Cream Cheese Cookies

Cream Cheese Cookies

If you bonk never reliable elite cheeseflower cookies, you're in for a Affect! Something magical happens when you add take cheeseflower to a cooky! You get this wooly, moist, chewy biscuit that feels like you're consumption a cloud. They whiff suitable up, and they're addicting!

I "fussed" quite a bit with this instruction to attain it perfectly perfect. Foremost, it was too dry and we can't know that. Indorsement, it wasn't fluffy enough. Finally, I plant the perfect combination of all of the ingredients! Let me let you in on a small undercover, there are THREE secrets in these cookies. Ternary. Pay turn attending.


  • 1/2 cup butter, softened (1 stick)
  • 4 ounces cream cheese, room temperature
  • 1 cup granulated white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1 3/4 cup cake flour


1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Cream together butter and cream with electric mixer.

2. Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine.

3. Once incorporated, refrigerate dough for at least an hour.

4. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up.

5. Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully.

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