 cup butter, softened. 1 egg. 2 teaspoons vanilla. Aug 03, 2016 · Cream cheese makes the cookies oh-so-soft and tender. Almond extract helps yield the best-tasting sugar cookies, I swear. The cookie dough only needs to chill for 1 hour, give or take. Perfectly sweet without reaching toothache status. Cream cheese frosting makes the perfect crown for these cookie queens. Cream together butter, cream cheese and sugar. Beat in egg yolks, vanilla and almond extracts. Add flour, baking soda and cream of tartar. Stir well. Drop by rounded teaspoonsful onto ungreased cookie sheet. Sprinkle with sugar. Don't flatten. (I use parchment paper.). Bake 12 to 14 minutes until tops are cracked and just turning light brown. PREHEAT oven to 325°F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets.