Description
These cream cheese cookies are soft and melt-in-your-mouth, combining the crunchiness of shortbread with the tenderness of a sugar cookie.
Ingredients
Units
Scale
- 150g (1 1/4 cups) all-purpose flour
- 50g (3 1/2 tbsp) cream cheese
- 50g (3 1/2 tbsp) butter
- 50g (1/4 cup) sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the cream cheese, butter, and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Gradually stir in the flour until just combined. Be careful not to overmix.
- Gather the dough into a ball, wrap it in cling wrap, and chill in the refrigerator for at least an hour until the dough has firmed up.
- Once chilled, remove the dough from the refrigerator and let it sit at room temperature for a few minutes if it’s too hard to handle.
- Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- The dough can be made ahead and stored in the refrigerator for up to 2 days.
- If you prefer a more pronounced cream cheese flavor, you can increase the amount of cream cheese slightly.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 3
- Sodium: 30
- Fat: 4
- Carbohydrates: 9
- Fiber: 0
- Protein: 1
- Cholesterol: 10