Creamy Cheese cake Cookies recipe

INGREDIENTS

1/2 cup (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup granulated sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/4 cup powdered sugar

DIRECTION

Place the flour, baking powder, baking soda, and salt in a medium bowl and whisk to combine; set aside.

Place the butter, cream cheese, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat at medium speed until lightened in color and creamy, about 2 minutes. With the mixer on low speed, beat in the egg and vanilla. Scrape down the side of the bowl. Beat in the flour mixture on low speed until just combined.

Refrigerate the dough for 20 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats; set aside.

Using a spoon or cookie scoop, measure 1 1/2 tablespoons of dough from the bowl. Roll between the palms of your hands to form a ball. Place on the prepared baking sheet about 2 inches apart, 12 per baking sheet.

Bake for 4 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are light golden-brown on the bottom, 4 to 5 minutes more.

Let the cookies cool on the baking sheet for 2 to 3 minutes, then use a flat spatula to transfer to them to a wire rack to cool completely. Once completely cool, lightly dust the cookies with the powdered sugar.

The dough can be made, formed into balls, and frozen directly on the baking sheet. Store the frozen cookie dough balls in freezer zip-top bags or an airtight container for up to 3 months. Bake frozen, adding 1 to 2 minutes to the bake time.