42 servings, 1 cookie each Made with cream cheese, these sugar cookies are moist and a little chewy. And that festive red and green glaze pattern? Easy. We'll show you how. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 3/4 cup butter, softened 1 cup granulated sugar 2 tsp. vanilla 2-1/4 cups flour 1/2 tsp. baking soda 1 pkg. (1 lb.) powdered sugar 1/3 cup milk 2 Tbsp. light corn syrup 1/4 tsp. each red and green food colorings Beat first 4 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min. Heat oven to 375ºF. Roll dough to 1/8-inch thickness on floured surface. Cut into shapes with 3-inch cutters. Place on baking sheets sprayed with cooking spray. Bake 10 min. or until edges are lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Meanwhile, beat powdered sugar, milk and corn syrup until blended. Spoon 3/4 of the icing into resealable plastic bag; seal bag. Spoon remaining icing into 2 resealable plastic bags; tint icing in one bag with 1/4 tsp. red food coloring, then tint remaining icing with 1/4 tsp. green food coloring. Snip small corner from bottom of each bag. Pipe plain icing onto cookies, then pipe red and green icings into stripes on cookies. Swirl with toothpick.