0 0
Cream Cheese Cookies

Share it on your social network:

Or you can just copy and share this url

Ingredients

1/2 cup (room temperature) Butter unsalted
3oz (room temperature) Cream cheese regular
1 1/2 cup (169g) Confectioner's sugar
1 (room temperature) Egg
1/2 tsp (2g) Baking Power
1/2 tsp Pure vanilla extract
1 3/4 cups (210g) All purpose flour
To roll dough balls through Superfine suger
Dusting on top
Sifted right on top Confection's sugar

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cream Cheese Cookies

Cuisine:

These are so easy to make and of course so easy to eat!!!! Can't wait to see if the gang at work lets me at least put the plate of cream cheese cookies on the table before they are all gone!

  • 30 minutes
  • Medium

Ingredients

  • Dusting on top

Directions

Share

Make sure your oven has reached 350° if you are unsure that your oven is heating correctly for your cream cheese cookies invest is a cheap oven thermometer to see how your oven is heating. I found that when the preheat buzzard goes off my oven is only at 200° so it takes much longer to heat to the correct temperature then you think.  I do not have a convection oven and of course, every oven is different.

Adopted from Cakescottage

(Visited 111 times, 1 visits today)

Steps

1
Done

Cream the butter and cream cheese together till nice and creamy. Add the sugar slowly unless you like sugar all over your counter (which I have done once or twice). The confection sugar is light and flies easily so be careful and beat till fluffy. Blend in the egg and add the vanilla extract beat till completely mixed. Complete the dough by slowly adding the flour and baking powder.

2
Done

Chill the dough for 1 to 2 hours, I also stick the pans in the refrigerator at the same time. Depending on how long your oven takes to come up to the 350° temperature will determine when to start your oven.

3
Done

Line your pan with parchment paper or a silicone mat. Take out of the refrigerator the cookie dough and shape into 1 inch balls. Roll the balls around the superfine sugar and place about 1 1/2 inches apart. I just take 2 fingers and lightly press on the top of each ball just to flatten a little.

4
Done

Bake for 9-12 minutes and they will look white with just a hint of golden brown along the edges. They may look underdone but when you leave them on the cookie pan for about a minute this helps to firm them up a little. At this point move them to a cooling rack to finish.

5
Done

When completely cooled I take a sifter and add a little of the confectioner sugar then I just light dust each cookie. Makes about 2 dozen. Store in air-tight container for 3-5 days.

Barbara

Soft pumpkin cookies
previous
Soft Pumpkin Cookies
maple-cinnamon-feature
next
Maple Cinnamon Spritz Cookies
Soft pumpkin cookies
previous
Soft Pumpkin Cookies
maple-cinnamon-feature
next
Maple Cinnamon Spritz Cookies

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyrighted.com Registered & Protected