Love Shack Cream Cheese Cookies

Just in time for Valentine’s Day are these eye-rollingly good cream cheese cookies. Not only do they melt in your mouth in a tangy, rich puddle but they’re one of the simplest cookies to bake. The bottom of these cookies bake up to a soft golden color, however, the tops remain white making them easy on the eyes peeking out of the cream cheese icing.  And the icing…wow. Gives the cookies a  whole new meaning. I was a bit let down when I tasted one straight out of the oven but I made myself remain impartial, wait patiently and calmly until the cookies cooled and then sample one iced. Jeez Louise. As I write this I’m flat, horizontal, on a tens unit getting over a thrown-out back. I want something sweet and, as I lie here, I’ve done a mental inventory of what’s in my kitchen and what I have hidden away and, sob, I know there’s nothing, nothing that appeals to me right now except these cookies. Not too sweet, the memory of their taste is seared into my memory bank.  And what a lovely memory it was.

These little jewels require about 30 minutes time in the freezer once portioned out on baking sheets. What I love is they can hang out in the freezer a few days until I’m ready to bake them off. Gotta love that. So give them a try this Valentine’s Day weekend. You and bae will be glad you did.

• 8 ounces cream cheese, room temperature
• 1 cup butter, room temperature
• 1 1/2 cups sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 3 cups cake flour
• 1 teaspoon baking soda
• 1 pinch of salt
• Icing:
• 4 ounces cream cheese, room temperature
• 1/4 cup butter, room temperature
• 2 cups confectioner’s sugar

1. Line 2 baking sheets with parchment paper and set aside. The baking sheets need to fit level in your freezer.
2. In a large bowl use a hand-held mixer or your hand and a wooden spoon to break up and mix cream cheese until fluffy.
3. Add butter and sugar and beat until completely combined and fluffy.
4. Add egg, vanilla and lemon extracts and mix thoroughly.
5. In a separate bowl, combine flour, baking powder and salt. Mix well.
6. Add flour mixture to cream cheese mixture and gently fold until completely combined.
7. Spoon cookie dough onto baking sheets in even amounts leaving about 1 inch in between each cookie. I use a 1 1/2-inch cookie dough scoop to portion out the dough and spray the scoop with non-stick spray whenever the cookie batter starts sticking.
8. Place baking sheets in freezer so they are level and freeze for at least 30 minutes or up to three days. If freezing for a few days, cover each tray with plastic wrap to avoid freezer burn.
9. Pre-heat oven to 375°.  With the palm of your hand or the flat bottom of a glass, gently press down on cookies to flatten.
10. Bake cookies for 10-12 minutes. The cookie bottom should be a light golden. Do not over-bake.
11. Remove trays from oven and cool on baking racks for 10 minutes then remove from baking sheets and cool completely on racks.
12. For icing, combine cream cheese, butter and confectioner’s sugar until smooth and no lumps remain.
13. When cookies are completely cool, ice and serve.

[/recipe title]