- 4
- 10 mins
- 25 mins
Ingredients
- 1/2 Cup Unsalted Butter (room temperature)
- 3 oz. Regular Cream Cheese (room temperature)
- 1 1/2 Cups Confectioner's Sugar
- 1/2 Tsp Baking Powder
- 1 Egg (room temperature)
- 1/2 Tsp Pure Vanilla Extract
- 1 3/4 Cups All - Purpose Flour
Preparation
Step 1
Heat your oven to 375 degrees and line your cookie sheets with parchment paper.
Place butter and cream cheese in your mixer bowl and beat for 1 minute.
Beat in the sugar and baking powder.
Add the egg and vanilla and 'Beat Until Fluffy.'
Beat in the flour. Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies.
Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in superfine sugar.
Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
You'll get no less than 2 dozen dropped or rolled cookies out of this dough.
The yield on cut-outs will depend on how big the shapes are (baking time remains the same). I make these cut-outs about 1/4 inch thick.