‘Quick and Dreamy’ Cream Cheese Cookies

For the past few months I’ve been living 12-hour work and commute days, leaving me with little time to do anything in the weekday evenings except cook dinner and go to bed. Not a big deal in the long days of summer, but with pre-dawn mornings at the bus stop and dusky evenings on my walk to the bus after work this month, I’ve been feeling more like a mole than a high-flying skylark caught in a warm, sun-dappled updraft.

Even on my days off, I’ve been so busy that my preferred recipes have been of the quick and satisfying sort. Below you’ll find just such a recipe from Food52, one of my favorite food blogs this fall. Recently they released a cookbook comprised of their blog’s winning baked recipes, and these cream cheese cookies ranked high in the flavor and ease department. With just six ingredients (I added lemon zest to play along with the cream cheese tang) and one mixing bowl, you can make a batch of these melt-in-your mouth cookies in less than a half hour, reserving the rest of your day for other, more pressing activities, like getting yourself to a bookstore and nabbing a copy of Food52’s Baking Cookbook.

Cream Cheese Cookies
Image by author.

Cream Cheese Cookies
(adapted from a Food52 recipe)
Makes about 24 cookies

– 8 TBS unsalted butter, at room temperature

– 3 oz cream cheese, softened

– 1 cup sugar

– 1 cup all-purpose flour

– 1/2 tsp salt

– 1 tsp lemon zest

1. Heat the oven to 350 degrees F, and line a baking sheet with parchment paper. Set aside.

2. Using a standing mixer or hand beaters, cream together the butter, cream cheese, sugar, and lemon zest until light and fluffy, 3 to 5 minutes. Mix in the flour and salt, just until incorporated. Scrape down the bowl and give it a quick stir with a spoon to make sure everything is evenly mixed.

3. Drop the batter by tablespoonfuls onto baking sheets lined with parchment, leaving about 1 1/2 inches between each cookie (they will spread a little).

4. Bake for about 12 minutes, until the edges are golden brown. Do not over-bake, or the cookies won’t be chewy. Cool slightly on the cookie sheet, and then remove the cookies with a spatula and let them finish cooling on a rack.

5 Comments Add yours

  1. Yum….move to try and repost if that’s ok

    1. gwynnem says:

      So sorry for not getting back to you. I have a good excuse, though. I was becoming a mother for the first time. You’re more than welcome to repost the recipe. 🙂

      1. Thank
        You and Congrats! To you and your whole family! That’s fantastic

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