Perfect Cream Cheese Sugar Cookies

These really are Perfect Cream Cheese Sugar Cookies! They’re made with REAL cream cheese and aren’t too sweet. They’re great on their own, but also delicious with royal icing or buttercream! These don’t need to be chilled before baking and don’t spread! I’ve started adding grams as measurements for my recipes. If you need to add more flour, do so with 31 grams at a time. These are absolutely amazing marbled in with my Red Velvet Sugar Cookie dough! There is a video how-to in my Facebook group as well!  You can also try more flavors of my cookies that don’t spread and require no chilling at our Recipe Page!

INGREDIENTS

• 226 grams full fat cream cheese room temperature (8 ounces)
• 226 grams  unsalted butter cool, not room temperature (2 sticks)
• 220 grams  granualted sugar (1 cup)
• 1/2 teaspoon salt
• 1 large egg
• 1/2 tablespoon vanilla
• 512  grams all purpose flour (4 cups)
• Perfect Cream Cheese Sugar Cookies

INSTRUCTIONS

1. Preheat oven to 350 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper or silicone baking mats.
2. In the bowl of a stand mixer with the paddle attachment, add your cream cheese, cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
3. ....................................

For full instructions please see : www.6cakesandmore.com

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