These delicious cream cheese cookies melt in your mouth and taste delicious; perfectly sweet, with a pleasant aftertaste of cream cheese and a hint of vanilla.
I love anything with cream cheese, from carrot cake to red velvet cupcakes to homemade red velvet cake, so it’s no surprise that I’m obsessed with these cookies. Cloud sweet and the taste is just right, not too sweet, just right with delicious hints of cream cheese and vanilla.
Does it need to be refrigerated?
This type of biscuit will keep for two days in a hermetically sealed container at room temperature.Products that contain a lot of cream cheese, such as cheesecakes and pastries with cream cheese frosting, must be refrigerated.
Can they be frozen?
These cookies can be frozen in the same way as other cookies. Wrap well and store in an airtight container. I have to say that like all other cookies, they are best freshly baked.
The BEST cream cheese mints you will ever taste! With this extremely simple recipe you will have the most delicious, moist and melty mint cream cheese!
- ½ cup unsalted butter (*room temperature)
- 3 oz. Cream cheese (*room temperature)
- 1 ½ cups powdered sugar
- ½ teaspoon baking powder
- 1 egg (*room temperature)
- ½ teaspoon pure vanilla extract
- 1 ¾ cups flour
- Preheat the oven to 180 degrees and line baking sheets with parchment.
- Mix butter and cream cheese in the mixing bowl until creamy.Slowly add the sugar and beat until fluffy. Beat the egg, add flour, baking powder and vanilla. Mix well.
- Chill the dough for at least 1 hour. Form balls with a diameter of 1 cm and roll them in very fine sugar or icing sugar.
- Arrange on a baking sheet lined with baking paper about 3.8 cm apart. There’s one thing I don’t want to miss: flatten the dough balls slightly before baking.
- Bake for 8-10 minutes or until edges are lightly browned. They should be slightly undercooked (otherwise they won’t be tough).
- Cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
* If necessary, sprinkle with powdered sugar after they have cooled, but don’t overdo it as they are quite sweet.
With this dough you can make no less than 2 dozen cookies. Cookies can be stored in an airtight container for 3-5 days.
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