If I am honest, I never considered myself much of a baker (still don’t) BUT, I’ve recently started experimenting with flavors I’ve liked, and I can’t say I’m disappointed. Anyway, for this recipe, I originally wanted to make it with lemon exact; however, once I got to my pantry, I realized I was out and had to improvise. My absolute favorite part about these cookies is how soft and creamy they stay. Sometimes it’s even hard for us to wait for them to cool down entirely (GUILTY!). Needless to say, these cookies are a hit. My friends and family rave over them! Also, don’t mind the Christmas picture, it’s my favorite one from when I made these cookies in December of 2020.
Ingredients
- 1/2 cup of butter (1 stick)
- 1 tbsp baking powder
- 2 1/4 cups flour
- 8 oz cream cheese
- 1 1/4 cup of granulated sugar
- 1 tsp almond extract
- 1 egg
- 1/4 cup powdered sugar
Cooking Instructions
- Preheat your oven to 350 degrees.
- In one bowl, mix flour, baking powder, and 1/4 powdered sugar. Mix lightly and set aside.
- Use your mixer (stand or hand) in a separate bowl to mix cream cheese, butter, and granulated sugar.
- Now add the almond extract and the egg. Stir until well combined.
- Begin adding the dry ingredients (flour, baking soda, and powdered sugar). Make sure your mixer is on low and make sure not overmix the dough.
- Once well mixed, cover with cling wrap and place in the refrigerator for 30 minutes.
- Grab your cookie sheet, or if you don’t have one use a sheet pan with parchment paper.
- Use a small bowl and add some powdered sugar to it (to roll your cookies in).
- Once the batter has chilled for 30 minutes, use an ice cream scooper to make roughly 2 tbsp cookie balls.
- Roll the cookie in the bowl with the powdered sugar until the cookie has powdered sugar all over.
- Place on cookie sheet (not too close to one another) and bake for 15 minutes.
- Allow cookies to cool.
- Enjoy!
Note: Try not over mix the batter and use your mixer at a low speed.
Did you try this recipe? Rate it below and leave a comment. I’d love to hear your feedback.
Hooked on Food 