Description
Deliciously soft and creamy cream cheese cookies made with a blend of butter, cream cheese, and vanilla. These cookies have a tender texture, with a subtly sweet flavor that pairs perfectly with a dusting of powdered sugar or a drizzle of melted white chocolate. Perfect for any occasion and easy to prepare with simple pantry ingredients.
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 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 butter and cream cheese together until smooth and creamy.
- Add Sugar and Beat: Add the granulated sugar and beat the mixture until it becomes light and fluffy for optimal texture.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract to the mixture and mix until combined. Scrape down the sides of the bowl and mix once more to ensure all ingredients are fully incorporated.
- Combine Dry and Wet Mixtures: Slowly add the dry ingredient mixture to the wet mixture and mix on low speed just until combined. Scrape the bottom of the bowl and give one final gentle mix.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to firm up for easier handling and better cookie texture.
- Preheat Oven and Prepare Dough Balls: Preheat the oven to 375°F (190°C). Portion roughly two-tablespoon-sized pieces of dough and roll them into balls. To handle sticky dough, dampen your hands slightly and wash them when coated.
- Bake the Cookies: Place the dough balls about two inches apart on a baking sheet lined with parchment paper or a Silpat. Bake for 10 minutes, or until the edges are set and just beginning to turn golden brown.
Notes
- Measure your flour carefully; using a scale is best to avoid adding too much flour which can toughen the cookies. If measuring by cup, fluff flour with a spoon, spoon it into the cup, and level off with a knife.
- Scrape down the mixing bowl before adding the dry ingredients to ensure an even, homogeneous dough without overmixing.
- The dough will be sticky. Dampening hands before rolling helps manage the stickiness and washing hands as needed prevents buildup.
- For an elegant finish, dust the baked cookies with powdered sugar or drizzle lightly with melted white chocolate.
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
