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Cream Cheese Cutouts

 Cream Cheese Cutouts
Decorating cookies always puts me in a happy mood. Cookies from this recipe don't rise a lot or lose their shape. —Julie Dawson, Galena, Ohio
84 ServingsPrep: 15 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 cups confectioners' sugar
  • 1/3 cup butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 2 to 3 tablespoons 2% milk
  • Food coloring, optional
  • Assorted sprinkles or candies


  • In a large bowl, cream butter, cream cheese, sugar and salt until
  • light and fluffy. Beat in egg and vanilla. Gradually beat in flour.
  • Refrigerate, covered, 1-2 hours or until firm enough to roll.
  • Preheat oven to 375°. On a lightly floured surface, roll dough to
  • 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in.
  • apart on ungreased baking sheets.
  • Bake 7-8 minutes or until edges are lightly browned. Cool on pans 1
  • minute. Remove to wire racks to cool completely.
  • In a small bowl, beat confectioners' sugar, butter, vanilla and

2 of 2

Cream Cheese Cutouts (continued)

Directions (continued)

  • enough milk to reach desired consistency. If desired, add food
  • coloring. Decorate cookies with frosting and sprinkles. Yield: about
  • 7 dozen.
Nutritional Facts: 1 cookie equals 70 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 32 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now