Philadelphia Cream Cheese And Vanilla Cookies
Soft, tender, and rich with vanilla, these cream cheese cookies have a subtle tang and are easy to make, freeze well, and suit any occasion.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 8 oz 225g Philadelphia cream cheese, softened
- 1 cup 200g granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2½ cups 315g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: powdered sugar for dusting
Instructions
- Beat softened butter and cream cheese in a large bowl until smooth and creamy.
- Mix in sugar and beat until fluffy. Add egg and vanilla; blend well.
- In another bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture; mix just until combined.
- Cover and refrigerate dough for at least 1 hour.
- Heat oven to 325°F (165°C). Line or grease baking sheets.
- Roll dough to ⅛-inch thick on a floured surface. Cut into shapes and place 2 inches apart on pans.
- Bake 12 minutes or until edges are golden. Cool 1 minute on sheet, then transfer to wire racks.
- Dust cooled cookies with powdered sugar, if desired.