As I sit here at the computer struggling to find the words to adequately describe the sheer magnitude of awesomeness that is this cookie, it hits me..There are no words! Seriously, I can’t conjure up any adjectives that will do these cookies justice.
These cookies are just one of those things that you will have to trust me on, and go make as soon as you have some extra room in your skinny jeans.
I can’t even call them cookies, because they’re SO much better than just a cookie! Sweet, yet not too sweet, soft, but not too soft, rich, but not too rich! They will melt away in your mouth leaving behind no evidence other than the fact that you will be in a state of cookie euphoria for the better part of your day!
This recipe makes LOTS and trust me~ you will need them! Only share these with people you love and want to see for the rest of your life!
~You can even color these babies for the holidays and suddenly become everyone’s favorite guest! 🙂
What you’ll need for approx. 2-3 DOZEN Cookies:
8 oz. Cream Cheese..softened
1/2 cup (1 stick) butter..softened
1- 1/2 cups flour
1-1/2 cups granulated sugar
1 tsp. baking powder
1/2 tsp. vanilla extract
1/2 tsp. salt
1/2 cup decorative/sparkle/sanding sugar
In a large bowl beat together the butter and the cream cheese…
Mix in the sugar…
And the flour…
Add in the rest of the ingredients (other than the decorative sugar for the topping) mix until it’s nice and thick and smooth as a baby’s bottom…
Place approx. one tbsp. scoop of batter onto a parchment lined baking sheet and sprinkle the tops with some decorative sugar…regular sugar will work too!
Bake them at 350 for approx. 15 minutes, or until they’re firm and slightly golden. Let them cool…
NOW~ sink your face into that heaven you’ve been patiently waiting a looong 15 minutes for! 🙂 ~Enjoy!
These look so good!! TFS!
Totally saving these for the holidays.
Question: My mother-in-law -loves- cream-cheese based things, and so I know she would love these. However, she has a severe egg allergy. I usually try and make desserts that she’ll be able to eat to bring over for our family dinners. Can you suggest anything to replace the egg in the recipe?
You might be able to get away with leaving them out, a small test batch would be worth a try! 🙂
Will do! Thanks! ^_^
yep egg beaters I have made these and they are good but I add a little orange or lemon zest adds a lot of flavor
I made a triple batch of these cookies Saturday. They look nothing like yours. Mine turned out flat. But they still taste wonderful.
Mine came out flat as a pancake too! I think something was left off the ingredient list. They still tasted good, but I would have liked them to be not so flat.
The only thing I can think of, is making sure you keep the cookie dough in a round ball on the sheet pan prior to baking. The rounder the dough ball, the cookie. 🙂
My came out completely flat as well…I really think that something in the recipe above is inaccurate…
I just made these and after contemplating these comments about being flat, I really did some research on similar recipes compared to this one. My cookies came out lovely and puffy…but I also only used a teaspoon of baking powder. Sooooooo, maybe the inaccuracy is in that measurement? Thanks for the recipe, these are delightful!
Yeah~ the second time I made them they were flat as well! I’m thinking it could have something to do with the humidity in the air?! Thanks for the suggestion! 🙂
I only added one teaspoon of baking powder. Completely by mistake, and mine look like the photos! 🙂
YAY~ this missing link..lol! I’m going to modify the amounts, I probably got them wrong when I was blogging it.. Thank you so much! 🙂
I made these and they came out too fluffy and the bottoms burnt. Tried again and reduced the baking powder to a half a teaspoon and they came out perfect. Tonite I tried it using pumpkin cream cheese and another with pineapple cream cheese and they were FANTASTIC! This will be one of my go to recipes. Thanks so much!
Mine weren’t quite as thick and crinkly looking as those in the image, but they weren’t flat, either. I used 1 tsp of baking powder, and I also refrigerated the dough for two hours before baking. (I didn’t take the bowl of cookie dough out of the fridge until the oven was fully heated.) I might try Reenie’s great suggestion (using 1/2 tsp of baking powder) for the next batch, but for this batch I might stir in a bit more flour, perhaps 1/8 cup at a time. When I’m experimenting with tweaking cookie recipes I bake two cookies at a time, test them, then adjust the recipe a bit and test-bake two more.
LOVE the idea of a couple of “test” ones… thank you so much, that’s my new way! 🙂
Cookies tend to be flat if the butter is too soft and you beat the butter/sugar mixture too hard.
Do they have to be refrigerated after baking?
These are now my absolute fav cookie!!! Make them all the time!
So happy to hear it! 🙂