Last month on Facebook I asked what kind of recipes You wanted to see more of this month. I got lots of requests for healthy recipes, seasonal fruit recipes and EASY recipes.
Ask and you shall receive.
You know that my philosophy here on the CC – Quick, Easy and with a lot of Flavor.
It’s no secret that I love sweets….but did you know just how much I LOVE anything and everything cream cheese related??
Whenever I see anything with cream cheese I just have to look at it,
…and then make it,
…and then try a bite of it,
…and then eat the whole thing.
Cream cheese desserts are just one of those things I have a really hard time saying no to.
But I’ve never had cream cheese in… cookie. And to be quite honest, I never thought I could actually eat cream cheese in a sugar cookie.
So, last week instead of making a cream cheese dessert I made a cream cheese cookies. And I’m happy to tell you that it was a more than worthwhile experiment. The result is a soft, chewy, irresistible cookie and easy and did I mention EASY?
They’re super simple to make, and it’s EASY to eat more than one!
- ½ Cup Unsalted Butter ( * room temperature)
- 3 oz. Regular Cream Cheese ( * room temperature)
- 1½ Cups Confectioner’s Sugar
- ½ tsp Baking Powder
- 1 Egg ( * room temperature)
- ½ tsp Pure Vanilla Extract
- 1¾ Cups All – Purpose Flour
- Heat oven to 375 degrees and line cookie sheets with parchment paper.
- Cream butter and cream cheese in mixer bowl. Slowly add sugar and beat until fluffy. Beat in egg, add flour, baking powder and vanilla. Mix Well.
- Chill dough for at least 1 hour. Shape into 1 inch balls, and dredge in superfine sugar or caster sugar.
- Place on lined cookie sheet, spacing them about 1½ inches apart. One thing I don’t want you to skip, however, is slightly flattening the dough balls before baking.
- Bake for 8-10 minutes, or until the edges become slightly golden brown. They should look slightly under-baked (otherwise they won't be chewy).
- Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
- * If desired, sprinkle with powdered sugar once cooled, but do not overdo it because they are sweet enough.
- You’ll get no less than 2 dozen cookies out of this dough. Cookies can be stored in an airtight container for 3-5 days.