Tangy Cream Cheese Cutouts🍰 Dessert

Name: Tangy Cream Cheese Cutouts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 servings
Ingredients: 1 cup unsalted butter, room temperature; 8 oz cream cheese, room temperature; 1 1/2 cups granulated sugar; 1 large egg, room temperature; 2 tsp vanilla extract; 3 1/2 cups all-purpose flour; 1 tsp baking powder; 1 tsp fine sea salt

These cutout cookies featuring cream cheese deliver a delightful tart taste and tender crumb that make them wonderful on their own, though they're also ideal for adorning with icing and embellishments.

By Marcus Rivera, Kitchen Tips Editor

Prep: 30 minCook: 15 minServes: 24

dessert cookies cutout cookies cream cheese decorating Valentine's Day American

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This tangy cream cheese cutouts is the kind of recipe that earns a permanent spot in your meal rotation — satisfying enough for a weeknight dinner, impressive enough for company, and simple enough that you will actually make it again. It brings together familiar flavors in a way that feels both comforting and fresh.

When adding dairy, lower the heat first and stir continuously. Cream and cheese can break if they hit a rolling boil, and you want a silky, smooth result.

This recipe scales easily for larger groups and leftovers reheat well for lunches throughout the week. Feel free to adjust the seasonings to suit your taste — cooking is always better when you make a recipe your own. Pair it with a simple side salad or your favorite grain for a complete meal.

Ingredients

1 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
1 1/2 cups granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp fine sea salt

Nutrition (Per 24 servings)*

185

Calories

Protein

24g

Carbs

Fat

Fiber

130mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cream cheese together until light and fluffy.
Add the granulated sugar and beat until well combined, about 2 minutes. Mix in the egg and vanilla extract until incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture. Mix on low speed until the flour is fully incorporated, about 1 minute 30 seconds.
Gather the dough into a ball and pat into a flat disk. Wrap tightly and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Roll half of the chilled dough on a lightly floured surface to 1/2-inch thickness. Keep the remaining dough refrigerated. Cut into shapes using floured cookie cutters or templates.
Transfer shapes to prepared baking sheets and chill for 10 minutes (or 5 minutes in the freezer).
Bake for 12–15 minutes, depending on size. Three-inch cookies bake in about 12 minutes.
Cookies are done when edges are lightly golden and centers appear pale and matte. Transfer to a wire rack and cool completely before decorating, or serve plain.