Cream Cheese Cookies

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HI! Coming at you with a The Rose Record 1.0 fan favorite (if you’re new - I blogged for six years before taking a break when we moved to Dallas - and used to focus mostly on recipes). These cookies are THE BEST. Seriously. I’m not a big sweets person, but these have a wonderful tanginess and the texture is the DIVINE. Chewy on the inside, perfectly crispy on the outside.

 
 

The other best part of these cookies is you can make them almost any time because they only have five ingredients, which you probably already have in your kitchen! (Exception being cream cheese, but if you don’t keep a fresh stock of cream cheese bricks in your fridge at all times I have to question your tastes).

I always double (often triple) the recipe when I’m making it because everyone loves them. They stack up cute in little cello bags too. (WOW the photo above is from 2012! Can you tell by the kelvin filter?! haha.)

 

Highly recommend making a batch for Valentine’s Day. They’re too easy not to!

 

Cream Cheese Cookies

Makes: 18-24 cookies (you should def just go ahead and double the recipe)

Ingredients:

  • 8 Tablespoons (one stick) unsalted butter, softened (THE SOFTENING IS IMPORTANT!)

  • 3 Oz. cream cheese, softened (SEE ABOVE EXCLAMATION ABOUT SOFTENING)

  • 1 Cup granulated sugar

  • 1 Cup all-purpose flour

  • 1/2 teaspoon salt

Directions:

  1. Pre-heat oven to 350 degrees. Make sure your cream cheese and butter are soft (but not melted). Line cookie sheet with parchment paper.

  2. In an electric mixer, cream together butter, cream cheese, and sugar until fluffy, three to five minutes.

  3. Mix in flour and salt just until incorporated. I do a little bit of flour at a time, adding more as it gets incorporated. Scrape down sides of bowl and make sure everything is combined.

  4. Using a small cookie dough scoop drop batter onto parchment-lined cookie sheet. Leave 1" to 1 1/2" between cookies, they spread out quite a bit.

  5. Bake for 11 - 12 minutes. (Note: Do not overbake. You want these suckers good and chewy in the middle). The bottoms should be just turning brown.

  6. Cool on the cookie sheet for a few minutes then transfer to wire rack to finish cooling.

Orignal recipe via Food 52.


If you make these, tag me on instagram! Nothing brings me more joy than seeing you make things I post!