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Easy Cream Cheese Cookies

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Last month on Facebook I asked what kind of recipes You wanted to see more of this month. I got lots of requests for healthy recipes, seasonal fruit recipes and EASY recipes.
Ask and you shall receive.
You know that my philosophy here on the CC – Quick, Easy and with a lot of Flavor.

It’s no secret that I love sweets….but did you know just how much I LOVE anything and everything cream cheese related??
Whenever I see anything with cream cheese I just have to look at it,
…and then make it,
…and then try a bite of it,
…and then eat the whole thing.
Cream cheese desserts are just one of those things I have a really hard time saying no to.
But I’ve never had cream cheese in… cookie. And to be quite honest, I never thought I could actually eat cream cheese in a sugar cookie.
So, last week instead of making a cream cheese dessert I made a cream cheese cookies. And I’m happy to tell you that it was a more than worthwhile experiment. The result is a soft, chewy, irresistible cookie and easy and did I mention EASY?
They’re super simple to make, and it’s EASY to eat more than one!


Ingredients

  • ½ Cup Unsalted Butter ( * room temperature)
  • 3 oz. Regular Cream Cheese ( * room temperature)
  • 1½ Cups Confectioner’s Sugar
  • ½ tsp Baking Powder
  • 1 Egg ( * room temperature)
  • ½ tsp Pure Vanilla Extract
  • 1¾ Cups All – Purpose Flour

Instructions

  1. Heat oven to 375 degrees and line cookie sheets with parchment paper.
  2. Cream butter and cream cheese in mixer bowl. Slowly add sugar and beat until fluffy. Beat in egg, add flour, baking powder and vanilla. Mix Well.
  3. Chill dough for at least 1 hour. Shape into 1 inch balls, and dredge in superfine sugar or caster sugar.
  4. Place on lined cookie sheet, spacing them about 1½ inches apart. One thing I don’t want you to skip, however, is slightly flattening the dough balls before baking.
  5. Bake for 8-10 minutes, or until the edges become slightly golden brown. They should look slightly under-baked (otherwise they won't be chewy).
  6. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
  7. * If desired, sprinkle with powdered sugar once cooled, but do not overdo it because they are sweet enough.
  8. You’ll get no less than 2 dozen cookies out of this dough. Cookies can be stored in an airtight container for 3-5 days.


thanks done share recipes to : cakescottage.com/2017/03/21/easy-cream-cheese-cookies/
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