Crackled Cream Cheese Cookies
These Crackled Cream Cheese Cookies are soft and tender with a delicate crackled sugar coating that adds just a hint of crunch. Made with cream cheese and vanilla, they're easy to make and perfect for holidays, cookie trays, or anytime you want a simple homemade cookie.
Servings: 24 cookies
Calories: 133kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounce Cream cheese regular room temperature
- 1 ½ cup (180 g) Powdered sugar
- 1 teaspoon Pure vanilla extract
- 1 Egg room temperature
- 1 ¾ cups (218.75 g) All-purpose flour
- ½ teaspoon Baking Power
- ¼ teaspoon Kosher Salt
- ⅓ cup (66.67 g) Superfine sugar
DUSTING ON TOP
- ⅓ cup (40 g) Powdered sugar sifted right on top (optional)
Instructions
- Weigh or measure the powdered sugar into a bowl and set it aside. Next, weigh or measure the flour, baking powder, and salt into another bowl. I run a whisk through the dry ingredients to blend them together.
- Cream the cubed butter and cream cheese together on medium speed for 2 to 3 minutes until smooth and well blended.
- Scrape down the sides of the bowl and add the powdered sugar. Mix on the lowest speed until incorporated, then increase the speed to medium and mix for 2 to 3 minutes until smooth and creamy.
- Add the egg and vanilla extract, then mix until fully incorporated.
- Gradually add the flour mixture, about one-quarter at a time, mixing on low speed just until combined. Do not overmix the dough. If needed, use a spatula to finish mixing any flour left on the bottom or sides of the bowl.
- Cover the bowl and refrigerate the dough for 1 hour.
- Preheat the oven to 350°F (175°C or 180°C). Line two cookie sheet pans with parchment paper.
- Remove the cookie dough from the refrigerator. Using a medium cookie scoop, scoop the dough into 1 ½-inch balls. Roll each dough ball in superfine sugar until completely coated, then place them about 1 ½ inches apart on the prepared cookie sheet. Using two fingers, gently press the top of each dough ball to flatten it slightly.
- Bake for 10-12 minutes. The cookies will be white with just a hint of golden brown around the edges. They may look slightly underbaked, but leaving them on the cookie sheet for about 1 minute helps them firm up before transferring them to a cooling rack to cool completely.
- Once the cookies have cooled completely, add a little powdered sugar to a small sifter and lightly dust the tops of the cookies, if desired.
Notes
- Roll each cookie dough ball completely in superfine sugar before baking to create the delicate crackled coating.
- Mix the flour just until incorporated. Overmixing can make the cookies less tender.
- If the dough becomes a little tacky while rolling the cookie balls, refrigerate it for about 5 minutes before continuing.
- Powdered sugar is optional. Once the cookies have cooled completely, lightly dust the tops just before serving.
Nutrition
Calories: 133kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 51mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 192IU | Calcium: 13mg | Iron: 0.5mg