These are quite simply delicious. Seriously, I have to restrain myself from eating half the batch in one sitting, they’re so good.
What makes them even better is the fact that they’re the easiest cookies I’ve ever made.
You can easily make two batches of these cookies at once if you’re as crazy about them as me and want them to last more than a few days. Anything more than two batches gets pretty tricky to stir and combine all the ingredients properly.
- Butter, at room temperature ½ cup 100 g
- Cream cheese, at room temperature ½ cup 100 g
- Powdered confectioner’s sugar 1½ cups 375 ml
Regular white granulated sugar is ok too, but it’ll make a very different cookie. While very good, you lose the unique soft texture and mellow cheese flavor, getting more of a simple sweet vanilla cookie.
- Baking powder ½ tsp 2½ ml
- Egg, beaten 1
- Vanilla extract ½ tsp 2½ ml
- Flour 1¾ cups 440 ml
- Preheat your oven to 375°F / 190°C.
Got a fancier oven that has both fanned and conventional (top and bottom) baking? Cookies can turn out a bit dry and taste slightly different in a fanned oven. If you must use to your fanned function (to bake several trays of cookies at once, for instance), try turning down the temperature 10-20 degrees and leaving them in a little longer to keep them from drying out too quickly.
- Grease a baking sheet.
- In a large bowl, cream together the butter and cream cheese.
- Add the sugar and baking powder and cream together until smooth.
- Add the egg and vanilla.
- Add the flour.
- Let the batter chill in your refrigerator for at least 30 minutes. You can also cover it and keep it for up to two days if you’re short on time.
- Drop teaspoonfuls of batter onto your baking sheet. They should be about 1” / 3 cm apart.
- Bake for 8-12 minutes or until the bottom edges start to get golden.
You might worry about the cookies being a little soft and maybe parts still being raw – don’t. At that temperature, you’re killing any bacteria and there’s nothing to worry about. The key to good cookies is that they give a little when you touch them. They’ll harden as they cool.
- Let cool for about a minute before removing the cookies from the baking sheet.
Makes about 24 cookies. Try not to eat them all at once. Seriously, it’s hard.