Cream Cheese Meltaway Cookies Recipe

If you’re looking for a cookie that practically dissolves in your mouth, you’ve come to the right place. Cream Cheese Meltaway Cookies are the kind of treat that somehow manages to be buttery, creamy, and light all at once. With a delicate, melt-in-your-mouth texture and a smooth cream cheese frosting, these cookies are perfect for anyone who loves a soft and sweet bite. They’re so easy to make, too – just a few ingredients and a little time in the kitchen, and you’ve got yourself a batch of irresistibly tender cookies that are sure to disappear quickly.

I first made these cookies on a whim, searching for something a bit different from the usual sugar or chocolate chip cookie. The combination of butter and cream cheese was intriguing, and wow, was it worth trying! I still remember that first bite, when the cookie almost dissolved as soon as it touched my tongue. It was creamy, buttery, and just the right amount of sweet. Now, these cookies have become a go-to for everything from holiday gatherings to quiet nights with a cup of tea.

this RECIPE

A little background on meltaway cookies

Meltaway cookies get their name from their distinctive texture – they quite literally melt in your mouth! This magical texture comes from a mix of butter, powdered sugar, and cornstarch, which gives the cookies a soft, crumbly bite that dissolves effortlessly. Meltaway cookies are popular in many different cuisines, and variations of them can be found around the world. Adding cream cheese to the mix gives them an extra layer of richness and a slight tang, making these Cream Cheese Meltaway Cookies even more indulgent.

Let’s talk ingredients: the secrets to that meltaway magic

Each ingredient in this recipe has a specific role, so let’s go over a few of the key players to get the best results.

• Butter: Butter is essential for the texture and flavor of these cookies. It provides richness and helps create that melt-in-your-mouth feel. Make sure your butter is softened, but not melted, for the best results. If you’re out of butter, margarine can work in a pinch, but you’ll lose a bit of that rich flavor.
• Cream Cheese: Cream cheese is added both to the cookie dough and the frosting, giving the cookies a smooth, slightly tangy taste. It also adds moisture, which contributes to the cookies’ softness. For a slightly lighter version, you could use Neufchâtel cheese, which has a lower fat content.
• Powdered Sugar: This is the main sweetener in the recipe, and it’s what helps keep the cookies so tender. Powdered sugar (also known as confectioners’ sugar) dissolves easily and has a lower density than granulated sugar, which helps the cookies stay soft. Avoid substituting with granulated sugar, as it will change the texture.
• Cornstarch: Cornstarch is a magic ingredient when it comes to creating that meltaway texture. It keeps the cookies soft and crumbly. If you don’t have cornstarch, you could substitute a small amount of cake flour, but the texture may not be quite as delicate.
• Vanilla Extract: Vanilla adds a lovely warmth to the cookies and frosting. Pure vanilla extract is best, but you can use imitation vanilla if that’s what you have on hand.

Kitchen gear: What you need (and what you can totally skip)

You don’t need anything fancy to make these cookies, which is part of their charm. Here are the essentials:

• Electric Mixer: Creaming the butter, cream cheese, and sugar together is much easier with an electric mixer. A stand mixer works great, but a hand mixer will do the trick too. If you’re mixing by hand, just know it’ll take some extra elbow grease!
• Mixing Bowls: One for the wet ingredients, one for the dry. It helps to have separate bowls so you can combine them without over-mixing.
• Baking Sheets: Two baking sheets lined with parchment paper or silicone baking mats are ideal for baking the cookies evenly and keeping them from sticking.
• Flat-bottomed Glass: This is for flattening the cookies before baking. Dipping the bottom of the glass in powdered sugar prevents sticking and gives the cookies a smooth surface.
• Cooling Rack: Letting the cookies cool completely before frosting is key, so a cooling rack is helpful. If you don’t have one, you can let them cool on the baking sheet, but it’ll take a bit longer.

Step-by-step: Making cream cheese meltaway cookies

Ready to make some magic? Let’s dive in step-by-step!

1. Preheat the oven: Start by preheating your oven to 350°F and lining two baking sheets with parchment paper or silicone baking mats.
2. Cream the butter, cream cheese, and vanilla: In the bowl of your mixer, beat together 1 cup of softened butter, 2 tablespoons of softened cream cheese, and 1/2 teaspoon of vanilla extract. Mix on medium speed until the mixture is smooth and creamy, about 2 minutes.
3. Add powdered sugar: Gradually add 1/2 cup of powdered sugar to the creamed butter mixture. Continue mixing until everything is well incorporated.
4. Mix the dry ingredients separately: In a separate bowl, combine 1 cup of flour, 1/2 cup of cornstarch, and 1/4 teaspoon of salt. Stir them together gently to evenly distribute the cornstarch.
5. Combine wet and dry ingredients: Slowly add the dry ingredients to the butter mixture, mixing until smooth. The dough should come together and pull away from the sides of the mixer bowl.
6. Form the cookies: Drop rounded spoonfuls of dough onto your prepared baking sheets. Use a flat-bottomed glass dipped in powdered sugar to gently press each cookie down, flattening them slightly.
7. Bake: Bake the cookies for 10-12 minutes. You’re looking for them to set, but not brown. They’ll be soft when you first take them out, so let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
8. Make the frosting: While the cookies cool, beat 8 ounces of softened cream cheese, 1/2 cup of softened butter, and 2 teaspoons of vanilla extract until smooth and creamy. Gradually add 2 cups of powdered sugar and continue mixing until the frosting is light and fluffy. You can add a drop of food coloring if you’d like to make the frosting more festive.
9. Frost the cookies: Once the cookies are completely cool, spread a generous layer of frosting on each one. Add sprinkles if you’re feeling festive!

Variations to try: Making these cookies your own

• Lemon Twist: Add a teaspoon of lemon zest to the cookie dough and a bit of lemon juice to the frosting for a refreshing citrus twist. The tanginess of the lemon complements the cream cheese perfectly.
• Almond Flavor: Swap out the vanilla extract for almond extract in both the cookies and the frosting for a nuttier, slightly floral flavor.
• Chocolate Drizzle: After frosting, drizzle some melted chocolate over the cookies for an extra decadent touch. You can use white, dark, or milk chocolate – whatever you like best.
• Seasonal Spice: Add a pinch of cinnamon and nutmeg to the dough for a holiday version. Top with a sprinkle of cinnamon sugar for an extra festive look.
• Vegan-Friendly: Use a vegan butter substitute and dairy-free cream cheese to make these cookies vegan. Just be sure to select one with a mild flavor for the best results.

Serving ideas: Dress them up for any occasion

These cookies look lovely on a simple white plate with a sprinkle of powdered sugar or colorful sprinkles on top. If you’re making them for a special occasion, consider arranging them on a tiered dessert tray for a pretty presentation. They also make adorable gifts – pack them in a cute tin or gift box lined with parchment paper for a homemade treat that’s sure to impress.

Beverage pairings for the perfect treat

These cookies pair beautifully with warm and cozy drinks. A classic hot chocolate is perfect for colder days and adds a nice contrast to the tangy frosting. Chai tea is another great choice, with its blend of spices adding a warming touch that complements the buttery cookies. If you prefer something lighter, a glass of cold milk or a mug of green tea also works well, balancing the sweetness with a refreshing note.

Storage tips: Keeping your meltaway cookies fresh

Store these cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. The frosting will stay soft, but if you prefer a firmer texture, pop them in the fridge for a bit before serving. You can also freeze unfrosted cookies – just thaw and frost them when you’re ready to enjoy. If you’re stacking the cookies, place a piece of parchment paper between layers to prevent them from sticking together.

Adjusting for different serving sizes

This recipe makes about 24 cookies, but you can easily double or halve it depending on your needs. Just keep in mind that when scaling down, mixing times may be slightly shorter, so watch the texture of your dough. For a larger batch, you may need to bake in multiple rounds, as overcrowding the baking sheets can prevent the cookies from baking evenly.

FAQs

Q: Can I use low-fat cream cheese in this recipe?
A: Yes, but the texture might be a bit different. Full-fat cream cheese gives the cookies the best richness, but low-fat can work in a pinch.

Q: Why are my cookies spreading too much?
A: Make sure your butter and cream cheese are softened but not melted. Over-creaming the butter and sugar can also cause spreading.

Q: Can I make the dough ahead of time?
A: Absolutely! You can make the dough a day ahead and keep it in the fridge. Just let it soften a bit before baking.

Q: Do I have to frost these cookies?
A: Nope! They’re delicious plain, too. The frosting just adds extra sweetness and a creamy touch.

Q: Can I freeze these cookies?
A: Yes, you can freeze the unfrosted cookies. Thaw them completely before adding the frosting for the best results.

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