Description
These Easy Cream Cheese Cookies are soft, buttery, and delicately flavored with vanilla and optional almond extract. They combine cream cheese and butter for a tender texture and are perfect for a simple, elegant treat. With minimal ingredients and straightforward steps, these cookies are ideal for beginner bakers or anyone craving a melt-in-your-mouth cookie.
Ingredients
Cookie Dough
- 1/2 cup (113g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Topping
- Powdered sugar, for dusting
Instructions
- Beat butter and cream cheese: In a large bowl, beat the softened unsalted butter and cream cheese together until the mixture is smooth and well combined, ensuring a creamy base for your dough.
- Add sugar: Gradually add granulated sugar to the butter and cream cheese mixture, beating until the texture is light and fluffy, which helps create a tender cookie.
- Incorporate egg and extracts: Mix in the large egg, vanilla extract, and almond extract if using, blending until all the wet ingredients are fully combined for enhanced flavor and moisture.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine dry and wet: Slowly add the dry ingredients into the wet mixture, mixing gently until a smooth dough forms, being careful not to overwork it to maintain tenderness.
- Chill dough: Cover the dough with plastic wrap or a lid and refrigerate for 1 hour to firm it up, which makes shaping easier and prevents spreading during baking.
- Preheat oven and prepare baking sheet: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Form cookie balls: Roll the chilled dough into 1-inch diameter balls. Place them spaced evenly on the prepared baking sheet, then gently flatten each ball slightly for uniform baking.
- Bake cookies: Bake in the preheated oven for 9 to 11 minutes or until the edges just start to turn a light golden color, indicating the perfect tenderness inside.
- Cool and dust: Allow cookies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired for a delicate finishing touch.
Notes
- Chilling the dough is important to prevent cookies from spreading too much during baking.
- Using room temperature ingredients helps the dough blend smoothly.
- Optional almond extract adds a subtle nutty depth but can be omitted for a classic vanilla flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well either as dough or fully baked; thaw at room temperature before serving.
