The perfect mix of sweetness and tanginess in these fluffy cream cheese cookies is amazing. They simply disintegrate in your mouth after one mouthful, leaving behind a captivating dance of vanilla and cream cheese on your palette.
It’s no secret that I adore cream cheese. Cream cheese has always been the spotlight, whether in the velvety layers of a Carrot Cake, the rich allure of Red Velvet Cupcakes, or the classic beauty of a Homemade Red Velvet Cake. So it’s a profound revelation that these cookies have captured my heart. They’re delightfully soft, like clouds, with a beautifully balanced flavor profile: not excessively sweet, but just perfect, with harmonic flavors of cream cheese and vanilla.
These aren’t any ordinary cream cheese mints; they’re the best you’ll ever taste! This simple recipe yields delectably soft, melt-in-your-mouth mints that make each bite a delightful experience.
Ingredients:
12 cup unsalted (room temperature) butter
3 oz. room temperature normal cream cheese
12 cup granulated sugar
12 teaspoon baking powder
1 (room temperature) egg
12 teaspoon pure vanilla extract
1 14 cup all-purpose flour
For dredging, use superfine sugar or caster sugar.
Instructions:
Preparation: Preheat the oven to 375 degrees Fahrenheit. To make removal and cleanup easier, line cookie sheets with parchment paper.
Creaming: In a mixing dish, combine the butter and cream cheese until smooth. Gradually add the sugar and continue to beat until the mixture is frothy.
Incorporate the Essentials: Blend in the egg. Add the flour, baking powder, and vanilla extract to the mixture, ensuring a well-integrated dough.
Chill: Refrigerate the dough for at least 1 hour. This makes it easier to deal with.
Roll the dough into 1-inch balls and coat with superfine or caster sugar before baking. Place on the prepared baking sheet, with at least 112 inches between each. Before baking, gently flatten each dough ball to obtain a similar shape and texture. Bake for 8-10 minutes, or until the edges have a faint golden hue. Remember, for the proper chewiness, they should appear slightly underbaked.
Allow the cookies to cool for about 1 minute on the baking sheet before moving them to wire racks to cool completely.
If you want to go all out, delicately sprinkle the cooled cookies with powdered sugar. But tread lightly; their natural sweetness comes through.
This recipe makes around 2 dozen cookies. Store them in an airtight jar for 3-5 days to keep them fresh and delicious.
My love for cream cheese isn’t a secret. Be it the moist layers of a Carrot Cake, the rich allure of Red Velvet Cupcakes, or the classic charm of a Homemade Red Velvet Cake, cream cheese has always been the star. So, when I say these cookies have captured my heart, it’s a profound confession. They’re dreamy soft—much like clouds—with a flavor profile that’s immaculately balanced: not overly sweet, but just right, graced by the harmonious notes of cream cheese and vanilla.
These aren’t just any cream cheese mints; they’re the absolute BEST you’ll ever savor! This straightforward recipe offers delectably soft, melt-in-your-mouth mints, making each bite an indulgent experience.
Ingredients:
½ Cup unsalted butter (at room temperature)
3 oz. regular cream cheese (at room temperature)
1½ Cups confectioner’s sugar
½ tsp baking powder
1 egg (at room temperature)
½ tsp pure vanilla extract
1¾ Cups all-purpose flour
Superfine sugar or caster sugar, for dredging
Instructions:
Preparation: Preheat your oven to 375°F. Line cookie sheets with parchment paper for easy removal and cleanup.
Creaming Process: In a mixer bowl, blend the butter and cream cheese until smooth. Gradually incorporate sugar and continue beating until you achieve a fluffy consistency.
Adding the Essentials: Blend in the egg. Subsequently, add the flour, baking powder, and vanilla to the mixture, ensuring a well-integrated dough.
Chill Out: Refrigerate the dough for a minimum of 1 hour. This makes it easier to handle.
Shape and Bake: Roll the dough into 1-inch balls and coat them with superfine sugar or caster sugar. Arrange on the prepared cookie sheet, ensuring at least 1½ inches spacing between each. Gently flatten each dough ball before baking to achieve a consistent shape and texture. Bake for 8-10 minutes, or until you notice a slight golden hue on the edges. Remember, they should appear a tad under-baked for that perfect chewiness.
Cooling Time: Allow the cookies to cool on the sheet for about 1 minute before transferring them to wire racks for complete cooling.
Final Touch: If you’re feeling extra fancy, lightly sprinkle the cooled cookies with powdered sugar. But tread lightly; their inherent sweetness shines on its own.
This recipe yields roughly 2 dozen cookies. Store them in an airtight container, and they’ll remain fresh and delectable for 3-5 days.
