Ingredients
- 1 cup (226 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat softened butter and cream cheese together on medium speed until smooth and creamy, about 2–3 minutes.
- Add granulated sugar and beat until light and fluffy.
- Mix in egg and vanilla extract until fully incorporated, scraping down the sides as needed.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
- Scoop tablespoon-sized portions of dough and place 2 inches apart on prepared baking sheets. Slightly flatten each dough ball.
- Bake for 10–12 minutes, until edges are lightly golden and centers remain pale.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough for 30–60 minutes can help create thicker cookies.
- Ensure butter and cream cheese are softened but not melted to prevent spreading.
- Measure flour accurately to avoid dense cookies.
- Cookies can be customized with citrus zest, almond extract, or chocolate chips.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
