Cream Cheese Cookies
From anj 13 years ago
- 45 minutes to make
- Serves approx 7 doz
These crispy-outside-chewy-inside little gems are something I came up with today. I started with a WWII vinegar cookie recipe and used cream cheese instead of butter. I expected the cookies to be pretty good, but they have totally exceeded my expectations. Read more We can't keep our hands off of them. We are baking right now and the cookies are almost going faster than we can bake them! See less
Ingredients
- 2 8-oz pkg. cream cheese, softened shopping list
- 2 c. granulated sugar shopping list
- 3 c. all-purpose flour shopping list
- 1 T. white vinegar shopping list
- 2 tsp. baking soda shopping list
- 2 c. chopped walnuts (we coarsely grind ours) shopping list
- Additional sugar for rolling cookies shopping list
How to make it
- Preheat oven to 325 degrees F.
- Cream sugar and cream cheese until light and fluffy. Beat in vinegar.
- In a separate bowl, combine flour, soda and walnuts.
- Gradually add flour mixture to sugar and cream cheese mixture. Chill cookie dough for about an hour.
- Drop by teaspoonful (I use a small cookie scoop) into a bowl of sugar and roll to coat. Place on baking sheet about 1" apart and flatten slightly. I use the bottom of a glass. If the balls haven't been rolled in sugar, dip glass in sugar to prevent sticking.
- Put cookie sheet in preheated oven for 18 minutes. Remove from oven and allow to cool for a couple of minutes before removing from sheet. Once removed from sheet, cool completely and store in an airtight container. (We use a zip-lock bag.)
- NOTES:
- 1.This dough is very sticky due to using cream cheese instead of butter. Rolling them in sugar makes the balls much easier to handle.
- 2. These cookies do not spread. If left in a mound, they will come out as a mound. Those are good too, but we like them better flattened because it gives more surface for the crispy.
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