Description
Deliciously soft and creamy cream cheese cookies made with a perfect blend of cream cheese and butter, offering a rich flavor and tender texture. These cookies are easy to prepare, chilled for enhanced flavor, and baked to a delicate golden edge, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (113g), room temperature
- 4 ounces cream cheese (113g), room temperature
- 1 cup granulated sugar (200g)
- 1 egg, room temperature
- 2 tsp vanilla extract (10mL)
Dry Ingredients
- 1 3/4 cups all-purpose flour (210g)
- 1/2 teaspoon baking powder
- 1/2 tsp salt
Instructions
- Prepare Dry Ingredients: Whisk together the all-purpose flour, salt, and baking powder in a medium bowl until well combined. Set aside for later use.
- Cream Butter and Cheese: Using a stand mixer with a paddle attachment or an electric hand mixer, beat the unsalted butter and cream cheese together until smooth and creamy. This should be done at medium speed to avoid lumps.
- Add Sugar and Mix: Gradually add the granulated sugar to the creamed mixture and beat on medium-high speed until the mixture is light and fluffy, which will help give the cookies their tender texture.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract to the mixture and blend on medium speed until fully combined. Scrape down the sides of the bowl to ensure even mixing.
- Add Dry Ingredients: Slowly add the flour mixture on low speed, mixing just until combined to avoid overworking the dough. Use a spatula to scrape the bottom of the bowl and fold in any remaining dry ingredients for a homogeneous dough.
- Chill the Dough: Cover the dough and place it in the refrigerator to chill for at least one hour. Chilling strengthens the dough and prevents spreading during baking.
- Preheat Oven and Prepare Dough Balls: Preheat the oven to 375°F (190°C). Portion the chilled dough into roughly two-tablespoon sized balls. Because the dough is sticky, dampen your hands slightly before rolling to prevent sticking.
- Place on Baking Sheet and Bake: Arrange the dough balls about two inches apart on a baking sheet lined with parchment paper or a Silpat mat. Bake for 10 minutes or until the edges are set and just turning golden brown.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with melted white chocolate for added decoration.
Notes
- Measure your flour correctly by weighing it or fluffing, spooning, and leveling if using measuring cups to avoid adding too much flour, which can make cookies dense.
- Scrape down the mixing bowl before adding dry ingredients to ensure even distribution without overmixing.
- Dampen your hands before rolling the sticky dough to make handling easier and clean hands as needed.
- For a decorative touch, dust cookies with powdered sugar or drizzle lightly with melted white chocolate after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 74 kcal
- Sugar: 7 g
- Sodium: 57 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 19 mg
