Ingredients
Method
Step-by-Step
- Beat the softened cream cheese and butter together in a large bowl until completely smooth and creamy. Scrape the sides of the bowl so the mixture is evenly blended.
- Add the granulated sugar and beat until the mixture looks light and well combined. This creates a smooth base for the tender cookie dough.
- Mix in the egg yolk and 1–2 teaspoons of pure vanilla extract until incorporated. If you prefer a stronger vanilla flavor, use the full 2 teaspoons.
- Gradually add the all-purpose flour and optional salt, mixing only until a soft dough forms. Stop mixing as soon as no dry streaks remain to help keep the cookies tender.
- Cover the dough and refrigerate it for approximately 1 hour, or until it is firm enough to handle. Proper chilling helps the cookies hold their shape during baking.
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Portion the chilled dough into small balls about 1 inch in diameter.
- Place the dough balls 2 inches apart on the prepared sheets and flatten them slightly, or leave them rounded if you prefer a plumper cookie. Add holiday sprinkles or colored sanding sugar before baking.
- Bake for 8–10 minutes, watching closely for set edges and only very light coloring. The centers may still look slightly soft, which is just right because they firm as the cookies cool.
- Cool the cookies on the baking sheet for several minutes before transferring them to a wire rack. Allow them to cool fully before adding any glaze or frosting.
Notes
Keep the dough thoroughly chilled and avoid overbaking. For a bakery-style holiday flavor, add about 1/4 teaspoon almond extract, tint the dough red or green, or finish cooled cookies with powdered-sugar icing and Christmas sprinkles.