My husband eats cookies every single day and that's no joke. I eat cream cheese every other day and that's no joke either. So these cookies spoke to both of our taste buds for sure. Thanks to thegirlcreative.com I was able to satisfy both our cravings. The worst part of this recipe is having to wait for the dough to chill. wink~
Best Ever Cream Cheese Cookies!
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 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). - cut-outs about 1/4 inch thick. Recipe link
Loving Life Everyday, Pam
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| Source: thegirlcreative.com via Bobbie on Pinterest |
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 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). - cut-outs about 1/4 inch thick. Recipe link
Loving Life Everyday, Pam
1 comment:
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