Description
Delightfully soft and creamy, these cream cheese cookies blend the richness of cream cheese and butter with a tender crumb created by a balanced combination of flour and baking powder. Perfect for those who enjoy a melt-in-your-mouth cookie, these treats have a subtle vanilla aroma and a delicate golden edge from a quick bake at 375°F.
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 Mix: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside to be incorporated later.
- Cream Butter and Cheese: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the room temperature unsalted butter and cream cheese together. Mix until the combination is smooth and creamy.
- Add Sugar and Flavors: Gradually add the granulated sugar to the creamed butter and cream cheese. Continue beating until the mixture is light, fluffy, and well blended. Incorporate the egg and vanilla extract, mixing until fully combined. Scrape down the bowl to ensure an even mixture and mix once more.
- Combine Wet and Dry Ingredients: Add the whisked dry ingredients to the wet mixture. Mix on low speed just until the dough comes together. Use a spatula to scrape the bottom and sides of the bowl, and give it one final gentle mix. Avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the dough and chill it in the refrigerator for at least one hour. This resting time helps firm up the dough, making it easier to handle and enhancing the cookie texture.
- Preheat Oven: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a Silpat to prevent sticking.
- Shape Cookies: Using dampened hands to manage the sticky dough, scoop out roughly two tablespoon-sized portions of dough. Roll each into a ball and place them about two inches apart on the prepared baking sheet.
- Bake: Bake the cookies for approximately 10 minutes, or until the edges are set and just starting to turn golden. The centers should still look slightly soft for a tender bite.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with melted white chocolate for added visual and flavor appeal.
Notes
- Measure your flour correctly to avoid dense cookies: use a scale when possible, or fluff the flour, spoon it into your measuring cup, and level with a knife.
- Scrape the bowl down before mixing in the dry ingredients to ensure even distribution without overmixing.
- The dough will be sticky, so dampen your hands while rolling and wash them if cookie batter builds up.
- Enhance presentation with a dusting of powdered sugar or a light drizzle of 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: 0g
- Protein: 1g
- Cholesterol: 19mg
