Dough
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups sugar
- 1/4 cup cream cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
Topping
- 3/4 cup sugar for dredging
Directions
| Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. |
| 2) In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. |
| 3) Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl. |
| 4) Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened. |
| 5) Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar. |
| 6) Place on the prepared baking sheets, leaving 2" between them. |
| 7) Bake for 10 to 12 minutes. The edges of the cookies will just barely begin to brown. |
| 8) Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely. |
Tip: If you like a chewier, moister, "bendy" cookie, add 2 tablespoons (1 3/8 ounces) corn syrup to the dough. The cookies will spread out a little more and be 1/4" thick once they're baked.
My Review: I've made this recipe twice and both time they came out really gooooood!!! I decided with half of the second batch to roll some of the dough in sprinkles (Jacob's favorite cookies). They came out great. I told my sister that Jacob would be jealous...hehe...I highly recommend this recipe and I will definitely make it again and again and again!
