Anyone need a pick-me-up? No? Just me? Well alright then.
The first time I made these cookies was for my dear sister-friend, Victoria. She’s the beauty, brains and passion behind With Love, Victoria. We’re both deeply entrenched in the startup life and, well, I’ll be honest… it’s hard sometimes. More days that I can count she’s been that voice in my head that won’t let me quit. And I try my best to do the same for her.
Fun fact about Victoria: she loooooooooves cream cheese! So one day while she was neck deep in yarn crocheting her heart out, I decided to make these for her. Turned out to be a great crochet break and the perfect sugar boost to get her through.
What I love more than anything about cooking and baking is making people happy with good food. These cookies are a symbol of that, so they’ll always be a family favorite. They’re ridiculously fast and easy to make too, so perfect for a crisis!
- ½ cup all-purpose flour
- ¼ teaspoon fine sea salt
- ⅛ teaspoon baking powder
- 4 ounces cream cheese, at room temperature
- 4 tbsp unsalted butter, at room temperature
- ½ cup organic cane sugar
- ½ teaspoon pure vanilla extract
- 1 large egg
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl (or using a stand mixer), beat the cream cheese and butter together until smooth. Slowly pour in the sugar and cream together until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as you go. Then, add the egg and vanilla. Scoop in the dry ingredients a little at a time, mixing until just incorporated. Add in 1½ tablespoons confetti sprinkles and stir to distribute them evenly throughout the batter.
- Using a medium size scoop, drop cookie dough onto the prepared baking sheet, about 2 inches apart. Scatter sprinkles over top of each cookie and bake on the center rack of the oven. Bake for 6 minutes, then rotate the pan 180 degrees and bake for another 6-8 minutes, or until cookies are set on the edges and lightly golden on the bottom.
- When done, place the baking sheet on a wire rack and allow the cookies to cool on the pan for 2-3 minutes before sliding the parchment paper directly onto the cooling rack.