Foodie Friday : Cream Cheese Cookies
These cookies were originally created because I had some cream cheese that needed to be used and I decided to substitute it for the vegetable oil in my cookie recipe. They came out so fantastic, it’s now one of my absolute favorite cookie recipes! These cookies hold their shape very well through baking (no spreading out super thin), and they are always soft (I hate crispy cookies).
This recipe is very versatile, making it perfect for…just about any cookie need you have! My go-to variation is below, but there is a list of some substitutions below.
Preheat the oven to 375 degrees.
Step 1 : Put the butter and cream cheese into your mixing bowl and let them soften for 10-15 minutes, then mix on high until there are no lumps.
Step 2 : Mix in the sugars and egg.
Mix in the baking soda, salt, vanilla, cocoa powder, and ginger powder, scraping the sides and bottom as needed.
Mix in the flour, then the extras.
Step 5 : Use two spoons to place lumps of cookie dough on a non-stick baking sheet, 2 inches between each lump. Make your cookies whatever size you like, as long as they are even with each other for proper baking!
Step 6 : Bake for 10-12 minutes until the tops look dry, then remove from oven and transfer to a wire rack for cooling.
Substitution suggestions :
1/2 tbsp cinnamon instead of 1 tbsp cocoa powder
ginger powder is optional
1 1/4 c all purpose flour instead of a mix of whole wheat and all purpose flours
ideas for extras : chocolate chips, peanut butter chips, dried fruit, chopped nuts
What are your favorite cookie mix-ins?
I put dark chocolate chunks and craisins in a batch of cocoa cookies and peanut butter chips in a batch of cinnamon cookies.
