These Cream Cheese Cookies are one of my favorite cookie recipes. The recipe turned into something special – they’ve been around on Pinterest a bit – really wasn’t expecting it. I love the way this dough mixes up in just a few minutes and is so versatile; you can drop these cookies, roll them into balls or even roll the dough for cut-out cookies. I went with the drop method that day and tossed the lumps of dough in some vanilla sugar before baking. These cookies truly are as good as they look, with a soft, dense inside and a lightly hardened, sugary outside to sparkle in the sunshine. The key to this cookie recipe is to not over-think it, just do what it says. There’s not much beating time involved and the dough chills out in the fridge for thirty minutes or less. For the cookies in the photo, I didn’t even roll or chill them; just scooped and plopped them in sugar then dropped them on the cookie sheet. They really are the Best Ever Cream Cheese Cookies. Thank you to my childhood friend Diana for spreading the fame!
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). I make these cut-outs about 1/4 inch thick.