Christmas Baking
Cream Cheese Cookies With No Rolling: Scoop the Soft Dough, Bake 12 Minutes and Dust With Sugar
Tender cream cheese cookies from one bowl of soft dough: no rolling, no cutters, just a flour-dipped ice cream scoop and 10 to 12 minutes in the oven.
NutritionApproximate, per serving
Instructions
In a bowl, beat the cream cheese and butter with a mixer for about 3 minutes, until creamy.
Add the sugar, vanilla and egg. Mix briefly until everything is combined.
Add 4 to 5 drops of butter-vanilla flavoring for a strong holiday aroma.
Add the flour mixed with the baking powder and salt, and stir into a smooth dough. It will be soft and sticky, and that is correct.
Heat the oven to 320°F (160°C) on the convection (fan) setting; in a conventional oven without a fan, use about 340°F (170°C). Line a baking sheet with parchment paper.
Put some flour in a small bowl. Dip the ice cream scoop (or a spoon) into the flour first, then scoop up the dough.
Drop the mounds on the baking sheet with space between them. The dough spreads out slightly.
Bake for 10 to 12 minutes. Take the cookies out while they are still pale; if they turn brown, they harden.
Let the cookies cool completely on the sheet, then dust with powdered sugar.
- The key to tenderness: Take the cookies out of the oven while they still look soft and pale. They firm up as they cool but stay soft inside.
- No sticking: If you do not have an ice cream scoop, use two teaspoons and dip them in flour or water before each scoop.
- Variations: Add lemon zest, or replace a little of the flour with cocoa.