Butter Crinkles

I prefer soft cookies to crispy cookies because, frankly, I’m not a monster.  That said, soft cookies with a little bit of crunch in them are fantastic, and that’s what these have. 

They have a great buttery taste, and are waaaay too easy to eat.  Be warned!  😊


  • ½ cup butter, softened to room temperature
  • 8 oz cream cheese, softened to room temperature
  • 1 ½ cups sugar
  • 1 egg
  • 1 t vanilla
  • 2 ¼ cups flour
  • ¼ cup powdered sugar, plus more for dipping/rolling
  • ½ t baking powder
  • ½ t baking soda
  • ¼ t salt


Put the butter, cream cheese and sugar into a bowl and mix until well blended.  Add in the egg and vanilla and mix again.


In a separate bowl, pour the flour, ¼ cup powdered sugar, baking powder, baking soda and salt and whisk together.

Add the flour mixture into the butter mixture and mix again until everything is well blended.  Cover the bowl and chill it for a half hour to an hour.  Clean up, check your email, watch a soap…whatever.


When you’re ready to bake, take the dough out of the fridge.  Fill a small bowl with more powdered sugar.

Roll the dough into balls about the size of golf balls, dip the balls into the powdered sugar and place on a cookie sheet lined with parchment paper, six to a sheet.


Bake at 350 for about 10 minutes, until the cookies start getting slightly golden brown on the edges.  Remove the sheet from the oven, let the cookies cool on the sheet for a couple minutes and move them to a wire rack to cool completely.

Makes about 30 sensational buttery cookies. 


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