Eggless Cream Cheese Cookies are soft, light, melt in the mouth, and delightful. They are perfectly sweetened, have a slight signature tanginess of cream cheese, and are flavored with cardamom!
½ cup (115g)cream cheese softened to room temperature
1¾ cup (210g)all-purpose flour
1teaspoonbaking powder
½teaspoonsalt
1teaspoonpure vanilla
1 cup (200g)granulated sugar
1tablespooncornstarch
3 tablespoon (45ml)water
¼teaspooncardamom powder(optional)
1teaspoonpowdered sugar(optional)
Instructions
Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
Take 1 tablespoon cornstarch and 3 tablespoon of water in a small bowl. Mix well and set aside.
Cream the butter and cream cheese together for a minute in a stand mixer using a paddle attachment or an electric mixer.
Add sugar and beat until the mixture is light and fluffy.
Add cornstarch mixture and pure vanilla and continue beating until well combined. Scrape down the bottom and sides of the bowl to mix evenly.
Add dry ingredients, ground cardamom, and mix on low speed until just combined. The dough will be very soft and sticky.
Bring the dough together using a spatula and transfer it to the bowl. Cover the dough tightly and place it in the refrigerator for an hour.
Preheat the oven to 375°F (190°C) when ready to bake. Line the baking sheet with a silicone mat or parchment paper.
Take the dough out of the fridge. Scoop approximately 2 tablespoon of dough and roll into a ball.
If the dough is too sticky and hard to handle, very lightly flour your palm and roll it into a ball. Flatten the balls a little, do not flatten them too much, as cookies will spread well.
Place all the cookie dough balls onto a baking sheet keeping them 2 inches apart. Bake the cookies for 10-12 minutes or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes. Transfer the cookies onto a wire rack and allow them to cool completely.
Once the cookies are completely cool, sprinkle some powdered sugar.
Storing Suggestions
Store the cookies at room temperature for 2 days in an airtight container.
Refrigerate the cookie for up to a week in an airtight container.
Eggless Cream Cheese Cookies also freeze well. Store them in a freezer-safe container or bag for two months.
Notes
Measuring: For the perfect cookies, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
Cream Cheese: Use original cream cheese for the recipe, and do not use cream cheese spread. And it should be at room temperature.
Butter: Butter should be at room temperature for a perfect creaming method.
Ground Cardamom: I like this flavor with these cream cheese cookies. But you can skip this spice if you want.
Dough: Don't overwork the dough; once everything is combined, stop mixing. The dough will be soft and sticky, so bring it together with a spatula.
Baking: Do not overbake the cookies; the cookies will be soft and will be set upon cooling.