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Recipe

Cream Cheese Dough

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields about 2 pounds 10 ounces dough.

This recipe produces enough dough to make one batch each of Classic Rugelach, Caramel-Glazed Cardamom Palmiers, and Brownie Bowties, for a total of six dozen cookies. Don’t chill the dough for more than a couple of hours, as it becomes too hard to roll. If you must chill it longer, leave it at room temperature until it’s pliable before proceeding.

Ingredients

  • 17 oz. (3-3/4 cups) bleached all-purpose flour
  • 3 Tbs. granulated sugar
  • 3/8 tsp. table salt
  • 12 oz. (1-1/2 cups) cold unsalted butter
  • 12 oz. cold cream cheese (in bricks) 

Preparation

  • Combine the flour, sugar, and salt in the bowl of a stand mixer. Using the paddle attachment, mix briefly to distribute the ingredients. Cut each stick of butter into eight pieces and add them to the bowl. Mix on low speed until most of the mixture resembles very coarse bread crumbs with a few larger pieces of butter the size of hazelnuts, about 3 minutes. Cut the cream cheese into 1-inch cubes and add them to the bowl. Mix on medium-low speed until a shaggy-looking dough begins to clump around the paddle, 30 to 60 seconds. Dump the dough onto the work surface, scraping the bowl. Knead a few times to incorporate any loose pieces. There should be large streaks of cream cheese. Shape it into a fat cylinder, 6 inches long and about 3-1/2 inches in diameter. Wrap the dough in parchment or waxed paper and refrigerate until cold and slightly firm but not rock-hard, about 2 hours. Portion the dough by measuring the cylinder and cutting it into equal thirds. If you have a scale, weigh each third; each should weigh about 14 oz.

Reviews

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Reviews

  • Lstein5 | 12/19/2013

    I make these every Christmas, they have become favorites among family and friends. I love being able to make a few different types of cookies from one dough.

  • MarciaJMcI | 09/07/2009

    This has become a Holiday favorite for me. All three cookies are excellent. They are easy to make and, if you don't eat them before your guests arrive, they are very popular on your dessert tray.

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