These delicious, chewy cookies are very easy to make. They are pretty much cream cheese frosting in cookie form… All that’s different is the added flour and baking powder. Plus the sugar used is granulated white sugar, not icing sugar.
- cream cheese, about 6 tablespoons, softened
- butter, 2/3 cup, soft
- 1 cup sugar + sugar for dusting
- vanilla extract, 2 teaspoons
- flour, 2 cups
- baking powder, 2 teaspoons
- a splash of vegetable oil, for greasing
Bake at 250˚F for 8 – 10 minutes
- Grease your cookie sheet with the vegetable oil, so it’s ready for later.
- Begin by spooning out about 6 tablespoons of the cream cheese.
- Add to it 2/3 cup butter. Make sure your ingredients are at room temperature, so they are soft enough to mix properly, without clumps.
- Mix the cheese and butter well until its creamy and you cannot see any white clumps or streaks from the cheese.
- Now, add 1 cup sugar and 2 teaspoons of vanilla extract. Mix well until all is blended.
- In another bowl, scoop in 2 cups of flour. Sift in 2 teaspoons of baking powder. Mix.
- Add the flour mixture to the butter and cheese mixture. Add most of it in, leaving a few tablespoons behind. This way you can make sure your dough turns out the right consistency. If after adding most of the flour in, your dough is too sticky and is hard to form into a ball with your fingers, add the rest of the flour in. This is the softest, cutest dough you’ll ever touch. Also give it a taste, right now, as it is. Good isn’t it?
- The size of the cookies is all up to you. The bigger/thicker the cookie, the softer and chewier. If you want a harder, crisper cookie, use less dough and flatten the cookie out more before baking. I like mine soft and chewy, so I take about a tablespoon and a half of dough, roll it up, flatten it out a bit and place it on the greased cookie sheet.
- Next, sprinkle a bit of granulated white sugar on top of each cookie.
- Bake at 250˚F for about 8 – 10 minutes, depending on your oven.
WARNING: Make sure you keep a close eye on these cookies. They are very delicate and cook really quickly. Each batch of mine took about 8 minutes. If your cookies are thinner they will probably bake even quicker. This type of cookie does not brown much at all on top. To know they are done, check to see if they have risen, and give them a bit of a poke to see that they are soft but not sticky like the dough. Once out of the oven, remove cookies from sheet and place them onto a plate right away. Don’t worry if your cookies seem to soft and flimsy. They will set in a couple of minutes as they cool down.
It’s hard to tell by not flipping them over, but make sure your cookies don’t get too brown or burnt on the bottom. This will happen if you bake them too long. To check without flipping them over, while still in the oven, just take a close look at the sides of the cookie. If they are beginning to brown, take them out. If however your cookies do end up looking like this here ‘bad cookie’, don’t fret, they still taste good! They will just be a bit harder.