Description
Delightfully soft and creamy, these Cream Cheese Sugar Cookies offer a perfect balance of buttery richness and sweet simplicity. With a slight tang from the cream cheese and a tender texture, they make an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, softened
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Cream the butter, cream cheese, and sugar: In a large bowl, use a mixer or whisk to beat together the softened butter, cream cheese, and granulated sugar until the mixture becomes light and fluffy, which ensures a tender cookie texture.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, helping to bind the dough and add flavor.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix dry into wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough and tough cookies.
- Shape cookies on baking sheet: Drop spoonfuls of dough about 2 inches apart onto an ungreased baking sheet to allow space for spreading during baking.
- Bake the cookies: Place the cookies in the preheated oven and bake for 10-12 minutes, until the edges are golden brown, indicating a perfect bake.
- Cool before serving: Remove cookies from the oven and transfer them to a wire rack to cool completely, which helps them set and improves texture.
Notes
- For chewier cookies, slightly underbake by baking for about 9-10 minutes.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Feel free to decorate the cookies with sprinkles or icing once cooled for a festive touch.
- Softened ingredients should really be at room temperature for best mixing and texture.
