Description
These almond cream cheese cookies are soft, chewy, and packed with flavor. Perfect for any occasion!
Ingredients
Scale
- ½ cup salted butter (113g, room temperature (1 stick) European style recommended)
- 8 oz. cream cheese (227g room temperature (1 brick))
- 1½ cups granulated sugar (300g)
- 1 large egg (50g, room temperature)
- 1 tsp almond extract (4g)
- 2¼ cups all-purpose flour (270g)
- ½ cup powdered sugar (57g, divided)
- 1 tbsp baking powder (12g)
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and granulated sugar together until smooth.
- With the mixer running, add in the egg and then the almond extract.
- In a separate bowl, stir the flour, baking powder, and ¼ cup powdered sugar together.
- With the mixer on low, slowly add the dry flour mixture to the already creamed mixture.
- Once smooth, remove the bowl from the mixer and cover. Place in the refrigerator for 30 minutes to chill.
- Line a large sheet pan with nonstick parchment paper. Place the extra ¼ cup powdered sugar (for rolling) in a shallow bowl.
- Once chilled, use a 2-tablespoon cookie scoop to create a cookie dough ball and immediately roll the ball in powdered sugar.
- Place powdered sugar-covered cookie dough balls on the baking sheet, 6 at a time, and bake for 10-11 minutes. When they’re no longer wet on top and are firm on the sides, they’re done. We prefer them on the shorter cook time so they’re extra gooey.
- Allow to cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These cookies are best when they are a little underbaked for a gooey texture.
- You can substitute the almond extract with vanilla if desired.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg