These delicate cookies bake to a very light golden color and have a creamy, tender texture.
The cinnamon & sugar mixture can be omitted and instead melt 3/4 cup milk chocolate chips or semi-sweet chocolate chips with about 1-2 tablespoon of water together. Drizzle or spread thin chocolate mixture on cooled cookies
Sweet Cream Cookies
- 1/2 c. butter (softened)
- 1 c. sugar
- 1 egg
- 3 oz. cream cheese (softened)
- 2 T. plain or vanilla yogurt
- 1 tsp. vanilla extract
- 2 c. all-purpose flour
- 1/8 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. sugar
- 1 tsp. cinnamon
In large mixing bowl cream together butter, sugar and eggs. In a small bowl beat cream cheese, yogurt and vanilla extract until creamy.
Beat in flour, baking soda, baking powder and salt. Roll dough into a 2” diameter roll, wrap in foil and chill dough for 4 or more hours.
Preheat oven to 350 degrees. Thinly slice cookie dough roll into 2’ slices. Sprinkle cookies with cinnamon sugar mixture. Bake 10-12 minutes. Cool on rack. Makes approximately 3 to 4 dozen cookies.
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