Best 10 Cookies With Cream Cheese Frosting Recipes

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

CREAM CHEESE FROSTING / ICING FOR COOKIES

Steps:

• Soften cream cheese for a few seconds in microwave if necessary. Heat cream, butter, and cream cheese in a small pot, just until the butter and cream cheese melt into the cream. (Stir frequently to avoid burning.).
• Remove the pot from the stove, and stir in the 3 cups of powdered sugar. You will have a goopy mess. Beat it with your electric mixer, until it changes color slightly (3-4 minutes.)
• Spoon, paint, or spread it on your cooled cookies. It will still be pretty thin and goopy, but it should spread in a nice, even coat. (I used the back of my spoon to spread it.)
• Let the icing 'set' for 1 1/2 - 2 hours, until it hardens. It won't harden completely, but it will form a nice soft frosting layer that squishes only slightly when pressed, similar to a slice of cheese.
• I modified a regular icing recipe to make this, and was very disappointed with the results at first, but after I left the cookies on the counter for two hours, I was glad I saved them. The icing is perfect for transporting, and has a very good flavor, just right for carrot cake cookies.

GINGERBREAD COOKIES WITH CREAM CHEESE FROSTING

Steps:

• In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
• In a large bowl, whisk together brown sugar, stevia, molasses, applesauce, ginger, and egg. Fold dry ingredients into wet ingredients just until combined. Cover and refrigerate at least 1 hour.
• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• Use a tablespoon to scoop out dough. Roll dough into balls. Place on the baking sheet 1 inch apart. Very slightly flatten cookies with your palm.
• Bake until puffy and set, 12 to 15 minutes. Let cool completely.
• For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until very smooth. With mixer running, add butter a little at a time, beating constantly. Add powdered sugar, stevia, and vanilla and beat just until smooth.
• Use a small offset spatula to spread frosting on top of cookies.

CLASSIC CREAM CHEESE COOKIES

Steps:

• Combine the butter and cream cheese and beat until well combined. Then add the sugar and beat on medium speed until well creamed together and fluffy.
• Add the egg yolk and vanilla extract. Mix until it's well combined.
• Slowly add the flour and beat on medium low speed until well combined and dough forms.
• Chill for at least 1 hour. Preheat the oven to 350° Shape the dough into 1 inch balls and place on a cookie sheet lined with parchment paper or silicone baking mat. Press a pecan into the top of each one or roll each ball in nonpareil sprinkles.
• Bake at 350°F for 12-15 minutes. Store in an airtight container.

CHRISTMAS SUGAR COOKIES WITH CREAM CHEESE FROSTING

Steps:

• TO PREPARE COOKIES:
• Preheat the oven to 350F. Line two baking sheets and set aside.
• In a large dish combine flour, cornstarch, salt and baking powder. Set aside.
• In a separate dish put butter and sugar and mix well using electric mixer, medium speed, until it gets light and fluffy. Add an egg and vanilla and mix until combined.
• Continue mixing slowly adding dry ingredients. The dough will be crumbly. Knead it well with your hands. Put some flour on the table and place the dough on it.
• Roll the dough up to 1/4 inch thick. Cut it in round shapes. I used a glass 2.4 inch in diameter. Place the cookies in the baking sheets.
• They should be 2 inches apart. Put them in the oven and bake for 8-9 min. Take them out of the oven and leave to cool for a couple of minutes on the baking sheets.
• Transfer them to a wire rack to cool completely.
• TO MAKE THE FROSTING:
• In medium dish mix butter, cream cheese and vanilla, with a hand mixer, medium speed. Add powdered sugar and mix until well combined.
• Divide the mixture into 3 bowls. Add red food color in the first one, slowly, until you get the shade that you like. Put green in the second bowl, and leave the third one white.
• Spread the filling evenly on the cooled cookies and sprinkle with crumbs.

OREO COOKIE AND CREAM CHEESE FROSTING

Steps:

• Beat softened butter and cream cheese with electric mixer until fluffy, about 3 - 5 minutes.
• Slowly add sugar, 1 cup at a time. Add vanilla; mix until smooth. Gently stir Oreos into the frosting, careful to not over stir.

CREAM CHEESE FROSTING

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.

CREAM CHEESE GLAZE FOR COOKIES

Steps:

• Cream the cream cheese, corn syrup and vanilla together.
• Slowly add 4 1/2 cups powdered sugar, or a little more, and then add the milk a little at a time until it is the right consistency (this should be a little bit thicker than pancake batter to use Sweetopia's method. You may not need to use all the milk or you may need more. Aim for thicker than necessary, so you can color it and then thin it with a little more milk if necessary.
• Let cookies dry until set (8-12 hours depending on humidity).

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
• Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

CREAM CHEESE FROSTING FOR COOKIES

Steps:

• In a large bowl, beat the butter and cream cheese on medium speed using a hand or stand mixer (with paddle attachment) for 2-3 minutes (until light and creamy).
• Keeping the mixer on medium speed, slowly add in vanilla extract, almond extract and powdered sugar. Once incorporated, turn mixer to high speed and beat for 2 minutes until light and fluffy.
• Spread or pipe frosting on cooled cookies and top with sprinkles!