These Cream Cheese Cookies are soft and chewy little treats that melt in your mouth! The cream cheese and almond extract make them stand out and shine on your cookie platter.
In another mixing bowl, whisk together flour, baking powder, and salt. See note below on properly measuring out the flour.
1 ¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
Add dry ingredients to the cream cheese mixture and mix at low speed just until combined. The dough will be sticky.
Cover the bowl with dough and chill in the fridge for 30 minutes. This will make it easier to roll.
In the meantime, line baking sheets with a silicone baking mat or parchment paper and preheat the oven to 375° F.
Scoop 1 ½ tablespoons of dough and roll in your hands.
Place balls of dough on a prepared baking sheet and bake for 9 to 11 minutes.
Once done, cool cookies on the pan for 5 minutes, then remove onto a cooling rack to cool completely.
Dust with powdered sugar before serving.
Notes
Make sure to soften the butter and cream cheese. If they are cold, they won’t whip properly. To speed up the process a little bit, cut both up into small chunks.
Whisk the flour in your storing container, then spoon into a measuring cup. This will ensure you have the proper amount of flour for the recipe.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.