Description
There’s something deeply comforting about baking cookies—especially the kind that fill the kitchen with the scent of vanilla and butter.
Ingredients
- ½ cup (113g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 ½ cups (180g) cake flour (can substitute with all-purpose + cornstarch, see tips)
- ½ tsp baking powder
- ¼ tsp salt
- Optional: extra sugar for rolling
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, beat together the softened butter and cream cheese until smooth and fluffy.
Mix in the granulated sugar, beating until light and creamy. Then add the egg and vanilla extract, mixing until well incorporated.
In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add this to the wet mixture, mixing on low speed until a soft dough forms.
Cover the bowl and refrigerate the dough for at least 30 minutes.
Using a cookie scoop or tablespoon, roll the dough into balls. Optionally, roll each in granulated sugar.
Place on the baking sheet, spacing 2 inches apart. Bake for 10–12 minutes, until edges are set and tops are slightly crackled.
Let cool on the sheet for 5 minutes, then transfer to a wire rack. These are best at room temperature and even better the next day.
Notes
- No Cake Flour? Make your own by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch.
- Don’t Overmix: After adding the flour, mix gently to avoid tough cookies.
- Keep It Cool: Cold dough yields thicker cookies.
- Storage: Store in an airtight container for up to 4 days or freeze for 2 months.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 22 cookies
- Calories: 105 kcal
- Sugar: 8g
- Fat: 5g
- Carbohydrates: 14g
- Protein: 1g
Keywords: Cream Cheese Cookies