Cream cheese cookies

These are meant to be made in a cookie press, but I’ve found they do great as cut-out cookies as well if you roll them out and bake them at 350 until barely starting to brown instead of 375! So that’s what I did for Van! I made 1/4 of the dough for him by cutting the sugar, using organic butter and cream cheese, and using a blend of coconut flour, almond mill, and a touch of oat flour (I didn’t measure how much of each, these are just what we had around the house and they totaled 1 cup when combined).

Here’s the original recipe:

Cream Cheese Holly Wreath Cookies

Time: 8-10 mins

Temp: 375

Yield: 8 doz bite-sized cookies


4 sticks butter (softened)

6 oz cream cheese (softened)

1 cup sugar

2 tsp vanilla

4 cups flour


Cream the butter and cream cheese; add sugar and vanilla and cream well. Slowly add the flour and blend well.

Fill a cookie press and form cookies on an ungreased cookie sheet using the star plate. Hold press at an angle and shape the wreath by moving in a circular motion. Gently push the ends of the dough together to form wreaths. Top with green sprinkles and some red sprinkles for the bow.