Posted: 12/25/2010 8:58:28 PM
Help! This is my first time making this recipe. I made the dough and refrigerated it for several hours so it could be easier to work with. The dough gets soft quickly, making it difficult for me to transfer the cookie shapes to the baking sheet. I even have tried refrigerating the cutout cookies again so I can be able to transfer them to the baking sheet but that doesn't seem to help either because the dough is soft....What am I doing wrong? Should I just freeze it after I cut out my shapes? Please help me someone soon before I give up completely :(
Posted: 11/14/2010 9:01:39 PM
used powered sugar . I roll out dough between two sheets and freeze . I can cut out cookies
without using flour. It makes for a tender cookie
Posted: 3/19/2010 8:19:08 AM
tried this recipe years ago and it was a big hit. Cookies are so good. Then lost the recipe. Woo hoo. I found it again! and Yes most definately I will make them again!!
Posted: 1/7/2010 5:47:38 PM
Have used this recipe for years but keep misplacing it. It's so nice to know that it's online. I usually make 2" stars and sprinkle confectioner's sugar on them. They're wonderful that way and everyone really likes them. Thanks, Pillsbury, for a great cookie.
Michelle Carlson said:
Posted: 12/21/2009 11:24:45 PM
Great Sugar Cookie with a deep rich flavor! So few ingred.'s and yet so good to make in a time pinch!
Posted: 12/31/2008 2:52:37 PM
Cream cheese added a nice flavor. My daughter would not eat them because she new cream cheese was in them (kids :-) Would make these again.
Posted: 12/6/2008 7:25:48 PM
I was delighted to find this recipe on the website. I first encountered it in the Pillsbury Christmas 2008 cookbook where it called for 5 teaspoons of salt!!! That was enough of too much to not try it. This one rolls and cuts easily and tastes like "Let's make more"/
Posted: 12/16/2007 12:26:54 AM
These were yummy! The best sugar cookie I've ever made, and I've made a lot. They taste rich and expensive. I made them as 3in circles and dipped them in white and dark chocolate after they cooled. Delish! Pepperidge Farm's got nothing on me! This is my new favorite holiday cookie.
Mary Alice said:
Posted: 11/15/2007 9:50:16 AM
These are the best cookies ever. I have used this recipe for many years and now with little children at church wanting to make cookies this is a great dough. The kids can play with dough and still come up with a good tasting cookie. I have tinted dough and made green trees and holly and we just finished putting melted chocolate in dough and made turkeys. This is just a great recipe.
Celeste A. said:
Posted: 1/18/2007 9:47:21 AM
I have been making Pillsury''s Cream Cheese Sugar Cookies for 20 years! This recipe is by far the best cut out cookie recipe I have found. The cream cheese adds a wonderful flavor and texture to the cookie. Every holiday I bake oversized cookies with this recipe and package them in clear cellophane bags for teacher gifts, hostess gifts, or party favors. This recipe is by far my most requested recipe. (Be sure to refrigerate the dough for at least 1 hour before rolling out and use plenty of flour on your rolling surface). The cookies stay fresh for 2 weeks in an airtight container. Enjoy!