Soft, buttery cookies made with cream cheese and crunchy nuts. Tender, bakery-style, and perfect for holidays, coffee breaks, or everyday baking.

Scale

1/2 cup unsalted butter, softened

4 oz cream cheese, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup chopped walnuts or pecans

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Beat butter and cream cheese until fluffy.

3. Add sugar and beat until creamy.

4. Mix in egg and vanilla extract.

5. Whisk flour, baking powder, and salt in a separate bowl.

6. Gradually add dry ingredients to wet ingredients.

7. Fold in chopped nuts.

8. Drop tablespoon-sized portions onto prepared baking sheets.

9. Bake for 10 to 12 minutes until lightly golden.

10. Cool for 5 minutes on the baking sheet before transferring to a wire rack.

11. Serve and enjoy.

Toast nuts before adding for deeper flavor.

Chill dough for thicker cookies.

Store in an airtight container for up to 5 days.

Freeze baked cookies for up to 3 months.