Drop Recipe for Cream Cheese Cookies
These buttery sugar cookies boast a slightly tangy flavor thanks to the addition of cream cheese. These cookies start with a melt-in-your-mouth sugar coating that leads to a firm bite with a chewy interior.
Servings: 16 cookies
Ingredients
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (57g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar plus an additional separate ½ cup (100g) to roll dough into
- 2 ounces (57g) full fat cream cheese1 softened to room temperature
- 1 large egg room temperature
- 2 teaspoons vanilla extract2
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone mat. Set aside.
- In a medium size bowl, toss together the flour, baking soda, baking powder, and salt. Set aside.1 and ¼ cups (150g) all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and ¾ cup of the sugar on medium-high speed until light and fluffy (about 2-3 minutes). Add the cream cheese and beat again until completely combined, scraping down the sides and bottom of bowl with a spatula as needed. Add the egg and vanilla extract and beat until everything is incorporated.¼ cup (57g) unsalted butter, ¾ cup (150g) granulated sugar, 2 ounces (57g) full fat cream cheese1, 1 large egg, 2 teaspoons vanilla extract2
- Decrease the mixer speed to low and slowly add dry ingredients. Mix until a dough forms.
- Pour the remaining ½ cup of granulated sugar into a medium size bowl. Set aside.¾ cup (150g) granulated sugar
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough into the bowl of sugar, then use your hands to gently roll the dough around until it is completely covered in sugar.
- Place coated cookie dough ball on the prepared baking sheet, then use a measuring cup (I used a ⅛ cup size) to gently press down on the tops of the balls to flatten slightly. Bake cookies for 10-11 minutes, until cookies are just set and slightly cracked on the top. Cookies will puff up but "deflate" as they cool. Allow to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen, up to 3 months. Rolled cookie dough can be frozen up to 2 months. Refrigerate rolled dough balls until firm then freeze. Place frozen dough balls on baking sheet and bake an additional 1-2 minutes.
Notes
- Cream cheese: be sure you're using full fat cream cheese for the best results. Want to use the leftover? Make a batch of my cream cheese frosting and slather it on top! I suggest halving or quartering the recipe for the frosting.
- Extract: for a little extra something, I like to add about ¼ teaspoon of almond extract. Consider adding another complementary flavor you enjoy!
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 102kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 65mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 114IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 0.5mg
