Cream Cheese Sugar Cookies

1 C (224 g) unsalted butter, room temp
4 oz (113 g) cream cheese, room temp
1 C (7 oz/199 g) granulated sugar
½ C (3 ½ oz/99 g) brown sugar
1 large egg, room temperature
1 t (5 ml) vanilla extract
3 ½ C (17 ½ oz/496 g) all-purpose flour
1 t (3 g) cornstarch
1 t (4 g) baking soda
¼ t salt
1 ½ C (9 oz/255 g) white chocolate chips
¼ C colored sprinkles

In stand mixer fitted with paddle attachment, cream together butter and cream cheese on medium speed until well-combined, approximately 2 minutes. Add sugars and beat on medium-high speed for 2 minutes, until light and fluffy. Pause mid-way through to scrape down the sides of the bowl. Add egg and beat until combined. Stir in vanilla extract. In separate, medium bowl, whisk together flour, cornstarch, baking soda, and salt. With mixer on low speed, gradually add flour mixture until completely combined. Stir in white chocolate chips (low-speed), and pause to scrape down the sides of the bowl as necessary. Add colored sprinkles and stir by hand until just combined.

Cover and refrigerate for 30 minutes. Meanwhile, place oven rack in middle position and heat to 350°F (180°C). Line two baking sheets with silicone baking mats or parchment paper. I prefer Silpat baking pads because the do a better job minimizing cookie spread, although both will work. I also recommend baking one cookie sheet at a time. It takes a little longer but cookies bake much more evenly than doing two at a time.

Once dough has chilled, remove from refrigerator and scoop/roll into 1 ½-inche balls. Place on prepared pans and slightly flatten with hand. Keep remaining dough chilled when working in batches again to minimize spread. Add additional sprinkles if desired.

Bake for 12 to 14 minutes, remove from oven and cool for 10 minutes on cookie sheet before transferring to cooling rack to cool completely.

Makes: 2 ½ dozen cookies

28 Mar 18 – Possible Art in the Burbs (AIB) craft show sample cookies. Assembled cookie dough as described in original recipe and outlined above. Used proofer set at 80° F to ensure refrigerated ingredients at room temperature. That took approx 20 to 30 minutes. Batter was thick and heavy after combine wet and dry ingredients. Used mixer to combine chips but used Danish whisk to incorporate jimmies. Refrigerated dough approximately 30 to 40 mins before dividing dough (repeatly) in half making 33 dough balls. Placed 12 on prepared sheets and flatten (½-inch) with hand. Added jimmies. Baked in 3 batches. First for 10 mins as called for in original recipe. Cookies were definitely under done as pointed out in a number of comments. Second batch baked for 13 minutes and they too were slightly underdone but better. Finally batch baked 15 minutes and they were slightly over done and just starting to turn light brown on top. The next time, I will bake for 13 ½ to 14 minutes. Added garnish chip after removing cookies from oven. Flavor and texture, soft and chewy, good on second and third batches. Will cut easily/well for samples.