Slice-and-Bake Cream Cheese Sugar Cookies

Name: Slice-and-Bake Cream Cheese Sugar Cookies
Prep time: 20 min
Total time: 3 h 35 min
Yield: 32
Ingredients: 2 3/4 cups Gold Medal™ all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups granulated sugar; 1/2 cup butter, softened; 3 oz (from 8-oz package) cream cheese, softened; 1 egg; 1 teaspoon vanilla; 2 tablespoons coarse white sparkling sugar

1 Ratings

1 Reviews

Kitchen Tested

Slice-and-Bake Cream Cheese Sugar Cookies

Prep 20 min
Total 3 hr 35 min
Servings 32

These cream cheese sugar cookies are our best-kept secret for the holidays. The cookie dough is made from scratch and then rolled into cookie dough logs that can be kept in the fridge or the freezer. When you’re ready to make them, slice the cookies, sprinkle with sparkling sugar and bake! MORE+ LESS-

By Tablespoon Kitchens

Updated September 19, 2018

Ingredients

2 3/4

cups Gold Medal™ all-purpose flour

teaspoon baking powder

1/2

teaspoon baking soda

1/4

teaspoon salt

1 1/2

cups granulated sugar

1/2

cup butter, softened

oz (from 8-oz package) cream cheese, softened

egg

teaspoon vanilla

tablespoons coarse white sparkling sugar

Steps

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1

In small bowl, mix flour, baking powder, baking soda and salt; set aside.
2

In large bowl, beat granulated sugar, softened butter and cream cheese with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in egg just until smooth. Beat in vanilla. On low speed, beat in flour mixture until well blended. Let stand 5 minutes.
3

Divide dough in half; shape each half into a roll, 8 inches long and 2 inches in diameter. (If dough is sticky, use floured fingers.) Wrap dough logs tightly with plastic. Refrigerate about 2 hours or until very firm.
4

Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets, reshaping if necessary. Sprinkle with half of the sparkling sugar. Repeat with remaining dough log.
5

Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Expert Tips

Cookie dough rolls can be wrapped and refrigerated up to 48 hours before baking. To freeze, place wrapped cookie dough rolls in freezer, and freeze until firm. Once dough is firm, make sure ends of plastic are twisted, and place rolls in large resealable freezer bag. Freeze up to 1 month. To thaw, let dough stand 30 to 45 minutes at room temperature or until easy to cut into slices. Remove plastic; slice, and continue as directed in recipe.
For a nicely shaped cookie, rotate logs every 30 minutes during refrigeration or freezing until firm so dough remains rounded.
Shape up your cookies! Rotate the roll slightly with each cut so the roll stays rounded.
Coarse sparkling sugar adds extra sparkle to cookies and can be found in the cake decorating section at most grocery stores.