Cream Cheese Cookies
I am going through a cream cheese obsession. I dream about cheese cakes, I want it stuffed in a jalapeno and wrapped in bacon, and honestly… I could probably eat it with a spoon (although, I haven’t gone that far, yet).
Not sure if it is the holidays making me crave cream cheese this much, or my current pregnant state, but I love the creamy, slightly tart and sweet flavor that it has.
I can’t remember if it was Pinterest, or just a random craving, but I had an overwhelming urge to make cream cheese cookies. I honestly don’t think I have ever had cream cheese cookies before, but the idea seemed like a good one, so I went with it!
I grabbed my little sous chef (my four-year-old daughter) and we set to work whipping up a few batches of these delicious cream cheese cookies. And they didn’t disappoint! All three dozen were gobbled up in a day or two!
Cream Cheese Cookies
Makes 3 dozen cookies
- 1/2 cup butter
- 4 ounces cream cheese
- 1 cup organic sugar cane
- 1 egg
- 2 tsp vanilla extract
- 2 cups unbleached flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Allow butter and cream cheese to soften by setting out at room temperature for 30 minutes. Preheat oven to 350 and lightly grease a baking sheet.
Combine butter, cream cheese, and sugar in a large bowl, and cream together with a hand mixer. Add in egg and vanilla extract, and mix until incorporated.
In a medium bowl, combine flour, baking powder and salt. Add the flour mixture, 1/2 cup at a time, to the cream cheese mixture, beating well after each addition, until all fully mixed.
Divide out cookie dough into tablespoon-sized spoonfuls, and roll into small balls and place onto baking sheet, leaving enough room between each cookie.
Bake in preheated oven for 8 – 10 minutes, or until cooked through. Transfer to a wire rack and allow to cool.
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