Light and fluffy and quick to make!
Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 36 cookies
1/2 cup butter, softened (1 stick)
4 ounces cream cheese, room temperature
1 cup granulated white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon baking powder
1 3/4 cup cake flour
Line baking sheet with parchment paper. Cream together butter and cream with electric mixer.
Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine.
Once incorporated, refrigerate dough for at least an hour.
Preheat oven to 375 degrees F. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don’t flatten too much or the cookies won’t puff up.
Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully.
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