Cream Cheese Christmas Cookies

Cream Cheese Christmas Cookies

93

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

Ingredients

servings 105 cals
Serving size has been adjusted!

Original recipe yields 60 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  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.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.
  • profile image

Your rating

Cancel
Submit

Reviews

93
  1. 112 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 rou...

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 ...

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 ...

These cookies are yummy! I didn't let them sit overnight or wrap them, I just dropped them onto a cookie sheet (after a few minutes in the freezer) and pushed the sprinkles down on the top of th...

Very delicate flavor. I did the first batch with the colored sugars. I had a problem keeping them the perfect shape. I was really hoping for a round cookie...not oblong. For my second batch I...

I think these cookies are great. I appreciate the fact that they are not overly sweet. I did make a few changes. I did not add the chopped pecans and I doubled the vanilla extract. Instead o...

I love this recipe. These cookies are wonderful. Last year was the first for making them and I am about to make more. I put sprinkles on the outside and when I rolled dough flat and covered w...

These cookies are not only yummy, but very pretty! I love that you don't have to scoop them to make cookies. For some reason cutting logs is easier for me. It also allows me to make the dough an...

This recipe tasted bland, like something was definitely missing. It took a lot of time and trouble and I was disappointed with the results. I recommend skipping the red and green sugar crystal...