Cream Cheese Cookies

Step 1 – Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder until evenly combined. This ensures the baking powder is distributed throughout the flour so the cookies bake evenly. Set aside.

Step 2 – Cream Butter and Cream Cheese: In a large mixing bowl, add the room temperature butter and very soft cream cheese. Using a hand mixer or stand mixer on low speed, beat for about 1 minute until fully blended and smooth. The mixture should look creamy with no lumps of cream cheese remaining.

Step 3 – Add Sugar and Salt: With the mixer running on low speed, gradually add the granulated sugar and kosher salt. Continue mixing for about 2 minutes until the mixture becomes lighter in color and fluffy in texture. Scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated.

Step 4 – Incorporate the Egg: Add the egg and beat until completely blended into the mixture. The batter should remain smooth and fluffy. If needed, scrape down the bowl again to make sure no unmixed butter remains at the bottom.

Step 5 – Add Vanilla: Pour in the vanilla extract and mix briefly until fully combined. This adds warmth and enhances the overall flavor of the cookies.

Step 6 – Add the Dry Ingredients: Add the flour mixture to the wet ingredients. Mix on low speed for about 20–30 seconds, just until mostly combined. It’s okay if a small amount of flour remains visible. Finish mixing gently by hand using a spatula. Do not overmix, as this can activate gluten and make the cookies less tender.

Step 7 – Chill the Dough: Transfer the soft dough to a bowl and cover tightly with plastic wrap. Refrigerate for 30 minutes. Chilling helps firm up the dough, making it easier to scoop and helping the cookies maintain their shape while baking.

Step 8 – Preheat and Portion: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Using a 1 1/2 tablespoon cookie scoop (about 26 grams each), scoop portions of dough and roll gently between your hands to form smooth balls. Place them on the prepared baking sheet, leaving space between each cookie.

Step 9 – Bake: Bake for 10–12 minutes, or until the tops appear dry and the bottoms develop a light golden ring. The cookies should remain pale on top. Avoid overbaking, as they will continue to set while cooling.

Step 10 – Cool and Finish: Allow the cookies to cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely. Once fully cooled, lightly dust with powdered sugar for a beautiful, bakery-style finish before serving.

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