Equipment Needed
- Stand mixer or hand mixer
- Two mixing bowls (one large, one medium)
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Small spoon or teaspoon
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. In my medium bowl, I whisk together the dry ingredients: the all-purpose flour, baking powder, baking soda, and salt. I set this aside. In my large bowl, I use my hand mixer to beat the softened butter and the 4 ounces of softened cream cheese together until they’re completely smooth and creamy. This takes a minute or two. I can already smell that wonderful tangy scent.
To the butter and cream cheese mixture, I add both the granulated and brown sugars. I beat this on medium speed for 2-3 minutes until it’s light and fluffy. This step incorporates air, which helps give the cookies a lovely texture. Then, I beat in the room-temperature egg and the vanilla extract until just combined. Now, I gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough comes together and no dry streaks remain. It will be a soft, slightly sticky dough. I cover the bowl and chill it in the refrigerator for 30 minutes. This brief chill is crucial—it prevents the cookies from spreading too much and makes the dough easier to handle.(See the next page below to continue…)