Cream cheese cookies
Everyone needs help to get through this long, harsh winter and into the spring. The cold can make the most joyous person grumpy and glum. In these hard times, all we need to do to feel better is get cozy on our couch, turn on the heater, and watch a corny Hallmark movie on the TV or even the movie adaptation of A Man Called Otto.
Of course, if you are on the couch watching TV, you will need some tasty snacks. Nothing is better than nice homemade cookies, fresh from the oven to keep your belly warm and your soul warmer. As it is well into the winter, some of you might be getting bored of the traditional chocolate chip, sugar, and Christmas cookies. Have no fear, I have come to introduce you to a probably unfamiliar, but ever-so-delish Swedish cream cheese cookies.
Don’t let the name fool you, this is not a frozen block of cream cheese, but instead, a cheesecake-esque type of cookie that is guaranteed to not make it to the next day. Not only is it an appetizing and mouth-watering dessert, but it is also a beginner baker-friendly recipe that anyone can make at home in 20 minutes.
Ingredients and tools
- Butter, 1 ½ cup or 114 grams (room temperature)
- Cream cheese, 3oz or 85.05 grams ( room temperature)
- Powdered sugar, 1 ½ cup pr 180 grams
- All-purpose flour, 1 ¾ cups or 219 grams
- One egg
- Baking powder, 1 teaspoon or 7.19 grams
- Pure vanilla extract, 1 teaspoon or 4.2 grams
- 1 big bowl
- Parchment paper
- Measuring cups and spoons or weight scale
- Whisk or spoon
- Parchment paper
- Baking sheet
This might be the first time someone has told you this but do not preheat your oven before you start to make the dough because you will have to let it cool before baking. The first thing you need to do is to put your room-temperature cream cheese and butter into a bowl and mix until they are fully combined. You’re then going to slowly add the powdered sugar into the bowl. Adding only some of the sugar at a time. While mixing the sugar, the cream mixture should start to get somewhat fluffy.
This part doesn’t have a specific order, but I do recommend to crack your egg in before doing anything else, so that the mixture gets wetter and the flour combines more easily. That being said, you can also just chuck in all the other ingredients into the bowl. Only if you make sure everything is thoroughly mixed together, though.
Now for either your least or favorite part, doing nothing. Put the dough into the refrigerator to cool for about an hour. Clean up your area at this point so you can relax after the cookies are done and all you want to do is sit down and eat them all. Make sure to put a timer for 45 minutes; this is so you remember to now preheat your oven to 375° F.
After the is dough cooled, place parchment paper on your cookie sheet. Then roll the dough into balls and place about 1.5 inches apart. Make sure to slightly flatten the cookies before putting them into the oven. Leave in the oven for 10-12 minutes. After done cooking let cool down for 5 min, then enjoy!
