Best-Ever Cream Cheese Cookies
1/2 Cup Unsalted Butter (room temperature)
3 oz. Regular Cream Cheese (room temperature)
1 1/2 Cups Confectioner's Sugar
1/2 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Pure Vanilla Extract
1 3/4 Cups All – Purpose Flour
* Superfine Sugar
1 1/2 Cups Confectioner's Sugar
1/2 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Pure Vanilla Extract
1 3/4 Cups All – Purpose Flour
* Superfine Sugar
Heat your oven to 375 degrees and line your cookie sheets with parchment paper.
Place butter and cream cheese in your mixer bowl and beat for 1 minute.
Beat in the sugar and baking powder. Add the egg and vanilla and 'Beat Until Fluffy.' Beat in the flour.
Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies. Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in *superfine sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
You'll get no less than 2 dozen dropped or rolled cookies out of this dough.
The yield on cut-outs will depend on how big the shapes are (baking time remains the same).
The yield on cut-outs will depend on how big the shapes are (baking time remains the same).
I make these cut-outs about 1/4 inch thick.
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