Adding cream cheese to sugar cookie dough produces a tender, soft-centered cookie that holds up better than standard versions, according to a home baker's account of testing multiple recipes. The method, adapted from King Arthur, also allows cold butter and a single food processor bowl, eliminating the need to soften butter or dirty multiple bowls.
The baker's search began with a Instagram post about sprinkle-covered cookies from an Italian-American bakery, which drew strong opinions. Commenters agreed the bakery cookies were nostalgic but often stale and artificially flavored. The resolution was to make them at home with real butter and better vanilla.
But the first attempts failed. One batch spread into a butter-greased puddle. A second turned stiff and stale by the next day. A third looked right but quickly became brittle. The baker then turned to King Arthur's recipe, which incorporates cream cheese.
Why Cream Cheese Works
Cream cheese adds fat and moisture, creating a cookie that is soft in the center and crisp at the edges. The recipe calls for 1 cup (2 sticks) unsalted butter, 1/4 cup cream cheese, 1 1/4 cups granulated sugar, 1 large egg, 2 teaspoons vanilla extract, and optional 1/4 teaspoon almond extract. The dry ingredients are 3 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon fine sea salt.
For the one-bowl food processor method, combine all ingredients except sprinkles and pulse until dough forms. Scoop 1 1/2-tablespoon balls, roll in rainbow sprinkles, and place 2 inches apart on baking sheets. Press each ball with the bottom of a drinking glass to about 1/4 to 1/2 inch thick. Bake at 350°F for 9 to 10 minutes until they look underbaked but lightly golden underneath. The recipe yields 28 2 1/2-inch cookies.
The baker notes that sprinkles adhere better to dough warmed briefly by hand. Any bare spots can be patched with extra sprinkles before baking. Cookies should set on the baking sheet for a few minutes before transferring to a rack.
Editorial Notes