Thinking all things Christmas around here all day, every day!
I am always so sad at how fast the month of December flies by, because this truly is the best time of year. The sparkly lights, cozy fire place roaring while I wrap presents, my Pandora playing classic Christmas songs all day, and the watching my girls get enthralled with the magic that this season brings makes it so much better.
Phoebe and I read her new favorite book every night before bed. It’s called Olivia Helps With Christmas. I love the book too, because it gives me all the warm, fuzzy feelings inside. One part of the story talks about how they leave cookies and milk for Santa, and Phoebe loves to bake cookies with me so she is super excited about leaving her own cookies for Santa by the fireplace!
I was searching through all my “new” cookbooks (I say new because I haven’t looked at them in over a year since they’ve been packed away in storage, so they’re like new to me!), and came across a really simple, fast, and easy Cream Cheese Cookie from the Food52 Baking Cookbook.
The recipe comes together in a few minutes and only requires 5 basic ingredients that you’re sure to have on hand. I’m sharing it today because this was probably the quickest cookie recipe I’ve ever thrown together, and we all know that on Christmas Eve night those mixmasters will be roaring with cookie dough to be made for Santa. So, go easy on yourself with this amazingly chewy, tangy, cake-batter like cookie. Santa will really come to your house and eat all of them, whether you were naughty or nice. I promise.
- 1/2 cup butter, at room temp
- 3 ounces cream cheese, at room temp
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp vanilla (this was my own extra addition)
- Preheat the oven to 350 and line 2 cookie sheets with parchment or silpat.
- Using a stand or handheld mixer, cream the butter, cream cheese, and sugar until light and fluffy, about 3-5 minutes. Add the flour, salt, and vanilla and mix until fully incorporated. Stir with a spoon to make sure everything is evenly mixed.
- Drop the batter by the tablespoon onto the baking sheets, spacing each one about 1 1/2 inches apart to allow for spreading. Bake for about 12-14 minutes, until the edges are golden brown. Do not overbake.
- Let them cool slightly on the cookie sheet, and then transfer to a cooling rack. Store in an airtight container for up to 5 days.
*adapted from the Food52 Baking Cookbook