Description
These easy soft cream cheese cookies have a sneaky ingredient - cream cheese, which gives them the most delightful tang! They come together quickly using staple ingredients, and are a great twist on a classic vanilla cookie. I roll mine in granulated sugar but they would be perfect rolled in sprinkles for a festive variation!
Ingredients
Scale
- 185g unsalted butter, at room temperature
- 65g full fat cream cheese, at room temperature
- 300g granulated sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1 large egg (50g not including the shell), at room temperature
- 320g all-purpose flour, sifted
- 1 tsp (3g) kosher salt (if you are measuring by tsp and use table salt, use half the amount)
- ½ tsp baking soda
- Granulated sugar for rolling
Instructions
- Preheat the oven to 330°f / 165°c. Line 2-3 sheet pans with parchment paper (you may have to bake these in several batches depending on how many trays your oven can tolerate)
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, granulated sugar, and vanilla. Cream together on high speed until the mixture is light and fluffy, scraping down the bowl once or twice during the creaming process. Alternatively this can be done with an electric hand mixer in a large bowl.
- Add the egg and mix well to combine.
- Sift together the flour, salt, and baking soda in a small bowl, and add to the mixer. Mix until just combined.
- Place the granulated sugar for rolling into a small bowl.
- Using a #40 size cookie scoop, scoop 35g balls of dough onto one of the sheet pans (I do 8 per sheet). Roll into balls using your hands, then toss in the granulated sugar. Leave any mixture that you are not baking off just yet in the bowl and scoop just before baking.
- Bake the cookies for 15-16 minutes, until puffy and set around the edges.
- Remove from the oven and gently tap the baking sheet onto the counter or a heatproof surface. If you would like, use a cookie cutter or something else round slightly larger than the cookie to scoot them into a round shape hot from the oven.
- Leave the cookies to cool for about 10 minutes on the pan, then transfer to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to a week.