In the midst of watching my Eagles crumble at the feet of the (ugh) 49ers on Sunday, I managed to whip up a batch of cookies for a work event.
It’s not that I was cooking and watching the game at the same time. I still don’t have a TV in the kitchen. That’s on the bucket list for sure.
I’m sorry, where was I?
I literally made these cookies during halftime. All twelve minutes of it. And they don’t taste like it.
They taste exactly like what they are–a mother’s “iconic” cookie, baked for years from a recipe told by a 1970s Tupperware hostess to her party guests. I’m a sucker for a good food backstory. And when one of the founders of Food52 shares her mother’s most requested recipe, a good food blogger is already on her way to the kitchen.
If it took me twelve minutes to whip up the batter, it was less than twelve seconds before cream cheese cookies took their place atop my list of cookies that don’t contain chocolate that are still my favorite cookies, leaving oatmeal scotchies and snickerdoodles in their wake. Though their texture is similar to that of snickerdoodles, the tang from the cream cheese is unrivaled. It’s what keeps your hand in the cookie jar for just one more…
To make about 50 cream cheese cookies (I doubled Merrill’s recipe), you wlll need:
- 2 sticks butter, softened
- 6 oz. cream cheese, softened
- 2 C sugar
- 2 C flour
- 1 tsp. salt
Preheat the oven to 350 degrees.
Cream the butter, cream cheese, and sugar in the bowl of an electric mixer until light and fluffy. Add the flour and salt and mix till just combined. Place small spoonfuls about 1 inch apart on parchment-lined baking sheets. Bake for 12 minutes, until edges are just brown.
*A note – When I’m feeling inspired, I rotate my baked goods halfway through cooking. As with many other cookies before them, the cookies that started on the bottom rack and worked their way to the top were far superior in doneness than their top to bottom rack counterparts. I have no guesses as to why this continues to happen, but it’s happened often enough I wanted to let you in on my “secret.”