This forgiving cookie dough is so easy to roll and cut out, thanks to our secret ingredient - cream cheese! You will want to use this base dough for making cut-out cookies in shapes to celebrate any occasion - holidays, birthday parties, bridal showers, wedding showers and so much more. Try it and find out yourself!
What do I need ?
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g (1/2 of 250-g. pkg.) Philadelphia Brick Cream Cheese, cubed
1/4 cup cold butter, cubed
Add To Shopping List
How do I make it ?
Heat oven to 350°F.
Process nuts in food processor until finely ground. Add flour, dry pudding mix, sugar and baking powder; pulse until blended.
Add cream cheese and butter; process just until blended. With food processor running, add egg through feed tube at top of processor, processing until blended. (Dough might look crumbly.)
Place dough on lightly floured surface; knead until smooth. Divide dough in half. Roll out one portion to 1/4-inch thickness. Cut into assorted shapes using 3-inch cookie cutters, rerolling scraps as necessary.
Place cutouts, 1 inch apart, on baking sheets sprayed with cooking spray. Repeat with remaining dough.
Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 3 min. Remove to wire racks; cool completely.
Kraft Kitchen Tips!
Decorate the cookies with sparkles. Microwave 2 Tbsp. honey in small microwaveable bowl on HIGH 10 sec. or just until warmed; brush evenly onto cooled cookies. Sprinkle with one or more colours of sparkling decorating sugar.
Practice mindful eating by savouring the flavour of these classic cookies and sticking to the recommended serving size.
Make it Easy
If you have parchment paper, you can instead roll out each dough half between 2 sheets of parchment. Remove top sheet of parchment, then cut dough on bottom parchment sheet into desired shapes as directed. Remove excess dough around cutouts, then use ends of parchment to transfer cookie cutouts (on parchment paper) to baking sheet. Bake as directed. Repeat with remaining dough half and additional sheets of parchment. Gather dough trimmings into ball; roll out between 2 additional parchment sheets. Cut into shapes and bake as directed.
Use Your Mixer
If you don't have a food processor, you can instead use your electric mixer to make the dough. Substitute 3/4 cup purchased almond flour for the ground sliced almonds. Combine the almond flour with the all-purpose flour, dry pudding mix and baking powder; set aside. Beat cream cheese, butter and sugar in large bowl with mixer until light and fluffy. Add egg; mix well. Gradually add dry ingredients, mixing well after each addition. Transfer dough to lightly floured surface; knead until smooth. Continue as directed.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3 g
Cholesterol 25 mg
Sodium 150 mg
Carbohydrate 19 g
Fibre 1 g
Sugars 9 g
Protein 3 g
20 servings, 1 cookie (39 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.