It’s the most wonderful time of the year…cookie season! I’m a firm believer in a little bit of indulgence around the holidays. Deprivation results in anger, frustration and, eventually, bingeing. Therefore, it’s actually healthier to have what you want in moderation; it will help you stay on track in the long run, and help to develop a healthy relationship with food where YOU are in control.
There’s a good probability that I will post more cookie recipes in the coming weeks. One thing you may notice is that I always make small cookies. There’s a reason for that, and it has everything to do with wellness. Small cookies = less calories and less sugar = a big win. It’s so much easier to control portions when you have 2 or 3 small cookies instead of 1 or more large cookies.
These cream cheese cookies are light, fluffy and so, so good. They’re also incredibly simple to make. I left mine plain and dusted with powdered sugar, but there are several flavor combinations you could do with these to kick them up a notch. Some options include adding mini chocolate chips, rolling in cinnamon and sugar, or drizzling with a lemon glaze. Whatever you decide, they will surely be a hit with your family and friends this holiday season.
- 1/2 stick of butter, softened
- 3/4 cup sugar
- 1 egg
- 4 oz. cream cheese, softened
- 1/2 tsp. vanilla
- 1 cup flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- Pre-heat oven to 375°. Line 2 baking sheets with parchment paper.
- In a large bowl, beat together the butter and sugar. Beat in the egg, cream cheese and vanilla until thoroughly combined. Tasty bonus: at this stage the batter taste like cream cheese frosting!
- Add in the flour, baking powder and salt, and mix to combine. Your batter should be pretty sticky.
- Drop by 1-2 teaspoonfuls onto the baking sheets, leaving at least 1″ in between. I have a 2-teaspoon cookie scoop that works perfectly for this.
- Bake for 12 minutes. The bottoms will start to brown and the tops may start to crack a bit; don’t overcook!
- Cool completely before transferring to a sealed container.
Yields 28 cookies