Cream Cheese Xmas Cookies.




About: I like to tinker with just about anything, sometimes it works out in the end. Have fun looking at the projects, try tearing something open and let me know how it goes. cheers, -Joe

Oh these cookies are good. Sprinkle with red and green sprinkles for the x mas sprit.

Step 1: Ingredients

2 cups margarine
8 oz light cream cheese
1 cup sugar
2 tbsp vanilla extract
4 cups flour

Step 2: Mix

Mix margarine and cream cheese

Step 3: Add Sugar and Vanilla

add sugar and vanilla

Step 4: Slowly Add Flour

Slowly add flour and mix with a mixer

when its smooth like pic #2 you are done mixing

Step 5: What You Want to Do Is Spray This Porch Down With Pam

Pam up a baking sheet, and make small balls of the mix.

Step 6: Sprinkles

You can flatten the balls of dough with a spoon and spread on sprinkles.

Step 7: Cook

Cook 8-10min at 375 then you are done.



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    11 Discussions


    4 years ago on Introduction

    I cut the recipe in half because I really didn't need 20 cookies... (hehe) So I don't know if it has to do with that, or what, but the cookies seem as if they have too much flour. However, they're cooked perfectly, so, I would try to flatten them out A LOT. like. flat. as flat as you can get them while still leaving about an inch in between cookies. Also, I had mine on the bottom rack, and cooked for about 10 minutes, even with the half batch. Happy baking!

    FLATTEN THE COOKIES!!!! I'm used to making cookie balls that spread out when they are baked. These cookies barely spread. They also brown on the bottom before they are fully cooked if they aren't pretty flat.


    10 years ago on Introduction

    Do you think if I substituted the margarine completely for the butter it would make a difference? Would I need to use a different amount of butter? Thanks

    tried them, They were a little too thick and I over browned the bottoms. Next time I need to flatten them more on the cookie sheet. Using just a cookie tray with no Pam or aluminum foil worked fine. They are good for something different, but I won't be making them again for a while.


    10 years ago on Introduction

    Okay, I tried this but it didn`t really work out for me. My cookies were about the same thickness as in the pictures but the middles weren`t cooked when baked according to the directions. I used butter instead of margarine (didn`t have enough), but that was the only substitute. The cream cheese was the spreadable kind. I ended up freezing about half the batch because I didn`t like how they were turning out and thought I would get some more advice from here. BTW, I had two cookie sheets - one with a silcone non-stick sheet and another that I Pam`d... There was no difference in the results between these sheets.


    11 years ago on Introduction

    I have made these cookies many, many times, and they never fail to make people happy. My mother would make them in two styles: family cookies, which are made the way you make these, and "company cookies," which are a little more formal looking. I have found that my mother's "Company Cookies" recipe fit the schedule of a working person who wants to actually sleep instead of baking cookies until 2 am. Also, they make a prettier cookie for the family, who are much more important than any company, IMO. To make the change: one evening, after the supper dishes are done, simply make the dough as outlined above. Roll dough into a 3" (7.5 cm) diameter tube, roll in chopped apricots and pecans (VERY optional - you can use sugar instead), then0 wrap in plastic wrap (cling foil). Twist the ends of the plastic wrap until the tube looks like a very strange bit of candy. Chuck the dough in the fridge and let it chill anywhere from 1 day or until the weekend, whenever you have time to bake. (more than 5 days is not recommended) When you have time to bake, line a couple of cookie sheets with silicone mats, parchment paper, or waxed paper. Preheat oven as above. Remove dough from fridge, unwrap, and slice the tube into 1/3" - 1/2" (1-1-1/2 cm) slices. Place slices 2" apart on cookie sheet, Sprinkle with sugar, cinnamon sugar, sprinkles or whatever else seems festive at the moment. Bake until only the slightest color touches the edges, about 10 minutes at 350 (bake a sacrificial cookie or two to measure the exact time in your oven) Allow to cool on the pan for a minute or so before removing to cookie racks or your countertop covered in waxed paper. (foil will do in a pinch) Devour when cool. Or if my mother is around, pack nicely into cookie tins, with a doily between each layer of cookies. Then send her home and devour the cookies. Enjoy, and thank you for brining me back to a nice holiday memory.


    12 years ago

    i've made these cookies a few timesi've made these cookies a few times]i've made these cookies a few times and they've always been a hit. fluffy and not too sweet. somewhere between cookie and cookie dough. yum.

    this evening i quartered the recipe and it was a bit dry so i added a dab of vanilla kefir. also good with neufschatzel cheese (sp?).

    thanks for the great recipe.

    if you want to try something also tasty and fun to make: beet cupcakes with cream cheese frosting.

    2 replies

    Reply 12 years ago

    Thats awesome. My mom would be so proud :)


    Reply 12 years ago

    oopsie..was having a bit of trouble with the link function


    12 years ago

    Wow, those look REALLLY good. Lol, i'll definately give them a try, and a i love creme cheese so its like heaven =]


    12 years ago

    nice, i'll have to give them a try!