Cream Cheese Cookies

These cookies are as good as they look and sound.  They quickly replaced my traditional sugar cookie recipe.  They work just as well as a sugar cookie for rolling out but you can also make them as drop cookies  when you need to save time.  Plus, they stay chewy and moist on the inside and have a slightly crunchy outside.  Perfection!  Here's the skinny...
1/2 cup butter softened
3 ounces cream cheese, softened
1 1/2 cups confectioners sugar
1/2 teaspoon baking powder
1 egg, room temperature
1/2 teaspoon vanilla
1 3/4 cups flour
Granulated sugar for dusting
Preheat oven to 375 degrees.  Line a cookie sheet with a parchment paper or silicone mat.
Using electric mixer, cream butter and cream cheese.  Beat int he sugar and baking powder.  Add the egg & vanilla and beat until fluffy.  Add the flour and mix until incorporated.  Cover well with plastic wrap and chill for 1 hour.  {For drop or rolled cookies just leave dough in the bowl and cover with plastic wrap.  For cut out cookies form dough into a disc and wrap in plastic wrap.}
For drop cookies, take a teaspoon of dough and dredge through sugar.  For roll cookies make 1 inch size balls of dough and coat in sugar.  Place on cookie sheet and bake for 7-8 minutes.  Makes about 24 cookies.  For cut out cookies roll out dough to about 1/4 inch thick.  Baking time will vary depending on the size of shapes you use.  Enjoy!

*top picture is of drop cookies, bottom picture is of rolled ball cookies


  1. WOW! and YUM! making these this week!