Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons powdered sugar (for dusting)
Instructions
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a stand mixer or with a hand mixer, beat the butter, cream cheese, sugar, and salt on medium speed for about 2 minutes until light and fluffy.
- Reduce the mixer to low and add the egg and vanilla extract. Scrape down the sides of the bowl as needed.
- Gradually mix in the dry ingredients just until combined. Do not overmix.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop about 1 1/2 tablespoons of dough per cookie, roll into balls, and place 2 inches apart on prepared sheets.
- Bake for 6 minutes, rotate pans, then bake for another 6–7 minutes until bottoms are lightly golden.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack. Once fully cooled, dust with powdered sugar.
Notes
- For even cookies, use a cookie scoop.
- Chilling the dough helps prevent spreading and improves texture.
- Cookies can be frozen either as dough balls or fully baked.
- For a gluten-free option, use a gluten-free flour blend with xanthan gum.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 120 kcal
- Calories: 9g
- Sugar: 60g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 20mg