Cream cheese cookies are simple and full of vanilla and cream cheese flavors. Rolling them in superfine sugar gives them a light crusty outside and a soft inside. To top it off, sprinkle a little powdered sugar on the cookies for a little extra sweetness against the tang of the cream cheese.
You can see the tiny cracks that develop outside the cookies from superfine sugar coating after they are baked. When I roll these cookies in the superfine sugar they are a little crunchy on the outside and soft on the inside.
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Ingredients
- Butter unsalted
- Cream cheese
- Powdered sugar
- Egg
- Baking Power
- Pure vanilla extract
- All-purpose flour
- Superfine sugar
Mixing the Cookies
I always start by getting my ingredients around the mixer. It never fails that if I don't, I will miss a critical component for my cookies.
Weigh or measure the powdered sugar into a bowl and set it aside. Next, weigh or measure the flour and baking powder into a bowl and whisk to blend.
Add the cream cheese and cubed butter into a mixer bowl and mix on a low speed.
Now, turn the mixer to a medium speed and blend for 2 to 3 minutes.
Scrape down the sides and add the powdered sugar. Turn the mixer on to the lowest speed until the sugar is incorporated. Then, increase the speed to medium and mix for 2 to 3 minutes. It should start to look creamy.
Now add the vanilla extract and the egg and blend it with the sugar-butter mixture.
With the egg added, the mixture starts to look like vanilla pudding. But trust me, it will come together when the dry ingredients are added.
Scrape down the sides and, on a low mixer speed, add the flour about a quarter at a time. Mix the flour just until it has been incorporated. I usually take a spatula and scrape along the bottom to ensure everything is mixed. Cover and refrigerate for at least an hour.
Coating and Baking the Cookies
Preheat the oven to 350°F (175°C or 180°C). I also lined two cookie sheet pans with parchment paper.
Here is how I lay out my workstation: from scoop to coating and then onto the prepared sheet pan.
I am using a medium cookie scooper to scoop my cookie dough with. I also have a small container with the superfine sugar for coating the cookie balls.
My best advice is to make your cookie dough balls about the same size. Mine were about 1 ½ inches in diameter. This will ensure that your cookies bake more evenly.
Now, roll them in the superfine sugar until they are completely coated.
I put 12 cookie balls on one of the prepared sheet pans. I take two fingers and gently press down, this will make a nice domed cookie. Bake at 350°F (175°C or 180°C) for 10-12 minutes. After pulling them out of the oven, I leave them on the sheet pan for a couple of minutes. Then, I move them to a cooling rack.
Enjoy!
FAQ's
Oh yes! Since they are doomed, I would add a buttercream. You could use almost any fruit for your buttercream frosting, but lemon, blueberry, or raspberry would be my first picks.
Yes, just bake them and allow them to cool. Then add them to freezer bags, and you can freeze them for 2-3 months. When you are ready, take them out of the freezer and allow them to thaw before serving.
Other Cream Cheese Cookies
Recipe
Cream Cheese Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounce (4 ounce) Cream cheese regular room temperature
- 1 ½ cup (180 g) Powdered sugar
- 1 teaspoon (1 teaspoon) Pure vanilla extract
- 1 (1) Egg room temperature
- 1 ¾ cups (218.75 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking Power
- ⅓ cup (66.67 g) Superfine sugar
DUSTING ON TOP
- ⅓ cup (40 g) Powdered sugar sifted right on top
Instructions
- Weigh or measure the powdered sugar into a bowl and set it aside. Next, weigh or measure the flour and baking powder in another bowl. I run a whisk through to blend.
- Cream the butter and cream cheese together for a couple of minutes. Scrape the bowl down and add the powdered sugar. Start on the lowest mixer speed until incorporated, then turn the mixer to medium speed for 2 to 3 minutes. Add the egg and add the vanilla extract, and blend until incorporated. Complete the dough by slowly adding the flour mixture a quarter at a time. Do not over-mix the flour. You can always finish using a spatula. Chill the dough for 1 hour.
- While you prepare the cookies, preheat the oven to 350°F (175°C or 180°C). Line two cookie sheet pans with parchment paper.
- Take the cookie dough out of the refrigerator and, using a medium cookie scooper, shape a scoop of dough into 1 ½-inch balls. Roll the balls around the superfine sugar and place them about 1 ½ inches apart. I take two fingers and lightly press on the top of each ball to flatten it a little.
- Bake for 10-12 minutes. They will look white with just a hint of golden brown along the edges. They may look underdone, but leaving them on the cookie pan for about a minute helps to firm them up. At this point, move them to a cooling rack to finish.
- When completely cooled, I add a little powdered sugar to a small sifter and lightly dust each cookie. Store in an air-tight container for 3-5 days.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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