Cream Cheese Cookies
These delightfully fluffy, moist, and super delicious melt-in-mouth cookies are made with cream cheese, sugar, and flour. Great with milk.
Recipe Source Link:https://www.mygingergarlickitchen.com/cream-cheese-cookies/
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Prep Time = 1 hour(s) 10 minutes
Cook Time = 09 minutes
Total Time = 1 hour(s) 19 minutes
Category = Dessert
Cuisine = American
Serves = 26-27
Nutrition Info = 70 calories
Serving Size = 1 cookie
» For Cream Cheese Cookies:
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (115 g) cream cheese, softened
- 1/2 cup (115 g) butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 egg, room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1-2 tablespoons of icing sugar for dusting
» How to Make Cream Cheese Cookies:
- In a large bowl, cream together butter and cream cheese using an electric hand mixer or in a stand mixer fitted with a paddle attachment.
- Once combined, add the granulated sugar and beat until sugar dissolves and the mixture is light and fluffy.
- After that, add egg and beat well until combined.
- Place a sieve over the same bowl and add all-purpose flour, salt, and baking powder. Pass it through the sieve into the mixture.
- Now add vanilla extract to the same bowl.
- Mix using a spatula until wet and dry ingredients are combined. Make sure to scrape the sides. You will get soft, sticky, and gooey batter.
- Once the batter is ready, cover the bowl using a cling wrap and chill for 1-2 hours.
- Pre-heat oven to 375°C/190°F, and line a baking tray with parchment paper.
- After chilling, portion out about 2 tablespoons of the mixture using an ice cream scoop or a spoon.
- Dampen/dust your hand and roll it into a ball. Similarly, keep making the balls until all the dough is used up.
- Place the rolled balls on the prepared baking tray approximately 2 inches apart from each other.
- Bake for 9-11 minutes or until the edges are set.
- Remove baked cookies from the oven and transfer them to a wire rack and let them cool completely.
- Dust them with icing sugar and enjoy with a cup of hot chocolate or coffee. Store them in an air-tight container for up to 2 days.
- I sifted dry ingredients to get a smooth finish, but that is not compulsory for this recipe. So you can also add dry ingredients directly without sifting.
- Make sure to measure flour by using a scale, before adding to the wet ingredients. It should be exactly 220 grams. If you don?t have a scale, then fill the cup with flour and level it up using a knife.
- The dough will be sticky and might be a bit hard to roll. So for ease of rolling either dust your hands with some dry flour or dampen them with some water before rolling. You may need to dust/dampen quite often.
- You can bake these cookies for 9-10 minutes. Every oven temperature is different so baking time may vary. The best thing to avoid any overbaking is to keep an eye on the cookies after 7-8 minutes.
- The cookie dough chilling time is very important. So make sure you chill the cookie dough for at least an hour. You can chill the dough for 1-2 hours.