Big cookies perfect for dipping without butter or oil, mixed with cream cheese. I decided to develop this recipe because I had some cream cheese expiring soon and, loving homemade products in my breakfasts, I decided to make cookies with it. Cream cheese already contains a good amount of fat in its composition, and its texture similar to softened butter made me decide not to add more fats to the recipe. The result was a soft cookie that stays that way for days, perfect to consume on its own or to dip in a cup of coffee or hot milk.
The dough is really simple: just combine all the ingredients together in the bowl and mix. We can easily knead by hand, but if you’re a bit lazy like me, you can also use the mixer with the paddle attachment.
The dough will remain quite soft, so to prepare the cookies I recommend using two teaspoons. Watch the video to see how to proceed.
For homemade sweet lovers, I also remind you of other simple recipes to replicate even with the help of your children.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 22 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 179.81 (Kcal)
- Carbohydrates 18.57 (g) of which sugars 8.43 (g)
- Proteins 4.29 (g)
- Fat 10.03 (g) of which saturated 0.02 (g)of which unsaturated 0.06 (g)
- Fibers 1.44 (g)
- Sodium 58.27 (mg)
Indicative values for a portion of 46 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups almond flour (or finely chopped almonds)
- 12 oz cream cheese (2 packages)
- 1 cup brown sugar
- 1/2 packet baking powder
- 1/2 shot glass amaretto (or flavoring of choice)
Tools
- 1 Bowl
- 1 Whisk
- 2 Teaspoons
Preparation
Place all the ingredients in the bowl. If you chop the almonds yourself, they must be ground very finely into a flour.
Mix the dough until it becomes homogeneous. It will be quite soft and you should work with two teaspoons to form the cookies.
Using the teaspoon, take a generous amount of dough, about 1.7 oz, and use the other teaspoon to help round it and place it on the baking sheet covered with parchment paper. Following the video above will make it easy to understand. Bake in a preheated oven at 350°F for about 15-20 minutes. The cookies will still be soft cookies, so just check that they are cooked inside as well, maybe open one to check doneness.
NOTES
With this recipe, you’ll get excellent soft cookies for dipping that will keep well for several days if stored in the traditional cookie boxes with a lid.
For even more delicious cookies, you could add chocolate chips.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I substitute almond flour?
You can grind the nuts of your choice instead of almonds, as long as you grind them well into a flour.
