Cream Cheese Cookies
Cream Cheese Cookies are incredibly delightful and delectable, in addition to being a very fluffy treat.
Cream Cheese Cookies are incredibly delightful and delectable, in addition to being a very fluffy treat.
- Carbohydrate 367.32277040924 g
- Cholesterol 697.830000412573 mg
- Fat 191.664010159508 g
- Fiber 8.43750015976261 g
- Protein 35.5332100410116 g
- Saturated Fat 118.710490099186 g
- Serving Size 1 1 recipe (693g)
- Sodium 5284.61900616226 mg
- Sugar 358.885270249478 g
- Trans Fat 14.06780601217 g
- Calories 3314 calories
Step-by-step
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
- In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
- Bake for 15 minutes in preheated oven. Cookies should be pale.
Why is the dough spreading into a greasy puddle across the baking sheet instead of holding its shape? This frustrating failure usually happens because the butter and cream cheese were heated past room temperature until oily, completely destroying the structural integrity needed to trap air during the initial creaming phase. Ensuring both dairy components register between 65 and 68 degrees Fahrenheit before mixing prevents this structural collapse entirely.
Managing Texture and Temperature
Incorporating a high percentage of dairy fat alters standard cookie physics. Butter contributes water and flaky layers, while cream cheese introduces moisture and casein proteins that yield a distinctly tender, cake-like crumb. Because these baked goods lack the high structural protein content of chewy bread dough, overbaking them yields a dry, chalky bite. Pull the pans from the oven precisely at the 15-minute mark while the bottoms remain entirely pale. Storing leftovers in an airtight container with a slice of plain white bread helps maintain moisture levels through the second day.
- Use a digital thermometer to confirm dairy temperatures are below 70 degrees Fahrenheit before creaming.
- Chill shaped dough for 30 minutes if the kitchen ambient temperature exceeds 75 degrees Fahrenheit.
- Remove batches immediately when edges lose their glossy sheen to prevent toughness.
