Cream cheese cookies
- Leave a Comment
- Related Items
Soft cookies that melts in you mouth. At my work they had real success, and the ones that left at home disappeared very quickly.
Cream cheese cookies
Yields: 30 cookies
Calories: 75 kcal / cookie
- 150 g cream cheese, soft (I used ricotta)
- 90 g butter, soft
- 150 g sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 120 g all purpose flour
- Preheat oven to 160°C and prepare a baking pan with parchment paper.
- In a large bowl, beat together the butter and the cream cheese.
- Slowly, mix in sugar at medium speed until light and fluffy (it’s best to use mixer or blender).
- Finally, beat in the egg, the vanilla extract and the salt.
- In a small bowl, mix together the baking powder and the flour and slowly add them to the cream cheese mixture.
- Spoon the batter onto the baking pan.
- Bake 12-14 minutes, or until the bottom edge just barely turns brown. Make sure you do not over bake them.
- When you take cookies out of the oven, they have to look undone, but let cool them a little bit and they will become more firm, only then transfer them to cool completely on the rack.
For me cottage cheese and apples looked like a strange duet, but something kept pushing me to try this recipe. And the cake is juicy and refreshing but also not very sweet. It’s really good. 🙂
So I get up and go to the kitchen to bake pancakes. Because all kids like pancakes and it’s really easy to bake.
This year my little boy turned 4! And this is his cake. I spend a lot of time looking for the right cake. The choice was good! Maybe a little bit cream was fat, but it was tasty. Also I drizzled sponge with cherry compote. For 6 people the cake was too big, so leftovers I freezed and now I can enjoy it with the afternoon coffee 🙂
Refreshing coffee-cake with light cherry sourness. At the beginning I was afraid that the recipe uses too much cherries, but when we tasted this coffee-cake we understood that the balance of sweetness and sourness is just perfect.
This pie I caked in the beginning of this summer, but still in supermarket I saw rhubarbs, so maybe you still have some at home too. This pie is not very sweet. Next time I think I’ll double sugar in the filling or use less rhubarbs. But anyway, when this pie was cold kids and adults enjoyed it a lot!