brown sugar tea cookie
A very nice soft tea cookie with a hint of caramel and cream cheese. Cookie bakes to a pretty golden brown crispy edge perfect for serving with a fuit and whipped topping dessert or having with a cup of coffee or tea.
yield
serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For brown sugar tea cookie
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1egg extra large
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6 Tbspbutter
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4 Tbspcream cheese
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1/2 ccane sugar
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1/4 clight brown sugar packed
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3/4 cself rising flour
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1/4 cheavy whipping cream
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1/2 tspvanilla extract
How To Make brown sugar tea cookie
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1Heat oven to 325% Line baking sheets with parchment. I used a fresh sheet of parchment for each cooking. Egg and heavy cream needs to be room temperature. Butter and cream cheese need to be softened. I used a whisk and mixed by hand but an electric mixer can also be used.
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2Beat softened butter and cream cheese well. Add room temperature egg and beat well.
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3Add both sugars and beat to a nice creamy mixture. Add self rising flour and room temperature heavy whipping cream alternately, mixing well after each, ending with flour. Add vanilla extract and mix to incorporate.
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4I used a 2 Tablespoon scoop to place 12 dollops of the soft creamy mixture onto the parchment lined baking sheet. -
5Bake at 325% pre heated oven for 18 to 22 minutes or until a nice golden brown crispy edge forms around the cookies.
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6Remove from oven and carefully slide the parchment with cookies onto a cooling rack, repeat cooking for next 12 cookies. Let sit on parchment for 3 to 5 minutes, then using a thin metal spatula remove the cookies to the cooling rack to finish cooling completely. Store in air tight container. This recipe made 27 cookies with the size scoop i used. Cooking times can vary by oven and amount of batter in scoop.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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