Time: 10min prep / 15min freeze / 15min bake
Servings: 18-20 cookies
Rating: 4.5/5
Recipe by Eric Kim from New York Times Cooking: https://cooking.nytimes.com/recipes/1021714-soft-sugar-cookies-with-raspberry-frosting
INGREDIENTS
- 1/2 cup butter, room temp
- 3oz cream cheese, room temp
- 1 cup sugar
- 1/2 tsp salt
- 2 eggs, room temp
- 1 tbs vanilla
- 2.25 cups cake flour
- 2 tsp baking powder
INSTRUCTIONS
- Make cake flour if necessary.
- Large bowl: cream together butter, cream cheese, sugar, and salt.
- Whisk in eggs and vanilla.
- Stir in flour and baking soda until just combined.
- Scoop out 2tbs cookies onto baking sheet a few inches apart. Freeze sheets for 15min or until dough is no longer sticky.
- Preheat oven to 350 deg F.
- Roll chilled dough into balls and flatten, ~2″ wide and 1″ tall.
- Bake for 13-15min, rotate half way through. Cool on cookie sheet.
Thoughts
To make cake flour, mix together 1 cup minus 2 tbs flour and 2tbs corn starch. Take 2tbs out of the cup of flour, whisk together with cornstarch. Sift the entire mixture to make flour light and airy. I used 2 baking sheets to make 1 batch of cookies. The cookies were very yummy even without the frosting.
