Best 7 Cream Cheese Spirals Cookies Recipes

CREAM CHEESE SPIRALS (COOKIES)

Steps:

• 1. With an electric mixer, cream the butter, cream cheese and 2 tsp sugar until soft. Sift the flour over the cream cheese mixture and mix until combined. Gather into a ball and divide in half. Flatten each half, wrap in plastic and refrigerate for at least 30 minutes.
• 2. Make the Filling: In a small bowl, mix together the chopped walnuts, brown sugar and cinnamon; set aside.
• 3. Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper; set aside.
• 4. Working with one half of the dough at a time, roll it out thinly into a circle about 11 inches in diameter. Trim the edges with a knife, using a dinner plate as a guide. Brush the surface with the egg white glaze and then sprinkle evenly with half of the filling.
• 5. Cut the circle into quarters, and each quarter into 4 sections, to form 16 triangles. Starting from the base of the triangles, roll up to form spirals.
• 6. Place the spirals on the cookie sheets and brush with the remaining glaze. Sprinkle with caster sugar. Bake for 15 - 20 minutes, or until golden. Cool on a wire rack.

EASY CREAM CHEESE COOKIES

Steps:

• Start off by adding 1/2 cup unsalted softened butter and 4 ounces softened cream cheese to a large mixing bowl. Use an electric half mixer to cream them together really well.
• Now mix in 1 1/2 cup powdered sugar and mix it at low speed.
• Then add, 1 large egg and 1 teaspoon vanilla extract and mix it in.
• Now sift in 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 teaspoon salt.
• Mix the dry ingredients well. Now scoop out the cookie dough using a medium-sized cookie scoop.
• Then use your hands to round the dough into balls.
• Place the cookies on a baking sheet lined with parchment paper and bake in a preheated 375 degree Fahrenheit oven for 10 minutes. Make sure to bake on the center rack.
• Once the cookies are cooled, dust them with a little bit of powdered sugar, and enjoy!

CREAM CHEESE COOKIES I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
• In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
• Bake for 15 minutes in preheated oven. Cookies should be pale.

CHOCOLATE CREAM CHEESE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour and baking soda together in a bowl.
• Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually beat in sugar and egg. Stir in melted chocolate chips. Add flour mixture, white chocolate chips, and nuts; stir until combined.
• Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until firm around the edges, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

TRIPLE-CHEESE SPIRALS

Steps:

• Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm. Combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss. Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.

FIG SWIRLS

Steps:

• Make pastry dough:
• Whisk together flour, baking powder, baking soda, and salt in a bowl.
• Pulse butter, cream cheese, yolk, and vanilla in a food processor until smooth, then add flour mixture and pulse until dough just forms a ball.
• Halve dough and form each half into a roughly 6- by 2-inch rectangle. Chill, wrapped in plastic wrap, until firm, about 1 1/2 hours.
• Make filling:
• Purée figs, honey, juice, zest, and cinnamon in cleaned food processor until almost smooth.
• Make logs:
• Roll out 1 piece of dough between 2 sheets of wax paper into a 10- by 8-inch rectangle (about 1/3 inch thick), long side facing you. Remove top sheet of wax paper and gently spread one fourth of fig mixture over bottom half of dough, leaving a 1/4-inch border. Using wax paper as an aid, roll dough, jelly-roll style, halfway, enclosing fig mixture. Flip dough, with wax paper. Remove paper. Spread with one third of remaining fig mixture and roll in same manner, to form an S-shaped log. Make another log. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
• Bake cookies:
• Put oven rack in middle position and preheat oven to 375°F.
• Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake until pastry is pale golden, 12 to 15 minutes. Transfer to racks to cool.

CREAM CHEESE SPIRALS

Steps:

• Take off crusts from white bread.
• Take 2 slices, and lay one above (not on top) the other overlapping the edge by about half an inch.
• Roll out well with a rolling pin to seal and flatten.
• You should have a long piece now.
• Spread with flavoured cream cheese right to the edges, and lay on a spinach/shard leaf Roll up tightly and leave in the fridge overnight.
• Remove from fridge- Cut the roll into inch slices, push a pick through (optional) and lay decoratively on a platter.