Ingredients:
- 8 oz (225g) cream cheese, softened to room temperature
- ½ cup (115g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 tsp (5ml) vanilla extract
- 1 large egg, room temperature
- 2 cups (250g) all-purpose flour
- ½ tsp (3g) baking soda
- ¼ tsp (1.5g) salt
- ½ cup (60g) granulated sugar
- ½ cup (60g) powdered sugar
Instructions:
- In a large bowl, beat the softened cream cheese and butter together on medium speed until the mixture is completely smooth and pale. Gradually add the granulated sugar and beat for another 2 minutes until light and fluffy. Stir in the vanilla extract and egg until fully incorporated.
- In a separate medium bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the cream cheese base on low speed, mixing only until the white streaks of flour disappear.
- Transfer the dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours to ensure the structure for the crinkle effect.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Scoop approximately 1.5 tablespoons of dough and roll into a ball. Roll the ball first in granulated sugar, then heavily in powdered sugar until thickly coated.
- Place cookies on the sheet 2 inches apart and bake for 10–12 minutes until the edges are set but the tops remain soft.