Cream cheese cookies soft+sweet
Cream cheese cookies soft+sweet
The cream cheese biscuits are soft and delicate. These sweets will be ready for consumption in more than 20 minutes!
Similar to cream cheese sugar cookies, these little gems are simply delicious! But unlike traditional chewy sugar cookies, these cookies take much less time. Get together so soon, cookies that taste so delicious will definitely become your first choice! !
Pillow magic
These simple cream cheese cookies are soft and delicate. Cream cheese adds a layer of flavor and softness to the biscuits, making them mouth-watering! The best part is that they blend together very quickly with only a few ingredients.
Cream cheese makes these pillow biscuits soft, moist and chewy. They are what I imagined to eat clouds! They are simply magical.
Simply dust the dust with powdered sugar, or try colored sugar on special occasions. They look particularly sweet on cookie trays or as part of spreads. Spritz Cookies and No-Roll Sugar Cookies are a perfect match and can also be decorated according to the event!
How to make cream cheese cookies
Prepare. Lightly grease the biscuit slices and set aside. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
cream. Add butter, cream cheese, and sugar to a large bowl and stir until fluffy. Add egg yolk and vanilla and beat well. Finally, add the flour and stir until completely combined.
scoop. Scoop out the dough with a biscuit spoon, roll it into a ball, and place it on the greased biscuit slices. Pat it down lightly.
bake. Bake the cookies for 15 minutes. The biscuits will turn white. Sift the powdered sugar on the top of the biscuit.
Toppings and tips
These cream cheese biscuits look simple and plain, but they are absolutely delicious.If you want, you can Add different ingredients like
- Sprinkle with powdered sugar after baking
- Roll the dough into small balls before baking
- Roll the dough balls in cinnamon sugar before baking
- Toasted cookies topped with white chocolate
Cream cheese: Make sure to use whole fat and fat from bricks, not fat from the bathtub.
Softening ingredients: Make sure the butter and cream cheese are soft, but not too soft, otherwise the biscuits will spread too much. If this happens, keep the remaining dough in the refrigerator before baking more biscuits.
color: The color of these biscuits must be pale. If they start to brown, they are overcooked.
Storage and freezing
Shop These cream cheese biscuits are dough-like or after baking.
- Dough: Shape the dough into a ball and freeze it quickly. You can do this by placing dough balls on a pan and putting them in the refrigerator. Once they harden, transfer them to the Ziploc refrigerator. The dough can be frozen for 4-6 months.
- baked: After cooling, the biscuits can be stored in an airtight container for 4-5 days.
arrive freeze Put each cookie in a folded top sandwich bag and store them together in Ziploc in the refrigerator. Separating them helps them not stick together, and they are easy to grab and stick in my kid’s lunch box. Frozen biscuits can be stored for up to 3 months.
For more Cookies and Bars, please try:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 15 minutes
Total time 25 minutes
Serving 36
Calories 287 kcal
Author Little Luna
- 1 c butter softened
- 1 (8 ounce) package cream cheese softened
- 1c white sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 C all-purpose flour
- Powdered sugar
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Lightly grease the biscuit slices and set aside. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
-
Add butter, cream cheese, and sugar to a large bowl and stir until fluffy. Add egg yolk and vanilla and beat well. Finally, add the flour and stir until completely combined.
-
Scoop out the dough with a biscuit spoon, roll it into a ball, and place it on the greased biscuit slices. Pat it down lightly.
-
Bake the cookies for 15 minutes. The biscuits will turn white. Sift the powdered sugar on the top of the biscuit.