Hi! New to this! I made the cream cheese cookies but the came out flat? What did I wrong?! Thank you!

Melissa Goncalves
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  • 8 Comments

8 Comments

Bevi October 5, 2015
I have made them both flat and puffy. Either way - delicious.
 
Sarah J. October 5, 2015
Yep, they're flat! If you use butter with a higher water content (like Land O'Lakes), they will be puffier, though! I wrote about that a little here: https://food52.com/blog/14139-the-5-1-2-road-bumps-on-the-way-to-our-baking-book
 
cookbookchick October 5, 2015
I, too, have made them many times. Most recently, I added grated lemon rind and the juice of half a lemon to give them that citrus flavor. But they're like a blank canvas inviting all sorts of variations, such as making an indentation in the center before baking and sticking in a bit of jam. I recommend reading the many comments for suggestions and trouble-shooting.
 
Sarah J. October 5, 2015
Ooooh I love the idea of adding jam!
 
HalfPint October 6, 2015
I've added citrus oils to the dough, and they were lovely. I've added peppermint oil and dipped half in melted dark chocolate, also delicious. Yes, the recipe is a good canvas for many variations. I'm thinking of adding a little cardamom and drizzling white chocolate for the next batch.
 
HalfPint October 5, 2015
You didn't do anything wrong. I've made these many times and they don't puff (there's no leavening), but they taste wonderful.
 
702551 October 5, 2015
Based on the photos from the recipe, it appears that the flatness is normal.

https://food52.com/recipes/14625-cream-cheese-cookies
 
Melissa G. October 7, 2015
Thank you! They were delicious! Just wanted to make sure I didnt mess it up. The pictures helped ease that worry!
 
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