Soft cream cheese cannabutter cookies

Published Jan 16, 2021 02:00 p.m. ET
iStock / N8tureGrl

If you’re on the hunt for cream cheese desserts that are easy to make, then you might want to add this one to your list. It’s fast, simple, and yet oh so decadent. When you finally get to take a bite of these delicious morsels you might have a hard time believing that they were made in your kitchen, that’s how incredibly delicious they are, but you do have to follow the instructions carefully if you want them to turn out time and time again.

What flavor?

You’ve probably noticed that there isn’t a flavor attached to these cream cheese cookies like there normally is with other flavors of these standard desserts, but that’s because this combination is special. With normal cookies, you begin with tasteless flour and butter that are given life with flavoring by adding ingredients like vanilla or cocoa powder to the mix. This dessert recipe works a bit different as the cream cheese acts as a significant influence on the overall taste of the treats.

Cream cheese cookies do require a dash of vanilla extract to be perfect, but that traditional dessert sweetness is complemented by the tangy twist of the cream cheese. Once combined, the flavor of these cookies is a lot more like a cheesecake, with the main difference being the texture which is much more like something you’d expect from a more traditional cookie.

How to make delicious cream cheese cookies with cannabutter

These puffy little clouds of delight can be made in no time at all, but you’ll need to soften all of the cold ingredients long before you get started. So be sure to take the cream cheese and the cannabutter out of the fridge at least one full hour before making these cream cheese cookies.

Preparation time: 10 minutes

Cooking: 10 minutes

Chill time: 1 hour

Calories: 73

Servings: 28 cookies

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup unsalted butter
  • ¼ cup cannabutter
  • 4 ounces cream cheese
  • 1 egg
  • 3 tablespoons icing sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Tools

  • Whisk
  • Mixing bowls (x2)
  • Electric mixer
  • Silicone spatula
  • Saran wrap
  • Baking sheet
  • Parchment paper

Instructions

  1. Use a whisk to combine the flour, baking powder, and salt in a mixing bowl, and then set it to the side for now.

  2. Now, you’ll need to cream the butter, cream cheese and cannabutter together in a new bowl using an electric mixer on medium speed. Keep going until the mixture is smooth, even color and lump-free.

  3. Slowly add the granulated sugar to the creamed ingredients bit by bit, taking the time to thoroughly combine everything as you go, until it is all worked in.

  4. Next, crack the egg into the creamy mixture, then add the vanilla before using the silicone spatula to scrape all of the sides of the bowl.

  5. Go back to the electric mixer and use it to work all of the wet ingredients together.

  6. Carefully, little by little, add the dry ingredients to the wet ones until they are all mixed together into a moldable cookie dough.

  7. Cover the bowl in Saran wrap and leave the dough to chill for at least 1 hour before proceeding.

  8. Once the dough has had long enough to chill, it’s time to preheat the oven to 375°F and prepare the cookie sheet with a liner of parchment paper.

  9. Retrieve the dough from the fridge and by hand, form it into 28 1-2inch balls.

  10. Scatter the balls across the prepared cookie sheet, and then bake them in the oven for 10 minutes, or until the edges turn to a crisp golden brown.

  11. Retrieve the cookies from the oven and while they’re still hot, sprinkle a nice layer of icing sugar over the top of them before leaving the tray on a rack to cool for at least 30 minutes.

Storage

The main ingredient here is cream cheese, and that’s why these cookies have a short room-temperature shelf life of only 2 days. In the refrigerator, they can last up to a whole week, and if you need them to stretch even further, they can keep in the freezer for up to 2 months, but be warned, once frozen, they will need time to defrost, or they’ll be nearly impossible to eat because they are much thicker and harder than cream cheese bites.

Did you know that you can use cream cheese instead of butter for most cookies?

Most people view cream cheese as something that we only use in the most luscious of dessert recipes, but it can also work as a replacement for butter in many of your favorite cookie recipes. It will add the nice tang of the cheese, which may alter the taste a bit, and it’s more expensive, but if you’re looking to try something different, it’s well worth a shot.

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