Cream Cheese Cookie recipe

Cream Cheese cookies

✅ INGREDIENTS

🖤 1 Large Egg

🖤 2 Table spoons of Powered Sugar

🖤 4 Ounces Cream Cheese

🖤 1/4 Teaspoon Kosher salt

🖤 8 Table spoon of 1 Stick - Unsalted Butter

🖤 1/4 Teaspoon Baking powder

🖤 2 Teaspoons Vanilla extract

🖤 1 Cup of Granulated Sugar

🖤 1 3/4 Cups of All Purpose Flour

Cut - 1 Stick Unsalted Butter and 4 ounces Cream Cheese in to 8 Pieces Each.

Place in a Bowl - of a Stand Mixer or Large Bowl if Using an Electric Hand Mixer.

Set it at Room Temperature Until Softened About 1 Hour.

Take 1/2 Teaspoon Baking powder and 1 3/4 Cups of ALL Purpose Flour a Medium Bowl and - Whisk it together.

✅ Add 1 /4 Teaspoon Kosher salt and 1 Cup of Granulated Sugar to the Bowl - of CREAM cheese and Butter.

Beat with Paddle Attachment on Medium Speed - Until Light and Fluffy About 2 Minutes - With the Mixer on Low Speed .

Beat 2 Teaspoons Vanilla extract and 1 Large Egg together.

Scrape Down the Side of the Bowl and add the Flour Mixture to it and Beat on Low Speed Until - Just Combine 25 or 30 Seconds.

Refrigerate the Dough For 25 or 30 Minutes.

Meanwhile - Arrange 2 Racks to Divide the Oven in to Thirds and Heat the Oven to 350°F.

Line 2 Rimmed Baking Sheets with Parchment paper.

Using a Cookie Scoop or Spoon - Scoop out 24 - 1 1/2 Table spoon Each = Portions of the Dough.

Roll Between the Palms of your Hands to Form a Ball.

Take Prepared Baking Sheets - Spacing them About 2 inches Apart - 12 per Baking Sheet.

✅ Bake - 6 Minutes.

Rotate the Baking Sheets Between Racks and From front to Back.

Bake Until the Cookies Look Dry and Pale Golden Brown on the Bottom = 5 or 7 Minutes More.

Keep Baking Sheet Cookies to Cool for 2 or 4 Minutes.

Use a Flat spatula to Transfer Them to a Wire Rack to - Cool Completely.

✅ Lightly Dust the Cookies - 2 Table spoons - Powered Sugar.

Serve it.