Cream Cheese Cookies

Photo by Shohreh D.
Adapted from theheartland.us

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from theheartland.us

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

Directions

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.

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