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Preheat oven to 350 degrees.
In a large bowl, using an electric mixer, cream together butter, cream cheese, and alternative sweetener* until combined. Add in egg and extracts, mix on high until fluffy.*See the notes below the recipe for the 3 alternative sweeteners we tested.
Add remaining dry ingredients into the bowl and mix on low making sure everything is mixed well.
Shape cookie dough into a large ball and cover with plastic wrap. Refrigerate for at least 1 hour.
Once chilled, remove from refrigerator and scoop with a cookie scooper about a 1-2" dough ball. Place on a parchment-lined cookie sheet. Since these do not flatten like other cookies, I dip a cup that has a flat bottom in water and press the cookie down (if you do not do this, you will end up with a ball-shaped cookie).
Bake in the oven for about 8 minutes or until the edges turn slightly golden brown. Remove the cookie sheet from the oven. Do NOT remove cookies from the cookie sheet until they are completely cooled. Cooling will take about 10 minutes.