Description
These Easy Cream Cheese Cookies are soft, tender, and packed with rich cream cheese flavor. Perfectly sweet and lightly crisp on the edges, these cookies require just a few simple ingredients and minimal effort. Refrigerated dough helps maintain their shape and results in a delightful texture. Ideal for tea time or as a sweet snack, they can be dusted with powdered sugar for extra charm.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For Finishing
- Powdered sugar, for dusting (optional)
Instructions
- Beat Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together using a hand mixer or stand mixer until the mixture is smooth and creamy.
- Add Sugar: Gradually add granulated sugar into the butter and cream cheese mixture. Continue to beat until the mixture becomes light and fluffy, which helps to create a tender cookie texture.
- Incorporate Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using) into the wet mixture. Mix thoroughly until all ingredients are well combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Mix gently until the dough just comes together and forms a soft dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 1 hour. This step firms up the dough, making it easier to handle and helping the cookies maintain their shape when baked.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and to ensure even baking.
- Shape the Cookies: Roll the chilled dough into 1-inch balls. Place the balls spaced evenly on the prepared baking sheet and gently flatten each ball slightly with your fingers or the bottom of a glass.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden, indicating they are perfectly baked without overcooking.
- Cool and Finish: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired for an elegant finishing touch.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth mixing.
- Chilling the dough is essential for texture and shape, do not skip this step.
- If almond extract is omitted, the cookies still taste delicious with just vanilla.
- Watch the cookies closely in the last minutes of baking to prevent over-browning.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
