Cream Cheese Sugar Cookie Cutouts {gluten free}

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Cream Cheese Sugar Cookie Cutouts by WickedGoodKitchen.com #halloween #cookie #recipeFeature Fridays: Family Fun

Happy Friday!

Today’s rotating Feature Fridays is all about Family Fun. Doesn’t baking and decorating cookies count as family fun? Well, it does when you love to cook or bake and involve children in the process, right?

As I mentioned in my post yesterday, many moons ago, I designed a whimsical line of copper cookie cutters for the autumn and winter holidays. Back in the day (circa 2000), they were lovingly handcrafted by America’s Coppersmith, Michael Bonne, here in Indiana, in his hometown of Knightstown.

Cream Cheese Sugar Cookie Cutouts by WickedGoodKitchen.com #halloween #cookie #recipe

Back then, Michael did wholesale contract work for Williams-Sonoma, Martha Stewart, Eleni’s Bakery in New York and Eddie Bauer as well as only a handful of small organizations. Back then, decorated cookies ruled my world much as the way they do with my fellow food blogging pals, Bridget of Bake at 350 and Marian of Sweetopia. I was always knee deep or up to my elbows in royal icing in all the colors of the rainbow!

Today, I am featuring the recipe, Cream Cheese Sugar Cookie Cutouts, which was featured on the recipe card as part of my Halloween Trick-or-Treater set of  eight (8) cookie cutters to include the following: Pumpkin Boy, Ghost Kid, Wee Fairy, Pudgy Clown, Wee Princess, Kitty Cat, Robot Boy and Treat Bag.

Cream Cheese Sugar Cookie Cutouts by WickedGoodKitchen.com #halloween #cookie #recipe

If you wish to make these Cream Cheese Sugar Cookie Cutouts for Halloween, and you would like your cookies to be in the shapes of Halloween Trick or Treaters, you can download the free printable of our Halloween Trick or Treater Cookie Cutter Templates here. Below is what the downloaded pages will look like.

Cream Cheese Sugar Cookie Cutouts by WickedGoodKitchen.com #halloween #cookie #recipe

Cream Cheese Sugar Cookie Cutouts by WickedGoodKitchen.com #halloween #cookie #recipe

To use the Halloween Trick or Treater Cookie Cutter Templates: Simply download the .pdf files and print from your printer using 90-pound “index card stock” paper. By using card stock, this will create a thicker paper to trace around. Carefully use a sharp paring knife to cut out cookies using the templates as a guide. Then, bake and decorate your Halloween cutout cookies to your heart’s content!

Cream Cheese Sugar Cookie Cutouts are an ideal cookie to decorate and embellish for holidays and special occasions. These cookies hold their shapes well after baking which is a bonus for serious cookie decorators. Children and adults alike will savor these delicate, buttery sugar cookies. To make Lemon-Cream Cheese Sugar Cookies, or the gluten free version, see the Notes section below. This recipe was developed in the fall of 2000 for Halloween and to coordinate with my copper cookie cutter line.

Cream Cheese Sugar Cookie Cutouts by WickedGoodKitchen.com #halloween #cookie #recipe

What makes our Cream Cheese Sugar Cookie Cutouts wicked good? These classic cream cheese cookies come with a twist, a lemon twist. That is, simply add freshly grated lemon zest for a real stand out rolled sugar cookie. Also, our preparation instructions provide for proper chilling of this delicate, buttery dough. We have found that by rolling the dough out between sheets of plastic wrap makes it easy to pop the dough back into the fridge on a cookie sheet for a quick chill. This way, when you are ready to cut into the dough with your favorite cookie cutters, the dough will not stick to your work surface and the cutouts will maintain their shape after baking. Our method prevents a messy work surface for stress-free holiday cookie baking!

Enjoy these sweet Cream Cheese Sugar Cookie Cutouts and our Halloween Trick or Treater Cookie Cutter Templates and have fun making decorated cookies for the upcoming Halloween holiday!

Bon appétit!

xo,

spatsign

 

 

 

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Cream Cheese Sugar Cookie Cutouts {gluten free option}

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: Makes about 3 dozen cookies.

Cream Cheese Sugar Cookie Cutouts {gluten free option}

What makes our Cream Cheese Sugar Cookie Cutouts wicked good? These classic cream cheese cookies come with a twist, a lemon twist. That is, simply add freshly grated lemon zest for a real stand out cookie. Also, our preparation instructions provide for proper chilling of this delicate, buttery dough. We have found that by rolling the dough out between sheets of plastic wrap makes it easy to pop the dough back into the fridge on a cookie sheet for a quick chill. This way, when you are ready to cut into the dough with your favorite cookie cutters, the dough will not stick to your work surface and the cutouts will maintain their shape after baking. Our method prevents a messy work surface for stress-free holiday cookie baking!

Ingredients

  • 2½ cups (300 grams) bleached all-purpose flour, such as Gold Medal®
  • ¼ teaspoon salt
  • 1 cup (2 sticks/226 grams) unsalted butter, softened
  • 4 ounces (½ 8-ounce package) cream cheese, such as Philadelphia®, softened
  • ½ cup (100 grams) firmly packed organic light brown cane sugar
  • ½ cup (100 grams) organic granulated cane sugar
  • 1½ teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
  • 1 large egg yolk

Directions

In a large bowl, whisk together flour and salt. Set aside. Using an electric mixer, cream together butter, cream cheese, sugars and vanilla. Add egg yolk and beat until well blended and fluffy. Reduce mixer speed to low. Gradually beat in flour mixture, scraping down side of bowl as necessary, until fully incorporated. Dough will be very soft and sticky. Divide dough in half. Scrape each mound of dough onto a separate sheet of plastic wrap. With lightly floured hands, pat dough out to a ½-inch thick disk. Wrap tightly and refrigerate until dough is well-chilled and firm enough to roll, at least 1 hour.

Position oven racks in upper and lower thirds of oven and preheat to 350º F. Line baking sheets with parchment paper.

Working with one disk of dough at a time, remove dough from refrigerator. Dampen work surface with a moist kitchen cloth and place a sheet of plastic wrap on top. (This will prevent the plastic wrap from slipping while rolling dough.) Lightly flour sheet of plastic wrap. Unwrap dough and place in center of prepared plastic wrap. Place another sheet of lightly floured plastic wrap, flour-side down, on top of dough. Roll to a thickness of ¼-inch or just over. Transfer rolled dough, with wrap, to a large baking sheet and place in freezer until very firm, about 10 minutes. Well-chilled dough will yield cookie shapes with well-defined edges.

Working with one piece of rolled dough at a time, remove dough from freezer. Gently lift top sheet of plastic wrap. With lightly floured cookie cutters, cut dough into desired shapes. Very carefully, lift sections of plastic wrap and invert to release each cutout. Place cutouts at least 1 inch apart on prepared baking sheets. Refrigerate unbaked cookies until firm, about 8 minutes. (Additional chilling time will prevent cookies from spreading and keep the integrity of their shapes during baking.) With a pastry brush, dust excess flour off dough scraps. Gently knead dough into a ball and flatten into a disk. Wrap in plastic wrap and chill before rolling and cutting more shapes.

Bake cookies until the edges are golden brown, about 14 minutes depending on their size and thickness. Halfway through baking time, to ensure even browning, rotate baking sheets from top to bottom and front to back.

Allow cookies to cool on baking sheets for 3 to 5 minutes. Using a metal cookie spatula, transfer cookies to wire racks to cool completely. Cookies are ready to decorate when completely cooled. If necessary, store cookies in an airtight container until ready to decorate.

Recipe Notes

Variation: For Lemon-Cream Cheese Sugar Cookies, add 1 to 1½ tablespoons finely grated lemon zest to creamed butter and sugar mixture.

For Gluten Free Option: Substitute 2½ cups (320 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma. You will need extra flour for rolling dough.

Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected unless otherwise stated. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/cream-cheese-sugar-cookie-cutouts-gluten-free/

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Love these Halloween cookie cutouts – they’re so adorable and fun! These cream cheese sugar cookies sound wonderful Stacy! Love the lemon zest variation and very helpful tips for rolling and chilling the dough out. Will definitely come in handy for me soon when it’s cookie baking season 🙂 Hope you have a fantastic weekend 🙂

  2. Adorable cookies!! I’m always up to try another sugar cookie recipe 🙂
    Jennifer @ Not Your Momma’s Cookie recently posted…Frozen Snicker’s Peanut Butter LasagnaMy Profile

  3. Posts like these are the best, Stacy!! Our kids are going to have a blast with their dads this weekend, in part because these cookies will make the perfect rainy weather cottage activity. Looking forward to making AND eating these Wicked Good cookies!!
    Dan from Platter Talk recently posted…Caramel Apple CheesecakeMy Profile

    • Awww…thank you, Dan! You always make me smile. I hope you have a fabulous weekend baking these cookies in the kitchen together as a family. Enjoy!

  4. This post totally has me in the halloween spirit, Stacy!
    ashley – baker by nature recently posted…“Bird’s Nest” Breakfast BLTMy Profile

  5. These cookies are really adorable! Nice work!
    Amy (Savory Moments) recently posted…Cabbage roll soupMy Profile

  6. How adorable are these!!! Swoon! My girls would love to make these cookies! Thank you for sharing, sweet friend! Have a fabulous weekend! xo
    Anna @ Crunchy Creamy Sweet recently posted…Cinnamon Roll Cake (from scratch) RecipeMy Profile

    • Thank you, Anna! I hope you have a wonderful autumn weekend as well and that you and your girls enjoy the recipe. Thank you for your support, my friend. 🙂

  7. Oh, what a beautiful post Stacy. The templates are awesome.
    The cookies are absolutely adorable, what a beautiful array of lovely colorful cookies. My boys would love to have some of these.
    Really like the cookie recipes, especially the zest in it, makes it fresh. You know this is gonna be everywhere on pinterest my lovely friend.
    Have a great weekend.

    • Thank you, Ash! You are the sweetest and I always appreciate your kind words and support. Wishing you a lovely weekend, too, m’lady. xo

  8. Stacy, that’s so impressive that you have procured your own line of copper cookie cutters for the holidays! I am so impressed! And the templates are just adorable. It’s so cool that you have created your own product and that you actually had them produced (or handcrafted). Did you sell them back then, too?
    Julia | JuliasAlbum.com recently posted…Pumpkin banana muffins with apples and cinnamonMy Profile

    • Thank you, Julia! The project was fun and I immensely enjoyed working with Michael, our nation’s foremost coppersmith at the time. He was a wonderful craftsman and I miss him and his work. Thanks for stopping by, my friend! xo

  9. Maria | Pink Patisserie says:

    Those designs are so adorable Stacy. How fun to design your own cutters! The recipe sounds divine as well. I will add it to my holiday baking rotation for sure!!

    • Thank you, Maria! You will love this version of sugar cookies…the cream cheese makes them taste even more buttery!

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