Cream Cheese Christmas Cookies

Cream Cheese Christmas Cookies

DeeDee 0

"These look so nice for Christmas with the red and green sprinkles."

Ingredients {{adjustedServings}} servings 105 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy.
  2. Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
  3. On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
  4. Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices.
  5. Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted.
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Reviews 93

  1. 112 Ratings


Excellent cookie! It's a lot of trouble, but I developed a system that seemed to work for me. I put the parcels of dough in the freezer for a while, then was able to better shape them into round rather than square logs. I kept them in the freezer for a while longer and rolled them in the colored sugar. That also helped to round them. I returned them to the freezer for a while longer, then just brought out enough to cut for one cookie sheet. They were easy to slice, pretty much retained their shape, and didn't stick to the knife blade. While one sheet was in the oven I prepared the next one, and by the time it was ready to go into the oven, the dough was soft enough that I could easily tweak the shape if necessary. I used chopped pecans on top, and they added a wonderful toasted nut flavor. I used purchased colored sugar because I wanted the large crystals. One thing I noticed that no other reviewer seems to have mentioned is that the sugar caramelized a little and added an extra dimension of flavor and crunch. Definitely a good addition to any Christmas cookie tray.


These were delicious and they kept their shape well. Instead of circles, we shaped the logs into squares before we cut them. We already have enough round cookies. Also, they were much better when we are careful not to overbake them. They stay soft and delicious when they're only very lightly browned.


A costly cookie, but completely worth it! I have never made cream cheese cookies before, and I am so impressed by the moistness of this cookie. I added an extra 1/4 cup of sugar, and rolled the cookies in a mixture of crushed pecans and white sugar before cutting, and skipped the extra pecan ontop. I used parchment paper instead of foil in the oven aswell. I cut the cookies a bit wider, so I had a smaller yield, but these cookies were so moist and yummy, and cooked perfectly in 20 minutes! I will make these cookies again and again.