- 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
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
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.
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.
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.