Cream Cheese Cookies
These cream cheese cookies are pillowy soft with a melt-in-your-mouth texture. Tangy cream cheese, vanilla, and powdered sugar make them perfectly sweet and irresistible.
Ingredients
- 1 ¾ cup (255 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter , at room temperature
- 4 ounces cream cheese , at room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg , at room temperature
- 1 Tablespoon vanilla extract
- Powdered sugar , for dusting
Instructions
- Dry ingredients. In a medium bowl, whisk together 1 3/4 cup flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- Cream butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, cream 1/2 cup butter and 4 ounces cream cheese together on medium speed until fluffy. Add 1 cup sugar on medium-high speed until pale and airy. Mix in 1 large egg and 1 Tablespoon vanilla until combined. Using a rubber spatula, scrape the bottom of the sides and bottom of the bowl.
- Combine and chill dough. Mix in the dry ingredients on low until just combined. Chill at least 1 hour.
- Line pan with parchment paper. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop dough and bake. Using a medium cookie scoop (2 Tablespoons), place the dough onto the baking sheet. Bake 10 minutes, or until the edges just starting to turn golden.
- Dust with powdered sugar. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Storage: Cookies will keep in an airtight container at room temperature up to 2 days.
Freeze: Keep in an airtight container in the freezer up to 3 months.
Nutrition
Calories: 106kcal, Carbohydrates: 13g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 20mg, Sodium: 61mg, Potassium: 26mg, Fiber: 0.2g, Sugar: 7g, Vitamin A: 179IU, Calcium: 11mg, Iron: 0.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
