Cream Cheese Cookies Recipe


If you like tangy cream cheese frosting and soft buttery cookies, you’re going to be in heaven. The cream cheese stays slightly soft, gooey, and tastes much more like cream cheese frosting than it does like cheesecake. The cookies have a caramely, buttery, rich depth of flavor thanks to dark brown sugar. It has more moisture than light brown because it has more molasses, creating cookies are supremely soft, tender, and moist. Graham cracker crumbs add another subtle layer of flavor and provide a tiny bit of texture. Make sure to chill the dough before baking.

YIELD: 9 LARGE COOKIES

INGREDIENTS:

Cookies
1/2 cup unsalted butter, softened (1 stick)
1/2 cup brown sugar, packed (I used 1/4 cup of light and 1/4 cup dark)
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 cup graham cracker crumbs
1 teaspoon cornstach
1/2 teaspoon baking soda
pinch salt, optional and to taste

Cream Cheese Filling
6 ounces brick-style cream cheese, softened (lite is okay)
1/4 cup granulated sugar

DIRECTIONS:

  1. Cookies – To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars (highly recommend using some dark brown sugar), egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, graham cracker crumbs, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Visit Cream Cheese Cookies @ averiecooks.com for full directions.

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