Cheese Cookies
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delightfully rich and tender cookie recipe featuring a cream cheese and butter base. These simple, melt-in-your-mouth treats are rolled, pressed with a fork, and baked to golden perfection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 20 mins | 1 hr | 36 cookies |
🔪 Key Equipment
- Mixing bowl
- Hand mixer
- Cookie sheet
- Fork
Ingredients
Dough
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 large package (8 oz) | Cream Cheese | softened |
| 1 lb | Butter | not cold (room temperature) |
| 1 cup | Sugar | |
| 4 cups | Flour |
Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Sugar | for sprinkling |
Instructions
Step 1: Make the Dough
- In a large mixing bowl, cream together 1 large package (8 oz) cream cheese and 1 lb butter until smooth and well combined.
- Add 1 cup sugar and 4 cups flour to the creamed mixture.
- Mix all together thoroughly until a cohesive, soft dough forms.
Step 2: Chill and Shape
- Chill the dough in the refrigerator for at least 1 hour until firm enough to handle.
- Preheat your oven to 350°F (175°C).
- Roll the chilled dough into balls the size of a walnut.
- Place the dough balls onto an ungreased cookie sheet.
- Mash down each ball with a fork to flatten slightly, creating a classic crisscross pattern.
- Sprinkle the tops lightly with extra sugar.
Step 3: Bake
- Bake at 350°F for 20 minutes or until the edges are lightly golden brown and the bottoms are set.
💡 Make-Ahead & Storage: The dough can be made ahead, wrapped tightly in plastic wrap, and refrigerated for up to 3 days or frozen for up to 1 month before shaping and baking.
Original Recipe Scan
