Description
Delight in these soft and tangy Cream Cheese Cookies, a perfect combination of buttery richness and creamy texture. These easy-to-make cookies have a tender crumb, a subtle sweetness, and are ideal for any occasion, from teatime treats to holiday gatherings.
Ingredients
Units
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 and set aside to ensure even distribution of leavening agents.
- Cream Butter and Cream Cheese: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream the unsalted butter and cream cheese together until smooth and creamy.
- Add Sugar and Mix: Incorporate the granulated sugar into the creamed mixture and beat until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined, scraping down the bowl once and mixing again to ensure an even blend.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture into the wet ingredients and mix on low speed until just combined. Scrape the bowl with a spatula and mix once more to form a uniform dough without overmixing.
- Chill the Dough: Cover the dough and refrigerate for at least one hour. Chilling firms the dough, making it easier to handle and enhancing the cookie texture.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silpat liner to prevent sticking.
- Shape Cookies: Portion approximately two tablespoons of dough each and roll into balls. The dough will be sticky, so dampen your hands to facilitate rolling and wash them as needed.
- Bake Cookies: Place the cookie balls on the prepared baking sheet about two inches apart. Bake in the preheated oven for 10 minutes, or until the edges begin to set and turn a light golden color.
- 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. Optionally, dust with powdered sugar or drizzle with melted white chocolate for added sweetness and presentation.
Notes
- Measure your flour correctly to avoid dry cookies. Use a kitchen scale for accuracy or fluff and spoon the flour into your cup and level it off with a knife if a scale is unavailable.
- Scrape down the bowl before adding dry ingredients to ensure a homogeneous mixture without overbeating.
- Dampen your hands to roll the sticky dough and take breaks to wash your hands to keep them manageable.
- Enhance cookies visually and flavor-wise by dusting with powdered sugar or drizzling with melted white chocolate after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 74
- Sugar: 7g
- Sodium: 57mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 19mg
