Description
These soft-baked cookies feature a pillowy base topped with tangy cream cheese frosting, perfect for sharing or enjoying any time.
Ingredients
Scale
- 70 g brown sugar
- 70 g granulated sugar
- 115 g unsalted butter, melted
- 1 large egg (about 50 g)
- 1 tsp vanilla extract
- 220 g all-purpose (plain) flour
- 1 tbsp cornflour (cornstarch)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 90 g unsalted butter, softened (for frosting)
- 90 g cream cheese, softened
- 250 g icing (confectioners’) sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth. Add the egg and vanilla; whisk until fully combined.
- In a separate bowl, whisk together flour, cornflour, baking soda, baking powder, and salt.
- Add dry ingredients to wet ingredients and fold gently until just combined.
- Scoop 2–3 tablespoon-sized balls onto prepared sheets, spacing about 2–3 inches apart.
- Optional: Chill scooped dough for 20–30 minutes for firmer shape.
- Bake for 10–12 minutes or until edges are lightly golden and centers look soft.
- Transfer to a wire rack to cool completely before frosting.
- To make frosting, beat softened butter and cream cheese until smooth, gradually adding icing sugar. Adjust consistency as needed.
- Frost each cooled cookie generously and decorate as desired.
Notes
Chill dough for firmer cookies and consider adding chocolate chips or citrus zest for variations.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 355
- Sugar: 32g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 2.8g
- Cholesterol: 30mg